Friday, October 17, 2014

Caramel Apple Mini Pies


Caramel-Apple-Mini-Pies














Don't you just love a warm slice of apple pie on a cool autumn day? There really is nothing better! The buttery, flaky crust. The warm, gooey apple filling. There's no other baked treat that has the taste, texture, and aroma of fall like sweet, delicious apple pie!

Today, I thought I'd take that tried-and-true American classic and put a little Honeyville twist on it. Made with our versatile (and oh so yummy) Freeze Dried Apples, and with a little help from some store-bought caramels, I've come up with the most amazing, mouth-watering apple pie you could imagine! Best of all, these special treats are baked up in a Mason Jar lid! That means they're not only personal, individual-sized pies that fit in the palm of your hand, they're also really cool to look at! Grab some Swiss Pastry Flour, it's time to bake up some Caramel Apple Mini Pies!

Ingredients (Crust):
1/2 cup cold Water
2 1/2 cups Honeyville Swiss Pastry Flour
3/4 cup Butter, cubed
4 Tbsp Shortening
4 Tbsp Sugar

Filling:
2 cups Honeyville Freeze Dried Apples
1/2 tsp Cinnamon
1/4 cup Sugar
2 tsp Honeyville Alta Artisan Flour
8 Caramels, diced

Yields: 6 mini pies.

Directions:
First, make your pie crust.

Dough-in-Processor











In your BOSCH Food Processor attachment, add water, flour, butter, shortening, and sugar, and blend until a sticky dough forms.

Wrapped-Dough-Ball











Remove dough from processor, wrap in plastic wrap, and chill in refrigerator for 3-4 hours.

Re-Hydrated-Apples











Right before removing dough, re-hydrate your apples by soaking them in water until soft, then draining any excess liquid.

Apple-Filling











Add cinnamon, sugar, and flour and mix until apples are fully coated.

Preheat oven to 400 degrees.

Rolled-Out-Dough











Remove dough from refrigerator and roll out on a floured surface.

Cutting-Circles











Using the lid of your mason jar, punch out individual circles.

Dough-Circles











Remember, you'll want two circles (crust and top) for each pie made.

Prepared-Mason-Jar-Lids











Prepare your mason jar lids by turning the lid seal inside out, then spraying with cooking spray.

Crust-in-lid











Take one circle of dough and form it into your mason jar lid.

Filling-in-pie











Scoop out apple filling onto you pie, then top with 4-5 caramel dices.

Top-of-pie











Place second circle of dough on top, crimp down the sides, and slice the top.

Egg-Wash











Repeat process for each pie, then place pies on cookie sheet lined with parchment paper and lightly brush tops with egg wash (1 egg with 1 Tbsp Water).

Place in oven and bake at 400 degrees for 30 minutes, or until tops are golden brown. Remove and allow to cool on a wire rack.

Caramel-Apple-Pies











These pies are everything you love about fall and apples! The delicious, crisp taste of our freeze dried apples can be felt with every bite. The creamy texture and flavor of the caramels, melted in the pie, give this hand-held treat the right amount of flavor and aroma for any autumn-time gathering. And the crust? Flaky, buttery, and full of goodness! Serve these up for Thanksgiving dessert, at a friend fall gathering, or just as the perfect dessert for a family dinner!

Mason-Jar-Pies











Yes, nothing goes better with fall than apple pie, especially these beautiful Caramel Apple Mini Pies!

8 comments:

Anonymous said...

What size mason jar lid?

abundance4me said...

Love your blog! These look great but what about the seals of the mason jars? Do they go bad from the heat of the oven?
Thanks!

In The Kitchen With Honeyville said...

Hi Abundance4me! Yeah, you probably wouldn't want to use the sealed portion of the lid after this, but they do bake up some really nice pies!

In The Kitchen With Honeyville said...

You want to use the Wide Mouth Mason Jar Lids.

Maureen said...

Does it work equally well in a full-sized pie?

In The Kitchen With Honeyville said...

It absolutely does Maureen! This crust and pie filling is great in a large size as well as the individual sizes.

Miranda Cunningham said...

do they need to be new lids or could I use the old used lids as a repurpose? Do the pies come out of the lid tops easily? Im imagining plates of little round hand type pies that people can snatch and nibble.

In The Kitchen With Honeyville said...

Hi Miranda!

Yes, they can me older lids and they will pop out of the lid pretty easily.