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What's Up Magazine

Salted Caramel Apple Mini Pies

Nov 19, 2013 12:08PM ● By Cate Reynolds
You can’t have a complete Thanksgiving meal without having dessert. And typically, there has to be at least two choices: pumpkin pie and everything else. Yes, pumpkin seems to always make an appearance but there are so many other options out there. Don’t limit it to just the orange stuff. These salted caramel apple mini pies make a great addition to the dessert table. Homemade pie crust, of course, adds a little something special. But salted caramel along with a good squeeze of juice from a Meyer lemon is what makes this dessert really delicious.


Tools needed: 4 mini pie tins

For pie crust:
2 1/2 cups all-purpose flour
1 cup unsalted butter, cut into 1/2” cubes, kept very cold
1 tsp. salt
1 tsp. sugar
8 to 10 Tbsp. ice water

In the bowl of a food processor, combine flour, sugar and salt. Pulse a few times to mix well. Add in the butter and pulse 6 to 8 times until the mixture resembles coarse crumbs. Add in water, a tablespoon at a time, and pulse after each addition. The mixture will start to come together. Once it comes together, turn it on a floured surface. Use your hands to knead it a bit, then form it into a round disc. Cover the disc with plastic wrap and place in the refrigerator until you are ready to use.

For pie filling:
2 Granny Smith apples, peeled and sliced into thin slivers
2 Tbsp. all-purpose flour
3 Tbsp. white sugar
4 Tbsp. salted caramel sauce
juice of 1/2 Meyer lemon


Combine all of the pie filling ingredients in a bowl and mix well.

To assemble the pies:
Preheat the oven to 375 degrees. Separate the pie crust in half and place the second half back in the fridge. On a floured surface, lay out your pie crust. Roll it out until it is about 1/4” thick. Cut it into fourths. Take each fourth and lay them gently into the pie tins. Press the crust into the tin, covering it completely. Use a fork and gently poke holes into the bottom of the crust. Fill each pie with filling until the slightly overflow. Take the second pie crust out of the fridge. Roll it until it is 1/4” thick. Now, you have options. You can cut the crusts into fourths and place the crust on top, using a fork to crump the ends. You can also attempt a lattice crust.

To make a lattice crust, simply cut the pie crust into strips. Layer one set of strips onto the top of the pie in a horizontal manner. Take another set of strips and lay them in a vertical manner, forming a basket weave.

If you choose to place the crust on top simply, cut a small hole or leaf shape into the top for venting. Place the pies in the oven and bake for 25 to 30 minutes until the crust is golden brown.

Makes 4 mini pies.

--Kim Cooper--