Two Personal Sized Caramel Apple Pies

There are some days where you just NEED dessert.  Some of those days though I either don't trust myself to make a whole pie without wanting to eat the whole thing myself (ugh, I'd be so regretful and sick!), or I lack the ingredients to make much.  On days like that, two personal sized caramel apple pies are perfect!  Clearly these are for Jeff and myself to enjoy after the kids go to bed.  Shh!

The only thing that could have made these better would have been if I'd remembered to get vanilla ice cream.  A scoop on top would not go amiss.


Two Personal Sized Caramel Apple Pies

Ingredients:

• 3 large apples (I used fuji), peeled and diced
• 1 teaspoon lemon juice
• 1 tablespoon cinnamon
• 1/3 cup Kraft caramel bits
• tiny pinch of salt
• 1 ready made pie crust (I like Pillsbury)
• 1 egg
• 1 teaspoon decorating sugar

Directions:

1. Place the diced apples, lemon juice, cinnamon, caramel bits, and salt into a pot and stir on medium until the apples are soft and the caramel has fully melted.  It should smell amazing.
2. Take the pot off the heat and let cool.
3. Preheat the oven to 425 degrees F.  Take two oven safe pie tins, tart pans, whatever you have that are about 4 inches wide and lightly spray with PAM.
4. Unroll your ready made pie crust and cut out 4 evenly sized circles (I had a round cookie cutter about 5 inches across which worked perfectly).  If you don't have a large round cookie cutter use a glass or small bowl turned upside down.  Place a crust circle in the bottom of each pan, stretching them out a little if the sides are too short.
5. Scoop the apple pie filling evenly into the two pans.  Make a lattice crust with the two remaining crust circles and top the pies with them.  
6. Brush an egg wash over the lattice top and sprinkle the decorating sugar over the tops.
7. Bake for 20-25 minutes, then remove and let cool completely.  Enjoy!

Caramel Apple Pie

Who doesn't love pie?  Crazy people I guess.  This pie is delicious (and totally gone.  It really didn't last long!) and smells amazing.  Plus, it was super easy to make, and didn't require very many ingredients.

I know what you're probably thinking.  Geez, that crazy girl is posting ANOTHER dessert?  Does she ever make real food?  Okay, maybe you weren't thinking that.  ...But you probably are now I guess.  I do really love baking.  The smell alone is wonderful, but also because sometimes I get busy or really want something familiar.  I have posted many real food recipes, and I have more favorites that I won't post because they aren't mine, and I tend to not try as many new dinners as I do desserts.  I will try to post more savory dishes soon though.

Plus, look at these pictures.  Who wouldn't want to have this in their house?  It's a good thing I have three boys with sweet tooths here to eat most of my desserts or I'd be in real trouble.

I totally cheated and used a store bought pie crust.  I'll make pie crust if I have to, but in general if I'm going to cheat in my desserts it's going to be using store bough pie crust or puff pastry.  I'm pretty sure I'm NEVER going to make puff pastry.  EVER.

This pie is flat because I have a 10" pie pan and an 8" or 9" is really preferable.  Pies are so much prettier with a bit of a domed center.

Pies are even better a la mode.  Seriously, a scoop of vanilla ice cream on this pie is heavenly.

Caramel Apple Pie

Ingredients:

• 8 apples, peeled and thinly sliced (I used braeburn and fuji)
• 1 tablespoon lemon juice
• 4 tablespoons unsalted butter
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 3/4 Cup Kraft caramel bits
• a pinch of salt (forgo if using salted butter)
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 tablespoon granulated sugar
• 1 package 2 rolled pie crusts

Directions:

1. In a large pot on medium heat stir together the apple slices, lemon juice, butter, cinnamon, nutmeg, caramel, and salt.  Stir occasionally to mix and prevent sticking.  Remove from heat when the apples have softened, and the caramels have melted.The mixture should not be overly runny.  Stir in the vanilla.
2.  Preheat the oven to 425 degrees F.  Spray your pie pan with cooking spray and lay out the bottom crust.  Pour in the pie filling.  Apply the top crust.  I like using a lattice, but a full top is fine too.  Just be sure to cut a few slits in the top.
3. Beat the egg and gently brush it over the crust.  Sprinkle the sugar over the wash.
4. Bake for 35-40 minutes, until the crust is golden.  Remove from the oven and allow to cool completely on the counter before storing in the refrigerator.  Do not be concerned if the pie looks runny when hot.  Once the caramel cools the pie will firm up nicely.  Enjoy by itself or a la mode!

caramel apple tart

Doesn't this tart look yummy?  Is it.  So simple, yet amazing good.  Want to know a secret?  It was made entirely by a 4 year old.  MY four year old, Liam.  Not bad, huh?

I've gotta say, it made me get all warm and fuzzy inside yesterday when he told me he wanted a tart pan for Christmas for himself so we could make more tarts together.

Confused by the round caramel balls as opposed to a pretty drizzle?  I saw the bag of Kraft caramel balls at the store and just HAD to try them, I would have melted them down and drizzled the caramel over the tart, but since Liam made this himself I thought it would be simpler (and not quite so hot) for him to just dump them over top of the apple slices.

I still have lots of caramel left in the bag, and I can't wait to use them, so sorry in advance if I have a plethora of caramel related recipes soon!

I love baking with Liam.  We don't get to do it all the time, mostly because Jack wants to help too and 2 isn't quite old enough to be of much help.  When Jack is out of the house I take full advantage of my cute kiddo baking time!  As soon as I asked Liam if he wanted to bake a tart he ran over and immediately grabbed his apron, which made me so happy, because he hadn't used it in a while and he could have legitimately forgotten about it.

I'm trying something new starting with this post.  I have a you tube channel that I'm going to put the occasional post on.  I figure some people might prefer video over reading or whatever, and when I do post a video I'll make sure to link it up with the corresponding recipe.  I'm still very new at making cooking videos, and the video for this recipe is just awful, but cute.  It's my first cooking video, starring a 4 year old, with me helping a bit plus filming, with bad lighting, a messy kitchen, etc.  If you do watch the video make sure your sound is up because Liam is much quieter than me, but he says some cute funny things.

Okay, I really don't have much else to say other than list the recipe, but this photos look so pretty, I just had to post them.  :)

This tart really makes 6 servings, I just started cutting too big and ended up with 5 huge slices instead.  Aim for 6 slices.

As you can see, we left the apple peels on.  I wanted Liam to make as much of the tart as possible by himself, and I thought peeling might be a bit above him.  Also, I like the added color and look of a tart with the peels.  You can peel the apples first if you like.

Slicing the apples and helping Liam spread the dough into the tart pan are really the only things I helped with.  Liam seriously did the rest by himself.  Liam wasn't quite up to cutting the apples.  He either tried to hack them into weird huge chunks, of he keep trying to put his fingers too close to the blade.  Don't worry, I paid VERY close attention when he handled a knife.  I even tried to have him use a curved mincing knife for a while because I thought it might be easier for him to hold that handle, but no.

watch Liam bakes a caramel apple tart on my new you tube channel.

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• Caramel Apple Tart

makes 6 servings

Ingredients:

1 1/2 cups AP flour
1/3 cup granulated sugar
1/4 tsp salt
8 tbsp (1 stick) cold unsalted butter, cut into small cubes
1 egg
1 tsp vanilla extract
2 tbsp cold water

2 fuji apples, sliced thinly (peels optional)
2 tbsp caramel balls


Directions:

1. Combine the flour, sugar, salt, and butter in a food processor until the butter is in tiny crumbles.  Add the egg and vanilla and mix until absorbed.  Slowly pour in the water through the processor lid while mixing.  The dough should be soft but not sticky.  Wrap the dough in plastic and refrigerate for 30 minutes.
2. Preheat the oven to 375 degrees F.  Lightly spray the tart pan with cooking spray.  Gently push the dough into place in the pan.  Spread it out evenly.  Cover the dough evenly and thoroughly with the apple slices.  You will probably not need all the slices.  
3. Either dump the caramel balls over top the apples and bake for 45 minutes, let cool, and eat.  OR  bake the tart without the caramel.  While the baked tart cools heat the caramel balls evenly in a microwave, then drizzle the caramel sauce over the tart.  Enjoy!

Note: Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.

caramel apple cake

I know caramel apple isn't a traditional choice for a birthday cake, but I really wanted to try something new (and if I make a cake when people are coming over anyway it means Jeff and I don't end up eating the whole thing by ourselves!).  So for Jack's first birthday I made this...

Start off by peeling and shredding two Granny Smith apples.  Set them aside.

Cream together the butter and brown sugar.

Beat in the eggs one at a time until fluffy.

Alternate mixing in the remaining wet and dry ingredients (minus the grated apples) until smooth and creamy.

Add in the apples.  The batter WILL be lumpy due to the apples.  It's fine.

Thoroughly prep your pans with cake release because this is a very moist cake and will otherwise try to stick to the pan.  When you pour the cake into your two 9" pans be sure to smooth out the tops.

The cakes will come out of the oven fairly flat (which makes frosting so much simpler).  Let them cool before removing them from the pans.

The cakes will shrink a bit while they cool.  This is normal.  At this point turn the cakes out onto cooling racks and set aside to let cool completely.

In the meantime you can make the caramel sauce.  If you have store bought caramel sauce, that's fine.  I prefer to make my own.  This version is by The Pioneer Woman and is great because it is quick and easy.The recipe can be found here.

It takes about ten minutes to make and tastes delicious.  Let it cool a bit and set half of it aside.

Cut one of the cakes in half.  Place one half on a cake plate.  Spread out half a container of caramel sauce (1/4 the total sauce) over top of the cake.  Try to spread it evenly.

Place the other half of the cut cake on top.  Sorry, mine looks a bit ugly.  I'm much better at taste than appearance.  Not so great for photos...  :)

Spread a thick even layer of apple butter on the top of the cake.  I bought mine at a farmer's market.  If you want to make your own I'm sure a great recipe can be found somewhere.  But I don't have one.

Cut the second cake in half and place half on top of the apple butter.

Spread the remaining first half of the caramel sauce over top the cake.

Place the last cake half on top.

Honestly, it really is okay that this looks crazy messy.  Frosting covers all.  I just wanted to show all four cake layers plus the two layers of caramel sauce, and the layer of apple butter.

The cake is now done.  Just leave it alone.  Begin the frosting.  The CARAMEL BUTTER CREAM FROSTING.  Yeah, that's right.  Caramel butter cream.

Begin by whisking sugar, flour, milk, and cream on the stove until it is smooth and thick.  Remove from heat and add into the bowl of a stand mixer.

Mix on hight until the frosting has cooled.

Add in cubed butter and vanilla and mix on low until fluffy and smooth.

Like this.

Remember the other half of the caramel sauce you set aside.  Yeah, add it in to the frosting and mix it in well.

You cake is ready to frost.  If the frosting is too soft, place it in the fridge for a few minutes to firm up.  If it is too firm, place it somewhere warm to soften for a few minutes.  Otherwise, frost away.  You should have more than enough frosting to cover the cake.

The best part about this cake (besides the taste!) is that you can make it the day before.  It will firm up a bit making it easier to cut, and the cake is so moist you don't have to worry about it drying up too much.  There is nothing worse than stressing out because you are running behind and need to finish your cake, clean up, finish getting ready for whatever, etc.

As soon as he saw the flame Jack became totally slack-jawed.  I guess I have another fire loving boy.

I gave him a tiny sliver of a piece because of all the sugar, but I know he liked it because for the first time ever, he picked his plate up and licked it spotlessly clean!


Caramel Apple Cake
makes two 9" cake pans

Ingredients:
Cake:

• 1 cup of unsalted butter, softened
• 2 cups brown sugar, packed
• 3 eggs
• 3 cups AP flour
• 3 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 2 granny smith apples, peeled and grated
• 2 tsp vanilla
• 1 cup milk
• 1 c heavy whipping cream
• 1 tsp lemon juice

caramel sauce:

• 1 cup brown sugar
• 1/2 cup half and half
• 4 tbsp butter, unsalted
• pinch salt
• 1 tbsp vanilla

apple butter

frosting:

• 1 1/2 cups sugar
• 1/3 cup AP flour
• 1 1/2 milk
• 1/3 cup heavy cream
• 1 1/2 cups unsalted butter, cubed
• 2 tsp vanilla
• 1/2 caramel sauce

Directions:
1.  Preheat the oven to 350 degrees F.  Peel and grate the apples and set aside.  Cream together butter and sugar.
2.  Mix in the eggs one at a time until fluffy and smooth.
3.  In a bowl add in the dry ingredients (flour, baking powder, salt, cinnamon, allspice, ginger, and nutmeg).  Pour the milk, vanilla, and cream into a cup together.  Alternate mixing in the wet and dry ingredients into the batter.
4.  When the batter is smooth and creamy mix in the grated apples and lemon juice.
5.  Grease two 9" cake pans thoroughly.  Pour batter out into the pans and smooth the tops.  Place in oven for 45-50 minutes, or until a toothpick comes out clean.  Take the cakes out and let them cool.  They will shrink a bit when they cool.  Remove them from the pans onto cooling racks.  Set aside.
6.  Start making the caramel sauce.  Put all the caramel ingredients except the vanilla in a small pot on the stove.  Over medium-low heat whisk until combine, then continue to whisk gently until mixture thickens.  Add the vanilla and stir for another minute.  Take off heat and evenly pour into two small containers.  Allow to cool.
7.  Begin cake assembly.  Cut the two cakes in half.  Place on half on a cake stand and smooth on half a container of cooled caramel sauce.  Top with another cake half.  Thickly coat with a layer of apple butter.  Top with another cake layer.  Smooth on the remainder of the first caramel sauce container.  Top with the last cake half.  Set the cake aside to make the frosting.
8.  In a medium pot on the stove whisk the sugar, flour, milk, and cream together.  Whisk occasionally until the mixture boils and thickens.
9.  Pour the mixture into a stand mixer bowl with a paddle attachment and beat on high until cool.  Turn down to low and add in cubed soft butter and vanilla.  When smooth turn mixer to to medium-high until the frosting is fluffy.  Add in the second container of caramel and mix well.  When the frosting is the desired consistency turn the mixer off and frost your cake.