Charred Mini Apple Pies

Directions

Brown sugar cinnamon “caramel”

1. Place butter in stainless steel pot, at low heat to melt.
2. In a separate bowl place sugar, cinnamon, flour, and salt together and whisk until well blended.
3. Finally, add sugar mix into butter and mix well, once fully mix add in whiskey, then raise fire to medium high, cook while stirring until consistent simmer, set aside.

Apples

1. First, peel and core apples. Cut into large chunks. Then place apples directly on to a metal tray.
2. Then use the BZ4500 torch to char your apples. This creates a nice smoky flavor that works perfectly with cinnamon & whiskey notes. Finalize by torching sugar top with a more delicate flame from Bernzomatic ST2200 for a nice shiny visual and awesome crunch.
3. Mix them around and keep charring. Once nicely charred, place the apples into a bowl, and pour in the brown sugar caramel

 Pie Molds

1 pack of frozen puff pastry (place in fridge day before using)

1. Open the puff pastry, and sheet until it’s about 1/8” in thickness.
2. Cut out rounds that would fit into pie molds, and press in so it’s nice and snug.
3. Dock the bottom and chill for 15 minutes before filling.
4. Save the remaining dough to make lattice on top of pies (or just cover any way preferred).
5. Then place the apples in molds that have been covered, pile them high, going over the pie rims.
6. Then make your lattice with the remaining dough and finally dust with powdered sugar, heavily.

Baking and Serving

1. Bake at 375F for 40-45 minutes.
2. As soon as you remove the pies from the oven, caramelize the top using the Bernzomatic ST2200.
3. Let cool for 15 minutes.
4. If you have trouble removing pies from molds, most likely it’s because the caramel set up around the rims. The best way to remove the pie molds is to torch the sides gently and loosen the caramel.
5. Finally, serve with your favorite vanilla ice cream and enjoy!