Sweet flaky vanilla bean pastry is filled with tart granny smith apple slices spiced with cinnamon and nutmeg, then topped with a rich layer of indulgent toffee. Served a la mode or with a dollop of whipped cream and these mini pies will knock your socks off! This recipe yields 12 pies.
Homemade or store bought short crust pastry
2 14 oz cans of condensed milk
6 granny smith apples
1 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
juice from one lemon
1 tbsp sugar
To make the toffee; remove the labels from the condensed milk cans, then cover with water in a large pot and boil for three hours. ** It is very important to make sure the cans remain covered with water to avoid them from exploding!! ** When finished, remove from the pan open the cans and allow the mixture to cool.
Roll out the short crust pastry to ¼ inch thickness then over a standard size muffin tin and work dough into each slot, cutting away any excess. Blind bake for 10 to 12 minutes.
Peel and slice the apples, then toss them in a bowl with the lemon juice, tablespoon of sugar, vanilla, cinnamon and nutmeg. Fill eat crust three quarters of the way full, then finish baking the pies for an additional 15 minutes. At this point the apples should be just tender and the crust lightly golden. Dollop one to two tablespoons of the toffee onto the top of each pie and finish baking 8 to 10 minutes until the top is bubbling and the crust is golden brown. Allow to cool on a wire rack at least 15 minutes before serving.