I made these "apple pies". I followed a recipe for the caramel apple pies and then just sauteed apples with butter, sugar, and cinnamon for James' pie. I call them pies but they're not really. Well, they have pie crust but only on top. I made little star and moon cutouts on the tops, so I knew that the star was James'. I guess I didn't figure that the caramel would ooze up and out of the ramekins.
Well, the crusts were fine. I think I'd make that recipe again. The caramel filling? Well, I didn't have Southern Comfort so I substituted another liqueur, Jim's ginger stuff. It seemed very thick and rich, but I thought it would bake up thick and rich too like a pecan pie filling. Well, no. It ended up kind of gloopy, for lack of a better word. The consistency of a raw egg white, you know, when you let it drip from the egg shell. It just hangs there, not really breaking off but just hanging on. Gloopy.
I didn't care for it.
Click here for the recipe for Spiced Caramel Apple Pie.
Click here for the recipe for Martha's Perfect Pie Crust (Pate Brisee). (I would make this part again. I am imagining using this for pot pies, minus a bit of the sugar.)
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