DUTCH CARAMEL APPLE PIE
Dutch Caramel Apple Pie deserves a place on your Thanksgiving table! It's easier than a traditional pie thanks to the crumb topping, and is packed with tender, flavorful caramel-coated apples nestled inside a flaky pie crust.
Provided by Stephanie Simmons
Categories Dessert
Time 1h30m
Number Of Ingredients 18
Steps:
- Make the pie dough: Follow the recipe and directions in my post on How to Make Perfect Pie Crust. Allow pie dough to chill in fridge for at least two hours (or overnight) or in the freezer for 30 minutes.
- Make the Caramel: Follow my Simple Homemade Caramel Sauce recipe. You'll use 1/2 cup of caramel in the apple filling - reserve the rest for topping pie slices when serving.
- Make the Topping: Whisk together all topping ingredients EXCEPT the butter. Then, cut the cold butter into chunks(you should be pulling it straight from the fridge) and add it into the flour mixture. Cut it in using two forks or a pastry cutter, until you have crumbs of all different sizes (the largest should be about pea sized), that are coated with flour. You'll need to clean out the pastry cutter a few times as it logs up. Set in the fridge to chill.
- Roll Pie Dough Out + Transfer to Pan: Follow the steps in my "Perfect Pie Crust" post through step 7. You'll freeze the pie crust (without the filling or crumble topping or egg wash) for 15 minutes before filling and topping and baking. (It's ok if it's in the freezer longer than 15 - make the filling while it freezes then continue with the recipe).
- Make the Filling: While the dough is in the freezer, make the filling and preheat oven to 400 degrees. Rinse your apples, peel, core, and slice into 1/4" thick slices. In a large mixing bowl, stir together all filling ingredients as listed above EXCEPT for the caramel. Let filling sit for 10 minutes to get the apple juices going, then stir in the caramel. Set aside.
- Assemble Pie: Remove pie from freezer. Beat the egg in a small bowl, and brush over exposed parts of the crust (a pastry brush is helpful here). Spoon the filling into the crust. Sprinkle the crumb topping over the apple filling. Sprinkle crust and topping with a little coarse sugar.
- Bake: Bake for 40-60 minutes, checking the pie at 20 minutes to make sure the crust isn't browning too quickly. If it is, use a pie shield or a place a piece of foil over the top of the pie and continue baking. (I do this with this pie each time at about 30 minutes.)Pie is done when the filling is bubbly, the topping and crust are golden brown, and the apples are tender (poke through the crumb topping with a fork if you're not sure if it's done - if it slides through the apple smoothly and easily, it's done! I sometimes add 5-8 minutes extra if the apples aren't tender yet).
- Serve + Store: Allow pie to cool for 2-3 hours before slicing and serving. Serve with more caramel sauce!Store leftovers, covered, in the fridge for up to 5 days.
- Make Ahead Tips: Pie crust can be made ahead of time and stored in the fridge for 3 days, or in the freezer for 1 month. If making the pie a day or two ahead, bake, let it cool completely, cover it well with foil and keep in the fridge until ready to serve. You can re-warm it in the oven the day you plan to serve it, if desired, at 350 for 12-20 minutes, until warmed. Make sure to cover it with foil so the top doesn't brown further.
Nutrition Facts : Calories 10 kcal, ServingSize 1 serving
DUTCH CARAMEL APPLE PIE
Prepare yourself for this apple pie. With a buttery crust, a caramel apple filling and a crumb topping drizzled with MORE caramel, you'll never want to eat this classic dessert any other way ever again.
Provided by Stephanie
Categories Dessert
Time 4h5m
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. On a well-floured surface, roll out pie crust and transfer to a glass or ceramic pie plate. Press crust into bottom and sides of pie plate, then trim excess crust to within 1 inch of edge of pie plate. Fold over pie crust to line up with the edge of the pie plate; press and flute as desired.
- In a large bowl, stir together sliced apples, granulated sugar, 2 tablespoons brown sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, nutmeg, salt and lemon juice. Pour apple filling into pie plate, mounding apples in the center. Drizzle top with 1/2 cup caramel sauce.
- In a medium bowl using a pastry blender or your fingers, mix butter, 1 cup flour, 2/3 cup brown sugar and 1/2 teaspoon cinnamon until crumbs form. Sprinkle mixture over apple filling in pie plate, covering apples completely.
- Bake pie 45 to 55 minutes, or until crumb topping is a deep golden brown and apple filling is bubbly (cover pie crust with foil halfway through baking if it browns too quickly). Cool pie on a cooling rack 3 hours or until completely cooled.***
- Drizzle remaining 1/2 cup caramel sauce over pie just before serving. Store leftovers covered in refrigerator for up to 2 days.
Nutrition Facts : ServingSize 1 slice, Calories 452 calories, Sugar 64.8 g, Sodium 454.1 mg, Fat 12.9 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 85.7 g, Fiber 3.8 g, Protein 3.2 g, Cholesterol 30.5 mg
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
DUTCH OVEN CARAMEL APPLE PIE
Enjoying the flavor of warm apple pie under the starry night sky is easy when you begin with frozen cinnamon rolls.
Provided by Rhodes Bake-N-Serv
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Cut each roll into 4 pieces and arrange in the bottom of a 14-inch Dutch oven lined with aluminum foil or sprayed with non-stick cooking spray.
- In a bowl combine apples, brown sugar, cinnamon, cracker crumbs and pecans.
- Sprinkle evenly over cut rolls.
- Cover with lid and bake at 350°F 25-30 minutes.
- For icing combine cream cheese frosting with caramel topping.
- Drizzle over pie while still warm.
- Dutch Oven Temperature Control using Briquets:.
- 350°F in a 14-inch Dutch oven, oven top 18, oven bottom 10.
Nutrition Facts : Calories 351.5, Fat 13.4, SaturatedFat 2.4, Cholesterol 47.6, Sodium 260, Carbohydrate 54.5, Fiber 2.7, Sugar 33.4, Protein 5
DUTCH APPLE PIE
In the 1950's, great diners offered this all-American favorite chock-full of raisins, apples and covered with a lemony sugar glaze. The crust is amazing and the glaze is simply delicious!!! Tip: I use allspice or pumpkin spice since mace is hard to find.
Provided by msjill111
Categories Pie
Time 1h25m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For Crust:.
- Mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
- Sprinkle ice water, 1 tablespoon at a time. Toss quickly with a fork, just until dough holds together when pressed into a ball, adding more ice water as needed.
- Divide dough in half. Shape each half into a flattened round, wrap in plastic wrap and chill 30 minutes before rolling out.
- For Filling:.
- In large bowl, combine apples and raisins.
- In small bowl, combine sugar, flour, cinnamon, mace and salt.
- Add to apples and raisins.
- Toss lightly to combine.
- Roll out 1st half of pastry on lightly floured board.
- Fit into a 9 inch pie plate.
- Fill with apple mixture.
- Roll out second half of pastry and fit over apples.
- Moisten rim of bottom crust, press 2 crust together, turn under and crimp edge.
- Cut 2-3 slits in top crust.
- Place on baking sheet in pre heated 425 degree oven.
- Bake 45-50 minutes or until crust is golden brown and filling bubbles.
- Cool.
- GLAZE:.
- Mix confectioners sugar and lemon juice and 3 teaspoons of milk, stir until smooth. Add the 4th teaspoon of milk only if needed to make glaze of spreading consistenecy. Spread over top crust of pie.
- ENJOY.
Nutrition Facts : Calories 737.1, Fat 23.8, SaturatedFat 6.8, Cholesterol 0.4, Sodium 248.7, Carbohydrate 130.6, Fiber 7.1, Sugar 84.9, Protein 5.7
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