The cutest Mini Apple Pies!
  • Pie Crust:
  • 2½ cups whole wheat flour or all-purpose flour
  • 2 sticks unsalted butter, cut into ½ inch cubes
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ½ cup sour cream
  • 1 egg yolk for the top
  • **Filling :
  • 5 or 6 large cooking apples
  • 1 Tbsp of lemon juice (to toss with the sliced apples, so they don't brown as you slice them)
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • **For the salted Caramel:
  • 1½ cups sugar
  • ¼ cup water
  • 1 tsp. fresh lemon juice
  • 1½ cups heavy cream
  • 1½ tsp. sea salt
  1. Preheat oven 375F.
  2. Whisk together 2½ cups of flour, salt, and 2 teaspoons of sugar. Add the cubed butter and use your clean, dry hands to toss to coat with the flour. Work the butter into the flour with your hand or a pastry cutter.
  3. Make a well in the center and add the sour cream to it. Work the buttered flour and the sour cream into each other until the dough begins to clump.
  4. Peel, core and shred the apples.
  5. Combine sugar, cinnamon and shredded apples in a bowl.
  6. Haf the dough and roll the dough out. Cut medium size round shapes that will fit into your muffin pan.
  7. Spoon shredded apples in the middle. Roll out the other half of the dough and get creative with it.
  8. I braided some, I cut strips and twisted some, I cut leaves and so on.
  9. Brush your mini pies with egg yolk.
  10. Bake it until pie crust is nice, golden brown.
  11. And NOW the Salted Caramel: Combine the sugar, water and lemon juice over medium heat.
  12. Cook until the mixture bubbles and turns a golden color, about 10-12 minutes.
  13. Stir the sugar with a wooden spoon during the first 2 to 3 minutes of cooking; do not stir after this point, instead of swirling the pan to ensure even cooking. Watch the caramel very carefully, and as it will go from amber colored to burned in a few seconds.
  14. Remove the pan from the heat and immediately add the cream very carefully as the mixture will bubble. Stir until the sauce is smooth.Stir in the salt and let cool until just warm.
Recipe by PLACE OF MY TASTE at