CARAMEL APPLE PIE
Learn how to make this sweet and chewy Caramel Apple Pie from Food Network.
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
- Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
- Preheat the oven to 375 degrees F.
- Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
- For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
- For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
- Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
- Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!
CARAMEL APPLE PIE
This delicious deep-dish apple pie with a hint of rum is sweetened with creamy caramel sauce.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Mix sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in piecrust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.
- Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.
- Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes, until golden brown. Delicious when served warm with a scoop of vanilla ice cream.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 56 g, Cholesterol 23 mg, Fat 16.4 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 7.4 g, Sodium 208.7 mg, Sugar 30.5 g
CARAMEL APPLE PIE
Caramel apple pie is the traditional American dessert, but totally elevated. Sour tart apples are smothered in caramel, it's insanely delicious.
Provided by Alyssa Rivers
Categories Dessert
Time 1h40m
Number Of Ingredients 15
Steps:
- Prepare the caramel sauce and set aside.
- Preheat the oven to 400°. Press the bottom crust into a 9 inch pie pan and trim the excess with a sharp knife. Set in the fridge until the filling is ready.
- In a small bowl mix the sugar, cornstarch, cinnamon, nutmeg and salt. In a medium bowl toss the sliced apples together with the spiced sugar mixture and the lemon juice. Pour into the chilled pie shell.
- Generously drizzle about half of the caramel sauce over the apples and then top with the lattice crust. Brush the top crust with the egg wash and sprinkle with course sugar.
- Place the pie on a baking sheet to prevent over spilling on the bottom of your oven and bake for 50 minutes, or until the filling is bubbling and the crust is nice and golden brown.
- Allow to cool on a rack for 20-30 minutes before drizzling more caramel sauce over the top.
Nutrition Facts : Calories 366 kcal, Carbohydrate 61 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 51 mg, Sodium 247 mg, Fiber 4 g, Sugar 52 g, UnsaturatedFat 5 g, ServingSize 1 serving
EASY APPLE CARAMEL PIE
This really is a perfect pie.
Provided by deb martin
Categories Desserts Pies Apple Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix sugar, flour, cinnamon, and nutmeg together in a bowl. Mix in apple slices.
- Place 1 pie crust in a 10-inch deep-dish pie plate. Add the apple mixture, gently pressing to pack in the filling. Dot with butter. Cover with the top pie crust and finish edges to your liking. Cut slits into the top crust. Place pie plate on a baking sheet.
- Bake in the preheated oven until golden brown, about 1 hour.
- Heat condensed milk in a saucepan over medium heat. Stir constantly, until caramel forms, about 15 minutes. Pour caramel sauce over the hot pie.
Nutrition Facts : Calories 655.5 calories, Carbohydrate 98.4 g, Cholesterol 31.9 mg, Fat 26.5 g, Fiber 4.8 g, Protein 8.8 g, SaturatedFat 10.4 g, Sodium 357.4 mg, Sugar 60.8 g
CARAMEL APPLE PIE - 2003 1ST PLACE APPLE
Steps:
- Pie Crust:
- Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
- Filling:
- Preheat oven to 450 degrees F.
- Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
- Streusel Topping:
- Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.
CARAMEL APPLE CREAM PIE
Steps:
- In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours.
- In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie.
- Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
- In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.
CARAMEL APPLE PIE
Steps:
- Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes. Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes. Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking.
- Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving.
- In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.
- In a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.
CHEF JOHN'S CARAMEL APPLE PIE
To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is.
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
- Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
- Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
- Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 48.2 g, Cholesterol 22.9 mg, Fat 16.3 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 7.4 g, Sodium 142.4 mg, Sugar 34.8 g
THE ULTIMATE CARAMEL APPLE PIE
Provided by Tyler Florence
Categories dessert
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the egg yolk and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
- While the dough is resting, prepare the filling.
- To make the caramel sauce: place the sugar and water in a small pot and cook, without stirring, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.
- Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.
- Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.
- Preheat the oven to 350 degrees F.
- Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.
- Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.
- Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.
SALTED CARAMEL APPLE PIE RECIPE BY TASTY
Here's what you need: large granny smith apples, lemon juice, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, premade pie crusts, large egg, heavy cream, light brown sugar, honey, unsalted butter, sea salt
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
- Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
- Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
- Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
- Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
- In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
- Whisk in the butter and bring to a boil.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
- Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 8 grams, Protein 5 grams, Sugar 66 grams
CARAMEL-APPLE PIE
Looking for a fruit dessert made using refrigerated Pillsbury™ Pie Crusts? Then check out this delicious caramel-apple pie recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Place cookie sheet on bottom oven rack. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In small bowl, mix 1/2 cup topping and 2 tablespoons flour; spread in bottom pie crust.
- In large bowl, mix apples, brown sugar, 2 tablespoons flour and the cinnamon. Spoon over caramel. Gently press apples. Cut small shapes from top crust to allow steam to escape. Place crust over apples. Seal edge and flute. Brush crust with milk; sprinkle with sugar.
- Bake 60 to 70 minutes or until apples are tender and crust is golden brown. (After 30 minutes of bake time, cover entire pie with foil to prevent overbrowning.) Cool about 2 hours before serving.
- In small microwavable bowl, place remaining 1/2 cup topping. Microwave uncovered on High 30 to 45 seconds or until warm. Top slices of pie with ice cream; spoon topping over top.
Nutrition Facts : Calories 300, Carbohydrate 58 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 36 g, TransFat 0 g
CARAMEL CRUNCH APPLE PIE
I was raised on a small farm, the youngest of eight children and the only girl. My mom taught me how to make all kinds of pies from scratch, and this is one of my favorites. Caramels and apples are a delicious combination.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender., Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.
Nutrition Facts : Calories 461 calories, Fat 14g fat (8g saturated fat), Cholesterol 21mg cholesterol, Sodium 238mg sodium, Carbohydrate 81g carbohydrate (57g sugars, Fiber 2g fiber), Protein 5g protein.
SALTED CARAMEL APPLE PIE
This pie has everything you'd want out of an apple pie. The buttery, flaky crust, spiced apple filling, and sweet, salty caramel sauce are a perfect combination of flavors and textures in every bite. Serve a la mode with a side of vanilla bean ice cream.
Provided by John Somerall
Time 5h25m
Yield 12
Number Of Ingredients 19
Steps:
- Prepare the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until butter pieces are completely separated and coated with flour mixture. Using your hands, work butter into flour mixture until well combined and butter pieces are no larger than a pea. Add 1/4 cup cold water and gently stir with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.
- Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in a refrigerator for at least 1 hour or up to 3 days. If chilled longer than 1 hour, let sit at room temperature at least 15 minutes before rolling.
- While the dough is chilling, prepare the caramel sauce. Heat sugar in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.
- Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.
- Prepare the filling: stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.
- Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from heat and set aside at room temperature.
- Preheat the oven to 400 degrees F (200 degrees C). Position oven rack in bottom third of oven.
- Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.
- Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over apple mixture and press into apple mixture and into edges of pan. Using your fingers, fold edges under and crimp to seal. Brush top and edges of dough with egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.
- Bake in the preheated oven until top is light golden in color, about 20 minutes. Without removing the pie, reduce oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and the filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted removes mostly clean, about 25 minutes.
- Remove pie from oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 64.4 g, Cholesterol 105.4 mg, Fat 33.2 g, Fiber 3.4 g, Protein 4.2 g, SaturatedFat 20.7 g, Sodium 676.4 mg, Sugar 39.8 g
EASY CARAMEL APPLE PIE
Make and share this Easy Caramel Apple Pie recipe from Food.com.
Provided by Charmie777
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, combine caramels and flour.
- Add apples, caramel topping and lemon juice; mix well.
- Pour mixture into pie crust.
- Top with pecans.
- Bake on preheated baking sheet in 375º oven for 40-45 minutes until crust has browned.
- Cool.
Nutrition Facts : Calories 388.4, Fat 15, SaturatedFat 3.3, Cholesterol 1.5, Sodium 305.2, Carbohydrate 63.6, Fiber 3.3, Sugar 19.5, Protein 4
CARAMEL APPLE CREAM PIE
When I first made this pie for my family, the reactions weren't real words-they were more "Ooh!" and "Mmm!" I created it to enter in a local fair. My goal was an apple pie like no other, and it ended up winning third prize. -Lisa DiNuccio, Boxford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 minutes, stirring frequently, or until tender. , Stir in flour; cook and stir for 1 minute. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside. , In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples. Bake at 350° for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean. , Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.
Nutrition Facts : Calories 495 calories, Fat 29g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 327mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL-PECAN APPLE PIE
You'll love the smell in your kitchen-and the smiles on everybody's faces-when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. -Jean Castro, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.
Nutrition Facts : Calories 639 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 6g protein.
CRUNCHY SWEET CARAMEL APPLE PIE
This is the most wonderful apple pie recipe! It was the winner of Emeril's contest for the best apple pie on Good Morning America in 2001. Absolutely mouthwatering!
Provided by CarolAnn
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Prepare the crumb topping first by combining the sugar flour and rolled oats in a bowl.
- Cut in the 1/2 cup of butter until mixture resembles coarse crumbs and set aside.
- For the pie, stir together the sugar, flour, cinnamon and salt in a large mixing bowl.
- Add apple slices and toss gently until coated.
- Transfer the apple mixture to the pie shell.
- (If using a store bought pie shell, remove it from the aluminum pie plate and transfer it to a 9" pie plate of your own-- it looks better!) Sprinkle crumb topping over apple mixture.
- Cover edges of pie with aluminum foil.
- Bake for 25 minutes, then remove foil and bake another 25 to 30 minutes.
- Remove from oven and sprinkle with chopped pecans and drizzle with caramel sauce.
- Cool on a wire rack.
- Can be served warm or at room temperature.
Nutrition Facts : Calories 515.8, Fat 22.2, SaturatedFat 9.5, Cholesterol 30.6, Sodium 268.6, Carbohydrate 79.6, Fiber 4.1, Sugar 49.7, Protein 3.8
CARAMEL APPLE CRUMBLE PIE
So delicious and sweet! This pie, with its pastry crust and cinnamon-spiced oat topping, is the perfect combination of caramel apple pie and apple crumble.
Provided by jowolf2
Categories Desserts Pies Apple Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- To make the topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside.
- Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge. Toss the apples with the lemon juice in a bowl to prevent browning. Combine the 1 tablespoon flour, 1/2 cup brown sugar, and 2 teaspoons cinnamon; toss with the apples to coat. Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce. Sprinkle the crumble topping evenly over the apples.
- Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.
Nutrition Facts : Calories 456 calories, Carbohydrate 73.1 g, Cholesterol 15.5 mg, Fat 17.6 g, Fiber 5.6 g, Protein 5.3 g, SaturatedFat 5.9 g, Sodium 237.7 mg, Sugar 33.4 g
APPLE CARAMEL PIE RECIPE BY TASTY
Apple Caramel Pie as made by Mimo Ahmed
Provided by Mimo Ahmed
Categories Desserts
Time 3h20m
Yield 8 Servings
Number Of Ingredients 23
Steps:
- Make the pie dough: In a large bowl, combine the flour, sugar, and salt. Add the butter cubes and toss to coat. Use a bench scraper to cut the butter into the flour until the butter is broken down to lima bean-sized cubes.
- In a small bowl or liquid measuring cup, stir together the vodka, water, and ice.
- Sprinkle ¼ cup of the liquid over the flour mixture and use a bench scraper or your hands to incorporate until the dough begins to come together. Sprinkle in ¼ cup more liquid and continue mixing. If the dough isn't coming together, sprinkle the dry bits with more small drops of the liquid as necessary; the dough will look shaggy. Fold the dough over itself to bring it together until all of the flour is incorporated. Discard the remaining liquid.
- Turn the dough onto a clean surface and use the bench scraper to divide it into 2 equal pieces. Shape each piece into a flat disc and wrap in plastic wrap. Refrigerate for at least 30 minutes, but preferably overnight, before rolling out.
- Make the caramel: In a small saucepan, combine the water and sugar and cook over medium heat, without stirring, until golden brown in color, about 10 minutes.
- Remove the pot from the heat, add the butter, and whisk to combine. Return the pot to the heat and pour in the cream (be careful; the mixture will bubble). Whisk well to combine, then remove the pot from the heat and set aside to cool.
- Make the apple filling: Peel the apples and cut in half, then remove the cores and cut the halves into quarters. Transfer to a large bowl and add the lemon juice and Angostura bitters. Toss to coat the apples.
- In a small bowl, mix together the sugar, arrowroot, cinnamon, allspice, and nutmeg. Sprinkle the dry ingredients over the apples and use your hands to toss until evenly coated.
- Assemble the pie: Dust a clean surface and a rolling pin with flour. Place a chilled disc of pie dough on the surface and lightly dust with flour. Roll out the dough, starting from the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough 90° and repeat, pressing down so it's evenly flattened all around, about ⅛ inch thick, then roll outward to make a circle. Continue rolling and rotating until the dough is about 2-3 inches larger in diameter than the pie dish.
- Drape the dough gently into the pie dish, being careful not to stretch it.
- Pour about ½ cup of the caramel sauce into the pie shell, then top with the apple filling, avoiding gaps. Mound the apples slightly in the middle of the pie.
- Roll out the remaining disc of pie dough. Using a pizza cutter or sharp knife, cut the dough into 8 strips of equal width. Assemble the lattice on top of the pie and press the edges of the top and bottom crusts together, then trim and crimp the edges as desired.
- Brush any exposed dough with egg wash and sprinkle with raw sugar. Freeze for 1 hour.
- Preheat the oven to 425°F (220°C).
- Place the pie on a rimmed baking sheet. Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 60 minutes more, until the apples are tender and the crust is golden brown.
- Let the pie cool for at least 1 hour before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 661 calories, Carbohydrate 64 grams, Fat 41 grams, Fiber 1 gram, Protein 6 grams, Sugar 27 grams
CARAMEL APPLE PIE
I thought there must be a simpler (and less messy!) way to enjoy a caramel apple-and I was right! I developed this recipe myself, and my caramel apple-loving family approved.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Place apples in a strainer to drain. Place caramels and water in a double boiler or metal bowl over simmering water; heat for 10 minutes or until caramels are partially melted. Cover and set aside, keeping caramels in pan over heated water. , In a small bowl, whisk the butter, brown sugar, corn syrup, flour and eggs. Squeeze excess moisture from apples and stir into egg mixture. Add peanuts. Add melted caramels and stir to mix. Pour into pie shell. , Bake at 350° for 45 minutes or until set.
Nutrition Facts : Calories 496 calories, Fat 21g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 312mg sodium, Carbohydrate 73g carbohydrate (48g sugars, Fiber 3g fiber), Protein 8g protein.
CRUNCHY CARAMEL APPLE PIE
This is the 2001 Apple Pie recipe, won by Marsha Brooks. Emeril named this pie the winner of his Apple Pie of his eye contest on Good Morning America.
Provided by STK FD WIFE
Categories Pie
Time 1h40m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Directions for Crumb Topping: Stir together brown sugar,flour, rolled oats.
- Cut in 1/2 cup butter until topping is like course crumbs.
- Set aside.
- Directions: In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
- Add apple slices and gently toss until coated.
- Transfer apple mixture to the pie shell Sprinkle crumb topping over apple mixture.
- Place pie on a cookie sheet so the drippings don't drop into your oven.
- Cover edges of pie with aluminum foil.
- Bake in a preheated 375F oven for 25 minutes.
- Then remove foil and put back in for another 25 to 30 minutes without foil.
Nutrition Facts : Calories 3538.7, Fat 138.1, SaturatedFat 72.4, Cholesterol 244, Sodium 1856.9, Carbohydrate 574.1, Fiber 26.8, Sugar 395.8, Protein 23.8
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