Aunt Maxines Caramel Pie Recipes

AUNT GISELE'S CARAMEL COOKIES

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside.
• Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes.
• Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden.
• Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.)

AUNT CAROL'S APPLE PIE

Steps:

• Peel and slice apples. Toss with sugars, cinnamon and flour. Set aside.
• Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
• Preheat oven to 450 degrees F (230 degrees C).
• Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so the steam can escape.
• Bake for 15 minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C) and continue baking for about 45 minutes more, until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.

NETTIE'S CARAMEL PIE

Steps:

• Preheat the oven to 350 degrees. Roll dough out to a disk 11 inches in diameter and ease it into a 9-inch pie pan. Trim the edges. Place parchment paper on the dough and fill with pie weights or dry beans. Bake until the edges of the crust are golden brown, about 20 minutes. Remove the paper and weights and set the crust aside to cool.
• In a small saucepan, combine 3/4 cup of sugar and the flour, milk and salt and set over medium-high heat. Cook, stirring, until the mixture thickens and is smooth, about 6 minutes. Set aside.
• Place the remaining sugar in a small skillet set over medium-low heat. Stir occasionally with a fork until the sugar melts and turns amber in color. Carefully add 1/2 cup of water. (The mixture will sputter.) Raise the heat to medium, and continue to cook, stirring, until the caramel is dissolved and the mixture is slightly reduced, about 4 minutes.
• Add the caramel to the flour- and-milk mixture. In a large bowl, whisk the egg yolks together and slowly whisk in the hot caramel mixture. Return the mixture to the saucepan and cook over medium heat, stirring, for 3 minutes. Remove from heat and whisk in the butter. Refrigerate for 30 minutes.
• When ready to assemble the pie, preheat oven to 425 degrees. Stir the chilled caramel mixture before pouring it into the baked crust. Spread meringue over the top and bake until lightly browned, about 15 minutes. Serve warm or chilled.

O'CHARLEY'S CARAMEL PIE

Steps:

• Cook sweetened condensed milk in a 1 qt slow cooker (dip size) for 6-7 hours or until mixture is the color of peanut butter, stirring with a wire whisk every 30 minutes.
• Pour into pie crust.
• Chill.
• Top with cool whip.
• If using nuts, sprinkle over top of cool whip.
• Enjoy!

APPLE CARAMEL PIE RECIPE BY TASTY

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!

AUNT MAXINE POLING'S FOOL-PROOF RECIPE FOR PIE CRUST

Steps:

• Put in a large mixing bowl the flour, salt and sugar stir well. Cut in the Crisco with fork or pastry blender until crumbly. In a small bowl beat the egg and stir in the water and vinegar. Add to flour mixture and mix. Divide dough into 4 equal parts, shape into a nice round ball and put into plastic bag. Chill for 30 minutes before rolling out. Bake according to your recipe instructions for either one crust empty or filled, or double-crust pies. Makes 4 single-crust or 2 double-crust. Can refrigerate up to 7 days before rolling out.
• Note from CinStraw: Depending on what kind of pie it is I sometimes sprinkle cinnamon-sugar (or Splenda) over the crust before baking. Or sometimes I will sprinkle sugr crystals over the crust befor baking.

CARAMEL NUT PIE

Steps:

• In a small bowl, whisk the eggs, ice cream topping, sugar, corn syrup, butter, vanilla and salt until blended. Pour into pastry shell; sprinkle with nuts. Cover edges with foil., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until filling is almost set. Cool on a wire rack. Refrigerate for 1-2 hours before serving.

MAXINE'S MARVELOUS PEACH PIE

Steps:

• Blend first 8 ingredients in large bowl
• Beat at low speed for 1/2 minute.
• At medium speed beat for 4 minutes.
• Pour into well greased 8x8 pan.
• Place peaches on batter.
• Mix cream cheese, 1/2 cup sugar & 3 Tbsp peach juice until smooth.
• Spread cheese mixture over peaches.
• Sprinkle top with 1 Tbsp sugar/1/4 Tsp cinnamon mix.
• Bake at 350 degrees for 30-35 minutes.

AUNT MAXINE'S CARAMEL PIE

Steps:

• Combine 1 1/8 cup of sugar and flour in saucepan. Beat egg yolks and milk together. Stir milk into sugar mixture. Cook stirring constantly until slightly thickend. Put 1.5 cups sugar in iron skillet. Cook until beginning to smell burned. Pour quickly into filling. Stir in butter till melted. Whip egg whites with 10 tablespoons of sugar. Place on top of pie, sealing to edges. Bake at 400' till lightly browned.