Caramel Apple Mini Pies Recipes
CARAMEL APPLE HAND PIES RECIPE BY TASTY
Here's what you need: granny smith apples, granulated sugar, cornstarch, cinnamon, salt, pie dough, medium egg, unsalted butter, brown sugar, vanilla, salt, honey
Provided by Julie Klink
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 12
Steps:
- On a cutting board peel and cut the apples into slices ¼-inch (6-mm) thick.
- Place the apple slices in a medium bowl. Add the sugar, cornstarch, cinnamon, and salt. Mix until the apples are well-coated, then set aside until ready to use.
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Roll out one of the pie crusts. Use a 4-inch (10-cm) diameter glass or ramekin to cut 6 rounds from the dough. Repeat with the remaining crust so you have 12 dough circles total.
- Place a few apple slices on top of one of the dough circles. Place another circle of dough on top, and seal the edges together. With a fork, crimp the edges and poke a few holes on the top of the hand pie. Repeat with the rest of dough and apples.
- Transfer the hand pies to the baking sheet and brush with egg wash. Bake for 20 minutes, until golden. Let cool for 10 minutes.
- In a small saucepan over medium heat, melt the butter with the brown sugar, vanilla, salt, and honey. Mix thoroughly until the caramel begins to bubble. Remove the sauce from the heat and pour into a small bowl for dipping.
- Once the hand pies have cooled, dunk them face down into the caramel, let any excess drip off. Flip the hand pies right-side up so the caramel oozes down to the edges. Let cool for 2 minutes.
- Enjoy!
Nutrition Facts : Calories 649 calories, Carbohydrate 105 grams, Fat 25 grams, Fiber 4 grams, Protein 3 grams, Sugar 62 grams
IMPOSSIBLY EASY SALTED CARAMEL APPLE MINI PIES
A yummy Bisquick® batter, apples and cinnamon bake up to make impossibly delicious little "apple pies" topped with whipped cream, caramel, pecans and sea salt. You won't miss the traditional pie crust!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place paper baking cups in each of 12 regular-size muffin cups; spray with cooking spray. In small bowl, mix Apple Filling; set aside.
- In another small bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 level measuring tablespoon batter into each paper-lined muffin cup. Top with 2 measuring tablespoons apples. Spoon 1 level measuring tablespoon remaining batter over apples in each muffin cup.
- Bake 15 minutes or until set in center and edges are golden brown. Cool 5 minutes; remove from muffin pan. To serve, leave in paper baking cup or remove; place in small individual serving bowls. Top each pie with 1 tablespoon whipped cream, 2 teaspoons caramel sauce and 1 teaspoon pecans; sprinkle with salt.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 serving, Sodium 140 mg, Sugar 15 g, TransFat 0 g
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- Make the crust in a food processor: Place flour, sugar, salt, and butter in a food processor and pulse 4-5 times until coarse meal forms. Add one tablespoon water at the time and pulse 1-2 times after every tablespoon. Stop adding water and pulsing when the dough starts to clump.
- If you don't have a food processor, then make the crust with a pastry cutter or two forks instead: In this case mix together flour, sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
- Form crust into a 1 - 1.5-inch thick disc without kneading. Cover tightly with plastic wrap and refrigerate at least 1 hour or up to 2 days.
- On a lightly floured surface, roll out the dough disc into a 0.25 inches / 0.5 cm thick circle. Cut the rolled pie crust with a 4-inches wide drink cup or cutter. Transfer to a 12 muffin pan and press the crust into the bottom and the sides of the muffin pan. Freeze for 30 minutes.
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- Roll out the pie crust on wax paper and using a biscuit cutter, make 6 to 7 rounds depending how big your muffin tin is. Reroll the scraps and make 24 to 28 strips (4 per pie).
- Place each round in a muffin cup and press so that it fits nicely. Fill each cup with filling making sure the tins are not overfilled. ( Do not pour any extra liquid from pie filling in the cups as this will spill over when baking.) Top pies with dough strips to make a lattice topping. Brush with melted butter.
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