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.
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!
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.
UPSIDE DOWN CARAMEL APPLE PIE
Really good Apple Pecan pie.
Provided by Donna
Categories Desserts Pies Apple Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 399.2 calories, Carbohydrate 54.5 g, Cholesterol 3.8 mg, Fat 19.7 g, Fiber 3.6 g, Protein 3.7 g, SaturatedFat 4.9 g, Sodium 252.1 mg, Sugar 28.1 g
CARAMELIZED APPLE-PECAN CAKE
A simple butter cake masquerades as a pie; it is baked in a pie plate and inverted at the end to show off its caramelized apple and nut topping.
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Use a little butter to grease a 10-inch glass pie plate. Arrange 1/4 cup pecan halves in a pattern in pie plate. Arrange apple slices over and around pecans, in a single layer in a pattern. Scatter any extra slices randomly on top.
- Heat oven to 350 degrees. In a food processor, finely grind remaining pecan halves. Mix with flour, baking powder and 1/2 teaspoon salt. Set aside.
- Whisk 1 cup sugar and remaining salt together in a skillet and mix with 1/3 cup water. Cook over medium-high heat, without stirring, until mixture turns amber. Swirl pan from time to time if necessary. Immediately pour caramel over apples in pie pan.
- With a mixer, cream remaining butter and remaining sugar together. Beat in eggs one at a time. Add vanilla extract. Fold in flour mixture. Spread batter over apples. Bake 30 minutes, until nicely browned. Cool.
- Run a knife around edges and invert cake onto a serving dish, one that is heatproof if you want to warm cake before serving. Serve with ice cream.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 267 milligrams, Sugar 40 grams, TransFat 0 grams
CARAMELIZED APPLE PECAN PIE
Make and share this Caramelized Apple Pecan Pie recipe from Food.com.
Provided by Barb G.
Categories Pie
Time 1h50m
Yield 1 10inch pie
Number Of Ingredients 11
Steps:
- Melt and cool one stick of butter, set aside.
- Peel and core the apples, cut into 1/2-inch diceed pieces.
- Preheat the oven to 350 degrees and place pecans on a baking sheet; roast about 7 minutes, or until toasty; transfer to a plate to cool; Reduce oven heat to 325 degrees.
- In a large, non-stick skillet, melt 4 tablespoons of the butter with the 1/4 sugar over high heat; add the apples, stirring frequently, cook until browned: Add brandy and cook until evaporated, let cool.
- In a large bowl, combine brown sugar and corn syrup, flour and cooled melted butter; beat in eggs and vanilla.
- Spoon caramelized apples into a ten inch pie crust; pour the custard over the top; scatter the pecans on the top of the custard, pressing in and pecans that protrude.
- Bake for about 1 hour or until custard is set, If crust browns too quickly, cover loosley with a piece of foil (release foil works great), Best served with whipped mascarpone cheese or whipped cream.
Nutrition Facts : Calories 7394.9, Fat 386.2, SaturatedFat 125.4, Cholesterol 1635, Sodium 2484.8, Carbohydrate 971.6, Fiber 48.3, Sugar 592.8, Protein 74.1
CARAMEL PECAN APPLE PIE
This delicious pie is a hit at Thanksgiving, or anytime, really! It's a combination/adaptation of the Basic Flaky Pie Crust, Apple Pie by Grandma Ople, and Upside-Down Apple Pecan Pie.
Provided by Loriq
Categories Desserts Pies Apple Pie Recipes
Time 3h55m
Yield 8
Number Of Ingredients 16
Steps:
- Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
- Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
- Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
- Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
- Bake pie in the preheated oven until crust is golden brown, about 1 hour.
- Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.
Nutrition Facts : Calories 872.2 calories, Carbohydrate 92.9 g, Cholesterol 50.8 mg, Fat 55.3 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 19.5 g, Sodium 212 mg, Sugar 54.4 g
MAKEOVER CARAMEL-PECAN APPLE PIE
I lost 120 pounds and want my favorite pie to fit my new eating habits. This version better suits a healthy lifestyle and still delivers out-of-this-world taste. -Ronda Davis, King, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Combine pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour into crust., In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling., Bake until filling is bubbly and topping is browned, 55-60 minutes. Immediately drizzle with caramel topping. Cool on a wire rack.
Nutrition Facts : Calories 328 calories, Fat 15g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 160mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 3g fiber), Protein 2g protein.
CARAMEL APPLE PECAN PIE
Personally my family and I think this is the best apple pie in the world. Try it--it's easy and delicious.
Provided by 1ChefJeff
Categories Pie
Time 55m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Boil apple slices in enough water to cover them for 15 minute.
- Drain apple slices in a collander.
- Replace apple slices into pot without heat and add margarine, cinnamon, sugar, caramel, and pecans.
- Stir slowly until all margarine is melted and other ingredients are well blended.
- Take 2 pie baking dishes and spray with no-stick spray until well coated.
- Open and unroll pie shells and place inside the pie dish; trim off excess with a sharp knife.
- Divide caramel apple pecan mixture between the 2 pie shells evenly.
- Moisten the pie shell where it is to contact the upper shell with water or egg wash, which ever you prefer.
- Open and unroll other pie shells for the cover shell and press down around the pie to seal.
- Cut 2 or 3 slits in the tops for vents and trim excess crusts from around the dish again.
- Place in center of oven for 35 minutes at 350 degrees, check to see if tops are golden brown. If they are, they are done.
- Remove from oven and allow to cool for 45 minutes before slicing.
Nutrition Facts : Calories 545.5, Fat 25.8, SaturatedFat 5.4, Cholesterol 0.2, Sodium 373.6, Carbohydrate 79.1, Fiber 5.9, Sugar 39.5, Protein 4.1
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