19 October, 2016
Apple Pie Cups
Ahh, fall. The season of apples, brilliant foliage, corn mazes, and hayrides. My favorite season.
It’s the time of year when the air grows crisp and cool, the days grow shorter, and the nights are chilly enough for warm blankets. It’s also the time of year, at least where I’m from, when everybody and their dog flocks to apple orchards to pick their own produce straight from the trees.
Anyone who’s ever gone apple picking also knows that you don’t just pick enough for that week. Oh no, you pick enough to last you until the first snowfall. The boyfriend, his brother, and I all went apple picking last weekend, and we picked about 40 pounds of apples. Little brother took a bagful back to his dorm room and packed his minifridge and a decorative bowl full of large snacking apples. The boyfriend and I took a bag of snacking apples and a bag of little baking apples.
The thing with apples though is that, while they’re quite versatile and will go well in a dish that is sweet or savory, they can be hard to get just right. Cook too long and you have mush. Don’t cook long enough, and you have hard apples! For those of you who have with this blog since its inception, I’m sure you remember the notorious “apple splat” — my failed first attempt at an apple pie. It tasted great, but it never set properly.
This time, I assure you, I’ve gotten it worked out. These came out just right, and a lot of that came from the size of the apple pieces. Each chunk was between a quarter inch and a half inch in size, meaning it softened quickly when put in a reduction. It sounds a lot harder than it actually is, trust me.
While making these, I told the boyfriend, “I really don’t know what I’m doing. I just have this leftover can of biscuit dough and a bunch of apples, so I’m going to throw a bunch of stuff in the oven and see what happens. If it’s good, I’ll put it on the blog.”
That just goes to show you that even I don’t know what the hell I’m doing sometimes, but, unless you take that chance and give it a try, you’ll never know what you might have missed out on. It could be an apple splat or it could be the next best autumn treat!
1 can biscuit dough
3/4 stick of butter (salted)
1/3 cup brown sugar
2 small apples (diced into 1/4 inch – 1/2 inch pieces)
2 tsp cinnamon
1 tsp nutmeg
2 tbsp flour
Preheat the oven to 400 degrees F, and grease a regular-sized, 12-muffin pan (grease as many wells as you have biscuits).
In a small saucepan, melt the butter and add in the brown sugar, followed by the apples, spices, and flour. Stir together and let simmer uncovered until most of the liquid has reduced down.
While the apple mixture is simmering, flatten out each of the biscuits in your palms until you have a circle of dough about three inches in diameter (about the size of your palm… well, if you have small hands). Place the flattened biscuit rounds into the muffin pan, making little bowls of dough in the wells.
Once the apple mixture has reduced, scoop out portions into each of the biscuit cups, filling them with about a tablespoon and change each (don’t overfill them or they’ll be hard to get out). Bake for 6-8 minutes or until the dough is beginning to turn golden on the edges touching the pan.
Let cool completely before removing from pan and enjoy! Drizzle with caramel or chocolate for some extra sweetness!
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