Salted Caramel Mini Apple Pies
Individual pies filled with cinnamon-spiced apple slices, drizzled with salted caramel and topped with a crispy puff pastry layer are the perfect treat for those cozy fall days.
Recipe - Coal Harbour
Salted Caramel Mini Apple Pies
Prep Time25 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1 cup (250 ml) firmly packed light brown sugar
1/4 cup (60 ml) light corn syrup
1/2 stick (56 grams) butter, cut into chunks
1/2 teaspoon (2 ml) Club House® Sea Salt Grinder- RV#2724675
1/3 cup (75 ml) heavy cream
1/2 teaspoon (2 ml) Club House® Pure Vanilla Extract – RV#1028612
3 tablespoons (45 ml) flour
2 tablespoons (30 ml) firmly packed light brown sugar
1 teaspoon (5 ml) Club House® Ground Cinnamon RV#1061081
3 tart apples, such as Granny Smith, peeled, cored and thinly sliced (about 4 cups/1 liter)
1 sheet frozen puff pastry, thawed (1/2 of 450-g package)
1 egg yolk, lightly beaten
2 tablespoons (30 ml) granulated sugar
1/4 teaspoon (1 ml) Club House® Sea Salt Grinder
Directions
- For the Salted Caramel, bring brown sugar, corn syrup, butter and sea salt to boil in medium saucepan on medium heat, stirring occasionally during first 2 minutes. Boil 3 to 4 minutes without stirring until mixture is golden brown. Remove from heat. Carefully stir in cream and vanilla (mixture will be bubbly). Set aside.
- Preheat oven to 400°F (200°C). For the Mini Apple Pies, mix flour, brown sugar and cinnamon in large bowl. Add apple slices; toss to coat. Divide apple mixture between 4 small (4-inch/10-cm) baking dishes or ramekins (8-ounce/250-ml), mounding apples slightly in the center, as needed. Drizzle each with about 1/4 cup (60 ml) of the Salted Caramel. Cut puff pastry sheet into 4 squares. Place one square on top of each pie, tucking in corners as needed. Cut a small ‘x’ in center of each pastry to vent. Brush with egg yolk. Mix granulated sugar and sea salt; sprinkle evenly over top of pies. Place pies on large shallow baking pan.
- Bake 25 to 30 minutes or until pastry is golden brown and apples are tender. Cool slightly. Serve warm topped with vanilla ice cream and drizzled with any remaining salted caramel, if desired.
Nutritional Information
Nutrition Information per Serving: 846 Calories, Total Fat 34g, Cholesterol 99mg, Sodium 639mg, Carbohydrates 128g, Fiber 4g, Protein 7g
25 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Directions
- For the Salted Caramel, bring brown sugar, corn syrup, butter and sea salt to boil in medium saucepan on medium heat, stirring occasionally during first 2 minutes. Boil 3 to 4 minutes without stirring until mixture is golden brown. Remove from heat. Carefully stir in cream and vanilla (mixture will be bubbly). Set aside.
- Preheat oven to 400°F (200°C). For the Mini Apple Pies, mix flour, brown sugar and cinnamon in large bowl. Add apple slices; toss to coat. Divide apple mixture between 4 small (4-inch/10-cm) baking dishes or ramekins (8-ounce/250-ml), mounding apples slightly in the center, as needed. Drizzle each with about 1/4 cup (60 ml) of the Salted Caramel. Cut puff pastry sheet into 4 squares. Place one square on top of each pie, tucking in corners as needed. Cut a small ‘x’ in center of each pastry to vent. Brush with egg yolk. Mix granulated sugar and sea salt; sprinkle evenly over top of pies. Place pies on large shallow baking pan.
- Bake 25 to 30 minutes or until pastry is golden brown and apples are tender. Cool slightly. Serve warm topped with vanilla ice cream and drizzled with any remaining salted caramel, if desired.
