Individual fruit pies combine fall favorite flavors of apple and caramel.
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Pies
2 cups peeled, cored, finely chopped apples
14 cup firmly packed brown sugar
1 tablespoon all-purpose flour
12 teaspoon ground cinnamon
18 teaspoon salt
1 sheet (from 17.3-ounce package) frozen puff pastry, thawed in refrigerator
Glaze
14 cup Land O Lakes® Butter
14 cup caramel ice cream topping
12 cup powdered sugar
STEP 1
Heat oven to 400°F. Line baking sheet with parchment paper; set aside.
STEP 2
Combine apples, brown sugar, flour, cinnamon and salt in bowl; mix well. Set aside.
STEP 3
Roll out cold puff pastry on lightly floured surface to 14-inch square. Cut dough in half crosswise; cut into thirds lengthwise to form 6 rectangles. Spoon about 1/3 cup apple mixture onto half of each dough rectangle, to 1/2 inch of edges. Brush outside of pastry with water. Fold dough over filling; press firmly to seal. Press around edges with fork to seal; cut 3 small slits in top of each pastry. Place, 2 inches apart, onto prepared baking sheet.
STEP 4
Bake 20-22 minutes or until deep golden brown. Cool 15 minutes on cooling rack.
STEP 5
Melt butter in 1-quart saucepan over medium-low heat. Continue cooking 3-4 minutes or until deep golden brown. Remove from heat. Stir in caramel topping. Add powdered sugar; beat with whisk until smooth. Drizzle over mini pies.
Puff pastry is much easier to roll and fill when it is cold. Keep refrigerated until ready to use.
For easy clean-up while drizzling mini pies, place wire cooling rack over waxed or parchment paper to catch drips.
We all know and love traditional Apple Pie, but this beloved treat comes in many shapes and sizes (squares, apple pie bars or hand pies) and flavors (raspberry, caramel apple pie or even maple.) The one characteristic they all share? The delicious taste of a baked apple, savored in any shape or flavor.
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