baking · Fall

Mini Salted Caramel Apple Pie Baked Apples

Fall is just one of the greatest seasons! Don’t you think? The smell of brisk air, the sound of crisp leaves.. but most importantly, the sweet treats that come with it! These little pies are sure to please everyone. First and foremost, you have to pick your apples! Knowing which apples to choose from can be quite confusing. I chose to go with mutsu and macintosh due to their hard exterior paired with a juicy and tender flesh. I handpicked my apples from the local farmers market to make sure they were just perfect! *TIP: it’s important to select apples that are able to stand on their own.

Macintosh apple

  1. 4-5 large apples will do the trick! It is now time to make the pie crust topper. This 5 ingredient pie crust couldn’t get any easier! In a large bowl, place 1 1/2 cups of all purpose baking flour. Combine 1/2 teaspoon of salt and 1 tablespoon of granulated sugar into the mixture and mix slightly.Grab 8 tablespoons (1 stick) of room temperature butter and dice it into about 8 pieces. Place the chunks of butter into the bowl and combine with your hands. Place the dough onto a floured surface and begin forming with your hands. Add in 4-5 tablespoons of ice water (it is important for the water to be iced!!). Knead the dough for about 2-3 minutes and cover it in plastic wrap and refrigerate for approx. 45 minutes.

Apple Filling

2. Next, I washed and cored the apples while placing the flesh into a large bowl filled with cold water and lemon juice (to prevent browning). Once all of the apples are cored, set them aside and allow them to dry entirely. Now its time for the ooey-gooey filling! Drain the apple pieces from the cold water and dry them vigorously with paper towel. Chop up the flesh into bite size pieces and place inside of a medium sized sauce pan on low heat. Drop in one teaspoon of cornstarch and fold the apples with a rubber spatula. While continuously mixing, add in 1/2 cup of brown sugar and 1 tablespoon of pure vanilla extract. To finish off, add in 1/4 teaspoon of cinnamon and allow the apples to simmer for 2 minutes with the lid on.

Pie Crust

3. Remove your pie crust from the refrigerator and allow it to sit for 5 minutes. Flour a clean working surface with approx. 3 tablespoons of flour. Place the dough onto the floured surface and begin to roll out into a large oval shape about an inch thick. Grab a knife and begin cutting the dough into long 1 1/2 inch wide strips. Once complete, set the strips aside and pull out your cored apples and filling. By this point, the filling should be cooled and ready for use! Drop approx. 4 tablespoons of the filling into each apple (or until full). Make sure you do not overfill the apple as you have to arrange the pie crust on top.

4. Preheat your oven to 375 fahrenheit.  Place each apple into a parchment lined baking dish. Take your pie strips and cut them into smaller strips according to the width of your selected apples. Arrange about 3 strips vertically and 3 strips horizontally in a lattice style. Sprinkle a little bit of cinnamon and granulated sugar on top for that extra kick! Once preheated, place the dish into the oven and cover with foil for about 20 minutes. Remove the foil and allow the apples to bake for another 20-25 minutes or until the pie topping is golden brown. Remove the dish from the oven and allow them to cool for 10-15 minutes.

5. Drizzle homemade or store bought salted caramel on top of the apples and dig in! Enjoy this sweet treat with a side of vanilla ice cream and good company.

*Recipe taken and modified from sallysbakeblog.


9 thoughts on “Mini Salted Caramel Apple Pie Baked Apples

    1. Thanks so much! All of the desserts will be egg-free and I am hoping to post a few every month. Around the holidays there will be even more posts.


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