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 GLAZED SOFT APPLE PIE
Caramel and apples are a pair of ingredients that's hard for us to resist. Combined, they make one amazing apple pie. Once baked, the apples are soft and full of cinnamon and nutmeg flavor. The caramel drizzle is yummy with the crunchy crumb topping. This apple pie just screams fall. Serve with a scoop of ice cream for a tasty...
Provided by Cathy Hurkmans Tolman
Categories Other Desserts
Time 2h25m
Number Of Ingredients 19
Steps:
- 1. Peel & thinly slice apples, place in large bowl, drizzle with lemon juice enough to coat and toss to cover apples.
- 2. Sprinkle sugar & cinnamon [enough to coat apples] on to sliced apples and toss, set apples aside.
- 3. Melt 1 stick butter in a medium bowl. Add the sugars, egg, 1/2 c flour, 2 Tbsp cinnamon, 1 Tsp each vanilla and nutmeg, and 1/2 c milk; mix well.
- 4. Pour mixture over the sliced apples and stir until well blended. Place apple mixture into pie dish with unbaked crust. There will be enough apples that you will want to press them into the crust and mound them up in the center.
- 5. Next, mix together the cup of flour, 1/2 c brown sugar, and 1/4 c softened butter. Mix well with a fork. Sprinkle this on top of the apples and press down so it doesn't fall off the pie.
- 6. Place in a preheated 350 F oven. Bake 60 minutes. I recommend placing foil or a baking sheet under the pie dish for drips.
- 7. While the pie is baking, mix the cup of caramel topping with the 4 Tbsp flour.
- 8. After pie has baked for 60 minutes, slide it out of the oven and pour the caramel mixture over the top. Pour caramel in a circular motion from the center and it will run down to cover the pie. This pie will run over and some of the caramel will run off onto the baking sheet.
- 9. Bake for an additional 10 to 15 minutes until the caramel looks like its glazing and setting. Carefully remove the pie from the oven and let cool.
- 10. The 2nd mixture of the flour, butter, and sugar is all the topping there is to this pie besides the caramel glaze. There is NO top crust. (The caramel glaze recipe is shown at the bottom of the recipe.)
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!
SOFT APPLE COOKIES
Soft apple cookies packed with tender pieces of apple and crunchy bits of toasted pecans make these tasty cookies a completely irresistible Fall dessert.
Provided by Crayons & Cravings
Categories Dessert
Time 6h22m
Number Of Ingredients 14
Steps:
- Using a stand mixer or handheld mixer, beat butter and sugar together in a large bowl until light and fluffy. Add in egg and buttermilk and mix until well combined, scraping down the side of the bowl as needed.
- In a medium bowl, sift together the flour, baking soda, spice, and salt. Add to the wet ingredients (butter mixture) and stir together until just combined. Do not overmix.
- Fold in the chopped apples and pecans.
- Cover the dough with plastic wrap and refrigerate overnight. Or chill in the freezer for 15-20 minutes if you are in a hurry.
- Preheat the oven to 375°F. Line cookie sheets with parchment paper or silicone baking mats.
- Using a cookie scoop or rounded tablespoon, drop dough at least 1 inch apart on prepared baking sheets.
- Bake 11-14 minutes, or until light brown. Allow the cookies to cool on the baking sheet for 3-5 minutes before moving onto cooling racks.
- Whisk together the glaze ingredients, adjusting the consistency to preference. Wait until the cookies are just slightly warm to brush on the glaze.
- Allow the glaze to harden then enjoy!
CARAMEL GLAZED APPLE PIE
Make and share this Caramel Glazed Apple Pie recipe from Food.com.
Provided by costellost
Categories Dessert
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Fit one pie crust into bottom of 9-1/2 inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.
- Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.
Nutrition Facts : Calories 267.1, Fat 9.9, SaturatedFat 4.8, Cholesterol 19.1, Sodium 160.8, Carbohydrate 48.1, Fiber 3.5, Sugar 30.1, Protein 0.7
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DUTCH APPLE PIE COOKIES WITH CARAMEL GLAZE - RECIPES
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Category Baking, CookiesEstimated Reading Time 5 mins
- Preheat the oven to 375 F. In a large bowl, whisk together the flour, tea, and salt. Cut the butter and shortening into the flour mixture until it resembles a coarse meal. Add the cold water and stir with a fork. Once the dough begins coming together, switch to your hands and gently work the dough into a ball.
- In a large bowl, whisk together the brown sugar, flour, oats, ground cinnamon, tea, nutmeg, salt, and baking powder. Add the butter chunks and mix with your fingers until all the butter is incorporated and it begins to form crumbles. Divide this mixture 2:1 between two separate bowls. In the bowl with more of the crumble mixture, add in the chopped apple pie filling and stir until well incorporated.
- Place a heaping tablespoon of the apple pie topping mixture over each round of crust. Sprinkle on roughly ½ a teaspoon of reserved crumble over each cookie. Bake for 14-15 minutes or until the bottoms are lightly browned and the apple filling is oozing over the sides of the cookies (don’t worry, this is a good thing!). Remove from the oven and allow to cool. If desire, take a sharp knife and cut off the excess overflowed topping (a great snack to nibble on!). Transfer to a wire rack.
- In a medium mixing bowl, combine the confectioners’ sugar and sweetened condensed milk until combined. Add the bourbon, vanilla, vinegar, and cinnamon. Drizzle over cooling cookies. Optional step: top each cookie with a scoop of vanilla ice cream and just devour!
HOMEMADE CARAMEL APPLE PIE RECIPE - A FARMGIRL'S KITCHEN
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5/5 (1)Total Time 1 hr 30 minsCategory DessertsCalories 421 per serving
- Heat the butter, brown sugar, and corn syrup in a small sauce pan, over medium heat. Stirring constantly, as to not burn the brown sugar.
- Peel, core and slice the apples. Melt the butter in a 10-12 inch skillet. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar, sugar, and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.
- On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into a 9 or 9 1/2-inch pie dish lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ½-inch past the pan rim.
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