A little taste of "home" arrived this week! My Mom sent us a big box of Minnesota Apples - Mmmmmm, what a treat! If you're looking for an easy apple recipe check out these great little mini baked apple pies! I'm also including a recipe for a caramel sauce topping - keep the left sauce in a jar in the fridge and drizzle over ice cream or frozen yogurt - Yummy!!
INGREDIENTS for Apple Pie Baked Apples
2 teaspoons of cornstarch
2 tablespoons (15ml) warm water
6, large, perfectly round apples (I used Granny Smith)
2 teaspoons of cinnamon
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 teaspoon milk
1 package of pie crust
Preheat oven to 375 degrees
1. Peel and chop 2 apples.
2. Combine cornstarch, cinnamon, vanilla extract and sugar and stir over medium heat
3. Allow the filling to cool and slightly thicken.
4. Slice off the top of 4 apples.
5. Using a melon-baller, dig out the core of those 4 apples. It doesn't have to look perfect.
6. Spoon the filling into the cored-out apples.
7. You can make your own home made pie crust - here I used the pre made kind from the grocery store. Using a pizza cutter, cut rolled out dough 1/2 inch strips.
8. Lattice 4 strips horizontally and 4 vertically. Clean up the sides of them by cutting off excess dough with a pairing knife.
9. In a bowl combine 1 egg and milk for the egg wash. Brush the pie dough stripes on the mini pies. The egg wash will give your curst that beautiful golden, glossy sheen.
10. Bake these at 375 for about 25-30 minutes. You want the curst to be cooked through and lightly browned.
INGREDIENTS for Homemade Salted Caramel Sauce
1 cup granulated sugar
6 tablespoons of salted butter, cut up into 6 pieces
1/2 cup heavy cream
1 teaspoon salt
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will begin to form clumps and eventually melt into a thick amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter for about 2-3 minutes until it is completely melted.
5. Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heave cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using.
Grab a fork and dig in!