Caramel Apple Mini-Pies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • CRUST:
  • 1½ cups einkorn wheat flour (or regular all purpose flour)
  • 1½ cups oat flour
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 cup unsalted butter (2 sticks), cold and diced (or lard for dairy free)
  • 4-6 tablespoons cold ice water
  • FILLING:
  • 2 cups peeled, cored and diced tart apples (about 2-3 apples)
  • 1 tablespoon oat flour
  • ¼ teaspoon cinnamon
  • 1 tablespoon butter (or palm shortening for dairy free)
  • ½ cup coconut sugar (or brown sugar)
  • ¼ cup coconut milk (full fat, from the can - or use dairy whipping cream)
  • pinch of salt (optional)
  • ½ teaspoon vanilla extract
  • 1 tablespoon spiced rum (optional)
  • TOP:
  • 2 tablespoons honey mixed with 2 tablespoons water
  • cinnamon or pumpkin pie spice
Instructions
  1. In a food processor, blend flours and salt with a quick pulse.
  2. Dice the cold butter into small half inch cubes and pulse with the flour just a few times until the butter is about the size of peas. Alternately, you can do this by hand and cut the butter into the flour with a pastry blender.
  3. Add honey and ice water and pulse just until dough starts to come together (or blend with pastry blender),
  4. Then, add the ice water one tablespoon at a time and pulse after each one or knead with your hands just until it comes together. You may not need all of the water as it'll get sticky. On the other hand, if there are still bits of dough that are not incorporating, add a touch more water.
  5. Once dough comes together, knead gently on a clean lightly floured surface to form into a disc. Do not over knead.
  6. Dust dough with flour and wrap in plastic wrap to refrigerate for an hour.
  7. While dough is chilling, prepare the filling.
  8. Mix apples with 1 tablespoon flour and the cinnamon and set aside.
  9. In a small saucepan, whisk together butter, sugar, coconut milk and salt.
  10. Heat over medium heat until it begins to boil.
  11. Let mixture boil for about 5 minutes whisking occasionally. Watch so it doesn't burn or boil over.
  12. Remove from heat and add vanilla and spiced rum if using.
  13. Let cool until ready to make pies and then combine caramel with the apples.
  14. Preheat oven to 375 degrees.
  15. Take dough out of the fridge and divide into 2 equal pieces.
  16. Lightly flour a clean smooth surface and roll dough out to about ⅛" thickness.
  17. Cut out small circles with a 3" diameter biscuit/cookie cutter - or be like me and use a mason jar ring. Repeat with the other ball of dough.
  18. Place 24 circles onto baking sheets lined with parchment or silicon baking mat. Note you can re-use the leftover dough between each of the cut circles. Just ball it together and re-roll it out until you have enough circles.
  19. Spoon about a tablespoon of filling into the center of each circle.
  20. Place another circle on top and seal the edges by pressing around with a fork.
  21. Cut 4 small slits in the top of each mini-pie and brush with the honey/water mixture.
  22. Dust with a sprinkle of cinnamon or pumpkin pie spice.
  23. Bake about 25 minutes until lightly browned.
  24. Transfer to a wire cooling rack to cool.
  25. Serve warm or at room temperature.
Nutrition Information
Serving size: 1 pie Calories: 178 Fat: 9g Carbohydrates: 22g Sodium: 71mg Fiber: 3g Protein: 3g
Recipe by at https://www.cookingupclean.com/caramel-apple-mini-pies/