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Recipe Summary

prep:
20 mins
bake:
15 mins at 425°
cook:
8 mins
Yield:
12 pie cups
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Ingredients

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Directions

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  • Combine apples, brown sugar, butter, apple juice, cream, pie spice, cornstarch and caramels in a skillet. Bring to boiling over high heat, stirring frequently, 8 to 10 minutes. Lower heat to medium; cook for another 2 to 3 minutes. Remove from heat.

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  • Heat oven to 425 degrees F.

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  • Stir together 2 boxes piecrust mix and cold water in medium-size bowl until dough comes together in ball. Divide in half. Transfer half of dough to floured work surface. Roll out to 1/8- to 1/4-inch thickness. Using 4-inch round cutter or lid of 13-ounce coffee can, cut out 6 circles. Then with 2-3/4-inch cutter, cut 6 smaller circles, rerolling scraps as needed. Repeat with second half of dough, cutting out six 4-inch circles and six 2-3/4-inch circles. Reserve any leftover dough for other uses, refrigerating for up to 3 days, or freezing up to 1 month.

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  • Press a 4-inch circle of dough into a 2-3/4 x 2-inch cup of a muffin tin, pressing dough up sides and overlapping rim slightly. Repeat with remaining large circles and cups, filling a total of 12 cups.

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  • Fill each pastry-lined cup with a scant 1/4 cup filling. Brush edges of smaller circles with egg. Top pie bottoms with smaller circles; pinch pastry edges together to seal. Decoratively pierce tops (Or cut smaller circles into strips for a lattice top.)

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  • Bake in 425 degree F oven for 15 minutes or until crust is golden and filling is bubbly. Remove pies to wire rack to cool. Serve with vanilla ice cream if desired.

Nutrition Facts

390 calories; total fat 21g; saturated fat 7g; cholesterol 33mg; sodium 381mg; carbohydrates 49g; fiber 2g; protein 4g.

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