That will give you the most consistent slices for balanced rosettes. My preferred way of cutting apples for individual apple pies is slicing the apple into four pieces. What’s the Best Way to Cut Apples for Mini Rosettes? Don’t feel chained to only one variety the more varieties you include, the better the overall flavor will be. I’ve made apple pies with a mix of tart apples like Granny Smith and sweeter apples like Honeycrisp or Fuji and have had great results. Fuji, Pink Lady, Gala, and Braeburn all are great apples to use in pies, as well.Īvoid softer, mealy apples like Red Delicious, as they won’t hold their shape well in the oven. Mini caramel apple pies are made with 10 ingredients and are much less work than you’d expect! What Apples Work Best in Apple Pies?Īny firmer fleshed apple, like Honeycrisp or Granny Smith, will work great inside of apple pies. Salted caramel sauce-use your favorite salted caramel sauce for these, whether that’s mine, your own, or storebought.Single-crust pie crust-both storebought and homemade pie crust will work for these mini apple pies.Apples with firm flesh, like Honeycrisp or Granny Smith.Here’s a list of what you’ll need for these mini salted caramel apple pies: I’ve linked the all-butter vanilla pie crust and my salted caramel sauce recipes I used in these small apple pies with salted caramel, but if you already have ingredients on hand, use those! This recipe will work with whatever pie crust and salted caramel sauces you have-use whatever is easiest. A few warm spices complement the tartness of the apples and the sweetness of the salted caramel inside perfectly, making these the ideal personal fall pies. These individual apple pies with salted caramel are made with just a handful of ingredients. Best of all, each mini apple pie is a single serving, meaning no one has to share! Drizzle a little extra salted caramel on top for an extra wow factor. Cinnamon, nutmeg, and allspice complement the tartness of the apples and the sweetness of the salted caramel perfectly. Let stand for 15–20 minutes before serving.Lightly spiced and delicately arranged into rosettes, these mini caramel apple pies are the quintessential bite-sized fall dessert recipe. Sprinkle with a little sugar.īake until the crust is golden brown and crisp, 35–40 minutes. Use the tip of a knife to cut a small cross in the center so that steam can escape during cooking. Crimp the edges and brush the top with the egg wash to glaze. Press down lightly to seal and trim off the excess pastry. Brush the rim of the bottom crust with a little water, then drape the top crust over the pie. Spoon the cooled apples evenly into the pie shell. Roll out the remaining pastry into another circle, again slightly larger than the pan, for the top crust. Line the pan with the pastry, lightly pressing down to remove any air pockets, then trim off the excess pastry. Overturn an 8-inch pie pan on top of the pastry and cut out a rough circle slightly bigger than the pan. Roll out about half of the pastry on a lightly floured surface to about ⅛-inch thickness. Repeat with the remaining apples and butter. Fry the apples in two batches: Melt half the butter in a wide, nonstick frying pan, add half the apple chunks, and fry over high heat until golden and caramelized around the edges, about 5 minutes. Place in a bowl and sprinkle with the spiced sugar to coat. Peel, quarter, and core the apples, then cut them into thick chunks. Mix the sugar, cinnamon, and nutmeg together. Start by preparing the caramelized apple filling. ½ teaspoon ground cinnamon pinch of freshly grated nutmegĤ large, tart cooking apples, about 3 pounds in totalġ pound, or 1 recipe, sweet-tart pastry (recipe below)ġ extra-large egg yolk, beaten with 2 teaspoons water, for egg wash
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