PLANT-BASED SALTED CARAMEL APPLE PIE
This plant-based take on a classic dessert is sure to be the apple of your eye.
Provided by Becel®
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 2h40m
Yield 12
Number Of Ingredients 14
Steps:
- For crust, add 2 cups flour in medium bowl. Cut in Becel® Unsalted Plant-Based Bricks with pastry blender or two knives until coarse crumbs form. Add 4 to 5 tablespoons ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
- For caramel sauce, combine coconut milk, 1/2 cup brown sugar, and salt in a medium saucepan over medium heat. Bring to a simmer and cook for 25 to 30 minutes, stirring frequently, or until darkened and thickened.
- Preheat oven to 425 degrees F (220 degrees C). Unwrap larger disc of dough and roll on floured surface from center to edges to form 13-inch (33 cm) circle. Press into 9-inch (23 cm) pie plate; set aside.
- For filling, combine 1/4 cup granulated sugar, brown sugar, 1/4 cup flour, cinnamon, and sea salt in large bowl. Add apples; toss until coated. Transfer apples to pie crust and drizzle with half the salted caramel sauce.
- Unwrap remaining pie dough and roll on lightly floured surface to form 10-inch (25 cm) circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples. Brush with almond milk and sprinkle with 1 tablespoon granulated sugar.
- Place pie on baking sheet and bake 10 minutes. Decrease oven to 375 degrees F (190 degrees C). Bake 1 hour or until juices are bubbling. Cover with foil if top gets too brown. Cool on wire rack. Drizzle with remaining salted caramel sauce before serving.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 53.5 g, Fat 7.3 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 132.4 mg, Sugar 30.5 g
APPLE PIE WITH SALTED CARAMEL
No need to make this pie --just make the caramel! It only takes 20 minutes.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put the sugar in a small nonstick skillet, sprinkle with the lemon juice and water and cook over medium-low heat, stirring, just until the sugar dissolves. Stop stirring and cook, swirling the skillet occasionally, until the mixture turns amber, 4 to 5 minutes. Watch closely--this happens quickly.
- Carefully add the heavy cream (the mixture will bubble up) and stir. Stir in the butter until smooth. Remove from the heat and stir in the vanilla and kosher salt. Transfer to a bowl and let cool, at least 30 minutes.
- Spread the cooled caramel on the pie. Sprinkle with flaky sea salt before serving.
SALTED CARAMEL APPLE PIE
This is a best-seller at the Elsens' pie shop-and once you see how good lightly spiced apples taste when they're bathed in homemade caramel, you'll know why. (Note: You can make the pie crust ahead of time.)
Provided by Four and Twenty Blackbirds
Categories dessert
Time 11h
Yield 8 servings
Number Of Ingredients 27
Steps:
- Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
- Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
- Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic. Refrigerate for at least 30 minutes, preferably overnight. (Note: dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.)
- Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Keep the other disk refrigerated until it's time to make the lattice top in Step 6.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around.
- Overturn pie dish onto the center of the dough circle, and use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!) Remove the pie dish and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Place in refrigerator for at least 15 minutes to let the dough set again before adding the filling.
- Lattice: Dust a clean surface with flour. Roll out second chilled dough disk to a circle slightly larger than the pie dish, between ⅛- and ¼-inch thick. Using a pizza wheel, trim rough edges from left and right sides to square them off. Cut the dough into 8 strips of equal width. Transfer strips to a baking sheet and refrigerate, 30 minutes.
- Apples: Prepare the apples using an apple peeling machine or peel, core, and thinly slice with a sharp knife or mandoline. Place in a bowl and toss with lemon juice and sugar. Set apples aside to soften slightly and release juices, 20-30 minutes.
- Caramel Sauce: Whisk sugar and water together in a medium saucepan, and cook over medium-low heat until the sugar is just dissolved. Add the butter and bring to a slow boil. Continue stirring over medium heat until the mixture turns a deep, golden brown color, almost copper. Turn off heat and immediately but slowly add the heavy cream (use caution, as the mixture may bubble up rapidly). Whisk the final mixture well to combine; set aside to cool while you prepare the pie filling. Makes about 2 cups. (Caramel Sauce can be made several days in advance. Cool, then store in the refrigerator in an airtight container; bring to room temperature before using.)
- Filling: Preheat oven to 425 degrees F. In a small bowl, add the bitters to the raw sugar and mix with your fingers to combine. Add salt, cinnamon, nutmeg, allspice, black pepper, and flour; mix well. Leaving behind excess liquid, add prepared apples to the sugar spice mixture. Gently toss the apples to coat.
- Assembly: Tightly pack the apples into the chilled pie shell, mounding the apples slightly higher in the center. Spread ½ cup Caramel Sauce evenly over the apples with a spatula (use more sauce if you'd like a sweeter pie). Sprinkle with flaky sea salt.
- Lattice top: Assign a number to each strip of dough: 1 being the longest and 8 being the shortest. Lay strip 1 across the top of the pie, just slightly to the left of center. Lay strip 2 over strip 1 at a 90-degree angle, just below the center of the pie. Lay strip 3 over strip 2, to the right of and parallel to strip 1. Lay strip 4 over strip 2, to the left of and parallel to strip 1. Fold back the right end of strip 2 so it's on top of strip 5; fold back the top ends of strips 1 and 5 and lay strip 6 above and parallel to strip 2. Return the top ends of strips 1 and 5 to their original positions. Fold back the bottoms of strips 1 and 5 and lay strip 7 below and parallel to strip 2. Return the bottom ends of strips 1 and 5 to their original positions. Fold back the top ends of strips 3 and 4 and lay strip 8 above and parallel to strip 6. Return strips 3 and 4 to their original positions.
- Trim the lattice edges so they're flush with the edge of the pan. Roll and pinch the bottom crust overhang inward to build up the crust edge. Crimp the edge of the pie all the way around so that the final fluted crust sits directly on top of the pan's rim. Brush the crust with the egg wash, being careful not to smudge the caramel (it will burn as the pie bakes). Sprinkle with raw sugar and flaky sea salt. Pie will bake for a total of 50-55 minutes. Place the pie on a rimmed baking sheet on the lowest rack of the preheated oven. Bake until crust is set and beginning to brown, 20 minutes. Lower the oven temperature to 375 degrees F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30-35 minutes longer.
- Test the apples for doneness with a skewer or sharp knife; they should be tender and offer only the slightest resistance. Cool completely on a wire rack, at least 2 hours. Serve slightly warm or at room temperature.
SALTED CARAMEL APPLE PIE RECIPE BY TASTY
Here's what you need: large granny smith apples, lemon juice, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, premade pie crusts, large egg, heavy cream, light brown sugar, honey, unsalted butter, sea salt
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 644 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 8 grams, Protein 5 grams, Sugar 66 grams
6-HOUR SALTED CARAMEL DEEP DISH APPLE PIE RECIPE BY TASTY
If you have some time on your hands, go all out this holiday season with this epic apple pie. Extra flaky pie dough encases tender, spiced apples, but the showstopper is the indulgent, salted caramel poured on top at the end, garnished with crunchy candied pecans. It's out of this world!
Provided by Katie Aubin
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 22
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!
Nutrition Facts : Calories 661 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 10 grams, Protein 8 grams, Sugar 73 grams
SALTED CARAMEL APPLE SLAB PIE
Apple pie is a snap when using ready-to-bake pie crust! Salted caramel and apples are topped with a crumbly, brown sugar-oatmeal streusel and baked to perfection in this easy-to-make slab pie that is sure to be a crowd-pleaser.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 14 g, TransFat 0 g
SALTED CARAMEL APPLE PIE A LA MODE
Apple pie in a tender crust is served warm with vanilla ice cream, a drizzle of caramel topping, and a pinch of Diamond Crystal® Coarse Sea Salt.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 8
Number Of Ingredients 18
Steps:
- Blend flour and 1 teaspoon Diamond Crystal® Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
- Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal® Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
- Preheat oven to 425 degrees F (220 degrees C).
- Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
- Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
- Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
- Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
- Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal® Coarse Sea Salt over the caramel sauce.
Nutrition Facts : Calories 629.7 calories, Carbohydrate 93.8 g, Cholesterol 17.6 mg, Fat 27.7 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 8.9 g, Sodium 687.4 mg, Sugar 60.2 g
SALTED CARAMEL APPLE PIE
To showcase the very best in cozy fall flavors, this decadent apple pie uses a mix of different varieties such as McIntosh, Cortland, and Granny Smith. A buttery homemade caramel and delicate lattice top crust puts it in the running to be a blue ribbon winner. The pie will need about four hours to chill, so it's best to make this pie the day before or the morning that you need it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Number Of Ingredients 14
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.
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VEGAN APPLE PIE WITH SALTED CARAMEL - EASY TO FOLLOW …
From healthienut.com
Category DessertTotal Time 1 hrEstimated Reading Time 2 mins
- In a large mixing bowl, whisk together the flour, salt, sugar, and lemon zest. Using a fork or pastry cutter, cut the butter into the flour mixture until they are pea-sized crumbs. Slowly stir in the cold water until a soft dough forms (should not stick to your hands). Wrap tightly in plastic wrap and place in freezer for 10 min.
- While dough is in the freezer, prepare the filling. Peel and thinly sliced the apples. Melt 2 tbsp of butter in a very large skillet over medium heat. Add in the apple slices and cook down for 5-6 min. until tender. Sprinkle over the rest of the ingredients and carefully stir to fully coat the apples. Cook for an additional 5-6 min. until soft and juices have thickened. Take off the heat and set aside to cool.
- Grease the pie pan with a bit of butter. Roll out the dough large enough to fully cover the pie pan. Drape the dough over the pie pan and press down on all sides. Cut off any remaining dough from the edges. Use the remaining dough for either a design (I did braids as seen in the photo) or to completely cover the top.
- Pierce the bottom of the pie dough a few times. Spoon in the filling. Top with dough design. Carefully brush on a mixture of one part maple syrup to water. Sprinkle on a bit of cane sugar. Bake for 30-35 min. until golden brown.
PLANT-BASED SALTED CARAMEL APPLE PIE - BECEL
From becel.ca
Cuisine AmericanCarbohydrate incl. fibre (g) 45.9 gServings 12Category Dessert
- For crust, add 2 cups (500 mL) flour in medium bowl. Cut in Becel® unsalted Plant-Based Bricks with pastry blender or two knives until coarse crumbs form. Add 4 to 5 Tbsp (60 to 75 mL) ice water, 1 Tbsp (15 mL) at a time, until dough forms. Knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
- For caramel sauce, combine coconut milk, brown sugar and salt in a medium saucepan over medium heat. Bring to a simmer and cook for 25 to 30 minutes, stirring frequently, or until darkened and thickened.
- Preheat oven to 425°F (220°C). Unwrap larger disc of dough and roll on floured* surface from center to edges to form 13-in. (33 cm) circle. Press into 9-in. (23 cm) pie plate; set aside.
- For filling, combine 1/4 cup (60 mL) granulated sugar, brown sugar, remaining 1/4 cup (60 mL) flour, cinnamon and salt in large bowl. Add apples; toss until coated. Transfer apples to pie crust and drizzle with half the salted caramel sauce.
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