Yields: ~24 (3 inch) mini pies (depending on the size of your circles)
*you can definitely make your own pie crust for this, and it would be phenomenal, but I made these for a quick event, and you can’t really tell the difference!
2 boxes (4 rolls) of store-bought pie crust
4 green apples, diced into small pieces
Juice from ½ lemon
1/2cup tsp granulated sugar
3 tbsp flour
2 tsp cinnamon
Pre-heat your oven to 400 degrees Fahrenheit and line a few baking sheets with parchment paper
After dicing your apples into small pieces, toss them in lemon juice to keep them from turning brown. Combine the apples with the sugar, flour and cinnamon, and set aside.
On a well-floured surface, roll out one roll of pie crust, and using a circular object (I used a wine glass that was about 3 inches in diameter) cut as many circles as you can from the dough. Once you have cut enough circles, regroup the dough and roll it out using a rolling pin. Cut more circles until you are out of dough. Continue doing this with the remaining rolls of pie crust.
Be sure to cut out an EVEN amount of circles because you will need a top and bottom crust for your pies.
Once you have cut out all of your circles, begin filling the crust with a small amount of filling, making sure to leave a border around the edge of the bottom piece of crust.
Beat together an egg with about 1 tbsp of water to create and egg wash, and using a pastry brush or your finger, brush the egg wash around the edges of the bottom crust.
After you have brushed on the egg wash, place the top piece of crust on top of the filling, and using a fork (dipped in flour), crimp the two pieces of crust together to seal the pies.
Once you have crimped all of the pies, brush the tops with egg wash, and make a slit or two on the top so that the steam can escape from the pies. Sprinkle sugar crystals on top of the egg wash
** Be sure that you are careful with sprinkling the sugar so that not much ends up on the parchment paper because the sugar will burn on the paper when inside of the oven
Place the pies into the fridge for about 25 minutes to chill before baking
Once the pies have chilled, bake for about 15-20 minutes or until the tops and bottoms are golden brown and flaky.
*Optional, you can cut the caramel candies in half and place them on top of the apple mixture before placing the top crust on the pie – they delicious either way
Let cool 5 minutes before serving or else you’ll severely burn your mouth and fingers.