Time to improvise

I was excited to make caramel apples for Halloween!  Frank went out and bought a dozen apples, caramels and candies, but couldn't find sticks.  The next day I went to the only other store that was open during our crazy Nor'easter aftermath and power outage.  And of course, no sticks.

Let's do the math.  No sticks = no caramel apples.

Sigh.  I really wanted to make something "cutesy" and finger friendly, and still be able to use what was already bought.  This is where the improvising comes in.

I'd say it worked out well.

These little pies are adorable and delicious.  Next time, when I'm better prepared, I'll make them a little bigger...I had to keep them on the small side because I only had 2 pie crusts (had no time to make any more) and had a set amount of people to feed.

Definitely keep these in mind when you need a quick dessert - they were very easy to assemble and take no time at all to bake.  You could even make them ahead and freeze them for later.  Plenty of time left in the fall to enjoy them - even if it looks like winter outside!

Mini Caramel Apple Pies
slightly adapted from Miz Gina's Front Porch

2 refrigerated pie crusts (or homemade)
3 apples, cored, peeled and chopped very small (I used honeycrisp...anything would work)
2 teaspoons ground cinnamon
3 teaspoons sugar
2 tablespoons butter, melted
caramel candies

Preheat oven to 350 degrees.  Lightly flour workspace and roll out dough.  Using a small circular cutter (I used the top of a cooking spray can!), cut rounds out of crust.  Ball up and roll crust out again to cut more rounds, until you've used all the dough.

Place rounds on cookie sheets that have been lightly sprayed.  Put apple pieces in middle of each round, then top with caramel (depending on the size of the candies you get, you may want to cut them).  Place another round on top and press around edge with a fork to make little pies.

*If your rounds are larger, you can fold them over and seal the one side*

Brush tops with a little butter.  Mix sugar and cinnamon together and sprinkle on top of each pie.  Bake until golden brown, about 10-15 minutes.

Linked to: Tastetastic Thursday
                  Sweet Tooth Friday