“I’m going to make minis” I say. “I won’t eat an entire apple pie anyhow. Ok… I SHOULDN’T eat an entire pie” I say. “Pie crust hates me anyhow” I say. “My pie crusts always come out slightly crappy. I’ll half the pie dough and make minis” I say.
Sometimes I wish I would just learn to keep my big trap shut. I decided to make minis mainly because my pie crusts have always been nothing short of disappointing. Always. Not one instance where my pie crust has turned out flaky and delicious. Well, until now. OF COURSE!! I swear the baking gods hate me sometimes.
I can chalk my pie dough up to actually taking care to follow the steps and to put everything in the freezer before it was to be used. Cold butter, cold shortening, cold flour even. I used the maximum amount of water that was listed and although I though I needed more, I stopped. Rolling it was a bit of a pain because it wanted to crack on me BUT I didn’t really care because I thought it would suck anyhow. Psh.
On to the caramel. HA!! The god bless me once and damn me in the same pie. I tried THREEEEE TIIIIIMES (persistent little thing, aren’t I?) to caramelize my sugar and water. And THREE TIMES it seized. It just wouldn’t stay liquidy. I have NO IDEA what I did wrong but I threw the pot in the sink, added cinnamon (1TBSP), nutmeg (1/4 tsp), and allspice (1/4 tsp) to my apples (left out the zest and upped the sugar 2TBSP extra) and went about my pie making.
Halving the recipe left me with 4 ramekins full-o-pie. These are goooood! Eat it waaaaarm and delicious with a scoop of vanilla ice cream on top and be quickly transported into apple pie heaven. There is simply no other way 🙂
Thank you to Susan of Baking with Susan for Choosing this recipe, how’d you know that I have a weakness for baked apples? But honestly, why didn’t you warn me that I should have made an entire pie? 😉 Head on over to her blog for the recipe and be sure to head on over to the other bakers’ blogs to see their (complete) pies.