Mini Caramel Apple Pies |
I started with a roll of Pillsbury's pie crust that is in the refrigerator section of most stores. I let it sit on the counter until it was room temperature, about 15 minutes, which makes it easier to work with. I used a glass that was 2-1/2 inches wide to cut out 12 little circles and I tucked them into a 12 cup non-stick mini muffin pan.
I took out about a cup of the fresh chunky applesauce I was making for dinner (on the previous post) and added a couple shakes of cinnamon and about 1/2 teaspoon of vanilla and mixed them in. Using a small teaspoon, I filled the pie crusts until they were filled just below the rim. I put 3 of the mini caramel bits on top of each one and pressed them down into the apple filling.
Next, I mixed 2 tablespoons of butter, cut into tiny pieces, 2 tablespoons of brown sugar and 3 tablespoons of flour and mixed them together. With my clean fingers, I mixed these together until they were crumbly. With my fingers, I placed this crumble topping on top of each little pie. At this point, I put them into the refrigerator until I was ready to bake them.
I baked them at 425 degrees for about 15 minutes. I let them cool for about 30 minutes and they popped right out. I put them on a plate and they were ready to serve. I grabbed my camera and took a few pictures before serving them. Everyone was very happy to see such small little bites! They were really good and so easy.
A little later, I downloaded my pictures and this is what I had:
Very blurry mini caramel apple pies |
Three little leftover pies |
Enjoy!
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