The product, information, and gift card have been provided by the makers of In The Raw® so that I could try the product and share my thoughts and information about Sugar In The Raw®. The opinions expressed in this post are my own and do not reflect the opinions of the makers of In The Raw® sweeteners. #ad #InTheRaw
I can’t believe it’s Thanksgiving next week! Isn’t that crazy?? We have been planning and organizing our family feast for the past week, and trying to make sure everyone favorite dish is included in the menu. I realized that we are getting a lot of munchkins and so we need to change the way we think when it comes to our celebration. When you are little everything little seems to be so much fun! That’s why I decided to play with the idea of a handheld apple pie. Just in the knick of time, I was asked to try Sugar In The Raw®. I really didn’t know how I was going to use it, at first, but it was the perfect touch for my little pies!
What is Sugar In The Raw®? It is a premium turbinado sugar that is certified non-GMO, vegan and naturally gluten-free. It is made exclusively from natural sugar cane and grown in the tropics. The hearty, golden crystals are made from the first pressing of the cane and never leached, so they keep the delicious, rich flavor and color of their natural molasses. They are like little jewels perfect as a finishing sugar, adding a little sparkle to your pies or cookies. Now that you have a little more knowledge of this products, let’s get to the recipe!
- 1-box store-bought refrigerated pie crust (2 rolls)
- 2 cups peeled and diced Granny Smith apples (about 3 apples, diced super small)
- 2 Tablespoons flour
- 1 teaspoon cinnamon
- ¼ cup sugar
- 5 to 10 soft caramels, cubed
- 1 lemon juiced
- Egg wash (1 egg whisked with 1 Tablespoon water)
- Sugar In The Raw®
- Preheat the oven to 425 Degrees and line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour. Mix until apples are thoroughly coated. Set aside.
- Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough.
- Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill!
- Top the apple filling with a few pieces of caramel.
- Brush around the edges of the dough with a finger dipped in egg wash. This will be what keeps your seams shut.
- Place a second dough circle on top each filled circle then use a fork to crimp the edges together.
- Brush each pie with the egg wash, and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with Sugar In The Raw® and place on prepared sheet pan.
- Refrigerate for 30 minutes.
- Bake the pies for 15 minutes, or until they’re golden brown.
I loved what Sugar In The Raw® added to my recipe! It was like a little surprise every time I took a bite! Do you still need a little more inspiration? Here are a couple more recipes that would be perfect for your Thanksgiving feast!
- Minted Carrots
- Pumpkin Fritters
- Roasted Butternut Squash and Goat Cheese
- Sweet Potato Casserole
- Mini Pecan Tarts
- Pumpkin Pie Frappe
Happy Thanksgiving! I hope this helps! What’s your favorite dish to make for Thanksgiving? I would love to hear from you!