Ok. It is officially Thanksgiving week. Go time. If you haven’t officially finalized your menu, you are pretty much screwed.
Maybe that’s a little bit of an exaggeration. But really, it is crunch time for sure. This week is a good time to start your prep work, your shopping and your cleaning. Also, think about dessert. Everyone loves dessert, right?
These salted caramel apple mini pies make a great choice for Thanksgiving. See, they’re mini. So after the huge meal, you won’t feel as guilty when eating this dessert. Calories don’t count when something is mini, right? And this pie has just the right amount of tart apple, salty caramel and sweet, flaky pie crust. It makes an excellent holiday choice!
- For pie crust:
- 2½ cups all-purpose flour
- 1 cup unsalted butter, cut into ½” cubes, kept very cold
- 1 tsp. salt
- 1 tsp. sugar
- 8 to 10 Tbsp. ice water
- For pie filling:
- 2 Granny Smith apples, peeled and sliced into thin slivers
- 2 Tbsp. all-purpose flour
- 3 Tbsp. white sugar
- 4 Tbsp. salted caramel sauce
- juice of ½ Meyer lemon
- In the bowl of a food processor, combine flour, sugar and salt. Pulse a few times to mix well. Add in the butter and pulse 6 to 8 times until the mixture resembles coarse crumbs.
- Add in water, a tablespoon at a time, and pulse after each addition. The mixture will start to come together. Once it comes together, turn it on a floured surface.
- Use your hands to knead it a bit, then form it into a round disc. Cover the disc with plastic wrap and place in the refrigerator until you are ready to use.
- Combine all of the pie filling ingredients in a bowl and mix well.
- To assemble the pies:
- Preheat the oven to 375 degrees. Separate the pie crust in half and place the second half back in the fridge. On a floured surface, lay out your pie crust.
- Roll it out until it is about ¼” thick. Cut it into fourths.
- Take each fourth and lay them gently into the pie tins. Press the crust into the tin, covering it completely. Use a fork and gently poke holes into the bottom of the crust.
- Fill each pie with filling until the slightly overflow. Take the second pie crust out of the fridge. Roll it until it is ¼” thick.
- Now, you have options. You can cut the crusts into fourths and place the crust on top, using a fork to crump the ends. You can also attempt a lattice crust.
- To make a lattice crust, simply cut the pie crust into strips. Layer one set of strips onto the top of the pie in a horizontal manner. Take another set of strips and lay them in a vertical manner, forming a basket weave.
- If you choose to place the crust on top simply, cut a small hole or leaf shape into the top for venting. Place the pies in the oven and bake for 25 to 30 minutes until the crust is golden brown.