Butterscotch-Apple Mini Pies
hands-on: 30 mins
total: 1 hr
Yield: Serves 12
3 14-ounces packages refrigerated piecrust
All-purpose flour, for work surface
¾ cup butterscotch chips
5 tablespoons heavy cream, divided
½ teaspoon kosher salt, divided
2 pounds Golden Delicious apples, peeled and cut into ½-in. pieces (5 to 6 apples)
½ cup granulated sugar
2 tablespoons unsalted butter, melted
2 tablespoons cornstarch
2 teaspoons fresh lemon juice (from 1 lemon)
½ teaspoon ground cinnamon
Preheat the oven to 375°F with a rack in the lower third of the oven. Line the bottom of the oven with aluminum foil or an oven liner. Lightly coat a standard 12-cup muffin tin with non-stick spray.
Working with 1 piecrust at a time, on a lightly floured surface, roll each out to a 12-inch diameter. Cut 2 6-inch rounds and 2 3½-inch rounds from each piecrust. Cover and chill the smaller rounds until ready to use.
Fit a 6-inch round into each cup of the prepared tin, pressing and flattening into the sides of muffin cups and leaving about ½-inch overhang. Chill until ready to use.
Combine butterscotch chips, 3 tablespoons of heavy cream, and ¼ teaspoon salt in a microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until melted and smooth, about 1 minute and 30 seconds. Set aside.
Stir together apples, sugar, butter, cornstarch, lemon juice, cinnamon, and remaining ¼ salt in a large bowl. Spoon about ½ cup apple mixture into each prepared crust; drizzle butterscotch sauce over apples (about 1 tablespoon per pie).
Top each mini pie with 1 smaller pie crust round. Fold overhang from bottom crust over the top crust, and crimp to seal. Cut an “X” in the middle of the top crust and brush with the remaining 2 tablespoons heavy cream.
Bake on lower rack until crust is golden and filling is bubbly, 40 to 45 minutes, tenting with foil after 30 minutes if pies are browning too deeply. Remove from oven, and cool in pan 5 minutes. Gently remove pies from the muffin tin and transfer them to a wire rack. Let cool completely, about 1 hour.
Recipe courtesy of Real Simple.