Crunchy Sweet Caramel Apple Pie Food

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 CARAMEL APPLE PIE

Steps:

• Preheat the oven to 375°. Place the unbaked pie crust in a pie plate and lightly press the crust on the bottom and up the sides of the dish.
• To make the filling: In a large mixing bowl, mix the sugar, flour and cinnamon. Stir in the apple slices and toss until they are evenly coated. Place the apple mixture into prepared pastry lined pie plate.
• For the topping: Combine the brown sugar, flour and rolled oats in a mixing bowl. Use a knife and fork or a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the apple filling. Bake for about 60 minutes or until the top is a golden brown. Remove from the oven, sprinkle the pecans on top and drizzle with caramel topping. Serve warm with vanilla ice cream for best results!

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.

CARAMEL APPLE CHEESECAKE

Steps:

• Melt butter in cast iron skillet.
• Add apple slices.
• Sprinkle the apple slices with cinnamon and cloves.
• cook until soft but not mushy.
• In a medium mixing bowl, whisk together brown sugar and cream.
• Pour over apples.
• Bring to bubbly over medium heat, stirring constantly.
• Remove from heat. Spoon out the apple slices onto a bowl or plate. Cool to room temperature.
• Pace the skillet with caramel sauce back on the heat and cook until thickens, about 2 more minutes.
• Remove from the heat and let cool for 15 minutes. Pour into a heat-proof jar. Cool to room temperature.
• Wrap a 8" or 9" springform pan in aluminum foil and set in a roasting pan.
• Boil 2 cups of water. Set aside.
• Preheat oven to 325 degrees F.
• Place graham crackers in food processor and process until finely crushed.
• Add sugar and melted butter and process on low until all comes together.
• Press the crust into a 9" springform pan.
• Bake for 7 minutes in preheated oven.
• Set aside.
• Place cream cheese in food processor and process on low. Process for 15 seconds. Increase the speed to high and process for 5 seconds until smooth.
• Add sugar and process on low until combined.
• Add flour, yogurt, vanilla, spices and milk and process on low until smooth.
• Add eggs and process on low until completely incorporated.
• Pour the batter over baked crust. Tap the roasting pan on the counter few times (gentlto release any air bubbles from the batter.
• Place the pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.
• Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.
• When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar.
• Cool the cheesecake completely on the counter.
• Refrigerate for at least 4 hours, preferably overnight.
• When chilled completely, spoon the skillet caramel sauce over the cheesecake and spread evenly. Top with apple slices arranging them in a pattern. Sprinkle with a dahs of ground cloves.
• Slice and serve.
• Refrigerate any leftovers in a closed container, for up to 3 days.

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

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.

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.

CRUNCHY CARAMEL APPLE PIE

Steps:

• Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired.
• In a large mixing bowl stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle Crumb Topping over apple mixture.
• To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings. Pastry for Single-Crust Pie
• In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball. Crumb Topping
• Stir together brown sugar, flour, and rolled oats. Using a pastry blender, cut in butter or margarine until the topping mixture resembles coarse crumbs.

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.