Mini Caramel Apple Pies

Hooray for fall!! I have been posting so many pumpkin recipes, so I decided to mix things up a little bit and do one with apples instead! I thought I would post a few "progress pictures" too, just to see how it works out. Happy Eating! :) 

                               

                              Mini Caramel Apple Pies

           For the Crust:
                          2 cups all-purpose flour
                          1/2 tsp. salt
                          1/2 tsp. baking powder
                          1 cup cold butter, cubed
                          1/2 cup sour cream


        For the Filling:
                  4 cups peeled, cored, finely chopped apples
                  1/2 cup packed brown sugar
                  2 Tablespoons all-purpose flour
                  1 tsp. cinnamon
                  1/2 tsp. salt

      For the Caramel Glaze:
                         1 cup sugar
                         1 Tablespoon light corn syrup
                         1/4 cup water
                         1/4 cup heavy whipping cream, warm
                         1/4 cup milk, warm 
                         2 Tablespoons butter, soft
                         1/2 tsp. salt
                         1 tsp. vanilla extract

Directions for the crust:
Whisk together the flour, salt, and baking powder. Use your hands to work the butter in until the mixture resembles wet sand. 
Add in the sour cream, then turn onto a floured surface and knead it until it comes together. (The dough will be very sticky after you put in the sour cream.)
After you have gotten the dough to the desired consistency, roll it into a 8x12 rectangle. Sprinkle both sides lightly with flour, and fold into thirds. Wrap it in plastic wrap, and place it in the refrigerator for about half and hour. 
For the filling:
Mix together all of the ingredients until they are well combined. (This is the easiest step in the whole recipe!:) 
Assembly:
Once the dough is chilled, unfold it and roll it out until it's smooth. Cut out circles with the top of a cup. (I found that a cup with about a 4 inch top worked well.) It should make about 18 circles.
Place the circles on an ungreased cookie sheet and put one spoon of filling on top. Take another dough circle, place it on top of the filling, and seal the edges together. Crimp the sides with a fork to make it look pretty. 
Mix together 1 egg and 1 Tablespoon of water, and brush over the pies. Cut three little slits in the top of each one. 
Bake at 425* for 20 minutes, or until golden brown. Let them sit for 10 minutes before removing them from the cookie sheet and putting caramel over them. 
For the caramel:
Ok, this is where it gets slightly harder. In a medium saucepan, combine the sugar, corn syrup, and water. Stir it constantly over medium heat until the sugar is dissolved, and the mixture is bubbling. Let it boil without touching it until it turns a deep amber. (Kind of a light brown color.) 
Remove it IMMEDIATELY from the heat, otherwise it will burn! (Be VERY careful!) 
Slowly pour in the milk and cream. (you can mix them together first.) It will bubble up furiously, and steam alot. Begin stirring it, scraping the bottom to make sure nothing sticks. If it clumps, return it to the heat and keep stirring it until it is smooth. Stir in the butter and salt and mix it well. 
Let it sit for 3 minutes, then drizzle it over the pies. Oh, so yummy!!