Caramel Apple Mini Pies Recipes
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
MINI APPLE PIES
I love these mini pies because I can serve several different types together and everyone can select their favorite. This mini apple pie uses Granny Smith apples. I bought the mini pie dishes online, and they are really fun!
Provided by Lisawas
Categories Desserts Pies Apple Pie Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 4 6-inch rounds out of the pie crusts, and fit them into 4 5-inch mini pie dishes. Cut remaining pie crust into 1/8-inch strips, and set dough aside.
- In a bowl, mix the diced apple, tapioca, sugar, lemon juice, nutmeg, and cinnamon until thoroughly combined; allow the mixture to stand for 5 minutes to soften the tapioca. Stir the mixture again, and spoon into the pie shells. Use the strips of dough to weave a small lattice crust on top of each pie, and pinch the strips onto the bottom crust.
- Bake in the preheated oven until the pies are browned and the filling is thickened and bubbling, about 30 minutes. Cool before serving.
Nutrition Facts : Calories 614.3 calories, Carbohydrate 83.1 g, Fat 29.9 g, Fiber 5.2 g, Protein 5.9 g, SaturatedFat 7.5 g, Sodium 468.6 mg, Sugar 35 g
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
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- Melt the butter in a large non-stick skillet over medium-high heat, then add the peeled, sliced and 1/2" cubed pieces of appleStir to coat the apples with the butter using a wooden spoon, increase the heat to medium high and cook for about 2 minutes until the apples begin to sizzle...don't brown the apples. Add the salt, water, sugar, cinnamon and nutmeg to the pan, stir until combined and continue to cook until the apples are fork tender and the liquid has mostly absorbed, leaving a bit of syrup on the bottom of the pan, about 20 minutes total. See TIPS for more on this step below. Add the lemon juice and the vanilla extract, stirring to combine, then set asideCool the apple mixture while you make the crumb topping and assembling the pies
- MAKE THE CRUMB TOPPING Add the butter, flour, both sugars, salt and cinnamon to a food processor and pulse until the ingredients are combined and come together to form a crumble that stays together when you gently squeeze the mixture together with your fingers. Alternatively, you can use two knives or a pastry cutter to make the mixture. Note: This makes more crumb topping than you'll need, and what's leftover can be frozen in a well-sealed bag or container for up to 6 months.
- MAKE THE PIES Preheat oven to 350 degreesRoll out the pie dough with a rolling pin to approximately a 12" x 12" size, shaping it in a rectangle as best you can. Cut the pie crust into 6 even-ish pieces, then fold the pointed ends in to make circles. This doesn't need to be perfect! Spray the inside of the muffin tin with non-stick baking spray. Then spray each parchment square with non-stick spray too. (Don't skip this step or the pies will stick to the parchment paper!) Spoon the compeltely cooled apple mixture onto the top of each pie dough round, dividing it equally so there's about a 1/3 cup of apples on each round. Add a generous tablespoon of the crumb topping on top of the apples, then carefully gather each pie together into a bundle like purse and carefully transfer to a sprayed square of parchment paper. Carefully set the pie into the muffin tin. TIP: Bundle the pie, then place it on the parchement paper, then set the pie in the tin. Don't bundle the pie and parchement square
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