Mini Caramel Apple Pies

Crust (for Two Pies and Cut-outs):

• 3 3/4 cups all-purpose flour
• 3 Tbsp. sugar
• 3/4 tsp fine sea salt
• 3/4 cup shortening, cubed, frozen
• 6 Tbsp unsalted butter, cubed, frozen
• 5-8 Tbsp ice water

Filling for Two Pies:

• 1 1/2 lbs. Granny Smith apples, peeled, cored and sliced thin
• 1 Tbsp lemon juice
• 1/4 cup sugar
• 1/4 cup dark brown sugar, packed
• 1/3 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 4 Tbsp caramel dip
• 1 egg, whisked in a small bowl with 1 Tbsp. water (for top crust and cut-outs)
• Coarse Turbinado sugar for sprinkling

Crust:

Process flour, sugar and salt in the bowl of a food processor until combined. Scatter the shortening over the flour mixture and pulse until it has the appearance of coarse sand, about 10 times. Scatter the butter over the mixture and pulse until it has the appearance of coarse crumbs, about 10 times. Sprinkle 5-6 Tbsp. ice water over the mixture and pulse/process until dough comes together. Transfer to a mixing bowl and work in more water, 1 Tbsp. at a time, until dough forms a rough ball but is not too wet. Divide dough ball in quarters, shape each into a ball and flatten slightly into disks. Wrap each in plastic wrap and refrigerate for 1 hour.

For Lattice Top Pie:

Remove two dough balls from refrigerator to soften slightly. Roll out one dough ball to a 9” round that is 1/8” thick and place in 5” pie pan. Trim dough even with the edge of the pie pan. Reserve any scraps and roll them with second dough ball to sheet 1/8” thick. Cut 8, 1”-wide by at least 7”-long strips from the dough. Transfer strips to a parchment-lined baking sheet. Refrigerate both pie and strips while you prepare the second pie crust.

For Apple-Decorated Pie:

Remove remaining two balls from refrigerator to soften slightly. Roll out one dough ball to a 9” round that is 1/8” thick and place in 5” pie pan. Trim dough even with the edge of the pan. Roll out the second dough ball to a 9” round that is 1/8” thick and place on a parchment-lined baking sheet.

Apple Cut-Outs:

Assemble all scraps and extra dough and re-roll to a sheet 1/8” thick. Press the Apples side of the Apples and Leaves Pie Top Cutter firmly into the dough, going over the top of it with the rolling pin to make sure all the apple impressions are cut-out. You may need to finish cutting around each apple with a paring knife. Place the apples on a parchment-lined baking sheet and refrigerate while you make the filling.

Pie Filling and Assembly:

Preheat the oven to 375°F and make the filling. In a large bowl, combine apples, lemon juice, sugars, flour, cinnamon, nutmeg and allspice, stirring to combine. Remove pie shells and tops from oven. Using a slotted spoon, fill both pie shells with apples. Warm the 4 Tbsp. caramel dip briefly in the microwave and drizzle 2 Tbsp. caramel dip over apples in each pie.

Top one pie with the 1” wide lattice strips, alternating them to form a crisscross pattern. Trim edges of lattice even with edge of the pie pan. Fold the edge of the bottom crust up over the lattice strips and press to seal. Crimp or make a decorative edge around pie. Brush the entire top of the pie and crust with beaten egg wash and sprinkle all with Turbinado sugar.

Top the second pie with the round pie crust. Fold the edge of the bottom crust up over the top pie crust and press to seal. Crimp or make a decorative edge around pie. Brush the entire top of the pie crust with beaten egg wash. Place apple cut-outs in a circle around the top pie crust. Brust cut-outs with beaten egg wash and sprinkle apples cut-outs only with Turbinado sugar. With a sharp knife, cut 1 center vent in the pie and one small vent between each apple to let steam escape.

Place both pies on a rimmed baking sheet. Cut two squares of foil and place one on each pie, covering them entirely. Bake pies for 35 to 40 minutes, removing foil in the last 10 or 15 minutes to brown crusts.  Remove pies to a wire rack to cool. Serve with vanilla ice cream or whipped cream.