Mini Caramel Apple Pies

I love fall! I love apples! I love pie! That’s why a certain recipe for apple pie cookies caught my eye as I was perusing the web for fall recipe inspiration. The pictures of the gooey apple pie filling and the flaky crust were enough to send me straight to the store for ingredients.

I’ve added a few things and taken away a step or two but in essence, I kept the recipe pretty close to what I first found. I snuck in a little apple butter I picked up from the Apples and Pork Festival in Clinton, Illinois. The spices add something a little extra special.

These little pies are quick and simple to put together, but they will be certain to impress. They certainly impressed me I ate 2 in one sitting! Yummy!

What you’ll need:

pie crust (top and bottom)

1/2 cup caramel

2 1/2 tablespoons apple butter

1 can apple pie filling

2 tablespoons cinnamon

1 tablespoon of nutmeg

1 egg (for egg wash)

flour for dusting

cookie cutter of your choice

What to do:

Preheat your oven to 350 degrees Fahrenheit.

Dust counter lightly with flour. Roll out the pie crust just slightly.

Spoon the apple butter into the center of the pie crust and spread into and even layer.

Drizzle the caramel over the apple butter.

Spoon the apple pie filling over the apple butter and caramel. Using a spatula spread the apples out into a single even layer. You don’t want the apple to be too lumpy or they’ll rip the pit crust.

Lay the top pie crust over the whole thing. It doesn’t have to be perfect. You can cover the imperfections with spices later!

Now using the cookie cutter cut out the mini pies.

Carefully lift the pies and place them on a greased cookie sheet. Beat the egg and add a splash of cold water. Brush the egg wash over the top of each pie.