Caramel Apple Mini-Pies

We spent the weekend in much needed relaxation mode schmoozing with good friends on Friday night, having an awesome bonfire just me and my hubby on Saturday and then our somewhat productive Sunday afternoon quickly turned totally non-productive sitting out on the lawn with our neighbors.  What can I say, it was what promised to be the last unseasonably warm day probably until next spring so we took advantage of the opportunity.  Meanwhile, I made these amazing caramel apple mini-pies twice this week!!!

One batch went to the teachers for an appreciation dinner and the other batch came to our friend’s house for dessert.  In both instances, two dozen caramel apple mini-pies were devoured in a matter of an hour.   Fall and apple pie go together like, well, fall and apple pie!  The dough for these pies are a traditional pate brisee like I used for plum mini-galettes  but I used a half oat flour, half einkorn flour blend.  It can be made dairy free by substituting lard in place of the butter and works the same.

I use a French style rolling pin to get the dough rolled out nice and thin which allows for a flaky delicious crust.  Using super tart apples from our recent adventure to the pumpkin patch is also key to a great pie.  My favorite apples for baking are Haralson but granny smith or another similar tart crisp apple will also work.  The caramel for the filling is based on my dairy free creamy caramel sauce with a splash of spiced rum for a seasonal flair.  You can make the caramel with dairy as well if you prefer and these little guys will taste divine!   There is usually a little leftover filling but that’s no issue…just eat it up as is or spoon it over ice cream!

Seriously, who can resist a pie in miniature hand hold-able and totally portable portions???   I dare you to try.  Resistance is futile… make them, eat them and maybe even share them!

Caramel Apple Mini-Pies

 

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Prep time

75 mins

Cook time

25 mins

Total time

1 hour 40 mins

 

Author: Kari - CookingUpClean

Recipe type: Dessert

Serves: 24

Ingredients

• CRUST:
• 1½ cups einkorn wheat flour (or regular all purpose flour)
• 1½ cups oat flour
• 1 teaspoon salt
• 1 tablespoon honey
• 1 cup unsalted butter (2 sticks), cold and diced (or lard for dairy free)
• 4-6 tablespoons cold ice water
• FILLING:
• 2 cups peeled, cored and diced tart apples (about 2-3 apples)
• 1 tablespoon oat flour
• ¼ teaspoon cinnamon
• 1 tablespoon butter (or palm shortening for dairy free)
• ½ cup coconut sugar (or brown sugar)
• ¼ cup coconut milk (full fat, from the can - or use dairy whipping cream)
• pinch of salt (optional)
• ½ teaspoon vanilla extract
• 1 tablespoon spiced rum (optional)
• TOP:
• 2 tablespoons honey mixed with 2 tablespoons water
• cinnamon or pumpkin pie spice

Instructions

1. In a food processor, blend flours and salt with a quick pulse.
2. Dice the cold butter into small half inch cubes and pulse with the flour just a few times until the butter is about the size of peas. Alternately, you can do this by hand and cut the butter into the flour with a pastry blender.
3. Add honey and ice water and pulse just until dough starts to come together (or blend with pastry blender),
4. Then, add the ice water one tablespoon at a time and pulse after each one or knead with your hands just until it comes together. You may not need all of the water as it'll get sticky. On the other hand, if there are still bits of dough that are not incorporating, add a touch more water.
5. Once dough comes together, knead gently on a clean lightly floured surface to form into a disc. Do not over knead.
6. Dust dough with flour and wrap in plastic wrap to refrigerate for an hour.
7. While dough is chilling, prepare the filling.
8. Mix apples with 1 tablespoon flour and the cinnamon and set aside.
9. In a small saucepan, whisk together butter, sugar, coconut milk and salt.
10. Heat over medium heat until it begins to boil.
11. Let mixture boil for about 5 minutes whisking occasionally. Watch so it doesn't burn or boil over.
12. Remove from heat and add vanilla and spiced rum if using.
13. Let cool until ready to make pies and then combine caramel with the apples.
14. Preheat oven to 375 degrees.
15. Take dough out of the fridge and divide into 2 equal pieces.
16. Lightly flour a clean smooth surface and roll dough out to about ⅛" thickness.
17. Cut out small circles with a 3" diameter biscuit/cookie cutter - or be like me and use a mason jar ring. Repeat with the other ball of dough.
18. Place 24 circles onto baking sheets lined with parchment or silicon baking mat. Note you can re-use the leftover dough between each of the cut circles. Just ball it together and re-roll it out until you have enough circles.
19. Spoon about a tablespoon of filling into the center of each circle.
20. Place another circle on top and seal the edges by pressing around with a fork.
21. Cut 4 small slits in the top of each mini-pie and brush with the honey/water mixture.
22. Dust with a sprinkle of cinnamon or pumpkin pie spice.
23. Bake about 25 minutes until lightly browned.
24. Transfer to a wire cooling rack to cool.
25. Serve warm or at room temperature.

Nutrition Information

Serving size: 1 pie Calories: 178 Fat: 9g Carbohydrates: 22g Sodium: 71mg Fiber: 3g Protein: 3g

3.5.3229

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