Mini Cinnamon Sugar Fried Apple Pies with Salted Caramel Drizzle

November 21, 2014

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So yeah…I might still be a bit obsessed with deep frying things. First it was those Apple Cider Glazed Donuts and now it is these adorable Mini Cinnamon Sugar Fried Apple Pies.

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I think this recipe is just wonderful. It has so many of the things I love in it…like apples – my favourite fruit. And these apples…well they are entirely covered with that amazing Perfect Salted Caramel Sauce that I told you about earlier this Fall. Not to mention that they were first sauteed in a boozy butter/brown sugar/cinnamon mix before they met up with the caramel. And as if that wasn’t enough, they are then wrapped up in a buttery puff pastry, deep fried and then sprinkled quite liberally with Cinnamon Sugar. Get out of here! – Right?!!

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They are sooo tasty! And being the perfect individual pop-into-your-mouth two-bite size, they are completely irresistible. Folks gathered around the Thanksgiving table would certainly be delighted by their appearance, but these mini pies are great for any get together this Fall. Easy to pass around on an appetizer plate, but also easy to dress up a bit for a fun Fall dessert with an additional drizzle of Salted Caramel Sauce and a scoop of Cinnamon Vanilla Bean Ice Cream. Dee-lish!

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Mini Cinnamon Sugar Fried Apple Pies

  • Servings: 10 pies
  • Difficulty: easy
  • Print

recipe slightly adapted from: half baked harvest

Ingredients:

  • 10 ounces puff pastry
  • 4 Granny Smith or Honeycrisp apples
  • 4 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon bourbon
  • 1 teaspoon apple vinegar cider
  • 1 teaspoon vanilla bean paste (can substitute in vanilla extract)
  • 10 teaspoons Salted Caramel Sauce plus more for garnish
  • 3 quarts oil, for frying
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Directions:

Chop the apples into thin slices. Heat a skillet over medium heat and add the butter. When it’s melted, throw in the apples, brown sugar, and cinnamon, and cook the apple slices, stirring occasionally, for about 10 minutes, or until the apples are caramelized.

During the last minute, add the bourbon, apple cider vinegar, and vanilla. Cook for another minute, then remove the skillet from the heat and set it aside.

If needed, roll out your pastry dough so that it’s 1/4-inch thick. Cut the dough into 3-inch circles. Divide the apple filling among half of the pastry rounds. Top each mound of apples with 1/2 – 1 teaspoon Salted Caramel Sauce.

Place the remaining rounds over top of the apples (you may need to stretch the dough to help it fit over the apples). Crimp the edges of the pies with the tines of a fork. 

Heat a pot of oil to 350° F. Fry the pies in the hot oil for about 30 seconds on each side, until they are golden brown. Place them on a baking sheet lined with paper towels to drain.

Mix together the cinnamon and the sugar and use it to dust each pie.

Serve all on their own or with a big scoop of Cinnamon Vanilla Bean Ice Cream drizzled with Salted Caramel Sauce. Have Mercy!

Mini Cinnamon Sugar Dusted Fried Apple Pies brought to you by: Runcible Eats (www.leaandjay.com)


Jack Daniel’s Caramel Apple Pie

December 1, 2011

Jack and I have been at it again! I just can’t seem to stay away from Mr. Daniels. Especially when it comes to baking! This time I saw a recipe for a Southern Comfort Caramel Apple Pie at Pink Parley’s site. It looked fantastic and seemed to be getting rave reviews. I decided I just had to make it for Thanksgiving, but it needed to be with Jack Daniels rather than Southern Comfort. Nothing against Southern Comfort, I’m sure it is great. However, Jack and I have an established relationship and all seems to be better when he makes an appearance. So off I went!

To be honest, I really am not a big pie fan in general. I like apple pies, since apple is a favourite fruit. I like pecan pies. But it pretty much stops there. Blueberry pie? Peach pie? Cherry pie? I just have to say “Errr…Thanks, but no.” My husband on the other hand, loves fruit desserts as I may have mentioned. I knew this pie with not only a fruity filling but also a good helping of bourbon could not go wrong.

I had never actually made an apple pie before. I have done rustic tarts and the like, but this was my first pie. I must say, I’m very happy my first attempt was such a great success. This pie is every bit as delicious as the various rave reviews had declared. The apples had a lovely firm texture. The cinnamony caramel bourbon sauce in which they rested was to die for! And if that wasn’t enough, then there is the topping. It is a streusel sort of topping usually found on fruit crisps or crumbles. Gives the pie a nice buttery, crunchy finish. Fantastic pie altogether. You really must give it a try!

Jack Daniels Caramel Apple Pie

recipe slightly adapted (I switch Southern Comfort for Jack Daniels) from Pink Parsley. Full original recipe found on 20-Something Cupcakes.

Basic Pie Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 2/3 cup (10-2/3 tablespoons) chilled unsalted butter
  • 4 to 5 tablespoons ice water

In your food processor, combine flour, salt, and sugar. Cut butter into 1/2-inch cubes. Add butter to flour mixture and pulse several times until mixture looks crumbly, with bits of dough the size of peas. Add 4 tablespoons ice water, 1 tablespoon at a time, pulsing a few times after each addition. After final addition, dough should begin to clump together in a ball. Gently mold dough into a disk, cover in plastic wrap, and refrigerate for at least 1 hour.

Transfer unwrapped dough to a lightly floured surface. Roll into a 1/8-inch-thick circle large enough to cover bottom and sides of a 9-inch-diameter deep-dish pie pan; do not use a regular (shallow) pan. Transfer dough to pie pan, crimping edges with your fingers or a fork. Prick bottom with a fork.

Topping:

  • 1/2 cup pecan halves
  • 1/3 cup sugar
  • 3 tablespoons firmly packed dark-brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup all-purpose flour
  • 2/3 cup (5-1/3 tablespoons) chilled unsalted butter

Preheat oven to 350 degrees. Arrange pecans on a baking sheet in a single layer and toast until a rich brown, 7 to 9 minutes. Coarsely chop nuts and set aside.

In a food processor fitted with a metal blade, process sugars, cinnamon, salt, and flour for about 1 minute. Cut butter into small pieces and add to sugar-flour mixture. Pulse 10 to 15 times until mixture is crumbly. Remove from processor and stir in pecans. Refrigerate topping, covered, until ready to use.

Apple Filling:

  • 5 to 6 medium-sized tart apples, such as Braeburn, Cortland, or Winesap ( I used 3 granny smith/3 honey crisp)
  • 1/2 cup (1 stick) unsalted butter
  • 3 tablespoons cinnamon
  • 1 cup sugar
  • 3/4 cup Jack Daniels bourbon
  • 1/2 cup whipping cream

Increase oven temperature to 375 degrees. Peel, core, and cut apples into 1/4-inch-thick slices. Melt butter in a large skillet over medium-high heat. When butter starts to foam, add apples and sauté for 5 to 8 minutes. In a small bowl stir together cinnamon and sugar; sprinkle on apples, and stir to combine. Simmer apples over medium-low heat for about 1 minute longer. Remove apples from skillet with a slotted spoon, leaving as much of butter-sugar mixture in skillet as possible. Transfer apples to a baking sheet and arrange in a single layer until ready to use. (If heaped in a pile, they will become soggy.)

Pour Jack Daniels into butter-sugar mixture in skillet. Simmer mixture over medium heat until alcohol burns off, at least 5 minutes (sniff mixture at close range; if it burns your nostrils, the vapors are still burning off). Add cream and continue simmering until mixture is quite thick but still pourable, 5 to 10 minutes. Return apples to skillet and stir to coat.

Pour apples and cream mixture into unbaked piecrust (do not fill to more than 1/2 inch below top of crust) and sprinkle evenly with topping. Place pie pan on baking sheet to guard against a caramel filling bubble over. Bake until filling is bubbling and topping is brown, 50 to 60 minutes.

Enjoy!


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