Blue Ribbon Caramel Apple Pie Food

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.

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 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.

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

Steps:

• Peel and cut apples into 1.4inch slices.
• Squeeze lemon on top to prevent browning.
• Make Caramel sauce by putting sugar and water into a small pot over med to med-low heat and let come to a boil and turn a caramel color. DO NOT STIR AT ALL. This will take about 10-15minutes.
• Once it is caramel colored turn off heat and add heavy cream, now you can stir.
• Once the bubbles subside put back on a low heat and add Vanilla Extract.
• Let sit on a low heat till ready to use.
• Toss Apples with flour and cinnamon and put into a pie pan with a layer of crust on the bottom.
• Pour caramel sauce all over the apples.
• Cut butter into small cubes and dot all over filling.
• Put 2nd piece of dough over the top and brush on egg wash (1egg mixed with 1tbs water) and sprinkle on the 2Tbs of sugar.
• Cook at 350 for 45-55 minutes until golden brown.
• Let sit at room temp 1-4hrs before serving, if you dont it will be a mess.
• Serve at room temp or put in a 325 oven for 20-25 minutes and serve warm.
• Enjoy!

CRUNCHY SWEET CARAMEL APPLE PIE

Steps:

• Preheat oven to 375.
• Prepare the crumb topping first by combining the sugar flour and rolled oats in a bowl.
• Cut in the 1/2 cup of butter until mixture resembles coarse crumbs and set aside.
• For the pie, stir together the sugar, flour, cinnamon and salt in a large mixing bowl.
• Add apple slices and toss gently until coated.
• Transfer the apple mixture to the pie shell.
• (If using a store bought pie shell, remove it from the aluminum pie plate and transfer it to a 9" pie plate of your own-- it looks better!) Sprinkle crumb topping over apple mixture.
• Cover edges of pie with aluminum foil.
• Bake for 25 minutes, then remove foil and bake another 25 to 30 minutes.
• Remove from oven and sprinkle with chopped pecans and drizzle with caramel sauce.
• Cool on a wire rack.
• Can be served warm or at room temperature.

CARAMEL APPLE PIE

Steps:

• Peel, core, and thinly slice the apples, store in a bowl with some lemon juice to keep from turning brown until needed.
• Preheat Oven to 425°F.
• Melt the butter in a sauce pan.
• Stir in flour to make a paste.
• Add water, vanilla, sugars and spices and bring mixture to a boil.
• Reduce temperature and simmer, stirring constantly.
• Remove from heat and pour approximately 3/4 of caramel mixture over apples and toss to coat.
• Place bottom crust in a deep dish pie pan.
• Fill with apple slices (there will be a lot, create a mound).
• Cover with a lattice top crust and pour remaining caramel over the top, pouring carefully so it doesn't spill out. Or toss all caramel with apples and cover with a vented top crust.
• Place on a cookie sheet (for runoff) and bake for 15 minutes.
• Reduce temperature to 350F and cover pie crust and continue baking for 35-45 minutes or until apples are soft.

CARAMEL-APPLE PIE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine granulated sugar, 1/4 cup flour, and cinnamon. Add the apples and toss to coat. Transfer to unbaked pie shell.
• Combine 2 tablespoons of the caramel-apple dip and the milk; drizzle over the apple filling.
• In a mixing bowl, combine 1 cup flour with brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on a baking sheet.
• Bake in oven for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until golden. Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on a wire rack, then serve.