Mini Caramel Apple Pie
Prep time: 1 hour
Cook time: 25 mins
Total time: 1 hour 25 mins
  • 2 cups all-purpose flour
  • ¼ tsp salt
  • 12 tbsp Organic Valley butter, cubed and chilled
  • 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
  • ½ cup Organic Valley butter, cubed and chilled
  • 1 cup flour
  • ½ cup brown sugar
  1. Combine flour and salt in a large bowl and cut in butter using a pastry blender or fork until crumbly.
  2. Wrap dough in plastic wrap and chill for 30 minutes.
  3. To make the topping, add topping ingredients to a large bowl and cut with a pastry blender or fork until crumbly. Set aside.
  4. Preheat oven to 375 degrees F.
  5. Whisk together cornstarch and apple juice and set aside.
  6. Melt butter in a small pot over medium heat and add sugar. Stir for 7 minutes, and continue to cook until sugar caramelizes.
  7. Add apple slices to a bowl and coat with spices.
  8. Add the apple slices and cook for 8 minutes, stirring occasionally.
  9. Add vanilla and cornstarch mixture and stir 2 minutes. Let cool.
  10. Roll dough to four 7-inch, ⅛-inch thick rounds and press half into four greased 5-inch pie plates.
  11. Divide the filling among the four pies and top with crumbly topping.
  12. Bake for 25 minutes, until golden brown.
  13. Serve cool or warm with caramel topping.
Makes 4 mini pies
Recipe by My San Francisco Kitchen at