Thursday, December 5, 2013

Salted Caramel Mini Apple Pies

When I first stumbled upon this recipe, I thought that they looked amazing, but mostly they looked fun to make. They are the perfect serving size, because they are small enough that you don't feel like a pig if you eat two. It's not just your typical apple pie because its gluten free and the caramel and the salt really top it off. It really adds a unique and chewy flavor. The flaky dough also made it like a pastry that you never want to stop eating. Anyway, make this any day of the week, and you will be everyone's best friend. Have fun!

Salted Caramel Apple Pies

2 cups GF Flour
1/2 TSP salt
1/2 TSP baking powder
1 cup cold unsalted butter, cut into cubes
1/2 cup sour cream
2 cups small diced peeled Granny Smith apples (apple cubes should be no bigger than corn kernels)
2 TSP lemon juice
1/2 TSP cinnamon
1/4 cup sugar
2 TSP GF Flour 
For the Top/Inside:
8 store-bought soft caramels, roughly chopped
Sea Salt Flakes
Egg wash (1 egg lightly whisked with 1 TBS water)
Extra sugar crystals for the top (optional)
To make the dough:
Whisk together the flour, salt and baking powder in a large bowl.
Add the cubed butter to the bowl and use your fingers or a pastry cutter to work the butter into the flour until the mixture is the consistency of wet sand.
Stir in the sour cream and then turn the dough out onto a well-floured work surface.
Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
Rotate the dough 90º and roll it out again into an 8x10-inch rectangle  and refrigerate it for at least 30 minutes while you make the filling.
To make the filling:
In a  bowl, combine the apples,cinnamon,  lemon juice, sugar and flour, stirring until well mixed. Set aside.
Assemble the pies:
Preheat the oven to 425ºF.
Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. 
Using a 3-inch circular cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 circles, or 10 pies)
Place six of the dough circles on a parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels( probably 2 small chunks) and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
Brush each pie with the egg wash, and using a sharp knife, cut 4 small vents on the top of each pie. Sprinkle the pies with sugar crystals (optional).
Bake the pies for about 15-18 minutes, or until they're golden brown.
Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.
Recipe adapted from:

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