Caramel Apple Pie On A Stick Recipes

UPSIDE DOWN CARAMEL APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.
• Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.
• Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.
• Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.

STICKY CARAMEL-APPLE PIE

Steps:

• Combine the flour, salt and sugar in a large bowl. Add the shortening in large chunks and blend with a pastry blender. Drizzle the ice water over the flour mixture and cut into/across the dough repeatedly with a rubber spatula. The quicker the pastry is made, the better. Refrigerate for at least 30 minutes.
• Slice the apples a 1/4 inch thick. Heat 2 tbsp of butter in a large frying pan and sauté the apples until soft on the outside. Add 1 cup sugar and the cinnamon and nutmeg. Cover and cook for about 15 minutes. Take the apples out of the pan and arrange them on a plate or cookie sheet to cool.
• Preheat oven to 350°F.
• Add the remaining 4 tbsp of butter and 1 cup brown sugar and cook, (medium heat) for 2 minutes. Add 1 tsp of baking soda and stir. Don't be afraid of he colour it turns, that's because of the baking soda, it's keeps it from hardening. The great thing about this caramel is it tastes like caramel apples because the apples were cooked in the butter.
• Take the pastry dough out of the fridge and role it out into 2 12 inch circles. place one in a 10 inch pie pan.
• Combine the caramel and the pre-cooked apples in a bowl and transfer into the pie crust. Place the second round of pastry over the pie and seal around the edges, rolling up any excess dough. Using a sharp knife, cut 4 slits in the top layer of pastry, to prevent explosion. Bake in the oven for 30-35 minutes, or until the crust is golden brown.
• When the pie comes out of the oven, make sure you let it cool for at least 4 hours before eating it so it can set.

APPLE PIE ON A STICK WITH CARAMEL SAUCE

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• In a medium-sized, heavy bottomed saucepan over medium heat, add the caramels, butterscotch chips, milk and vanilla. Cook, stirring frequently with a rubber spatula, until well incorporated, melted, and smooth, about 8 to 10 minutes. Keep warm.
• In a medium bowl, whisk together the eggs, seltzer, 1 1/2 cups of flour, and cream of tartar. Skewer the apples onto wooden sticks. Dredge the apples, first in 1/2 cup flour, and then into the batter. Fry the apples, in batches, in the deep-fryer until crispy, about 2 to 3 minutes on each side. Drain on paper towels. Pour the caramel sauce into a small bowl. Dust the apples with cinnamon sugar and serve with the caramel sauce.

UPSIDE-DOWN CARAMEL APPLE PIE

Steps:

• Preheat oven to 425.
• For glaze combine brown sugar, butter, and corn syrup and spread evenly in Stoneware Pie Plate. (These are the only pie plates I use and have never had anything but good results. Not sure if the pie will stick in a different type of pie plate.) Sprinkle pecans evenly over sugar mixture and top with 1 pie crust. Set aside.
• For filling combine brown sugar, butter, flour, cinnamon, and nutmeg in a bowl and set aside. Peel, core, and thinly slice apples and sprinkle with lemon juice.
• Place half the apples on pastry-lined pie plate and sprinkle with half the brown sugar mixture. Repeat layers and place remaining crust over the top. Fold edges of top crust under the edge of the bottom crust to seal and flute edges. Cut several slits in top.
• Bake 50-60 minutes or until golden and apples are done. Let stand for about 5 minutes and then carefully loosen edges and invert pie onto serving plate. Scrape any of the remaining caramel topping onto the pie. Cool for at least 1 hour before serving.

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!

6-HOUR SALTED CARAMEL DEEP DISH APPLE PIE RECIPE BY TASTY

Steps:

• Make the pie dough: In a large bowl, mix together the flour and salt. Add the butter and toss to coat each cube with the flour, then smash each piece of butter with your fingers.
• Add the ice water, 1-2 tablespoons at a time, and continue to toss until the dough holds together when pressed between your hands. You may not need all of the water, but if the dough is too dry, add more, 1 teaspoon at a time, as needed. The dough should not be very tacky or sticky.
• Turn the dough onto a clean surface. Work into 2 discs and cover with plastic wrap. Refrigerate for at least 1 hour.
• Make the filling: Melt the butter in a large Dutch oven over medium heat. Add the apples, lemon juice, brown sugar, salt, pumpkin pie spice, and vanilla bean paste. Stir to coat the apples well and cook until they start to soften and release their juices and the sugar dissolves, 5-7 minutes.
• In a small bowl, whisk together the cornstarch and water. Pour the slurry over the apples, increase the heat to high, and cook until the juices are boiling and thickened, 3-4 minutes.
• Remove the pot from the heat and let the filling cool to room temperature, about 30 minutes.
• Make the apple cider syrup: Add the apple cider to a small saucepan over medium heat. Bring to boil and cook until reduced to 2 tablespoons with the consistency of maple syrup, about 10 minutes. Remove the pot from the heat and let the syrup cool to room temperature.
• Assemble the pie: On a floured surface, roll a disc of pie dough into a 12-inch (30 cm) round, about ¼ inch (6 mm) thick. Transfer to a 9-inch (22 cm) deep dish pie plate.
• Add the apple filling to the crust, along with any accumulated juices from the bottom of the bowl. Drizzle the apple cider syrup on top. Refrigerate while you roll out the other dough.
• Roll out the remaining dough disc to a 12-inch (30 cm) round. Drape over the pie, then pinch the edges together. Trim any excess dough around the edges, then roll the edges under all the way around the pie. Use the knuckle of an index finger on one hand and your index finger and thumb on the other hand to make large crimps around the edges.
• Brush the dough all over with the egg wash. Use a paring knife to cut a few vents in the top to allow steam to escape.
• Transfer the assembled pie to the freezer for 20 minutes, until firm.
• Preheat the oven to 350°F (200°C). Line a baking sheet with aluminum foil.
• Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 80-90 minutes, covering with foil halfway through. Cook until the juices are bubbling and the crust is golden brown. Remove the pie from the oven and let cool for at least 1 hour.
• Meanwhile, make the salted caramel: Add the sugar, water, and corn syrup to a large saucepan over medium-high heat. Bring to a low boil and cook until the sugar dissolves and mixture starts to turn a light copper color, about 10 minutes.
• Remove the pot from the heat and stir in the cream and salt until incorporated. If the caramel seems too thin, return to medium low heat and boil until thickened to your desired consistency, 1-2 minutes. Transfer the caramel to a heat-proof liquid measuring cup and let cool to room temperature, 30-60 minutes.
• Pour the cooled caramel sauce over the pie and garnish with candied pecans.
• Slice and serve.
• Enjoy!

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.