Salted Caramel Apple Mini Pies

I like to joke that my dog went apple picking and brought home apples…but it’s sort of true.

Bawse stayed with friends while we were in Pittsburgh, and they took him and his “girlfriend” on an apple picking adventure. When they dropped him off, along with him were lots of apples… have apples, make apple pie!  

And because I love salted caramels, and happened to have some one hand, why not?

Chop the apples into cubes.

1 tsp of cinnamon

1/4 cup of sugar

2 tbsp of all purpose flour

Stir stir stir. THEN DONE. Isn’t that crazy easy? I couldn’t believe it either. I never made apple pie filling before. I thought it would be more complicated.

Store bought pie dough, because I have a baby and “ain’t nobody got time for that”. Cut into circles and made these cute mini pies.

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They are super cute…but the crust to filling ratio is off. I love more crust than pie, but this was just too much. I’ve decided my new favorite way, is to just make them like pizza slices!

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I used Freutcake’s Recipe for these, but just cut the dough the way I wanted. Enjoy!

Dangerously Delicious

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I have a new favorite pie. Not the Baltimore bomb, but THE TRIPLE CHOCOLATE MOUSSE. Holy OH MY. I haven’t found a chocolate mousse that I loved as much as when I was in France. But this pie. Takes the cake.. (haha!) So yes. That my go to slice now at Dangerously Delicious Pies. Chocolate lovers have to try. You’re welcome.

It’s not on the their site though. So it makes me a little sad. I had it at Killer E.S.P. the first weekend in February and it’s all I can think about!

Out & About

It’s been awhile since I’ve been out and about. So last Saturday I spent the day with my friend Tiffany and we had a whole day of food, people watching and catching up.

Our first stop was Hot & Juicy. She never been to a down and dirty seafood joint. Now that my older brother moved back to Louisiana πŸ™ this will be my choice for crawfish when the season rolls around again. Since they were frozen, we opted for shrimp, po boys and crablegs.
After walking around in the cold, we decided to stop in for some tea and coffee at Sidamo on H Street. Super cute, tiny place known for it’s Ethiopian pour over coffee. Here we caught up. People watched, and made up stories about the characters we saw. Nothing interesting. But a very cozy time.
No trip to H street is complete without a stop into Dangerously Delicious Pies. I can’t believe I haven’t written about this place yet. If you find yourself near a location, stop in! They have both sweet and savory pies. This trip, I came home with Blueberry, Lemon Chess and Baltimore Bomb.
The night ended at Lyon Hall. One of my favorite spots for happy hour. I love their charcuterie and mussels. And we got exactly that, along with some rose. Perfect ending to our girly day of food!

 

Chicken Pot Pies

I don’t know why I was intimidated to try this. Maybe because I thought I was going to make the pie crust from scratch. HAHA. I think I am a lot more ambitious than I really am.
Basically the night before I decided to make the pot pie, I roasted this beautiful bird. I should really just eat it at this point. But I didn’t. I will have to roast this again, just to tear into fresh out the oven. Who else likes crispy skin?!

This is a fairly easy dish. I liked making them in individual ramekins, so that I could refrigerate and reheat during the week for a quick lunch or dinner. I would probably make again from leftover turkey or chicken!

My brother, who thinks chicken pot pies are gross, had two of these. I used my two favorite seasonings, Lawry’s and Nature’s to get that comforting homey feeling.

Mama Miemo’s Chicken Pot Pie

Ingredients

4 Tablespoons Butter
1 small onion, diced
2 Carrots, diced
3 Celery stalks, diced
1/2 cup of frozen peas
Shredded chicken from 2 breasts and 2 thighs (or however much you want)
1/4 cup Flour
3-4 cups Chicken Broth, Plus More If Needed
1/2 tsp dried thyme
1/2 tsp garlic powder
Salt And Pepper, (or your favorite seasonings) to taste
1/4 cup Heavy Cream
2 Unbaked Pie Crusts
1 whole Egg
2 Tablespoons Water

Directions

Preheat the oven to 375 F.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots,celery and peas.

Cook until onions are translucent. Add chicken, then flour, stir it until it’s all combined. Cook for 1 minute, then pour in chicken broth. Stir then let it cook and thicken. Once it starts to thicken add the seasonings to taste.

Add heavy cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it is too thick, you can add more broth until your desired consistency.

Scoop your filling into the ramekins. Cut out dough to fit the ramekin top with a little extra around it. Press the dough so that the edges stick to the outside. Use a knife to cut a vent into the surface of the dough.

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crusts.

Place the ramekins on a rimmed baking sheet and bake for 20 minutes, or until the crust is golden brown and the filling is bubbly.