Mini Salted Butterscotch Apple Pies a la Mode

Ingredients

• 2 refrigerated pie crusts (from a 14 oz.) box
• 3 tablespoons butter, divided
• 2 medium Granny Smith apples, peeled, cored, diced (about 2 1/4 cups)
• 2 teaspoons cornstarch
• 1/2 cup light brown sugar
• 1/4 cup light corn syrup
• 1/4 cup heavy whipping cream
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2-3 teaspoons flaky sea salt
• Vanilla ice cream

Instructions

1. Preheat oven to 425 F. Lightly spray a mini 24 cup muffin pan with nonstick cooking spray.
2. Unroll both pie crusts; lay on a work surface. Using a 3 inch round cookie cutter, cut out 24 rounds, rerolling scraps if needed. Press each round into a muffin cup, pleating at the top to fit. Prick bottom of each round. Bake 10-12 minutes or until golden brown. Remove each mini pie crust from pan; cool on a rack.
3. In a large,deep, nonstick skillet, over medium high heat, melt 1 tablespoon butter. Add apples and cornstarch. Cook until apples are just tender, about 4-5 minutes. Set aside.
4. In a medium saucepan, over medium high heat, melt remaining 2 tablespoons butter. Add light brown sugar and corn syrup. Cook until mixture begins to boil; let boil 4-5 minutes to dissolve sugars. Remove from heat. Whisk in whipping cream and extracts. Reserve about 3 tablespoons sauce for serving; pour remaining sauce over apples in skillet. Stir to combine.
5. When ready to serve, spoon butterscotch-apple mixture into each mini pie crust. Sprinkle each with sea salt. Using a cookie scoop or teaspoon, top each mini apple pie with ice cream. Drizzle each with reserved 3 tablespoons butterscotch sauce. Makes 24 mini apple pies.