Caramel Apple Nut Ice Cream Pie Recipes

CARAMEL APPLE ICE CREAM

Steps:

• Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
• Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
• Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.

CARAMEL APPLE PIE

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 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:

• 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.

CARAMEL-APPLE CREAM CHEESE PIE

Steps:

• Spread 3 Tbsp. caramel topping onto bottom of crust. Beat cream cheese and sugar in medium bowl with mixer until blended. Stir in COOL WHIP. Spoon into crust; top with pie filling and nuts.
• Refrigerate 3 hours.
• Drizzle remaining caramel topping evenly onto 8 serving plates just before serving; top each with piece of pie.

CARAMEL NUT CRUNCH PIE

Steps:

• Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.

CARAMEL APPLE CRUMBLE PIE

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.

CARAMEL APPLE PIE

Steps:

• 1. Spread ice cream topping in crust. Sprinkle with nuts.2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sour cream, sugar, vanilla and 1/2 teaspoon cinnamon. Beat until just combined. Stir in applesauce.3. Fold whipped topping into cream cheese mixture. Spread over nut layer in crust. Refrigerate at least 4 hours.4. Sprinkle with cinnamon. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

CARAMEL-PECAN APPLE PIE

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.

DEEP-DISH CARAMEL APPLE PIE

Steps:

• Make crust:
• Mix 1 1/2 cups flour, 2 tablespoons sugar and 1/4 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water by tablespoonfuls to form large moist clumps. Transfer dough to work surface. Gather dough into ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.
• Make streusel:
• Mix flour, sugar, pumpkin pie spice and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps. (Dough and streusel can be made 1 day ahead. Cover and refrigerate streusel. Keep dough chilled. Let dough soften slightly at room temperature before rolling out.)
• Make filling:
• Combine apple wedges and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel.
• Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup turns deep amber color, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove from heat. Add butter and remaining 2 tablespoons water (mixture will bubble vigorously). Return to heat and stir until smooth. Pour caramel over apples; toss to coat. Let stand until apples release juices, tossing occasionally, about 10 minutes.
• Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured work surface to 14-inch round. Transfer to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high sides. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie.
• Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.

CREAM CHEESE CARAMEL WALNUT APPLE PIE

Steps:

• Preheat oven and a cookie sheet to 400ºF.
• Stir together the sugar, cornstarch and cinnamon.
• Toss with the apples, vanilla and almond extract in a large mixing bowl.
• Press softened cream cheese into bottom of the pie shell.
• Pour the apple mixture into the unbaked pie shell.
• Drizzle the caramel topping over the top.
• Sprinkle with walnuts.
• Place the top crust over this and flute the edges.
• Cut slits in the top crust or poke with a fork to allow steam to escape.
• Sprinkle with sugar,and place on the preheated cookie sheet.
• Bake 45 to 50 minutes, until golden brown.
• Cover edges with foil to prevent them from burning.
• Cool for at least 1 hour before slicing.
• Serve with whipped cream, or vanilla ice cream and coffee.

CARAMEL-APPLE CREAM TOPPING

Steps:

• In large bowl, beat whipping cream with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until soft peaks form.
• Gradually beat in 1/4 cup caramel topping, the brown sugar and apple pie spice, scraping bowl once, until blended and stiff peaks form. Refrigerate until ready to serve. Garnish with additional caramel topping.