CARAMEL APPLE FLAVOR BOMB
Steps:
- 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 APPLE BOMBS
Bite into a delicious taste of autumn with Caramel Apple Bombs! Made with cinnamon, pecans and more, Caramel Apple Bombs are perfect for a fall party.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Combine 1/4 cup dry pudding mix and spices. Add to apples in medium bowl along with the water; mix lightly.
- Unroll crescent dough; separate into 16 triangles. Spoon 1 heaping Tbsp. apple mixture onto shortest side of each triangle. Fold dough over apple mixture, completely enclosing apple mixture. Pinch edges of dough together to seal.
- Place, seam sides down, in 9-inch round pan sprayed with cooking spray; sprinkle with remaining dry pudding mix. Drizzle with butter.
- Bake 33 to 35 min. or until deep golden brown; cool slightly.
- Microwave caramels and milk in small microwaveable bowl on HIGH 1-1/2 to 2-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every minute. Drizzle over dessert just before serving. Sprinkle with nuts.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0.6275 g, Sugar 0 g, Protein 3 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!
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 BOMBS RECIPE - (4.4/5)
Provided by á-11135
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 9″x6″ casserole dish and set aside. Peel, core and dice apples. Place them in a medium size bowl. Add sugar and cinnamon. Toss to coat. Set aside. Unwrap and cut 18 caramels into quarters. Set aside. Lightly flour your countertop. Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3" across. Reserve ¼ cup apple mixture. Add a tablespoon of apple and 6 of the cut caramel pieces. Pull the edges of the dough together to create a ball. You may have to crimp the edges to get them to seal. Place dough ball in prepared dish. Repeat until all apple pies are in the dish. Brush apple pies with melted butter. Sprinkle with reserved apple mixture, pecans, and brown sugar. Bake for 30-35 minutes until the tops are golden brown and the pies are no longer doughy. Meanwhile, place 12 remaining unwrapped caramels and cream in a microwave-safe bowl and heat until melted. Stop microwave and stir every 30 seconds. Once you have a smooth mixture, set aside to cool. Remove from oven and drizzle with caramel sauce. Add a scoop of vanilla ice cream if you really want to go all out! Feel free to double the recipe, and make a 9x12 pan of this if you have more people to feed!
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CARAMEL APPLE PIE BOMBS RECIPE - PILLSBURY.COM
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3.5/5 (16)Category DessertServings 8Total Time 15 mins
- In medium microwavable bowl, stir together sugar, cinnamon and nutmeg. Add chopped apples; toss until coated. Microwave on High in 20-second increments, stirring occasionally, until apples are tender. If apples are a little too tart, stir in a sprinkle of additional sugar.
- Separate dough into 8 biscuits; cut each into quarters. Place 1 apple chunk and a little juice on each piece of dough; pinch edges to seal.
- When oil is hot, carefully drop several stuffed biscuits into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, carefully turn stuffed biscuits over and over until golden brown. Remove from oil to paper towels to drain. Immediately place in serving bowls; drizzle with caramel sauce and top with whipped cream. Serve.
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