CARAMEL APPLE ICE CREAM
Apple chunks are cooked in butter with apple cider and apple pie spice, then blended into a rich ice cream mixture. When frozen, swirls of caramel topping are drizzled throughout.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
- Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
- Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.
Nutrition Facts : Calories 241 calories, Carbohydrate 20.1 g, Cholesterol 27.9 mg, Fat 8.9 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 85.2 mg, Sugar 17.2 g
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!
CARAMEL APPLE CREAM PIE
Steps:
- In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours.
- In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie.
- Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
- In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.
CARAMEL NUT PIE
This sweet-and-salty pie is often requested by my family at get-togethers.-Dulcie Knoll, Bluffton, South Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the eggs, ice cream topping, sugar, corn syrup, butter, vanilla and salt until blended. Pour into pastry shell; sprinkle with nuts. Cover edges with foil., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 20-25 minutes longer or until filling is almost set. Cool on a wire rack. Refrigerate for 1-2 hours before serving.
Nutrition Facts : Calories 502 calories, Fat 28g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 247mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 3g fiber), Protein 11g protein.
CARAMEL APPLE NUT PIE
Make and share this Caramel Apple Nut Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°; line a 9-inch pie plate with 1 rolled-out crust.
- Put the brown sugar, flour, salt, and cream in a small bowl and stir until thoroughly combined, then stir in the nuts.
- Put the apples in a large bowl and add the sugar mixture.
- The mixture will be very thick, so it's easier to use your hands to do the mixing.
- Spread the apples evenly in the crust, then scatter the butter over the top.
- Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
- Brush the top crust with the milk, then sprinkle with a bit of sugar.
- Bake for about 40-45 minutes, until the crust is golden brown and the fruit is tender.
- Cool on a wire rack for 1-2 hours before slicing.
- Serve at room temperature or slightly warm.
Nutrition Facts : Calories 529, Fat 32.4, SaturatedFat 9.3, Cholesterol 21.9, Sodium 255.2, Carbohydrate 57.4, Fiber 3.8, Sugar 29, Protein 5.9
CARAMEL-APPLE CREAM CHEESE PIE
Apple pie is an American tradition, but we wanted to improve this classic. A cream pie with apple pie filling, caramel and cream cheese gives it an update.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread 3 Tbsp. caramel topping onto bottom of crust. Beat cream cheese and sugar in medium bowl with mixer until blended. Stir in COOL WHIP. Spoon into crust; top with pie filling and nuts.
- Refrigerate 3 hours.
- Drizzle remaining caramel topping evenly onto 8 serving plates just before serving; top each with piece of pie.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CARAMEL NUT CRUNCH PIE
This cool and creamy pie has a lot going for it. It's easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack., Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.
Nutrition Facts : Calories 733 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 487mg sodium, Carbohydrate 88g carbohydrate (66g sugars, Fiber 4g fiber), Protein 11g protein.
CARAMEL CRUNCH APPLE PIE
This is the most wonderful apple pie, and one of my family's favorites!... of coarse, if you prefer, this pie may be made with your favorite homemade pie crust, or use my recipe#66929 for this. (note: this pie is best prepared with Granny Smith apples, as these apples seem to hold up better, and not become soft and soggy when baked). Hint: my advise to you is...better prepare two of these, as they will go fast, this pie is so delicious!
Provided by Kittencalrecipezazz
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 10
Steps:
- Set oven to 375 degrees.
- In a large bowl, combine the apples, and 2 Tbsp flour, tossing to coat the apples; spoon into the thawed (unbaked) pie shell.
- In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt, and the mixture is smooth.
- Spoon the caramel mixture evenly over the apples in the pie crust.
- In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon and butter, stirring until crumbly.
- Add in the walnuts; mix well.
- Sprinkle over the pie and place the pie plate on a baking sheet.
- Bake for 40-45 minutes, or until the apples are tender.
- Serve warm, or allow to cool completely before serving.
Nutrition Facts : Calories 3845.9, Fat 193.9, SaturatedFat 81.8, Cholesterol 261.7, Sodium 2096.9, Carbohydrate 517.7, Fiber 21.7, Sugar 329.9, Protein 38.7
APPLE CARAMEL ICE CREAM
Easy. Homemade. Machine-Free. Delicious! Also great with apple pie.
Provided by AccountKiller
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 6h15m
Yield 16
Number Of Ingredients 7
Steps:
- Beat cream in a large bowl until stiff peaks appear. Lift your beater or whisk straight up: cream should form a sharp peaks. Whisk in sweetened condensed milk, applesauce, caramel sauce, butter, vanilla extract, and salt until well combined.
- Pour cream mixture into a large container and cover. Freeze until solid, about 6 hours.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 18.4 g, Cholesterol 54.9 mg, Fat 15.3 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 9.6 g, Sodium 148.3 mg, Sugar 14.1 g
NO-BAKE APPLE ICE CREAM PIE
Provided by Ken Haedrich
Categories Dairy Fruit Dessert Freeze/Chill No-Cook Kid-Friendly Apple Walnut Fall Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- 1. Read the package directions on the graham cracker crust and prebake if necessary. You can, of course, use your favorite homemade crust recipe, pressed into a 9-inch pie pan and prebaked. In either case, let the crust cool on a cooling rack while you prepare the apples.
- 2. Melt the butter in a large nonreactive skillet or sauté pan. Add the apples and cook, stirring, over medium heat until they're just about tender, 5 to 6 minutes. Stir in the confectioners' sugar and lemon juice, cook for another minute or so, and remove from the heat. Scrape the apples and their juice onto a large plate and let cool.
- 3. When the apples are almost cool, scrape them and their juice into the pie shell, spreading them evenly in the crust. Without measuring - that's the fun part, not measuring - slowly pour a little less than half of the bottle of caramel evenly over the apples. Put the pie shell in the freezer for 30 minutes to firm up the apples and caramel. When you do this, put the ice cream in the refrigerator to soften it.
- 4. After 30 minutes, spoon the softened ice cream over the apples, pressing it down and smoothing it out with the back of a fork. Now pour as much of the remaining caramel over the ice cream as you like. You can pour it in a spiral, a zigzag, or any decorative fashion you like. (Note to kids: you probably won't need to use all of the remaining topping, but you don't have to tell your parents I said that, if you don't want to.) Sprinkle the nuts over the top of the pie, then put the pie back in the freezer for 1 hour to firm it up. No cheating and taking it out before an hour is up. Slice and serve.
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