Caramel Apple Pie Iii Recipes

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CARAMEL APPLE PIE



Caramel Apple Pie image

Caramel apple pie is the traditional American dessert, but totally elevated. Sour tart apples are smothered in caramel, it's insanely delicious.

Provided by Alyssa Rivers

Categories     Dessert

Time 1h40m

Number Of Ingredients 15

2 homemade pie crust (or pre-made pie crust (one for the bottom crust and one for the lattice top))
8 large granny smith apples (peeled, cored, sliced)
1 Tablespoon fresh lemon juice
¾ cup granulated sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
dash of salt
1 Egg yolk plus 2 tbsp water for egg wash
1 1/2 cups heavy cream
1 cup granulated sugar
1/3 cup light corn syrup
1 teaspoon salt
¼ cup salted butter
1 teaspoon vanilla extract

Steps:

  • Prepare the caramel sauce and set aside.
  • Preheat the oven to 400°. Press the bottom crust into a 9 inch pie pan and trim the excess with a sharp knife. Set in the fridge until the filling is ready.
  • In a small bowl mix the sugar, cornstarch, cinnamon, nutmeg and salt. In a medium bowl toss the sliced apples together with the spiced sugar mixture and the lemon juice. Pour into the chilled pie shell.
  • Generously drizzle about half of the caramel sauce over the apples and then top with the lattice crust. Brush the top crust with the egg wash and sprinkle with course sugar.
  • Place the pie on a baking sheet to prevent over spilling on the bottom of your oven and bake for 50 minutes, or until the filling is bubbling and the crust is nice and golden brown.
  • Allow to cool on a rack for 20-30 minutes before drizzling more caramel sauce over the top.

Nutrition Facts : Calories 366 kcal, Carbohydrate 61 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 51 mg, Sodium 247 mg, Fiber 4 g, Sugar 52 g, UnsaturatedFat 5 g, ServingSize 1 serving

CARAMEL APPLE PIE - 2003 1ST PLACE APPLE



Caramel Apple Pie - 2003 1st Place Apple image

Provided by Food Network

Categories     dessert

Time 1h38m

Yield 8 servings

Number Of Ingredients 22

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon butter flavored shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten
6 cups apples (Jonathan or Granny Smith)
1/2 cup packed light brown sugar
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
4 tablespoons heavy cream
4 tablespoons butter
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon butter
2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed

Steps:

  • Pie Crust:
  • Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
  • Filling:
  • Preheat oven to 450 degrees F.
  • Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
  • Streusel Topping:
  • Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

SALTED CARAMEL APPLE PIE RECIPE BY TASTY



Salted Caramel Apple Pie Recipe by Tasty image

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

8 large granny smith apples, peeled and thinly sliced
3 tablespoons lemon juice
¼ cup all-purpose flour
⅔ cup granulated sugar
2 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 premade pie crusts, thawed if frozen
1 large egg, beaten
¾ cup heavy cream
¾ cup light brown sugar
2 tablespoons honey
3 tablespoons unsalted butter
sea salt, for garnish

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

CARAMEL APPLE PIE



Caramel Apple Pie image

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

3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping

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!

CHEF JOHN'S CARAMEL APPLE PIE



Chef John's Caramel Apple Pie image

To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is.

Provided by Chef John

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 8

6 tablespoons unsalted butter
½ cup white sugar
½ cup brown sugar
¼ cup water
¼ teaspoon cinnamon
1 pinch salt
5 apples - peeled, cored and sliced
1 pastry for double-crust pie (see footnote for recipe link)

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.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 48.2 g, Cholesterol 22.9 mg, Fat 16.3 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 7.4 g, Sodium 142.4 mg, Sugar 34.8 g

SALTED CARAMEL APPLE PIE



Salted Caramel Apple Pie image

Instead of the usual ho-hum apple pie, my grandmother and I prepared this showstopper salted caramel apple pie for Thanksgiving. We had a wonderful time preparing it and an even better time eating it! -Emmie Hine, Wilmette, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 13

Dough for double-crust pie
1-1/3 cups sugar plus 2 tablespoons sugar, divided
2/3 cup heavy whipping cream
1/2 cup butter, cubed
1-1/2 teaspoons sea salt
6 medium apples, thinly sliced (about 7 cups)
5 medium lemons, juiced
2 tablespoons all-purpose flour
1 teaspoon apple pie spice
3 dashes Angostura bitters
1 large egg, room temperature, beaten
Coarse sugar and additional sea salt, optional
Optional: Vanilla ice cream and caramel ice cream topping

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a large saucepan, add 1 cup plus 2 tablespoons of sugar, butter and 1/4-cup water. Gently stir, pulling edges towards center until mixture is is a deep golden brown, 15-20 minutes. Remove from the heat; immediately and gradually whisk in the cream until blended; add salt. Set aside., Toss apples and lemon juice in a large bowl; set aside. In a small bowl, combine remaining 1/3 cup sugar, flour, apple pie spice, and bitters; toss with apples to coat., Layer 1/3 of the apples in bottom of crust, then spoon 1/3 of the caramel sauce in an even layer. Continue layering with half the remaining apples and caramel sauce. Repeat with remaining apples and caramel. With remaining dough create a lattice crust; place on top of apples., Brush top with egg; sprinkle with sugar and additional salt, if desired. Bake 20 minutes; reduce oven temperature to 325°, bake until golden brown and apples are tender, 25-35 minutes more. Cool completely. If desired, serve with vanilla ice cream and caramel sauce.

Nutrition Facts : Calories 741 calories, Fat 43g fat (27g saturated fat), Cholesterol 137mg cholesterol, Sodium 777mg sodium, Carbohydrate 88g carbohydrate (50g sugars, Fiber 5g fiber), Protein 7g protein.

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