A delicious recipe for mini caramel apple pies, perfect for a fall treat. Features a sweet and tender apple filling enclosed in store-bought pie crust, baked until golden brown and topped with powdered sugar.
Peel and cut your apples into small cubes. Place in a large bowl and mix in lemon juice. In a large saucepan begin melting 3 tablespoons butter and add apples, brown sugar, granulated sugar, cinnamon and vanilla. Allow to sauté for 5 minutes until your apples are tender. Then add in your corn starch and cook for 1-2 minutes until your sauce begins to thicken. Turn the heat off and add in your heavy cream. Mix and then set aside to cool. Filling must be completely cooled before adding it into pie crust.
Using a 3.5 in. round cookie cutter, begin cutting store bought pie crust into circles. Place a small amount of chilled filling in the center of each circle. Fold over and using a fork, crimp the edges closed. Top each mini pie with melted butter and cut small slices at the top to allow steam to escape while cooking. Bake at 400°F until they are golden brown. Once cooled, top with powdered sugar.
