Cinnamon Caramel Crunch Apple Pie Food

CARAMEL CRUNCH APPLE PIE

Steps:

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400° for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425° for 10 minutes. Reduce heat to 375°; bake for 35 minutes or until apples are tender., Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

CARAMEL APPLE CRUNCH

Steps:

• Place the apples in a greased 13-in. x 9-in. baking dish. In a heavy saucepan, melt 25 caramels with 2 tablespoons milk, stirring often; drizzle over apples. , In a large bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Bake at 375° for 45-50 minutes or until golden brown. Cool for 10 minutes. Meanwhile, in a heavy saucepan, melt remaining caramels with remaining milk, stirring often until smooth. Drizzle over dessert and ice cream if desired.

CARAMEL APPLE CRUMBLE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• To make the topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside.
• Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge. Toss the apples with the lemon juice in a bowl to prevent browning. Combine the 1 tablespoon flour, 1/2 cup brown sugar, and 2 teaspoons cinnamon; toss with the apples to coat. Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce. Sprinkle the crumble topping evenly over the apples.
• Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.

CARAMEL CRUNCH APPLE PIE

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.

CARAMEL CRUNCH APPLE PIE

Steps:

• Heat oven to 375°F.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
• Microwave caramels and water in microwaveable bowl on HIGH 2 to 3 min. or until caramels are melted, stirring every minute. Arrange apples in crust; top with caramel sauce.
• Mix flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apples.
• Bake 40 to 45 min. or until apples are tender.

CARAMEL APPLE PIE WITH CRUNCHY CRUMB TOPPING

Steps:

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan.
• Bake at 400 F for 6-8 minutes or until golden brown.
• Cool; crumble and set aside. Sprinkle apples with lemon juice. Combine sugar, flour and cinnamon; toss with apples.
• Place apples in pie shell.
• Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 F for 10 minutes.
• Reduce heat to 375 F; bake for 35 minutes or until apples are tender.
• Meanwhile, in a saucepan over low heat, melt caramels with milk , stirring frequently.
• Remove foil from pie. Pour caramel mixture over apples.
• Sprinkle with topping; return to the oven for 5 minutes.
• Serve warm.

CRUNCHY CARAMEL APPLE PIE

Steps:

• Directions for Crumb Topping: Stir together brown sugar,flour, rolled oats.
• Cut in 1/2 cup butter until topping is like course crumbs.
• Set aside.
• Directions: In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
• Add apple slices and gently toss until coated.
• Transfer apple mixture to the pie shell Sprinkle crumb topping over apple mixture.
• Place pie on a cookie sheet so the drippings don't drop into your oven.
• Cover edges of pie with aluminum foil.
• Bake in a preheated 375F oven for 25 minutes.
• Then remove foil and put back in for another 25 to 30 minutes without foil.

YUMMY CRUNCHY APPLE PIE

Steps:

• Use foil on bottom of oven rather than a cookie sheet under pie pan.
• Prepare pastry for single-crust pie.
• Place in pie plate and trim and crimp the edge; refrigerate 30 minute loosely covered with plastic wrap.
• In a large mixing bowl, stir together the sugar, flour, cinnamon, nutmeg, allspice, and salt.
• Add apple slices and gently toss until they are coated well.
• Transfer mixture to pie.
• FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
• Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
• Sprinkle over apple mixture in pie.
• To prevent over-browning while baking, cover edge of pie with foil.
• Bake at 375 degrees Fahrenheit for 25 minutes.
• Remove foil and bake 25 to 30 minutes more, or until top is golden.
• Remove from oven.
• Cool on wire rack about an hour and serve!

CARAMEL APPLE PIE WITH CINNAMON GRAHAM CRUST

Steps:

• Preheat oven to 375.
• In medium bowl, combine crumbs, sugar, cinnamon, and melted butter. Mix well and press into 10 inch pie plate.
• Bake 6-8 minutes.
• Remove from oven and cool completely. Pour caramel into shell and refrigerate.
• In a large skillet over medium heat, melt butter and add brown sugar, salt, and cinnamon.
• Add apples and stir until apples are covered.
• Let simmer for 15-20 minutes with lid on skillet until apples are tender.
• Let apples cool and pour them into the pie crust.
• Top with whipped cream and drizzle with remaining caramel topping.
• Enjoy!

APPLE CRUNCH PIE I

Steps:

• Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
• To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
• To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
• Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
• Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

CRUNCHY CRUMB APPLE PIE

Steps:

• Have Ready a 9-in.
• pie plate and a baking sheet.
• Place oven rack in lowest position in oven.
• Heat oven to 450.
• Line pie plate with pie crust as package directs.
• Flute or crimp edge.
• TOPPING: Mix flour, sugars and cinnamon in medium bowl.
• Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.
• FILLING: Peel, halve and core apples.
• Cut in 1/8 inch-thick slices (or with a slicing disk of a food processor).
• Place in a large bowl, add lemon juice and toss to coat.
• Mix remaining ingredients in a small bowl, sprinkle over appl slices and toss to coat.
• Layer apple slices in pie shell, mounding them higher in center.
• Pat topping evenly over apples to form a top crust.
• Place pie on the baking sheet to catch any drips.
• Bake 15 minutes.
• Reduce oven temp to 350 and bake 45 minutes longer or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from oven) and topping is golden brown.
• (If topping browns too quickly, drape a piece of foil loosely over the pie).
• Cool completely on a wire rack before serving.