Apple Pies

Bake the perfect Individual Caramel Apple Pies! This recipe features a flaky, buttery crust, a spiced apple filling, and a drizzle of caramel. Complete with prep times, step-by-step instructions, and full nutritional information.

Prep Time: 45 minutes
Cook Time: 35-40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 50 minutes (includes cooling)
Course: Dessert
Cuisine: American
Yield: 6 individual pies
Diet: Vegetarian

Intensities

• Culinary Skill: Intermediate

• Physical Effort: Medium (involves making pastry and peeling apples)

• Cleanup: Medium (multiple bowls and a baking sheet)

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Ingredients

For the Flaky Pie Crust:

• 2 ½ cups (315g) all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 cup (226g) unsalted butter, cold and cubed

• 6-8 tablespoons ice water

For the Spiced Apple Filling:

• 4-5 medium apples (a mix of Granny Smith and Honeycrisp is ideal), peeled, cored, and diced into ½-inch cubes

• ⅓ cup (67g) light brown sugar, packed

• ¼ cup (50g) granulated sugar

• 2 tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon salt

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter, for dotting

For Assembly & Topping:

• 1 large egg, beaten (for egg wash)

• 1 tablespoon coarse sugar (e.g., turbinado or demerara)

• 6 store-bought soft caramels

• 1 tablespoon heavy cream (for caramel drizzle)

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Equipment

• Large mixing bowls

• Pastry cutter or food processor

• Rolling pin

• 4-inch round cookie cutter (or a large mug as a guide)

• Standard 12-cup muffin tin

• Pastry brush

• Parchment paper

• Baking sheet

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Instructions

1. Make the Pie Dough:

1. In a large bowl, whisk together the flour, salt, and sugar.

2. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

3. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just begins to clump together. You may not need all the water.

4. Turn the dough out onto a lightly floured surface, divide it in half, and shape each half into a disc. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Filling:

1. While the dough chills, combine the diced apples, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Toss to coat evenly.

2. Stir in the lemon juice and vanilla extract. Set aside to allow the apples to release their juices, about 15-20 minutes.

3. Preheat and Prep:

1. Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack to preheat—this will catch any drips and help cook the bottom crust.

2. Lightly grease a standard 12-cup muffin tin.

4. Assemble the Pies:

1. On a floured surface, roll out one disc of dough to about ⅛-inch thickness. Using a 4-inch round cutter, cut out 6 circles. Re-roll the scraps to get all 6. These will be the bottoms of your pies.

2. Gently press each dough circle into a prepared muffin cup, ensuring it goes all the way up the sides.

3. Spoon the apple filling into each dough-lined cup, filling them to the top. Dot the top of each filled cup with a small piece of the reserved butter.

4. Roll out the second disc of dough and cut 6 more 4-inch circles. Use a small knife or a leaf-shaped cutter to create a small vent in the center of each top crust.

5. Place a top crust over each filled pie. Use your fingers to crimp and seal the edges of the bottom and top crusts together.

6. Brush the top of each pie with the beaten egg and sprinkle generously with coarse sugar.

5. Bake:

1. Carefully place the muffin tin on the preheated baking sheet in the oven.

2. Bake for 35-40 minutes, or until the crust is deeply golden brown and the apple filling is bubbling through the vents.

3. Remove from the oven and allow the pies to cool in the muffin tin for 15 minutes. Then, carefully run a small offset spatula or knife around the edges and transfer the pies to a wire rack to cool completely, about another 30 minutes.

6. Add the Caramel Drizzle:

1. Once the pies are nearly cool, combine the caramels and heavy cream in a small microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until the mixture is smooth and pourable.

2. Using a spoon or a fork, drizzle the warm caramel sauce over the top of each individual pie.

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Nutrition Information (Per Pie)

• Calories: 645 kcal

• Carbohydrates: 83g

• Protein: 7g

• Fat: 33g

• Saturated Fat: 20g

• Polyunsaturated Fat: 2g

• Monounsaturated Fat: 9g

• Trans Fat: 1g

• Cholesterol: 105mg

• Sodium: 450mg

• Potassium: 230mg

• Fiber: 5g

• Sugar: 42g

• Vitamin A: 1060IU

• Vitamin C: 7mg

• Calcium: 50mg

• Iron: 3mg

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

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Chef’s Notes & Tips:

• Keep it Cold: The secret to a flaky crust is keeping the butter cold. If the dough becomes too warm while you’re working, pop it back in the fridge for 10 minutes.

• Apple Choices: Using a mix of tart (Granny Smith) and sweet (Honeycrisp, Fuji) apples creates a more complex and balanced flavor.

• Make-Ahead: The pie dough discs can be made and refrigerated up to 2 days in advance or frozen for up to 3 months. Thaw in the fridge before using.

• Serving Suggestion: These pies are delicious on their own but are truly sublime served warm with a scoop of vanilla ice cream.

Enjoy your homemade individual apple pies—the perfect personal-sized taste of autumn!