Enjoy devouring this apple pie with a sour twist!
Learn how to make these sweet and sour Mini Caramel Apple Pies featuring SOUR PUNCH Apple Straws.

INGREDIENTS

24 wonton wrappers

Coconut oil cooking spray

4 teaspoons sugar, divided

2 granny smith apples, peeled and chopped

1 package Sour Punch Sour Apple Straws, chopped into small pieces

½ cup water

½ cup pecans, crushed

½ teaspoon cinnamon

1 tablespoon butter, melted

¼ cup caramel

DIRECTIONS

Preheat your oven to 350F and spray a mini muffin tin with cooking spray.

Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.

Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.

Preheat your oven to 350F and spray a mini muffin tin with cooking spray.

Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.

Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.

Combine the granny smith apple, Sour Punch Sour Apple Straws, 2 teaspoons of sugar, and ¼ cup of water in a saucepan and bring to a simmer over low heat.

Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.

Turn off the heat and scoop the Sour Punch and apples into a bowl.

Combine the granny smith apple, Sour Punch Sour Apple Straws, 2 teaspoons of sugar, and ¼ cup of water in a saucepan and bring to a simmer over low heat.

Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.

Turn off the heat and scoop the Sour Punch and apples into a bowl.

In a small bowl, combine the pecans, 1 teaspoon of sugar, and cinnamon. Drizzle in the melted butter and mix.

Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.

Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.

In a small bowl, combine the pecans, 1 teaspoon of sugar, and cinnamon. Drizzle in the melted butter and mix.

Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.

Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.