So i have some good news to share. Remember these Tropical Cupcakes with Ginger Buttercream that i enetered into the Betta Living Cupcake Competion for National Cupcake Week, i am happy to announce i won the competion. Yay me!!! I did a dance when i found out i won. This news made my week. Some of my friends are upset with me because i shared photos of the cupcakes with them yet they didn't get to taste to. In my defense i asked them to come and pick up the cupcakes and did they???? NO!!!!
Autumn is a time where i love to bake pies and it's apple season as well.With apples in abundance this the perfect time to bake one of my favorite pies. Nothing beats sitting in front of the TV, remote on hand and a plate of spiced apple pie with custard or ice cream. I lean more towards ice cream, custard comes a close 2nd. The spiced apples give off an aroma of warmth and with the nights getting cold you can't go wrong with apple pie. After i received news of my win i decided to treat my family and myself to some individual apple pies.
I added a twist to the classic apple pie recipe by adding salted caramel to the apple filling.The salted caramel took these individual apple pies to a whole new level. Levels of absolute deliciousness. the salted caramel completes the apple pie. Salted caramel is a breeze to make, sugar and a little water melted in a pan on medium heat and then left to caramelize. Then in go the double, butter and then sea salt. Viola salted caramel has been born.
This salted caramel goodness is generously spooned over the filling of apple, cinnamon and sugar on a pastry base.
15 - 20 minutes later we have individual salted caramel apple pies served with ice cream and drizzles of more homemade salted caramel.
Individual Salted Caramel Apple Pies
Prep Time: 1 hour (including chilling time)
Cook Time: 20 minutes
Yield : 6- 8 individual pies (dependent of size of cutters)
For the shortcrust pastry
350g plain flour, plus extra to roll out pastry
200g butter cut into cubes, removed from the fridge for 20 minutes
50g caster sugar
pinch of salt
2-3 tablespoons cold water
Egg white to glaze
1 tablespoon demerara sugar
For the filling
400g (3 large) Granny Smith apples
1 teaspoon lemon juice
2 tablespoons caster sugar
1 teaspoon cinnamon
1/2 teaspoon of flour
Salted caramel (click for recipe)
For the pastry
- Sift flour and pinch of salt into a large bowl, holding the sieve as high as possible.
- Add butter to bowl and rub together until you have a mixture like breadcrumbs. Stir in sugar.
- Sprinkle water a tablespoon at a time, then with a knife bring the dough together, using your hands finish gathering it. When enough liquid is added, the pastry should leave the bowl fairly clean. Gently work the dough into a ball, wrap in cling film and chill for 45 minutes while you make the filling.
For the filling
- Peel, quarter and core the apples and slick the apples into small chunks .
- Combine the apples, lemon juice, caster sugar, cinnamon and flour. Mix in thoroughly, making sure the apples are coated evenly. Set aside
- Pre-heat the oven to 180 degrees celcius. Line baking tray with a parchment or grease proof paper.
- Remove rested pastry from fridge and roll out the pastry to about half a cm thick. Cut out circles using a 4 inch fluted circle cutter. Re- roll the scraps and cut out some more circles until you run out of dough, making sure you end up with an even number of circles
- Place dough circles on lined baking sheet, spoon a small amount of apple filling into centre of each circle, leaving enough of a space around the filling. Drizzle apple filling with a 1 tablespoon of salted caramel. Brush the edges using a pastry brush to dampen.
- Place a second pastry circle on top each filled circle, then using a fork press lightly to crimp the edges together, sealing each pie.Using a sharp knife make two small slits on top of the pie
- Brush each pie with lighty beaten egg white and sprinkle with demerara sugar.
- Bake the pies for about 15-20 minutes or until golden brown.