Caramel Pecan Apple Pie Cups
I made Tim and I’s Thanksgiving feast……..the Sunday before Thanksgiving…….but we needed dessert.
I didn’t want to make whole pie ..……Caramel Pecan Apple Pie Cups!
We both are huge fans of dessert, we have it almost every night……..which is why we will be starting a Health page come January 1, 2015.
Although, in the coming year we will be changing some of our dessert ways, it was a Holiday and well, it’s not a Holiday without dessert, and Thanksgiving needs pie……with ice cream……and caramel sauce, with pecans and caramel in the pie, and……well, you get the idea.
I originally was going to wrap the apples with the pie crust and color egg wash red so they looked like apples, but time was running short and I did not have the time to be that crafty…..maybe next year!
Individual pies would be good……..custard cups could hold them and I could cover them with pie crust. I think I have mentioned before that in the world of pie and pie crust, my Mother was the Queen……she made the best pies ever, and her crust was flaky and perfect. I wish I would have had her teach me how she did it.
Since my pie crust is ……well, less than perfect…….I buy my crust. Besides it’s easy to have on hand for an “I need a pie now emergency”!!!!!!!
I peeled and cored the apples, dunked them in lemon juice, rolled them in a sugar, cornstarch, cinnamon mixture, put them custard cups, filled them with a caramel, pecan mixture, covered them with crust, brushed them with cream, sprinkled them with sugar and baked them……..whew!!!!!
Now, a really cool thing happen to them after I baked them. I wanted to make them slightly fancy, so I cut a cute little leaf in the center of each crust and placed it on the top. When they came out of the oven the little leaf had fallen inside so it looked like a little volcano……..great spot to put the ice cream………I know right! So, the ice cream kind melted into the apple………it was sooooooo good and the caramel sauce on top……….heaven in a custard cup.
This is one of those recipes that you can adjust to the number of people you are serving, so if it’s only two like us you can make just two. It’s nice also that there is no “his piece is bigger than mine” argument if you have kids.
Caramel Pecan Apple Pie Cups make a yummy addition to a Holiday or any meal that begs for an apple pie dessert ……..or if you are just in the mood for pie!Print
- 4 large apples ( your favorite), peeled and cored
- 1 ready made pie crust
- Juice of 1 lemon
- 1/4 cup granulated sugar
- 2 tablespoons corn starch
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup kraft caramel bits
- 1/4 cup toasted pecans, chopped
- 1/4 cup heavy cream
- 1/4 cup turbinado sugar
- Vanilla Ice Cream and Caramel Sauce for topping
- Preheat the oven to 400 degrees F. Mix the granulated sugar, corn starch, apple pie spice and salt in a shallow dish.
- Juice the lemon into a small bowl. Dip each apple in the lemon juice and then roll peeled and cored apples in the sugar mixture and set in oven safe custard cups sprayed with nonstick cooking spray. Mix caramel bits and pecans into the remaining sugar mixture. Stuff into the prepared apples, dividing evenly between them.
- Cut circles from the pie crust that are about 2 inches larger than the top of your custard cups. If desired you can cut a decorative whole in the center of each circle. Place pie circles over the tops of the apples, covering the apple completely and sealing to the custard cup. Add scrapes of pie crust to form an edge. If you have cut a decorative opening, place the cut out over the opening, do not seal. If you did not cut an opening cut slits for steam to escape.
- Brush the heavy cream over each apple cup and sprinkle the the crust with the turbinado sugar.
- Place custard cups on a lined cookie sheet and bake for 25-30 minutes until the crust is golden brown and the apple is tender.
- Let cool for 10 minutes. Serve topped with ice cream and caramel sauce.