Looking to impress your family and friends, these Apple Crème Brûlée Mini Pies are stunning.
I always love Crème Brûlée. Combine with apples and you have a delicious dessert.
As intimidating as it seems, crème brûlée is very simple to make and make a spectacular presentation.
Crème brûlée is a french dessert, smooth and delightful.
These Apple Crème Brûlée Pies are baked in muffin tins.
I have found this wonderful recipe in A Year of Pies: A Seasonal Tour of Home Baked Pies. In this book, the author guides you through the entire pie-making process, from rolling it out to make it lovely, offering time-honored tips for perfect pies along the way.
- 2 Pre-made unbaked refrigerated pie crusts (or you can use made if you prefer)
- 3 Tablespoons unsalted butter
- 2 medium-size apples, peeled, cored and chopped
- 1 Tablespoon lemon juice
- 1 Tablespoon sugar
- ½ teaspoon cinnamon
- 8 large egg yolks
- ¼ cup sugar
- 1½ cups heavy cream
- ½ cup sugar
- Preheat oven to 375 degrees. Spray (12 portion) regular size muffin pan with cooking spray.
- Cut 12 circles out of the unbaked pie crust with a 3½ inch cookie cutter. Place a round of crust into each muffin cup and press to insure the cup is evenly lined with the crust.
- Bake the crust for 10 minutes, then remove from the oven. Cool for 10 minutes.
- Apple Filling
- Melt the butter in a medium-size saucepan over medium-low heat. Add the apples, reduce the heat and cook for 8 minutes until soft.
- Add the lemon juice, sugar and cinnamon. Cook 2-3 minutes.
- Combine the egg yolks and sugar in a medium-size bowl. Whisk until well blended.
- Heat the cream in a small saucepan over medium heat until bubbles begin forming.
- Remove from heat and drizzle it slowly into the egg yolk mixture. Whisking constantly.
- Assembling the pies
- Place about 1 Tablespoon of the apple filling in the crust, then pour in the custard filling and divide evenly.
- Bake for 25 minutes and before serving, sprinkle 1 Tablespoon of sugar over the filling of each pie.
- Use a torch or brown the sugar under the broiler.