CARAMEL APPLE PIE
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
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!
FREEZER APPLE PIE FILLING - OAMC
This is a wonderful apple pie filling that you make in the fall when apples are in abundance. During the winter months, just pull a package of pie filling from the freezer, defrost, and pour into your favorite pie crust. This makes enough filling for 4 pies.
Provided by KelBel
Categories Pie
Time 1h
Yield 4 pies, 32 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice and set aside.
- Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
- Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
- Seal and freeze. Can be stored for up to 12 months.
- You can also make pies right away.
CARAMEL APPLE PIE - 2003 1ST PLACE APPLE
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.
CHEF JOHN'S CARAMEL APPLE PIE
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
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
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.
CARAMEL APPLE PIE I
A double crusted apple pie with a thin layer of caramel over the apples. It's great!
Provided by Stephanie
Categories Desserts Pies Apple Pie Recipes
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven and cookie sheet to 400 degrees F (205 degrees C).
- Stir together the sugar, cornstarch and cinnamon. Toss with the apples in a mixing bowl.
- Pour the mixture into the first unbaked pie shell then drizzle the caramel topping over the top. Sprinkle with pecans. Place the second pie shell over this and flute the edges. Cut slits in the top crust to allow steam to escape then place on preheated cookie sheet.
- Bake 45-50 minutes, until golden brown. Cool for 1 hour before slicing. Top with whipped topping, if desired.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 65.1 g, Cholesterol 0.2 mg, Fat 24.1 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 11.5 g, Sodium 278.6 mg, Sugar 34.6 g
CARAMEL FILLING
Make and share this Caramel Filling recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook butter, sugar and cream together until it threads.
- Add caramelized sugar and vanilla.
- Cool and fill cake.
- How to caramelize sugar:.
- Melt sugar in a fry pan, stirring constantly, until a golden brown.
- Add to mixture at once or it will harden.
Nutrition Facts : Calories 1786.7, Fat 96.9, SaturatedFat 60.8, Cholesterol 326.4, Sodium 245.2, Carbohydrate 233.2, Sugar 226.2, Protein 5.4
CARAMEL APPLE PIE FILLING (OAMC)
This is a recipe that my husband came up with when we had a lot of apples after apple picking several years ago. It has become a family favorite and one that we look forward to making after what has become a fun annual family outing at a beautiful orchard. We like using a combination of at least two or three varieties of apples for flavor and texture. Our favorite combination is Macintosh, Jonagold, and Granny Smith. I double or triple this recipe to can or freeze to use later in pies, over ice cream, on my oatmeal, or straight up, but it is so good it doesn't last long.
Provided by UrbanYogaMommy
Categories Pie
Time 1h
Yield 1 quart, 1 serving(s)
Number Of Ingredients 8
Steps:
- Peel, core, and slice apples. Should be about 6 cups of apples when sliced. Toss with lemon juice, cinnamon, and nutmeg.
- Cover or place into a resealable bag and allow flavors to mingle for 30 minutes.
- In a heavy bottomed saucepan, melt butter and brown sugar together. Stir frequently. Heat on medium heat until mixture starts to bubble. Add salt.
- Add apple mixture and all of the juices. Allow mixture to come to a gentle boil, lower heat and allow to simmer, stirring often, until the firmest apples start to soften. Cooking time can be adjusted to suit your preference for apple texture. My family likes their apples on the softer side, so I let it cook until the firmest apples are fork tender.
- If there is a lot of liquid, add 1 teaspoon of cornstarch and stir through. Let this simmer a bit longer because the cornstarch will not thicken unless the liquid is at a boil.
- Ladle into a prepared quart jar with at least 1" headspace and proceed with sealing. Or ladle into a container for freezing. 1 quart will fill one pie generously.
Nutrition Facts : Calories 1461.8, Fat 49.1, SaturatedFat 29.8, Cholesterol 122, Sodium 1018.6, Carbohydrate 278.8, Fiber 39.9, Sugar 220.2, Protein 4.9
APPLE PIE FILLING
If you like to can during the summer, this recipe is easy and wonderful. My daughter gave me this recipe and where ever it came from, heaven only knows.
Provided by BarbC
Categories Pie
Time 2h30m
Yield 6-7 quarts
Number Of Ingredients 10
Steps:
- Note: To keep apples from turning brown, put in large container of cold water and add lemon juice or if juice is not available, 7UP will work just as well.
- Blend all dry ingredients, mix well.
- Add water and cook until thick then add lemon juice and food coloring.
- Pack apples in quart jars and pour cooked filling over the apples.
- Put lids and rings on quart jars and put in boiling water bath for 20 minutes.
- After 20 minutes, take each jar out carefully and put on towel, use pot holders to tighten rings on each jar and let stand until cool.
- Mark date on outside of jar and store for future use.
- Enjoy.
Nutrition Facts : Calories 927.3, Fat 0.9, SaturatedFat 0.2, Sodium 408.1, Carbohydrate 240.1, Fiber 12.9, Sugar 201.9, Protein 1.4
APPLE PIE FILLING
This is one of my favorite recipes and it is so easy to make. I use the apples off my own trees and the skins are so tender that I never have to peel. This is so nice to have on hand especially if unexpected company shows, you can whip up an apple crisp in no time.
Provided by Saudie
Categories Pie
Time 1h
Yield 5-8 quarts
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice; set aside.
- In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg. Add water; bring to a boil.
- Boil for 2 minutes stirring constantly.
- Add apples; return to a boil. Reduce heat; cover and simmer until the apples are tender, about 8-10 minutes.
- Place in sterilized jars and seal.
Nutrition Facts : Calories 956, Fat 0.8, SaturatedFat 0.2, Sodium 481.7, Carbohydrate 247.1, Fiber 11.6, Sugar 206.9, Protein 1.3
SALTED CARAMEL APPLE PIE
Classic lattice-topped apple pie bubbling with salted caramel and gooey, cinnamon apples.
Provided by Sally
Categories Pie
Time 7h
Number Of Ingredients 11
Steps:
- Prepare pie crust recipe through step 5.
- salted caramel. You can do this as you wait for the pie dough to chill.
- Next, make the apple filling as the dough is still chilling: Place apple slices into a very large bowl. Add sugar, lemon juice, flour, cloves, nutmeg, and cinnamon. Gently toss to combine. Set aside.
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard.
- Fill the pie crust with the apples. There are a lot of apples, but pile them tightly and very high. Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping.
- Preheat oven to 400°F (204°C).
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips 1/2 inch wide. We always use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Crimp the edges of the dough with a fork or your fingers.
- Lightly brush the lattice top with the egg wash. Sprinkle with coarse sugar.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up. A small knife inserted inside should come out relatively clean.
- Cool pie for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve. This apple pie is best served on the same day, but it can be covered tightly and stored in the refrigerator for up to 3 days.
CARAMEL APPLE PIE II
This is a gooey sweet pie that tastes best warm. Microwave reheats well!
Provided by Emtmom
Categories Desserts Pies Apple Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutrition Facts : Calories 545.7 calories, Carbohydrate 87.4 g, Cholesterol 17.3 mg, Fat 21.4 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 6.3 g, Sodium 371.2 mg, Sugar 56.6 g
APPLE PIE FILLING
Super easy and delicious! My family enjoys this particular apple pie filling and taste great with a slice of bread too instead of in a pie.
Provided by mychellekey
Categories Dessert
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Peel core and slice/dice apples.
- Melt butter and cinnamon.
- Add apples sugar and 5 tbsp water.
- Cover and let it cook for awhile.
- In a small bowl, combine cornstarch and water. Mix well.
- Gradually combine cornstarch mixture into apple mixture to thicken the sauce.
- Cover and stir.
- Repeat.
- When apples are soft enough, let it cool.
- Able to store up to 1-2 weeks imo if kept in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 913.8, Fat 24.4, SaturatedFat 14.8, Cholesterol 61.1, Sodium 215.7, Carbohydrate 186, Fiber 20.4, Sugar 142.2, Protein 2.4
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