Mini Baked Apple Pies - Cooking Tricks


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Saturday, November 11, 2017

Mini Baked Apple Pies

A lattice pie crust is so much easier to master when you just have to criss-cross it over an apple. Drizzle with caramel for the win.

  • 4 large baking apples, tops sliced off and insides scooped out
  • 2 tbsp. butter
  • 1 tbsp. cinnamon
  • 2 tbsp. water
  • 1 sheet refrigerated pie crust (or homemade)
  • 1 large egg, beaten with 1 tbsp. water
  • Sugar, for sprinkling
  • Caramel sauce, for drizzling
  1. Preheat oven to 350°. Chop insides of apples and add them to a medium saucepan with butter, cinnamon, and water. Cook over medium heat, stirring occasionally, until soft, 15 minutes.
  2. Roll out pie crust into a large rectangle and cut into thin 1/4"-thick strips. Stuff apples with cooked apple mixture and transfer to a glass baking dish. Arrange pie crust strips over apples, crisscrossing to create a lattice crust. Trim edges and brush pie crust with egg wash. Sprinkle with sugar and bake until apples are soft and bubbly and pie crust golden, 35 minutes.
  3. Drizzle with caramel and serve.

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