It is apple season here in the Carolinas, which means it is time to go apple picking in the mountains!  Our favorite location is Sky Top Orchard and they make fresh warm apple doughnuts that are amazing… along with fresh apple slushies!  Maureen’s family already went a few weekends ago, but my family will wait until the temperatures cool down.  We wanted to come up with an apple recipe idea today, since you can get fresh mountain apples everywhere right now.  As you may know, I’m not much of a baker – this recipe is perfect for all you non-bakers out there!  I love classic apple pie, but we thought it would be fun to create Mini Caramel Apple Pie – giving the traditional apple pie a twist by adding carmel squares on top. I used frozen tart shells (mini pie shells) but you can always make your own pie crust, if you are talented that way. (I, however, am NOT).

Ingredients:

• 2 tablespoons of all-purpose flour
• 1 tablespoons freshly squeezed lemon juice (from 1 lemon)
• 2 cups of chopped apples
• 1/4 cup sugar (can use smaller amount if you don’t want it as sweet)
• 1 teaspoon ground cinnamon
• splash of salt
• 8 slices of unsalted butter, cut into small pieces
• 8 mini pie crusts – double the recipe for 16 shells

Directions:

1. Preheat oven to 375
2. Peel, core and chop apples – put 2 cups in a mixing bowl.

3. Add lemon, sugar, flour, cinnamon, and salt in bowl; toss to combine.
4. Fill pie crusts with apple mixture.

5. Add one thin slice of butter and one caramel to each filled pie
6. Bake for 30-40 min until apples are soft and pie crust is golden brown… I check every 10 min or so after 20 min b/c my oven tends to overcook/burn.

7. Let pies cool and top with vanilla bean ice cream

What will you be making with apples this season?  Stay tuned for more fall recipes on the Ruff Draft!