Get creative with your love of churros and make these churro apple pie bowls! This toothsome dessert is made with churro bowls that are used as the ‘crust’ to these pies. Scooped with sweet apple pie filling and drizzled over with warm caramel sauce, it’s a fall treat that can’t be skipped.
- Makes: 6 pies
For the Churro Bowls 
- ½ cup (240 ml) unsalted butter, softened
- 1 cup + 3 tablespoons (290 ml) water
- 2 tablespoons (30 ml) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- ½ teaspoon (7.5 ml) salt
- 1 cup (240 ml) all-purpose flour
- 2 large eggs, at room temperature
- ¼ cup (60 ml) cinnamon sugar
For the Apple Pie Filling 
- 5 large red or granny smith apples, diced into ½-inch pieces
- 2 tablespoons (30 ml) fresh lemon juice
- 1¼ cup (300 ml) water
- 3 tablespoons (45 ml) cornstarch
- ½ (240 ml) cup brown sugar
- 1 teaspoon (5 ml) ground cinnamon
- Pinch of nutmeg
For the Caramel Sauce 
- 1 cup (240 ml) brown sugar
- ¼ cup (60 ml) salted butter
- ½ cup (120 ml) heavy cream
Making the Churro Bowls
- Preheat the oven to 450° Fahrenheit or 225° Celsius.
- Grease a muffin tray by flipping it on its side. Instead of spraying non-stick greasing spray in the cases of the tray, grease it on the cups sides.
- The churro bowls are made onto the cups of the muffin tray. To prevent it from sticking, it must be sprayed on that area. 
- In a medium-sized saucepan, melt the butter over medium heat.
- Combine the sugar, water, vanilla extract, and salt into the butter. Mix well with a wooden spoon and allow it to simmer for about 5 minutes.
- Fold in the flour and continue to mix well with the wooden spoon. Mix well until the mixture begins to turn into a sticky-like mixture and forms into the shape of a ball.
- Shut off the stove and remove the dough from heat. Let it cool for about 5 minutes until it reaches room temperature.
- Crack in one egg and fully mix with the wooden spoon. Swiftly fold the egg into the dough until it’s properly combined. This may take a bit of mixing but is normal.
- Crack in the other egg and mix once more. Repeat with the first egg, mixing until the egg has fully incorporated into the dough.
- Spoon the churro dough into a pastry bag. For the best results, it is highly encouraged to use a double lined pastry bag that has a Wilton 1M tip, or any tip that has a nozzle with a large, open-star shape.
- Pipe the dough around all the muffin tray cups. Start from the bottom of the cup and make your up to completely cover the cup. Press the layers gently to help remove any gaps from the churro bowls.
- To allow the churro bowls to expand and bake properly in the oven, leave one empty cup between each bowl. 
- Spray cooking spray over the churro cups before baking. This lets the churros to come out crispy and slightly crunchy once baked.
- Bake the churro bowls. Allow the churro pastry to bake for about 35-40 minutes depending on the size of the bowls. They should come out golden brown once they have fully baked.
- Allow the bowls to cool and cover with cinnamon sugar.
Making the Apple Pie Filling
- In a medium-sized saucepan, fold the apples and lemon juice together. Set aside for later use.
- In a separate medium-sized saucepan beat together the water and cornstarch. Mix well until the mixture does have any lumps.
- Place the saucepan over medium heat to heat up for three minutes.
- Add in the nutmeg, cinnamon, and brown sugar to the mixture. Whisk well to combine the ingredients together.
- Bring the mixture to a boil and continue to whisk. Keep mixing until the mixture gradually starts to thicken.
- Fold in the diced apples and fully combine them into the mixture. Lower the heat and cover the saucepan with a lid.
- Allow the apples to cook covered until they’re soft. It usually takes about 8-10 minutes for the apples to fully soften. Every few minutes, mix the apples with a cooking utensil to prevent the apples from sticking together.
- Avoid cooking the apples for too long. You want the apples to be soft, not mushy. 
- Shut off the heat and set aside the filling to cool for a few minutes. Allow it to cool until it reaches room temperature.
Making the Sauce and Serving
- Stir together the heavy cream and brown sugar in a saucepan. Mix well over medium-low heat until the sugar begins to dissolve.
- Add the butter and increase the heat to a boil. Combine with a wooden spoon until the butter fully melts.
- Lower the heat to a low temperature and allow the sauce to thicken. Leave it to cook for about 8 minutes.
- Shut off the stove and remove sauce from heat. Allow it cool for about 10 minutes until warm.
- Serve. Scoop apple pie filling into each of the churro bowls. Drizzle over the caramel sauce and garnish with a scoop of vanilla bean ice cream. Enjoy!
- For a faster recipe, use store-bought apple pie filling and caramel sauce to make the pies.
- The churro bowls can also be used for other desserts. Use it for different dessert pies, ice cream bowls, or fruit bowls.
- Take caution not to cook the caramel sauce or apple pie filling for too long. The caramel sauce can easily burn, and the apples in the filling will end up mushy.
Things You’ll Need
- Muffin tray
- Non-stick cooking spray
- Wooden spoon
- Pastry bag with tip
- Medium-sized saucepan
- Serving plate