After I baked my first pie a few years back I was shocked at the simplicity that goes into a pie. I always thought pies were just as complicated as cakes. But aside from the dough, pies are normally done within a few steps. So this past weekend my good friend Leanna and I embarked on baking Salted Carmel Mini Apple Pies. We found this recipe on Pinterest and did our best to follow it with a few tweaks of our own.
Here’s what you need:
- Granny Smith Apples (We doubled the recipe below, so 5 apples came out to about 4 cups)
- Flour (We used spelt flour, hence why it’s brown)
- Salt (Sea Salt preferred)
- Baking Powder
- Sour Cream
- Lemon Juice
Start by preheating the oven at 425. Then it’s time to make the dough.
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup cold butter, cut into cubes
- 1/2 cup of sour cream
First mix the dry ingredients together, then cut up 1 cup of cold butter into cubes and knead in with your hands until it starts to have the doughy consistency.
Mix in your ½ cup of sour cream. Add in more flour as needed. It’ll start to come together.
You’ll want to roll out your dough to about 8 x 10. Then fold (with flour) and refrigerate while you make the filling.
For the filling:
- 2 cups diced Granny Smith apples
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 2 teaspoons all-purpose flour
- 8 store-bought soft caramels, roughly chopped
- Large flake sea salt (See Kelly’s Notes)
Now it’s time to peel and dice your apples!
Add 2 tsp of lemon juice, ½ tsp of cinnamon, ¼ cup of sugar & 2 tsp of flour into a mixing bowl with the apples. Mix away!
Bring your dough back out and roll it out as far as you’re comfortable. We kept our dough about ½ a cm thick. Use a glass or round edge to cut out circles. You’ll probably need to reroll the dough and re cut to get the most use. We used a margarita glass for our circle.
Place the bottom pieces of dough on a cookie sheet tray with parchment paper and place a bit of the apple filling on each.
Then add as much caramel as you want (frankly, we didn’t add enough). Last you just need a pinch of salt for each.
Place the top crust over and use either a fork or your fingers to press and seal the edges. (I found using my fingers looked fancier. )
Cut a slit or two in each to allow them to breathe.
Use egg to lightly wash the top and sprinkle sugar (We used coarse raw sugar).
Here’s one with a fancier edge (done with the 3 finger pinch..) Then bake for 15 minutes or until golden brown and let cool for a few minutes.
Lastly enjoy and check out more tasty treats on pinterest.com/buffaloexchange