I love apple pie and I love caramel. So when you put them together, I get pretty excited. So Caramel Apple Pie is right up my alley. This recipe is the perfect way to step your apple pie game up, and impress guests this holiday season. And, even better than just regular Caramel Apple Pie, this recipe teaches you how to make Individual Caramel Apple Pies. Not only are these things adorable, but they allow you to avoid the mess when trying to cut the pie, and are perfect for entertaining. Oh, and I guess they are a pretty good way to implement portion control if you are into that kind of thing. But, once you taste them, you probably won't care so much.
Caramel Apple Pie
for the crust:
- 2 cups flour
- 1 tsp. salt
- 1 tsp. sugar
- 2/3 cup + 1 tbs cold shortening
- 3 tbs. cold water
- 3 tbs. cold milk
- 1 bag dried kidney beans
for the caramel apple filling:
- 4-5 apples peeled and cubed
- 1 cup sugar
- 6 tbs. water
- 4 tbs. butter
- 1/4 c heavy cream
- 1/4 tsp. salt
for the topping:
- 1 cups flour
- 1 cup brown sugar
- 1/3 cup rolled oats
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 10 tbs. unsalted butter
- Preheat the oven to 350 degrees.
for the crust:
- Combine flour, salt and sugar with a light whisk.
- Add the shortening. With a dough blender or your hands, work the shortening into the dry ingredients until it’s in pea-size pieces.
- Add cold water and milk 1 tablespoon at a time, tossing with fork until all flour is moistened and the dough comes together.
- Gather dough into a ball and then shape it into a flattened round on a floured surface.
- Divide the crust into 4 sections. Roll out each section to 1/4" thick and use a 5" circle cookie cutter to cut out individual pie crusts. Repeat with each section of the crust until you get 12 -15 individual crusts.
- Place each individual crust into cupcake tin and push down middle of circle. Push sides of crust to the side of the tin.
- Make individual pie weights to go in each crust. Cut 6"x6" squares of aluminum foil and place 15-20 dried kidney beans in each one. Bring all four corners of the aluminum foil together above the beans and twist. (Shown below)
- Bake crusts with pie weights in them for 10-12 minutes.
- Take pie weights out and put cupcake tin back in the oven and bake for another 10 minutes.
- Take pie crusts out of cupcake tin and let cool.
for the filling:
- Peel and chop apples into 1" bite size pieces.
- Put apples in a medium bowl and refrigerate until ready to use.
- Place sugar and water into a saucepan over medium low heat and stir until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
- Once sugar has dissolved increase heat to high.
- At this point do not stir the mixture directly. Now and then, using the saucepan handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
- After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine.
- Add half of the caramel to the the apples and mix until mix until all the apples are completely coated in the caramel.
- Place individual pie crusts on a baking sheet lined with parchment paper. Fill each individual pie crust with a heaping amount of apples, then add a small amount of caramel on top (use 1/2 of remaining caramel).
for the crumble:
- In a medium bowl, mix flour, brown sugar, oats, cinnamon and salt.
- In a small bowl, melt butter.
- Add melted butter to dry ingredients and mix until ingredients resembles a crumble.
- Place crumble on top of each individual pie.
- Bake on sheet pan for 25-30 minutes, and set aside to cool.
- Once cooled, add a caramel drizzle with the left over caramel.