Salted Caramel Mini Apple Pies
Individual pies filled with cinnamon-spiced apple slices, drizzled with salted caramel and topped with a crispy puff pastry layer are the perfect treat for those cozy winter days.
McCormick
McCormick
Recipe - Price Rite Marketplace Corporate
Salted Caramel Mini Apple Pies
Prep Time25 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 cup + 2 tbsp firmly packed light brown sugar
1/4 cup light corn syrup
1/4 cup (1/2 stick) butter, cut into chunks
1/2 tsp + 1/4 tsp McCormick® Sea Salt Grinder
1/3 cup heavy cream
1/2 teaspoon McCormick® All Natural Pure Vanilla Extract
3 tablespoons flour
1 teaspoon McCormick® Ground Cinnamon
3 tart apples such as Granny Smith, peeled, cored and thinly sliced (about 4 cups)
1 sheet frozen puff pastry thawed (1/2 of 17.3 ounce package)
1 egg yolk, lightly beaten
2 tablespoons granulated sugar
Directions
For the Salted Caramel:
- Bring 1 cup brown sugar, corn syrup, butter and 1/2 tsp sea salt to boil in medium saucepan on medium heat, stirring occasionally during first 2 minutes. Boil 3 to 4 minutes without stirring until mixture is golden brown. Remove from heat. Carefully stir in cream and vanilla (mixture will be bubbly). Set aside. Preheat oven to 400°F.
For the Mini Apple Pies:
- Mix flour, 2 tbsp brown sugar and cinnamon in large bowl. Add apple slices; toss to coat. Divide apple mixture between 4 small (4-inch) baking dishes or ramekins (8-ounce), mounding apples slightly in the center, as needed. Drizzle each with about 1/4 cup of Salted Caramel. Cut puff pastry sheet into 4 squares. Place one square on top of each pie, tucking in corners as needed. Cut a small “x” in center of each pastry to vent. Brush with egg yolk. Mix granulated sugar and 1/4 tsp sea salt; sprinkle evenly over top of pies. Place pies on large shallow baking pan.
- Bake 25 to 30 minutes or until pastry is golden brown and apples are tender. Cool slightly.
- Serve warm topped with vanilla ice cream and drizzled with any remaining salted caramel, if desired.
25 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Directions
For the Salted Caramel:
- Bring 1 cup brown sugar, corn syrup, butter and 1/2 tsp sea salt to boil in medium saucepan on medium heat, stirring occasionally during first 2 minutes. Boil 3 to 4 minutes without stirring until mixture is golden brown. Remove from heat. Carefully stir in cream and vanilla (mixture will be bubbly). Set aside. Preheat oven to 400°F.
For the Mini Apple Pies:
- Mix flour, 2 tbsp brown sugar and cinnamon in large bowl. Add apple slices; toss to coat. Divide apple mixture between 4 small (4-inch) baking dishes or ramekins (8-ounce), mounding apples slightly in the center, as needed. Drizzle each with about 1/4 cup of Salted Caramel. Cut puff pastry sheet into 4 squares. Place one square on top of each pie, tucking in corners as needed. Cut a small “x” in center of each pastry to vent. Brush with egg yolk. Mix granulated sugar and 1/4 tsp sea salt; sprinkle evenly over top of pies. Place pies on large shallow baking pan.
- Bake 25 to 30 minutes or until pastry is golden brown and apples are tender. Cool slightly.
- Serve warm topped with vanilla ice cream and drizzled with any remaining salted caramel, if desired.
