2-3 Pre-made pie crusts (Such as Trader Joes)
Apple Caramel Filling
- 2 cups small diced (peeled) Granny Smith apples (chopped to size of corn kernals)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 2 teaspoons all-purpose flour
- 8 store-bought soft caramels, roughly chopped
- Egg wash (1 egg lightly whisked with 1 Tablespoon water)
- Large flake sea salt
Preheat oven to 425 degrees.
Make the filling:
In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
Roll the defrosted dough into an 8×10 inch square using a rolling pin.
Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)
Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
Brush each pie with the egg wash, and using a knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
Bake the pies for about 15 minutes, or until they’re golden brown. Let the pies rest for ten minutes after baking, the melted caramels are hot!