Carameltoppedapplepie Recipes

THE ULTIMATE CARAMEL APPLE PIE

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.

CARAMEL APPLE PIE

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.

CHEF JOHN'S CARAMEL APPLE PIE

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.

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.

SALTED CARAMEL APPLE PIE RECIPE BY TASTY

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!

SALTED CARAMEL APPLE SLAB PIE

Steps:

• Heat oven to 400°F. In large bowl, mix 1 1/4 cups flour, the oats and brown sugar until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
• Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Flute or crimp edges.
• In large bowl, stir Filling ingredients until well coated. Spread evenly in pan. Sprinkle streusel over top of apples.
• Bake 38 to 43 minutes or until crust and topping are golden brown and filling is bubbly. Cool at least 20 minutes before cutting. Cut into 6 rows by 4 rows. Serve with ice cream, and drizzle with additional caramel sauce.

EXTRA EASY CARAMEL APPLE PIE

Steps:

• Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
• Spoon Filling evenly into crust.
• In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry); stir in pecans. Sprinkle over filling.
• Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Drizzle top of pie or individual servings with Caramel Topping.

CARAMEL CRUNCH APPLE PIE

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.

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-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.

SALTED CARAMEL APPLE PIE

Steps:

• Preheat oven to 375°F with a rack in center and a large sheet of foil on rack below. Bring 1 cup sugar and 1/4 cup water to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture is deep golden brown. Remove from heat. Stir in butter, then heavy cream (it will bubble up) and salt. You will have about 1 cup. Let cool while preparing pie.
• In a large bowl, combine apples, sugar, lemon juice, flour and salt. Add 3/4 cup cooled caramel, and toss to combine.
• On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8-inch thick. Fit into a 9-inch pie dish. Pour filling into shell. Roll remaining disk of dough to a 1/8-inch thickness on a lightly floured surface. Cut into at least 16 1/2-inch-wide strips using a fluted pastry cutter.
• Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. Brush with egg and sprinkle with sugar, and salt, if desired. Freeze 20 minutes.
• Bake until crust is golden on bottom and juices are bubbling in center, 1 hour and 20 minutes to 1 hour and 30 minutes. If browning too quickly, tent top or edges with foil. Let cool completely on a wire rack, about 4 hours. Serve slices with vanilla ice cream drizzled with remaining caramel (reheated in pan over low heat or in microwave) and sprinkled with flaky salt.

CARAMEL APPLE PIE WITH STREUSEL TOPPING

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat., 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. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. , Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

CARAMEL APPLE PIE WITH CRUNCHY CRUMB TOPPING

Steps:

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan.
• Bake at 400 F for 6-8 minutes or until golden brown.
• Cool; crumble and set aside. Sprinkle apples 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 F for 10 minutes.
• Reduce heat to 375 F; 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.

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 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.

EASY APPLE CARAMEL PIE

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.

CARAMEL PECAN APPLE PIE

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.

CARAMEL TOPPED APPLE PIE

Steps:

• Press bottom crust into a 9-inch pie pan. Place pie pan on foil-lined baking sheet (to catch spills during baking); set aside.
• In a saucepan, bring butter, flour, water, sugar, brown sugar, cinnamon and salt to a boil, stirring frequently. Turn off heat; set pan aside.
• Place top crust on cutting board. Using a pizza cutter, cut crust into 8 strips.
• Place apples in the bottom crust, slightly mounded in the center. Cover apples with the cut dough strips, with four strips across and four strips vertical, weaving them in a lattice pattern if you wish.
• Fold edges of bottom crust over the lattice edges to seal, then crimp (or pinch) edges of crust, making a scalloped edge on pie crust.
• Spoon caramel sauce evenly over top crust, being sure to completely cover the top crust with caramel sauce.
• Bake at 425F for 15 minutes, to start caramelization. Reduce heat to 350F and bake an additional 35 to 40 minutes, or until apples are soft.
• Let cool completely before slicing.