Little Caramel Apple Pies for Mabon

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.

Now open your pie hole and shove some in!