22 October 2012

Caramel Apple Milky Way Mini Pies



So, these aren't really pies.  They're a Southern dessert/cookie called a tassie.  Tassies are essentially tiny pies, but they don't require as much work or mess as a full size pie.  Plus, they're bite size.  That alone qualifies them as more awesome than a regular size pie.  Some die-hard Southerners would yell at me because many traditionalists believe that tassies only come in a pecan variety.  I beg to differ, but we can call 'em mini pies if that'll make everybody happy.

The filling for these guys came from a bag of Caramel Apple Milky Way minis that I found with the Halloween candy.  These are good enough that I may have to go back to the store and stock up.  I'm definitely going to want to make these after Halloween is over.  The filling of these is a traditional tassie filling all the way, but I substituted chopped candy bars for the chopped pecans.

These pies are made in miniature muffin tins.  You press dough into the bottom and up the sides of each little tin to make the crust, then fill, and bake.  It takes a little time to press the dough into each little cup, but about the same time and a lot less mess than rolling out a pie crust.  Plus, did I mention they're bite size?



Caramel Apple Milky Way Mini Pies
makes 24 mini pies or tassies
1 crust down, 23 to go

Print me, Please!!!

Dough:
1/2 cup (1 stick) butter, room temperature
3 oz cream cheese, room temperature
1 Tbsp sugar
1/4 tsp salt
1 c all purpose flour

Filling:
3/4 cup light brown sugar
1 egg
4 T (1/2 stick) butter, melted and cooled slightly
1/4 tsp salt
12 Caramel Apple Milky Way minis, chopped (I chopped each into 9 pieces)

unbaked deliciousness ready to go in the oven

To make the dough, beat the butter, cream cheese, sugar, and salt until well blended.  Beat in the flour on low speed.  Scrape the dough onto a piece of plastic wrap.  Using the plastic as an aid, shape the dough into a disk.  Wrap and chill for 1-2 hours, or until firm.

Roll the chilled dough into 24 one inch balls and place each ball into a cavity on the mini muffin tin.  Press the dough onto the bottom and up the sides of each tin, forming the crust.  Place in the refrigerator while you prepare the filling.

To prepare the filling, preheat the oven to 350°.  Whisk together the brown sugar, egg, butter, and salt.  Stir in the chopped candy bar pieces.  I did this a few pieces at a time to keep them from sticking together.  Spoon the filling into the shells.  Wipe any filling that spills on the pan off with a damp towel.

Bake pies/tassies 20-25 minutes, or until crusts are golden and filling is set.  Let them cool in the pan for 5 minutes, then remove to a wire rack to cool completely.  Store in an airtight container.


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