Well guys, it’s November (whaaaaat?), which means its officially pie time. Truthfully, pie isn’t my favorite dessert. I won’t turn it down, but I actually prefer a good cobbler or crisp over a pie.
But there’s something about November. The leaves fluttering from their limbs. The colors. The wind.
There’s something about big, crowded tables, and a house warmed by a rusty furnace and an oven that’s been cranking all day.
There’s something about pie. This time of year, it just feels right.
I think pie develops some kind of gravitational pull this time of year. It sucks us in. It draws us, zombie style, to the dessert table, even after we’ve stuffed ourselves silly with turkey and gravy and dressing. MUUUST….EEEEAT…PIIIE.
A few weeks ago, I felt the pull start to itch at the corner of my brain. Mmmmm…..piiiiie.
At the time, I didn’t have an extra pie crust in the freezer, but what I did have was a bunch of leftover wonton wrappers. I remembered the Wonton Mozzarella Sticks and thought, Heeeeey…why can’t they be dessert?
And that was that. Apples were chopped and cooked with cinnamon and brown sugar. They were carefully spooned onto wonton wrappers, sealed up tight, and baked until crisp and golden.
Those warm, crispy, gooey apple pies were then dunked in salted caramel sauce. And a girl in sweatpants and an apron (who shall remain nameless) died a thousand happy deaths at the first bite.
These are so fun, and soooooo GOOD! All the flavor of an apple pie, but wrapped in crispiness, and covered in salted caramel. The Mr. declared these one of the best desserts I’ve ever made. And that’s saying something, because I’ve made a LOT of dessert.
While not exactly a classic, these wonton apple pies would be as comfy on your Thanksgiving table as they would be at a party. I do recommend serving them warm if possible. You can make them ahead of time and just reheat in the oven right before serving. Give them a little sprinkle of powdered sugar, put out a big (BIG!) bowl of caramel sauce and let people go nuts. Trust me, everyone will be congregating around these babies. It’s the gravitational pull.
- 2 Tablespoons butter
- 3 small apples, chopped small
- 4-6 Tablespoons brown sugar
- 1 teaspoon cinnamon
- Pinch salt
- 24 wonton wrappers
- ¼ cup milk
- 1 cup sugar
- 1¼ cup heavy cream
- ½-3/4 teaspoon sea salt
- 1½ teaspoons vanilla
- Melt the butter in a small saucepan over medium low heat. Add the apples, brown sugar, cinnamon, and salt. Stir until well combined then continue to cook for 1-2 minutes. Remove from heat.
- Preheat the oven to 425 degrees.
- Lay the wonton wrappers out on a sheet of parchment paper so when you’re facing them they’re in the shape of a diamond. Place about 1 Tablespoon of the apple mixture in the center of each of the wontons, then brush the edges with milk. Fold the bottom corner up to the top corner so it forms a triangle and press the edges together to seal (you can add more milk to the edges to help seal). Brush the top of the wontons with milk.
- Line two baking sheets with parchment paper then spray them lightly with cooking spray. Place the wontons on the baking sheets and bake for 9-12 minutes, or until browned and crisped.
- In a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy.
- Gently stir the mixture, moving the unmelted sugar to the hottest parts of the pot. Continue, stirring occasionally, until all the sugar is melted.
- Meanwhile, heat cream in the microwave or over the stove, until warm (not hot) to the touch.
- When the sugar is completely melted and has turned a deep golden amber color, remove from heat. Whisk in ½ of the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth.
- Stir in salt and vanilla. If any caramel has hardened, simply place over heat and remelt until smooth.
- Serve the warm apple wontons with warm caramel sauce.
Recipe by Neighborfood