Blue Ribbon Caramel Apple Pie Recipes

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.

BLUE RIBBON APPLE PIE

Steps:

• Roll out one half of the pie dough and place in a 9-inch pie plate (how-to on rolling out pie dough here). Trim the crust to the edge of the pie plate. Refrigerate until ready to use.
• Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large large pot or Dutch oven. Cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but are not mushy, about 10-12 minutes. Don't over cook in this step as the apples will finish cooking and softening up in the oven.
• Transfer the apples and their juice in an even layer to a rimmed baking sheet and let cool to room temperature, about 30 minutes.
• Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice.
• Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.
• Roll out the second piece of dough and drape it over the pie. Trim the top crust so there is about a 1/4-inch or slightly longer overhang all the way around the pie. Tuck this overhang under the bottom crust (see details here) so the pie is sealed. Crimp the edges (how-to here or here).
• Cut four gashes in the top of the pie with a sharp paring knife for venting. Brush the crust lightly with the egg white and sprinkle with the remaining one tablespoon sugar.
• Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 25 minutes.
• Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer.
• Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm or at room temperature.

BLUE-RIBBON APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling., For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat., Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in crust., Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

LAURA'S BLUE RIBBON CARAMEL APPLE PIE

Steps:

• Place one pie crust in a baking dish. Combine spices with LUCKY LEAF Apple Pie Filling. Pour apple mixture into crust. Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the LUCKY LEAF Apple Pie Filling. Place pecans on top and cover with the second crust. Vent crust for baking. Brush top of pie crust with the beaten egg wash and sprinkle with 1 teaspoons sugar. Bake at 425 for 45 minutes.

BLUE RIBBON APPLE PIE

Steps:

• Coat apple slices with lemon juice.
• Combine sugar, spices, flour, cornstarch and salt in a large zip-loc bag.
• Add apples and shake bag until thoroughly coated.
• Immediately, put coated apples into prepared pie crust.
• Dot with butter.
• Cover with top crust.
• Crimp edges to seal and cut vent holes into crust.
• Brush with milk and sprinkle with cinnamon sugar.
• Bake at 425°F for 15 minutes, reduce temperature to 350°F and continue baking for 45 minutes or until golden brown.

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 GLAZED SOFT APPLE PIE

Steps:

• 1. Peel & thinly slice apples, place in large bowl, drizzle with lemon juice enough to coat and toss to cover apples.
• 2. Sprinkle sugar & cinnamon [enough to coat apples] on to sliced apples and toss, set apples aside.
• 3. Melt 1 stick butter in a medium bowl. Add the sugars, egg, 1/2 c flour, 2 Tbsp cinnamon, 1 Tsp each vanilla and nutmeg, and 1/2 c milk; mix well.
• 4. Pour mixture over the sliced apples and stir until well blended. Place apple mixture into pie dish with unbaked crust. There will be enough apples that you will want to press them into the crust and mound them up in the center.
• 5. Next, mix together the cup of flour, 1/2 c brown sugar, and 1/4 c softened butter. Mix well with a fork. Sprinkle this on top of the apples and press down so it doesn't fall off the pie.
• 6. Place in a preheated 350 F oven. Bake 60 minutes. I recommend placing foil or a baking sheet under the pie dish for drips.
• 7. While the pie is baking, mix the cup of caramel topping with the 4 Tbsp flour.
• 8. After pie has baked for 60 minutes, slide it out of the oven and pour the caramel mixture over the top. Pour caramel in a circular motion from the center and it will run down to cover the pie. This pie will run over and some of the caramel will run off onto the baking sheet.
• 9. Bake for an additional 10 to 15 minutes until the caramel looks like its glazing and setting. Carefully remove the pie from the oven and let cool.
• 10. The 2nd mixture of the flour, butter, and sugar is all the topping there is to this pie besides the caramel glaze. There is NO top crust. (The caramel glaze recipe is shown at the bottom of the recipe.)

BLUE RIBBON APPLE CRUMB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust.
• Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish.
• Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples.
• Bake in preheated oven until golden and bubbly, about 45 minutes.

CARAMEL APPLE PIE

Steps:

• Crust: Mix flour, baking powder, salt, and sugar together.
• Cut in the lard to the dry ingredients (preferably with a pastry blender) until you get pea-sized nuggets.
• Mix the egg and vinegar. Then add ice water up to 1 cup.
• Mix flour mixture and liquid together with a pastry blender.
• Create a couple of balls to be rolled out for the crusts.
• Roll out one of the balls to fit in a 12" cast iron fry pan.
• Fit the crust into the pan and trim the crust about 1/4" out from the pan edge. Use a fork to poke several holes in the crust bottom.
• Pie Filling: To make the pie filling, peel the apples. Quarter and core them.
• Use a food processor to create thin slices of the apples.
• Use half of the lemon juice on the apple to keep them from turning brown.
• Mix flour, sugar, and cinnamon together.
• Take the apple slices and lay out a layer of apples on the bottom of the crust. Sprinkle cinnamon sugar over the layer of apple slices.
• Then sprinkle lemon juice and butter over the layer.
• Next, add 3 more layers of apple slices with the flour mix and juice/butter sprinkled in between each layer.
• Take about 30 caramel cubes and mash them together into a disk.
• Place the disk into the center between two sheets of parchment paper (if the caramel disk is a little warm it will be easier to roll out). Using a rolling pin, roll out the caramel into a thin circular layer roughly 12" in diameter.
• Place the caramel layer over the apples.
• Add another layer of apples, flour/sugar/cinnamon mix with lemon juice and butter. Repeat the apple layers until all of the apple slices are used.
• Then make another caramel ball using about 30 to 40 caramel cubes. Roll out the caramel as done previously of sufficient size to cover the apples to extend to the pan edge.
• Roll out the last crust ball to cover the apples and caramel. Place the crust over the apples and trim the excess crust to the edge of the bottom crust.
• Seal the crusts together.
• Use a fork to poke holes in the top crust.
• Set the oven to 350 degrees and place the pie in the oven and bake for 55 min to an hour.