Almost Instant Apple Pies with ark Caramel Sauce
Almost Instant Apple Pies with Dark Caramel Sauce
Yield: 4 servings
Incredibly easy but so delicious, these miniature pies with a tortilla crust satisfy dessert cravings any time of day or night. Although lemon juice may be an unusual ingredient for caramel sauce, the acidity discourages sugar crystals from forming. For instant satisfaction, just make the caramel sauce and dip apple slices into it.
2 tablespoons vegan margarine
1/3 cup packed light brown sugar
1 tablespoon maple syrup
2 teaspoons plain soy milk
1 teaspoon freshly squeezed lemon juice
1 Granny Smith Apple, peeled and diced
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon ground cinnamon
Four (8-inch) tortillas
To make the sauce, melt the margarine in a small sauce pan over low heat. Add the brown sugar, maple syrup, soy milk,lemon juice, and salt and whisk to combine. Increase the heat to medium-low. Heat, whisking constantly, until just barely bubbling, be careful not to overheat the sauce as it can burn easily. Decrease the heat to low if necessary. Cook, whisking almost constantly, until the sauce is smooth and not at all grainy, 4 to 5 minutes. The sauce can be used immediately or may be stored in a covered container in the refrigerator for up to 4 days. If chilled, gently warm the sauce over low heat before serving.
To make and serve the pies, preheat the oven to 200 degrees F. Fit an electric grill with the smooth plates and preheat to medium heat.
Put the apple, lemon juice and cinnamon in a small bowl and gently toss to combine. Spread the mixture evenly over two of the tortillas. Cover with the remaining tortillas.
Put on of the pies on the grill and close the lid. Cook until lightly browned and crisp, about 8 minutes. Transfer to a plate and keep warm in the oven while cooking the second pie.
Cut each pie into quarters. Put 2 quarters on each plate and drizzle with the warm caramel sauce.
Per serving: 268 calories, 3 g protein, 9 g fat (4 g sat), 46 carbs, 432 mg sodium, 35 mg calcium, 2 g fiber
Tamasin Noyes, NE Ohio resident, is a blogger and cookbook author. "She has been a vegetarian in the Midwest for over thirty years, and vegan for many of those years. Her blog and cookbook, American Vegan Kitchen, contain some of her kitchen creations.
Her approach to cooking is to combine wonderful fresh ingredients, proteins, and aromatic herbs and spices to create bold-flavored dishes. Tamasin enjoys spreading the vegan word as a contributor to several other sites. Her writing about vegan wines is featured at One Green Planet.
Recipes and articles by Tamasin can be found at Go Dairy Free and Veg Kitchen.