Spicy Caramel Dessert Sauce on Pies
1c brown sugar
pinch of salt
1 tsp vanilla
(No spicy stuff yet)
To make the sauce, put all the ingredients in a sauce pan. Bring to boil and simmer for a few minutes until all the sugar is dissolved.
At this point, I knew the boys wouldn't want some spicy sauce and I wanted to try both the dry chile blend and the Pure Evil Capsaicin Drops. So, in one jar I put 2 capsaicin drops, in the 2nd jar I put 1/4 tsp yellow chile blend, and the 3rd jar was left plain.
Drizzle Spicy Caramel Sauce over pies and enjoy!
I like the chile blend mix, it did add a bit of chile flavor. The capsaicin drops blend was a perfect blend of sweet caramel and then that sneaky heat after 3-4 seconds. Not overwhelming, but enough to let you know there's something extra in there.
Pie crust recipe (x3 for a double crust peach pie and the apple turnovers)
1 1/4c flour
1/4 tsp salt
1/2c butter- very cold
1/4c ice water
Pulse the flour, salt and butter in a food processor (or cut in with a fork or pastry cutter) until very fine crumbles. Add ice water just until it holds together. Chill and roll out as usual.
For the peach pie, I made a crumble of 1c sugar, 1/4c flour and 2T butter (used about 2/3 for the peach pie and 1/3 for the apple turnovers).
Layer 4 cups fresh sliced peaches (from our tree) with the sugar crumble in the pie crust
Top with the other crust.
Brush with egg wash and bake at 350F for ~1 hour.
For the apple turnovers-
peel and slice 2 cups fresh Transparent apples (first apples of the season!)
Toss with 1 tbsp. lemon juice, the rest of the sugar crumble from the peach pie and 1/2 tsp cinnamon.
Place apple mix in pastry circles, fold over and seal, brush w/ egg wash.
Bake for about 40 minutes. (sorry, didn't keep track of the time~)