I made apple pies for Mabon. I used 5 inch pie pans so everyone could have their own individual pie. I love making pies but once you slice into a big one, they don't look too good. Plus, everyone seems to love having their own little pie.
I made a pate brisee pastry. It uses 2-1/2 C. flour, 3 T. sugar, 3/4 tsp. salt, 2 sticks of butter and enough ice water to hold it together...about 5 T.. Roll the dough out on a floured surface.
Dice a mixture of apples into small cubes. These don't cook as long as a regular sized pie so dice the apples on the small size. I used a mix of Gala, Golden Delicious and Jona Gold. Toss them with about 1/4 cup of sugar, 1 tsp. cinnamon and 3 T. of flour. These ingredients depend on how sweet or tart your apples are, how juicy they are and how much of a cinnamon taste you want. Adjust accordingly. Put a layer of apples in each pie plate and top with some sliced soft caramels.
Mound more apples and more sliced caramels. I used about 4 caramels in each pie. Top with a bit of butter. Cover with a pastry lid and crimp the edges.
Brush with an egg wash, sprinkle with cinnamon sugar and some coarse white sugar. Cut a small slit on the top. Put them on a cookie sheet covered with parchment paper. Place them in a 450 degree oven for 15 minutes. After 15 minutes, turn the oven down to 350 degrees and continue to cook for about 35-40 minutes longer.
Remove from the oven and let them cool on the cookie sheet. When you look in the pie hole, you should see the filling bubbling.