Sunday, July 15, 2012

Mini Caramel Apple Pies

Caramel apples were my favorite thing to buy at the county fair when I was young, that is until I got braces.  The fair is currently in town but the high temperatures just don't make it appealing like it was when I was a teenager.  Here's a dessert that you can enjoy all the flavors and that's relatively easy to make.




Caramel Apple Pies

Makes 6

1 pie crust (I used a premade one)
3 apples, peeled, cored and sliced
3 tbsp lemon juice
1 tbsp flour
2-3 tbsp sugar (taste to judge by the tartness of the apples you use)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

15 caramels
2 tbsp heavy or whipping cream

Roll out pie dough.  Cut round circles - I used english muffin rings and they were a perfect fit for a regular size muffin pan.  Press dough into greased muffin tins and sprinkle with cinnamon sugar.  I had a mini apple cutter so I cut out 6 of those and baked on a pieces of aluminum foil that were sprinkled with cinnamon sugar also.  Bake at 350° for 20 minutes.  Remember to stretch out dough as high as you can because it will shrink.

In a large saucepan, combine apples, lemon juice, flour, 2 tbsp sugar, cinnamon, nutmeg and salt.  Cook on medium heat until apples have softened.  Taste to see if they need more sugar.  Cool.

Remove pie crusts from oven and let cool.  Spoon cooled apples on top. 

Microwave the caramels and cream in a glass bowl for 30 seconds.  Remove and stir together until caramels have completely melted.  Pour over apples.