Enjoy the flavors of fall and savor the delicious blend of flaky pastry sweet apples drizzled with gooey caramel in these bite-sized caramel apple pie bites.
2store-bought pie crusts, thawed to room temperature
1 large egg
1Tablespoonwater
Turbinado sugar (to garnish)
Fresh Fruit Preserver
3TablespoonsMrs. Wages® Fresh Fruit Preserver
8CupsWater
The Apple Pie Filling
2CupsHoneycrisp apples, peeled, cored, and sliced
¼CupMrs. Wages® Spiced Apple Mix
¼ CupAll-purpose flour
2TablespoonsSalted butter, melted
The Topping
Salted caramel sauce, drizzle on top as desired
Instructions
For The Apple Pie Filling
Wash, peel, core, and slice 2 cups of apples. (I prefer Honecyrsip, but just about any apple will work for this recipe.)
Soak apple slices in fresh fruit preserver mixture for 1-2 minutes. Then drain and gently pat dry.
To make apple pie filling, combine apples with 1/4 cup Mrs. Wages® Spiced Apple Mix, and 1/4 cup All-purpose flour. Stir to combine.
In a medium-sized saucepan, melt 2 Tablespoons salted butter. Pour in spiced apple mixture. Stir, then cover and bring apple mixture to a simmer over medium heat.
Stew apples until soft, about 5-7 minutes. When done remove from heat while you prepare pie crusts.
For The Crust
Preheat oven to 400℉ and grease a 12-cup muffin tin. Unroll one pie crust out on a lightly floured surface.
Use a large biscuit cutter (3.25 to 3.5 inches) to cut out 12 circles. Carefully press one circle into each muffin tin.
Unroll second pie crust. Cut into strips for lattice top or use large cookie cutter to cut out 12 shapes for top crust of your mini pies.
Assembling Your Caramel Apple Pie Bites
Spoon 1-2 heaping Tablespoons apple pie filling into each pie tin.
Add top crust to each pie. In a small bowl, whisk 1 large egg and 1 tablespoon. Brush top of each brush with egg wash mixture. Sprinkle each pie with Turbinado sugar.
Bake pies for 15-20 minutes, or until golden brown and the apples are tender.
Let cool in pan for 5-10 minutes. Then drizzle with caramel sauce as desired. Can also serve with a scoop of ice cream or dollop of whipped cream.
Notes
*Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 6 months. *To reheat slowly warm in the microwave in 10-15 second increments.