Taffy Apple Pie Recipes

TAFFY APPLE PIE

Steps:

• Preheat oven to 375 degrees F.
• To Make Taffy:
• In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour.
• Mix well and set aside.
• To Make Apple Filling:
• Place apples in a large bowl.
• Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice.
• Toss until all ingredients are mixed well and apples are thoroughly coated.
• Spoon half of apple filling into pastry-lined deep-dish pan.
• Top with half of caramels and half of taffy mixture.
• Repeat process with remaining apple filling, caramels and taffy mixture.
• Place top pastry over filling and seal well.
• This is very important, if edges are not sealed, caramel will leak out all over.
• Cut steam vents and brush top crust with milk or light cream.
• Cover pie with foil and place on a baking sheet.
• Bake in preheated oven for 25 minutes.
• Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden.
• 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!

TAFFY APPLE PIE

Steps:

• CRUST COMBINE FLOUR, SUGAR, AND SALT IN LARGE BOWL. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE MEAL. STIR IN YOK AND ENOUGH WATER SO DOUGH JUST COMES TOGETHER. DIVIDE IN HALF, FLATTEN INTO DISC, WRAP IN PLASTIC. REFRIG 1 HOUR. (CAN BE PREPARED 3 DAYS AHEAD.) PIE PREHEAT OVEN TO 425 F. ROLL EACH PIECE OF DOUGH ON FLOURED SURFACE TO THICKNESS OF .25 TO .125 INCH. FIT ONE PIECE INTO 8" GLASS PIE PLATE. COMBINE NEXT 5 INGR IN BOWL. TOSS APPLES WITH LEMON JUICE IN BOWL. ADD SUGAR MIXTURE AND TOSS. SPREAD APPLES IN PIE SHELL. COVER WITH SECOND PIECE OF DOUGH. TRIM AND SEAL EDGES. BAKE 20 MINUTES. REDUCE OVEN TO 375 F AND BAKE 30 MINUTES; CRUST WILL BE GOLDEN. SAUCE: MELT BUTTER IN HEAVY SMALL SAUCEPAN OVER LOW HEAT. ADD BROWN SUGAR AND WATER AND STIR UNTIL SUGAR DISOLVES. BRING TO BOIL. COVER AND COOK 2 MINUTES. UNCOVER AND COOK UNTIL CANDY THERMOM REGISTERS 238 F (SOFT-BALL STAGE); DO NOT STIR. BLEND IN CREAM, VANILLA AND SALT. POUR HOT SAUCE OVER HOT PIE. SPRINKLE WITH PECANS IF DESIRED.

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.

TAFFY APPLE CHEESECAKE PIE

Steps:

• In a large skillet, combine 1/4 cup brown sugar and butter. Cook over medium-high heat until sugar is dissolved, stirring occasionally. Add apples. Cook, uncovered, for 12-15 minutes or until apples are tender, stirring occasionally; drain and set aside. , In a large heavy saucepan, combine caramels and cream; cook over low heat, stirring frequently. Remove from the heat; keep warm. In a large bowl, beat the cream cheese, remaining brown sugar, vanilla and 1/2 teaspoon pie spice until smooth. Add egg; beat on low speed just until combined. , Stir half of caramel mixture into apples. Pour into pastry shell. Combine pecans and chocolate chips; set aside 2 tablespoons for topping. Sprinkle remaining pecan mixture over apples. Fold remaining caramel mixture into cream cheese mixture. Spread over pecan mixture., Cover edges loosely with foil. Bake at 375° for 20 minutes. Remove foil; bake 15-20 minutes longer or until filling is set. Cool on a wire rack. Chill for 30 minutes. , Combine whipped topping and remaining pumpkin pie spice; spread over pie just before serving. Sprinkle with reserved pecan mixture. Refrigerate leftovers.

APPLE PIE FROM SCRATCH RECIPE BY TASTY

Steps:

• In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
• Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
• Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
• Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
• Peel the apples, then core and slice.
• In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
• Mix until combined and all apples are coated. Refrigerate.
• Preheat the oven to 375°F (200°C).
• On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
• Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
• Pour in apple filling mixture and pat down.
• Roll the other half of the dough on top.
• Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
• Brush the pie with the beaten egg and sprinkle with the sugar.
• Cut four slits in the top of the pie to create a vent.
• Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
• Allow to cool completely before slicing.
• Top with ice cream and serve.
• Enjoy!

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.

APPLE PIE BY GRANDMA OPLE

Steps:

• Preheat oven to 425°F (220°C).
• Process the apple slices.
• Melt the butter in a large Dutch oven. Stir in cornstarch to form a paste.
• Add the apple juice, white sugar and brown sugar, and bring to a boil.
• Reduce temperature and let simmer. When very bubbly and slightly thickened, remove from heat and add the vanilla and spices. Dump the apple slices into the syrup and stir thoroughly to coat.
• Place the bottom crust in your pan.
• Fill with apples, mounded slightly and packed well.
• Gently spoon the caramel-coated apples, minus the syrup, into the crust. Then pour most of the syrup evenly over the apples, reserving enough to brush over the top crust.
• Cover with a lattice work of crust. Pour or brush the sugar and butter liquid over the crust.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C).
• Continue baking for 35 to 45 minutes, until apples are soft and crust is a light golden brown.

APPLE TAFFY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix cake mix, water, eggs, graham cracker crumbs, butter, and cinnamon in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Fold apples into batter; pour into the baking pan. Sprinkle brown sugar over batter.
• Bake in the preheated oven until cake pulls away from sides of the pan, 40 to 45 minutes.

CARAMEL APPLE HAND PIES RECIPE BY TASTY

Steps:

• On a cutting board peel and cut the apples into slices ¼-inch (6-mm) thick.
• Place the apple slices in a medium bowl. Add the sugar, cornstarch, cinnamon, and salt. Mix until the apples are well-coated, then set aside until ready to use.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Roll out one of the pie crusts. Use a 4-inch (10-cm) diameter glass or ramekin to cut 6 rounds from the dough. Repeat with the remaining crust so you have 12 dough circles total.
• Place a few apple slices on top of one of the dough circles. Place another circle of dough on top, and seal the edges together. With a fork, crimp the edges and poke a few holes on the top of the hand pie. Repeat with the rest of dough and apples.
• Transfer the hand pies to the baking sheet and brush with egg wash. Bake for 20 minutes, until golden. Let cool for 10 minutes.
• In a small saucepan over medium heat, melt the butter with the brown sugar, vanilla, salt, and honey. Mix thoroughly until the caramel begins to bubble. Remove the sauce from the heat and pour into a small bowl for dipping.
• Once the hand pies have cooled, dunk them face down into the caramel, let any excess drip off. Flip the hand pies right-side up so the caramel oozes down to the edges. Let cool for 2 minutes.
• Enjoy!

TAFFY APPLE PIZZA

Steps:

• Pat cookie dough onto a 7-1/2-in. pizza pan coated with cooking spray. Bake at 350° for 12-14 minutes or until lightly browned. Cool., In a small bowl, beat the cream cheese, brown sugar, peanut butter and vanilla. Spread over crust. Arrange apple slices on top. Sprinkle with peanuts and cinnamon; drizzle with caramel topping. Cut into wedges.