Mini Salted Caramel Apple Pies
Little pies, big comfort. These Mini Salted Caramel Apple Pies take everything you love about the classic autumn dessert - tender apples, buttery pastry, and that irresistible sweet-salty caramel - and shrink it down into perfectly portioned treats. Whether you serve them at a dinner party, tuck them into a lunchbox, or enjoy one with your afternoon cup of tea, they’re a cosy bite of seasonal indulgence that never goes out of style.
Equipment:
Ingredients
Salted Caramel
● 200g caster sugar
● 85g unsalted butter
● 120ml double cream (room temp)
● 1 tsp salt
Pies
● 2 sheets ready roll puff pastry
● 3 apples (cut into small cubes)
● Juice of half a lemon
● 1 tbsp plain flour
● 45g soft brown sugar
● 1 tsp cinnamon
● ¼ tsp nutmeg
● ¼ tsp allspice
● 1 tsp vanilla
● 90g salted caramel sauce
● Egg wash (1 egg beaten + splash of water)
Method
1. First, make the salted caramel. Heat the sugar in a saucepan over medium heat, stirring
constantly with a wooden spoon. The sugar will form clumps and eventually melt into a thick liquid.
2. As soon as a liquid forms, being careful not to burn it, immediately stir in the butter until melted and combined. The caramel will bubble rapidly when the butter is added.
3. After the butter has melted and combined with the caramelised sugar, stir constantly as you slowly pour in the double cream. Once added, allow to boil for 1 minute.
4. Remove from heat and stir in the salt. Pour the caramel into a glass jar and set aside until completely cool and ready to use.
5. Preheat the oven to 200°C (fan oven).
6. Mix together the ingredients for the pie filling; cubed apples, lemon juice, flour, brown sugar, vanilla, caramel sauce and spices. Set aside.
7. Roll out the pie dough and cut circles using a round cutter - you should be able to get 10-12 out of 2 sheets of dough, depending on the size of your cutter.
8. Egg wash the edge of the pastry circles and then put 2 tbsp of the filling on one half. Fold over the other half to create a semi circle.
9. Seal the edges with a fork and place the pies in the freezer for about 10 minutes - this is a key step in the recipe as it helps the pastry keep it’s shape and create the right amount of puffiness when cooking.
10. When ready to bake, egg wash the tops of the pies and cut a few slits in the centre. Place in the preheated oven for 20 minutes until puffed and gold brown.
11. Remove from the oven and leave to cool slightly before drizzling with the remaining salted caramel. Then, enjoy!