Apple Pie for Two with Salted Bourbon Caramel Sauce

09.26.19 - BY Nona Raybern
Apple Pie for Two

Look, we say apple pie for two but if you make it just for yourself, we’re not here to judge.

This recipe is a scaled down version of a classic apple pie meant for a 6-inch pie dish. It creates one single 6-inch pie, though if you’re like us you’ll double the recipe and make TWO 6-inch pies.

We used the Endurance® Mini Pie Pan to make this small-sized treat. Normally with mini-pies, most recipes will tell you to use a muffin tin. But we wanted a little more when it came to our pie. We just think muffin tins don’t make enough pie. And we like to be extra. Plus this apple pie for two makes it the perfect pie for a special date night at home.

One of our favorite tools for making apple pie is the Apple Slicer Corer Peeler, especially during the holidays. When you have multiple pies to make, this tool comes in so handy when it comes to peeling, coring, and slicing at the same time. You just put the apple on the prongs, turn the handle, and ta da! Your apple is ready for pies.

 

 

Once your pie dough chills, roll it out into the mini-pie pan and fill with the apple filling. Brush the edges with egg white, place the top crust on top, and seal with a crimp. Then poke holes in the top to ventilate. Brush with more egg white on top and sprinkle the crust with sugar. Any kind of sugar works well, though our favorite is demerara sugar because it makes a nice crunchy top.

 

 

Let your pies cool for at least 20 minutes on a rack before cutting into them and serving. Then drizzle with the caramel sauce and serve with whipped cream or ice cream! You can omit either of those things and we wouldn’t blame you, because this pie is so good on its own. But we think it takes it to a decadent level when you add the bourbon salted caramel sauce. Oh boy, does it ever!

 

RSVP/ENDURANCE® PRODUCTS USED:

Endurance® Mini Pie Pan
Apple Slicer Corer Peeler
Endurance® Pastry Blender
Silicone Basting Brush
Endurance® 10-inch French Whisk
Endurance® French Rolling Pin

Apple Pie for Two

A classic mini apple pie recipe drizzled with a delicious bourbon salted caramel sauce.

Course

Dessert

Prep Time 2 hours 30 minutes
Cook Time 45 minutes
Resting Time 30 minutes

Ingredients

For the Crust

  • 1-1/4
    Cup
    Flour
  • 1/2
    tsp
    Salt
  • 1
    tsp
    Sugar
  • 3
    tbsp
    Butter
    unsalted, chilled and cubed
  • 6
    tbsp
    Vegetable shortening
    chilled
  • 1
    tbsp
    Ice water
  • 1
    tbsp
    Vodka

For the Filling

  • 1/4
    Cup
    Sugar
  • 1/4
    Cup
    Brown sugar
    packed
  • 1-1/2
    tbsp
    Flour
  • 1/2
    tsp
    Cinnamon
  • 1/8
    tsp
    Ginger
  • 1/8
    tsp
    Nutmeg
  • 1/8
    tsp
    Cardamom
  • 2
    Green apples
    peeled and thinly sliced
  • 1
    tsp
    Lemon juice

For the Apple Pie

  • 1
    tbsp
    Butter
    unsalted, cubed
  • 1
    Large
    Egg white
  • Demerara sugar
    for topping

Instructions

For the Pie Dough

  1. Mix the flour, salt, and sugar together in a large bowl.

  2. Add the butter and shortening. Cut the fats into the flour using a pastry blender until they are pea-sized.

  3. Stir ice water and vodka together. If you don't have vodka on hand, you can omit for this recipe and just use more water. Vodka simply makes a flakier crust. Slowly add 1 tsp at a time, mixing with a spoon as you go, until dough forms large clumps.

  4. Transfer dough to floured surface and fold the dough into itself until it forms a ball. Divide in half and wrap in plastic wrap. Refrigerate at least two hours.

For the Filling

  1. Core, peel, and slice your green apples and place into large bowl.

  2. Add remaining ingredients and stir until apples are fully coated.

For the Apple Pie

  1. Preheat oven to 375°F.

  2. Roll out dough and line 6-inch pie pan with bottom crust. Trim edges.

  3. Fill with apple mixture and place butter on top. Brush edges with egg white.

  4. Roll out the rest of the dough and place over the filling. Trim, seal, and pinch the edges. Create whatever kind of crust border you would like. Cut slits into the top of the crust to provide ventilation.

  5. Brush with remaining egg white and sprinkle with Demerara sugar.

  6. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 20-25 minutes, until crust is golden brown.

  7. Cool on wire rack. Serve with caramel sauce.

Bourbon Salted Caramel Sauce

Caramel sauce with sea salt and bourbon for topping.

Ingredients

  • 1
    Cup
    Sugar
  • 3/4
    Cup
    Heavy cream
  • 4
    tbsp
    Butter
    unsalted
  • 1
    tsp
    Vanilla extract
  • 1/2
    oz
    Bourbon
  • 1
    tsp
    Sea salt

Instructions

  1. In a heavy bottom sauce pan, melt the sugar over medium heat and cook until it turns a deep golden amber, stirring the sugar so it doesn't burn.

  2. Slowly pour in the heavy cream while whisking, being careful of the steam (it will steam!).

  3. Add butter and whisk until fully combined.

  4. Turn off the heat. Add remaining ingredients and whisk for one minute.

  5. Allow to cool slightly before pouring into container. Cool to room temperature before serving.

  6. Store in refrigerator up to two weeks.

Filling adapted from Taste of Home. Crust adapted from Sally’s Baking Addiction