Apple Mini Pies Gluten Free
|1 Tbsp butter|
|1 cup medium apple, thinly sliced and diced|
|1 tsp lemon juice|
|5 caramels, cut into quarters|
|1/2 container Pillsbury® Gluten Free Refrigerated Pie and Pastry Dough|
|3 Tbsp powdered sugar|
|1 tsp milk|
In an 8-inch skillet, melt butter over medium heat. Add apples and lemon juice; cook, stirring occasionally, until apples are almost tender. Stir in caramels; continue cooking until sauce is thick and coats apples. Set aside.
Heat oven to 425°F. Divide dough in half. Place 1/2 in tub and return to refrigerator, then knead remaining half until softened and no longer crumbly. Divide into 8 rounds. Place each round between 2 sheets of cooking parchment or waxed paper and flatten into a 3-inch round about ¼-inch thick. Cut with a 3-inch circle and place each round on a cooking parchment- or waxed paper-covered sheet pan. Reserve dough scraps to use as needed. Spoon 2 tablespoons of pie filling onto center of each of 4 dough rounds. Top with another round, and press edges with fork to seal. Cut slits in tops. Bake 12 to 15 minutes until golden brown. Allow to cool at least 15 minutes. Drizzle with glaze.
Makes 4 servings
Prep Time: 20 Minutes