Ingredients

The following ingredients have 4 Servings
  • 8 large Granny Smith apples (peeled, cored & cut into small chunks [to equal 8 cups])
  • 2 Tbsp lemon juice
  • 1/4 cup granulated sugar
  • 2-3 tsp ground cinnamon [more or less to your taste]
  • 1/2 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/2 cup butter
  • 1 cup light brown sugar (packed)
  • 1/4 cup cornstarch ([*see cook's note])
  • water
  • 2 tsp pure vanilla
  • 1/4 cup heavy cream
  • 3 [9] inch pie crusts refrigerated or homemade
  • Topping:
  • 2 Tbsp butter (melted)
  • 1 cup pecan-shortbread cookie crumbs ([i.e.Pecan Sandies])

Instruction

  • To make the filling: (May be done up to 3 days in advance) Peel, core and chop the apples into small 1/2 inch chunks.
  • Place into a medium mixing bowl. Toss with lemon juice, granulated sugar, cinnamon, sea salt and nutmeg. Set aside.
  • In a heavy bottomed saucepan, melt together the butter and brown sugar. Allow to bubble for 3 minutes, stirring constantly.
  • Add the apples. Simmer on medium-low uncovered for 15 minutes until the apples are fork tender and the apples have released their juices. Stir occasionally to prevent sticking.
  • Mix cornstarch with just enough cold water to allow it to completely dissolve to make a slurry.
  • Increase the burner temperature and bring the apples to a boil. Drizzle the cornstarch "slurry" into the apples. Cook, stirring constantly, until thickened.
  • Remove from the heat and stir in pure vanilla and heavy cream. Cool completely.
  • To assemble: Preheat the oven to 350°F. Spritz 16 standard cupcake/muffin cups with baking spray.
  • On a lightly floured surface, roll out the pie crusts. Use a cookie cutter to cut the pie crusts into 4 1/2 inch rounds. Re-roll the pastry as needed.
  • Press one round into each muffin tin.
  • Divide the caramel-apple filling between the pastry shells. [May vary, depending on how the filling is divided. May yield as 18 mini pies.]
  • In a small bowl, mix together butter and cookie crumbs. Sprinkle on top.
  • Bake for 35-38 minutes until the top is golden and the filling is bubbly. Cool in the pan for 1 hour before attempting to carefully remove to a wire rack to cool completely. [Tip: These pies are deliciously "juicy" so place onto aluminum foil or a cookie sheet to catch drips.]
  • May serve warm or at room temperature with a scoop of vanilla ice cream.