Made With Green Apple Sour Candy
Sour Punch Mini Caramel Apple Pies Recipe
Enjoy devouring this apple pie with a sour twist! Learn how to make these sweet and sour Mini Caramel Apple Pies featuring Sour Punch Apple Straws.
What You'll Need:
- 24 wonton wrappers
- Coconut oil cooking spray
- 4 teaspoons sugar, divided
- 2 granny smith apples, peeled and chopped
- 1 package Sour Punch Apple Sour Straws, chopped into small pieces
- ½ cup water
- ½ cup pecans, crushed
- ½ teaspoon cinnamon
- 1 tablespoon butter, melted
- ¼ cup caramel
Step 1
Bake Wonton Wrappers
Preheat your oven to 350°F and spray a mini muffin tin with cooking spray.
Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.
Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.
Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.
Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.
Step 2
Melt Apples, Sour Punch Straws and Sugar Over Low Heat
Combine the granny smith apple, Sour Punch Apple Sour Straws, 2 teaspoons of sugar, and ¼ cup of water in a saucepan and bring to a simmer over low heat.
Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.
Turn off the heat and scoop the Sour Punch and apples into a bowl.
Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.
Turn off the heat and scoop the Sour Punch and apples into a bowl.
Step 3
Combine Ingredients and Bake Pies
In a small bowl, combine the pecans, 1 teaspoon of sugar, and cinnamon. Drizzle in the melted butter and mix.
Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.
Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.
Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.
Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.
Step 4
Drizzle with Caramel and Serve
Remove the mini pies from the oven and allow them to cool in the pan.
Drizzle with caramel and transfer them to a platter to serve.
Drizzle with caramel and transfer them to a platter to serve.
