Individual Caramel apple pies

October 12, 2012 (CHICAGO)

Pie Crust

For the crust, use a food processor and pulse all ingredients together

3 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
3 sticks of butter, cold
1 cup shredded sharp cheddar cheese
1/3 cup icy cold water

When the dough forms a ball, press it on the counter until it is 1/2 inch thick, wrap and chill for at least one hour. Roll to 1/8 inch and cut a piece of cardboard one inch in diameter larger than your pie tin. Use the cardboard to trace over the dough with a knife to have your pie crust. butter and flour the pie tin and lay the circle of dough in it making sure to touch all sides with a little extra on top.

Streusel , use a kitchen aid with the paddle attachment and blend all ingredients into a course crumble

1 1/2 cup all-purpose flour
6 tbsp. sugar
6 tbsp. packed dark brown sugar
1 cup rolled oats
1 cup toasted and chopped hazelnuts
1 tsp. cinnamon
1 tsp. fresh grated nutmeg
1 tsp. ginger powder
1/2 tsp. kosher salt
8 oz. butter, cold and diced

Pie Filling

7 lbs. SweeTango apples peeled and sliced in 1/4'' slices
1/2 cup flour
juice of one lemon
1 tsp. cinnamon and fresh nutmeg
1/4 cup minced fresh ginger

- toss all ingredients in a large bowl and let sit 20 minutes


2 cups sugar
1/2 cup corn syrup
1 cup water
pulp of one vanilla bean
-boil until the bubbles are rolling and has turned into a deep amber color, remove from heat and add cream, butter, vanilla and salt stirring with a wooden spoon

add: 1/2 lb. butter, soft
1 1/2 cups cream
2 tsp. vanilla extract
1 1/2 tsp. sea salt

let the caramel cool until thick and taffy-like


Into the crust, add and layer:

1 tbsp. caramel
1/2 c. SweeTango apples
1/4 c. streusel
1 tbsp. caramel
1/2 c. apples
1/4 c. streusel

Bake pies on a sheet tray at 375 degrees for 30-35 minutes

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