Prep time: 1 hour
Cook time: 25 mins
Total time: 1 hour 25 mins
Crust
- 2 cups all-purpose flour
- ¼ tsp salt
- 12 tbsp Organic Valley butter, cubed and chilled
Filling
- 2 tbsp cornstarch
- 2 tbsp apple juice
- 1 cup sugar
- 4 tbsp Organic Valley butter
- 12 granny smith apples, peeled and sliced
- ¼ cup almond liqueur (optional)
- 1 tsp cinnamon
- ⅛ tsp cardamom
- ⅛ tsp cloves
- 1 tsp vanilla extract
Topping:
- ½ cup Organic Valley butter, cubed and chilled
- 1 cup flour
- ½ cup brown sugar
- Combine flour and salt in a large bowl and cut in butter using a pastry blender or fork until crumbly.
- Wrap dough in plastic wrap and chill for 30 minutes.
- To make the topping, add topping ingredients to a large bowl and cut with a pastry blender or fork until crumbly. Set aside.
- Preheat oven to 375 degrees F.
- Whisk together cornstarch and apple juice and set aside.
- Melt butter in a small pot over medium heat and add sugar. Stir for 7 minutes, and continue to cook until sugar caramelizes.
- Add apple slices to a bowl and coat with spices.
- Add the apple slices and cook for 8 minutes, stirring occasionally.
- Add vanilla and cornstarch mixture and stir 2 minutes. Let cool.
- Roll dough to four 7-inch, ⅛-inch thick rounds and press half into four greased 5-inch pie plates.
- Divide the filling among the four pies and top with crumbly topping.
- Bake for 25 minutes, until golden brown.
- Serve cool or warm with caramel topping.
Makes 4 mini pies
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/mini-caramel-apple-pie/
3.2.2124