Yay, fall mean apple and apple mean PIE! Pie season is here, and that mean I can – and I will – bake loads and loads of different pies. One of my favorite is apple pie in all its shapes: apple crumble pie, american apple pie, swedish style apple pie, big apple pies and mini appletinis. 

When talking about whats typical for your cultures or your country’s cuisine I guess we all sometime feel that “this dish is so typically Swedish, Danish or French”. But when you dig into it a little deeper, foods around the world are more similar than we might expect. On the other hand this can’t be news to anyone these days, when people move from country to country, in real life and digitally, leaving traces of food in their paths. This is something that crossed my mind this week when I decided it was about time to make some fruity pies. I’ve always loved pie, but the ones with apple and cinnamon have a special place in my foodie heart – and I’ve always considered this combination to be “typically Swedish”. I know of course that apple pies comes in probably a hundred or more variations, so I decided to head on out and look for interesting new combos. My addictions right now is caramel and baking everything in small sizes and I was thrilled when I found a recipe of salted caramel mini apple pies. They’re perfect little bites leaving a salty, fresh and sweet mark in your mouth. I made a small batch but feel free to just double the amount of ingredients if you want to. In my version I use a pastry dough with egg, which I came across when I made Twin Peaks Cherry Pie a couple of weeks ago. You don’t want to miss that recipe either. And the salty caramel is in fact left over Butterscotch Caramel Sauce, also a recipe straight from the cake heaven of Sweetapolita.

Apple Mini Pies with Butterscotch Caramel Sauce

7 pies

Pastry Dough
# 75 g organic butter
# 100 g organic flour
#15 g organic icing sugar
# 1 organic egg and a couple of drops of water

1. In a bowl, place butter, flour and icing sugar and mix into crumbles. I prefer using my fingertips but you can mix the dough in a food processor if you’d like.
2. Whisk the egg with a couple of drops of water. Add 1 tbs of the egg-water and just carefully mix until the dough just comes together. If the dough is too sticky you can add some more flour until the dough is smooth. Don’t kneed the dough to much.
3. Wrap the dough in cling foil and refrigerate for 30 minutes.

Apple filling
# 2 medium sized apples, organic or locally produced
# 1/2 tsp organic lemon juice
# 1 tsp organic cinnamon (or to your taste)
# 3-4 tbs organic sugar (or to your taste)
# 1/2 tbs organic butter

1. Peal and chop apples into small cubes.
2. In a small saucepan sauté apples, cinnamon, sugar and lemon juice in the butter, until apples are softened. Let apples cool.

Butterscotch Caramel Sauce
This batch makes more than enough, but you can also use it for other desserts such as ice cream or cupcakes. Tastes amazing and a perfect, easy alternative when you crave caramel. Keep it in an airtight container for up to 5 days in refrigerator. 

# 57 g organic butter
# 230 g brown sugar
#180 ml organic whipping cream  (40%)
# 1/2 tsp organic vanilla powder
# 4 g sea salt

1. Melt butter in a saucepan.
2. Add brown sugar and let it melt. Add the whipping cream and let the sauce bubble and thicken for 5–8 minutes. Whisk in vanilla and sea salt. Let it cool.

Assembling the pies
1. Roll out the dough between two sheets of cling foil until it’s 3-5 mm thick. You can dust a little flour onto the dough if necessary.
2. With a 3-inch (ca 7,5 cm) circular cookie cutter, cut out circles. The number of circles depends on how thick you roll the dough. Make sure you get even numbers. I could get a total of 14 circles from this dough.
3. Take a spoon full of apple filling and place it in the center of the circles. Make sure there is enough boarder around. Top with a teaspoon of  butterscotch caramel sauce and a pinch of sea salt.
4. Place the rest of the dough circles atop of the filled circles and seal the edges by carefully pressing a fork into the dough (not all the way through). This makes a nice pattern around each pie.
5. Brush each pie with the rest of the egg-water, sprinkle some brown sugar on top and cut three vents also on top of each pie.
6. Bake  in 200 C˚ for 15 minutes or until the pies are golden brown.
7. Enjoy your pie au natural or why not together with some vanilla ice cream or whipped cream.

Recipe inspiration from Just a Taste
Butterscotch Sauce recipe adapted from Sweetapolita

Enjoy your pie au natural
Enjoy your pie au natural or serve it with vanilla ice cream or whipped cream.


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