![]() Plus, they taste fantastic when they are cold as well. They will go bad even faster if you leave them on the counter. They will last in the fridge for 1 day, as long as they are stored in an airtight container. The fruit needs to be soft but not mushy. Also, the filling should be able to be pierced with a fork, and it should slide right in and out. It should be hard and not doughy anymore. You will know that they are done when the crust is golden brown. Here are the substitutes I tested and regularly do: Use the same amount of fruit as what the recipe calls for (1.2 pounds). You can substitute other fruits instead of apples when making this recipe. Try a variety to see what you like best and go from there.īy the way, if you have tons of apples and don't know what to do with them, how about making 15 different apple cakes? Apples substitutions that work If you prefer a sweeter apple go for Gala or Fuji. ![]() I prefer tart apples such as Granny Smith or Honey Crisp as they go well with the sweetness of the caramel sauce. You can really use any kind of apples you want to for this recipe. What kind of apples is the best for this recipe? Discard all the excess liquid from the filling that the crust doesn't end up soggy.Just add enough water until it becomes clumpy. Do not add too much or too little water when making the crust.Don't skip freezing the pie crust this is an important step and ensures it stays in shape and turns out flaky and delicious.Allow them to cool down then serve as it is or with a heaping of your favorite ice cream. You will want to stir it every 20 seconds to make sure it doesn't burn.Īfter the caramel topping is melted, spoon it on top of the mini pies equally. Microwave soft caramel candies and whipping cream until it's smooth and melted. It's done when the crust is baked all the way. Discard any excess liquid.īake them for 23-25 minutes. Use a slotted spoon and take special care not to add any liquid to the crusts. When you are ready to bake, preheat the oven to 375 degrees F. Next, remove the crust from the freezer and fill them with the apple filling. Note: You can use this dough to make homemade pop tarts. ![]() Then freeze them for 30 minutes.Ĭombine the cut apples, brown sugar, cinnamon, and flour in a large bowl, then set aside. Carefully press them into the bottom and sides of the pan. Using a cup or cutter, cut 4-inch circle pieces.Īdd the mini crusts to a 12 muffin tin pan. You will want it to be a 0.25 inch/0.5 cm thick circle. Roll out the dough on a surface that has been lightly floured. Tightly cover the dough and refrigerate for 1 hour all the way up to 2 days. Continue adding water and pulsing until the dough starts to clump, then stop.Ĭarefully, form the dough into a 1 -1.5-inch thick disc. Next, add one tablespoon of water at a time and pulse. Then pulse until it forms into a coarse texture. In a food processor, add the flour, salt, sugar, and butter.
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