Recipe for Mini Apple Pies form Club House

Craving a fall pie but not wanting a whole pie taking up fridge space? Club House shares with us this recipe for Mini Apple Pies. These personalized desserts are filled with apples, butter and Club House salted caramel sugar. Sure to fulfil your fall flavours craving. You can even listen to TV host Gerry Dee cook his way through this recipe as you do with the new audiobook Club House® Culinary Soundscapes.

Mini Apple Pies

Prep Time: 30 min
Cook Time: 35 min

Ingredients:

• 1 package (425 grams) refrigerated pie crusts (2 crusts)
• 3 medium Granny Smith apples, peeled, cored and cut into 1/2-inch (1 cm) pieces
• 1/4 cup (60 millilitres) Salted Caramel Flavoured Finishing Sugar, plus more for sprinkling
• 2 tablespoons (30 milliliters) unsalted butter
• 1 teaspoon (5 milliliters) cornstarch
• 1 teaspoon (5 milliliters) water
• 1 egg, beaten

Directions:

1. Line 2 large baking sheets with parchment paper. On a lightly floured surface, roll each pie crust into a 12-inch (30.5-cm) circle. Use a 4-inch (10-cm) round cookie cutter to cut out 8 circles from each crust, re-rolling scraps as needed. Place circles 3 inches (7.5 cm) apart on prepared baking sheets and refrigerate while preparing filling.
2. Mix apples, butter and Salted Caramel Sugar in large skillet. Cook on medium-high heat until mixture bubbles, about 5 minutes. Mix cornstarch and water in small bowl; add to apple mixture. Stir just until thickened. Remove from heat. Cool 10 minutes.
3. Preheat oven to 375°F (190°C). Place heaping tablespoons (15 ml) of filling in centre of each dough circle. Fold dough over to enclose filling, pressing edges to seal and create a half-moon shape. Crimp edges with a fork to seal completely. Use a small sharp knife to cut two small slits in each pie. Brush with egg and sprinkle with additional Salted Caramel Sugar. Place pans in freezer 10 minutes.
4. Bake 25 to 30 minutes or until crusts are crispy and lightly browned and filling is bubbly. Remove from oven and cool on pans 5 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.