Caramel Apple Pie Cups Food

CARAMEL APPLE PIE

Steps:

• For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
• Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
• Preheat the oven to 375 degrees F.
• Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
• For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
• For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
• Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
• Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!

CARAMEL APPLE PIE CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
• Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
• Fill paper-lined muffin tins with the batter 3/4 full.
• Bake for 18 to 20 minutes. Allow to cool completely before decorating.
• While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
• Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
• Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
• Spoon the apple mixture into each cupcake and drizzle caramel over all.
• Top with whipped cream and decorate.
• Enjoy!

CARAMEL APPLE PIE CUPS

Steps:

• Combine apples, sugar, butter,juice, cream, spices, cornstarch and caramels in a skillet.
• Bring to boiling over high heat, stirring frequently, 8-10 minutes.
• Lower heat to medium; cook for another 2-3 minutes.
• Remove from heat.
• Preheat oven to 425 degrees.
• Roll pie crust out to 1/4" thickness.
• Cut out circles just large enough to fit 12 3" diameter muffin cups with a bit of overlap all around the edge.
• Cut slightly smaller circles for lids.
• Press dough on bottoms and up sides of muffin cups overlapping rim slightly.
• Fill each cup with a scant 1/4 cup of filling.
• Brush edges of smaller circles with egg.
• Place smaller circles on top of filled cups; pinch pastry edges together to seal.
• Pierce top of pie cups or cut out with miniature cutters before brushing on egg wash.
• Bake at 425 degrees for 15 minutes or until filling is bubbly.

CARAMEL APPLE PIE POCKETS

Steps:

• Preheat the oven to 400ºF.
• Slice each of the rolled pie crusts into quarters. You'll end up with 12 triangles, slightly rounded on one end. Set the pieces aside and make the filling.
• Add the flour and spices to the diced apples and mix to thoroughly combine, being sure all the apple pieces are coated.
• Mix the egg and water to create the egg wash.
• Take one dough triangle and brush the entire surface, lightly, with the egg watch.
• Add 2 - 3 Tablespoons of the apple filling to one side of the triangle.
• Sprinkle about 1 Tablespoon of the Kraft Caramel Bits over the apple filling.
• Fold the empty half of the dough over the filled side and seal all the edges by pressing them together with your fingers.
• Cut two or three decorative slits in the top of the crust to allow steam to escape.
• Brush the top of the pie pocket with a light coating of egg wash. Sprinkle with a little extra granulated sugar, if desired. I like the extra crispness and "shine" the sugar crystals create.
• Place on an ungreased baking sheet and repeat the steps with all the remaining pie crust triangles.
• Bake the pie pockets for 15 - 20 minutes at 400 degrees. Watch carefully in the last few minutes to prevent burning. You want them to be a beautiful golden brown, which was achieved in my oven after 17 minutes.
• Remove the pies from the oven and cool for 10 or 15 minutes before serving them.
• We actually loved them cold from the fridge, as well as warm.

CARAMEL APPLE PIE

Steps:

• Mix sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in piecrust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.
• Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.
• Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes, until golden brown. Delicious when served warm with a scoop of vanilla ice cream.

CARAMEL APPLE PIE

Steps:

• Place apples in a strainer to drain. Place caramels and water in a double boiler or metal bowl over simmering water; heat for 10 minutes or until caramels are partially melted. Cover and set aside, keeping caramels in pan over heated water. , In a small bowl, whisk the butter, brown sugar, corn syrup, flour and eggs. Squeeze excess moisture from apples and stir into egg mixture. Add peanuts. Add melted caramels and stir to mix. Pour into pie shell. , Bake at 350° for 45 minutes or until set.

EASY CARAMEL APPLE PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Combine flour, 1 cup butter, 3/4 cup white sugar, egg, baking powder, and 1/2 teaspoon salt in a food processor; pulse until crumbled and easily formed into dough when pinched. Pour 3/4 of the dough into the prepared pan; press down with your hands until crust is even and well packed.
• Melt 3 tablespoons butter in a skillet over medium heat. Add apples, brown sugar, 1/2 cup white sugar, cinnamon, nutmeg, and salt; cook and stir until apples are softened, about 5 minutes. Stir in cornstarch; mix, adding more cornstarch if needed, until liquids are thickened.
• Pour apple mixture onto crust; smooth with a spatula until even. Crumble remaining dough on top.
• Bake in the preheated oven until crumbles on top are lightly brown, 30 to 40 minutes. Let cool for 10 minutes; cut into bars.

CARAMEL APPLE HAND PIES RECIPE BY TASTY

Steps:

• On a cutting board peel and cut the apples into slices ¼-inch (6-mm) thick.
• Place the apple slices in a medium bowl. Add the sugar, cornstarch, cinnamon, and salt. Mix until the apples are well-coated, then set aside until ready to use.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Roll out one of the pie crusts. Use a 4-inch (10-cm) diameter glass or ramekin to cut 6 rounds from the dough. Repeat with the remaining crust so you have 12 dough circles total.
• Place a few apple slices on top of one of the dough circles. Place another circle of dough on top, and seal the edges together. With a fork, crimp the edges and poke a few holes on the top of the hand pie. Repeat with the rest of dough and apples.
• Transfer the hand pies to the baking sheet and brush with egg wash. Bake for 20 minutes, until golden. Let cool for 10 minutes.
• In a small saucepan over medium heat, melt the butter with the brown sugar, vanilla, salt, and honey. Mix thoroughly until the caramel begins to bubble. Remove the sauce from the heat and pour into a small bowl for dipping.
• Once the hand pies have cooled, dunk them face down into the caramel, let any excess drip off. Flip the hand pies right-side up so the caramel oozes down to the edges. Let cool for 2 minutes.
• Enjoy!

GOOEY CARAMEL APPLE BARS

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the eggs, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1 hour or until easy to handle. , Roll out larger portion of dough between two sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges of pan. , In a large bowl, combine the apples, sugars, flour, cinnamon, salt and nutmeg. Stir in cream. , In a Dutch oven, melt butter. Add apple mixture; cook over medium heat for 8-10 minutes or until apples are slightly tender. Stir in walnuts and vanilla. Spoon into crust. , Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in top. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.