Salted Caramel Mini Pies

Directions

• STEP 1:

  To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.

• STEP 2:

  Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.

• STEP 3:

  Let sit at room temperature at least 15 minutes and up to 2 hours. Add chopped Niagara clusters.

• STEP 4:

  For the Base Preheat oven to 350°F. Grease 12 muffin cups with cooking spray.

• STEP 5:

  Roll out a single pie crust onto a flat surface. Using a large cookie cutter or any circular lid, cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill all 12 muffin cup.

• STEP 6:

  Step 3 Fill each cup until nearly full, about 1/4 cup, with pie filling.

• STEP 7:

  Then bake 30 to 40 minutes, or until the crust is lightly golden and the filling begins to bubble.

• STEP 8:

  Remove from the oven and let cool for at least 15 minutes. Then very carefully with a knife, loosen the edges of each pie and gently lift out from the muffin tin. Serve with whipped cream and Niagara Almond Butter Cups and Sea Salt Caramel Cups.

• STEP 9:

  Enjoy!