Lanni Orchards Caramel Apple Pie Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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this recipe came out of our supermarkets magazine... It's a really nice magazine which you can get free with your grocery order.. these are so yummy looking and sounding that I thought I would post it.. hope you enjoy it. Ingredients:
3/4 cup packed light brown sugar |
3 tbsp. salted butter |
1/4 cup apple juice |
1/4 cup heavy cream |
1/4 teasp. apple pie spice |
1 tbsp. cornstarch |
8 soft caramel candies |
3 baking apples..... cortland or empire, peeled cored and chopped into 1/2 inch pieces |
2 ( 11-oz.) boxes pie crust mix |
1/2 cup cold water |
1 egg, lightly beaten |
Directions:
1. In large skillet over medium heat
2. combine brown sugar, butter, apple juice, cream, spice, cornstarch, caramels
3. cook ,stirring occasionally, until the caramels melt.
4. add apples
5. turn heat up to medium high. bring the mixture to a boil, stirring
6. simmer for 8 to 10 minutes..apples should still hold their shape
7. sauce will be thick and syrupy and begin to turn deep brown
8. remove from heat and set aside
9. .......................................................
10. Pie Dough
11. ........................................................
12. mix the pie crust mix with the water.. stir until dough comes together in a ball..
13. on a board knead 3 or 4 times...DO NOT over knead or dough will be tough
14. divide dough in half.. on a floured surface roll dough 1/4 to 1/8 inch thick
15. use a 4 inch cookie cutter cut out 6 circles
16. use a 2 3/4 inch cookie cutter and cut out 6 circles
17. press the larger circle into one cup of a 12 cup muffin pan
18. make sure to press the dough up the sides and overlap the edges slightly
19. prick bottom of each circle a few times with a fork
20. fill each cup with a scant 1/4 cup of the apple filling
21. brush the edges of the smaller pastry circles with egg
22. top each cup with the smaller circle, pressing and pinching edges together.. IMPORTANT.... make sure the tops are sealed tightly
23. prick the tops with a fork. Brush with egg
24. ..............................................................
25. Bake in a PREHEATED 425' F oven for 15 minutes or until tops are golden brown..
26. let rest in the pan for 10 minutes then remove and serve warm
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