spiced rum caramel apple mini pies

How To Make spiced rum caramel apple mini pies

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  Step 1
  Peel and cut apples into dice size chunks, set aside
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  Step 2
  Preheat oven to 375 degrees, spray muffin tin wells with nonstick pan spray and coat evenly. Make sure you get the top too for easy clean up
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  Step 3
  Roll out and cut pie crust pastry sheet into six sections, gently press dough sections into each muffin well and evenly redistribute dough from bottom to top working upwards to leave a 1/2 inch extra protruding above the top of each muffin well to create a lip on edges for the mini pie crust,
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  Step 4
  Pour a spoonful of Graham cracker Crumbs into bottom of each focusing on getting as much on the bottom as you can.
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  Step 5
  On medium high heat, Simmer all other ingredients on medium, Starting with the Margerine or butter, Brown Sugar, and vanilla, stirring often for 15 minutes and gradually adding other ingredients one at a time, then near the end, add cream and 1/2 cup Graham cracker crumbs, Mixture will be, frothy, thick and sticky
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  Step 6
  With a slotted spoon, Scoop mixture into dough lined muffin wells in slight mound with the center higher than the top of the dough edge. Then after all are filled... spoon in a little of the thick liquid to moisten and bind together. Sprinkle remaining Graham cracker crumbs over the top and give each one shot of pan spray to help brown the crumbs.
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  Step 7
  Tip: put remaining gooey mixture in container to store in fridge and serve with apples, cheese and crackers later.
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  Step 8
  Bake for 20 minutes. Allow time for mini pies to cool for 15-20 minutes, tap the pan against the counter carefully and gently remove.
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  Step 9
  Serve with Ice Cream in a shallow bowl. Enjoy. For an extra touch I sprinkle some Graham cracker crumbs and cinnamon over the ice cream scoops
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