Easy Caramel Apple Pie Food

CHEF JOHN'S CARAMEL APPLE PIE

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.

CARAMEL APPLE PIE

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!

CARAMEL-APPLE PIE

Steps:

• Heat oven to 400°F. Place cookie sheet on bottom oven rack. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In small bowl, mix 1/2 cup topping and 2 tablespoons flour; spread in bottom pie crust.
• In large bowl, mix apples, brown sugar, 2 tablespoons flour and the cinnamon. Spoon over caramel. Gently press apples. Cut small shapes from top crust to allow steam to escape. Place crust over apples. Seal edge and flute. Brush crust with milk; sprinkle with sugar.
• Bake 60 to 70 minutes or until apples are tender and crust is golden brown. (After 30 minutes of bake time, cover entire pie with foil to prevent overbrowning.) Cool about 2 hours before serving.
• In small microwavable bowl, place remaining 1/2 cup topping. Microwave uncovered on High 30 to 45 seconds or until warm. Top slices of pie with ice cream; spoon topping over top.

EASY APPLE CARAMEL PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix sugar, flour, cinnamon, and nutmeg together in a bowl. Mix in apple slices.
• Place 1 pie crust in a 10-inch deep-dish pie plate. Add the apple mixture, gently pressing to pack in the filling. Dot with butter. Cover with the top pie crust and finish edges to your liking. Cut slits into the top crust. Place pie plate on a baking sheet.
• Bake in the preheated oven until golden brown, about 1 hour.
• Heat condensed milk in a saucepan over medium heat. Stir constantly, until caramel forms, about 15 minutes. Pour caramel sauce over the hot pie.

CARAMEL-APPLE PIE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine granulated sugar, 1/4 cup flour, and cinnamon. Add the apples and toss to coat. Transfer to unbaked pie shell.
• Combine 2 tablespoons of the caramel-apple dip and the milk; drizzle over the apple filling.
• In a mixing bowl, combine 1 cup flour with brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on a baking sheet.
• Bake in oven for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until golden. Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on a wire rack, then serve.

CARAMEL APPLE PIE

Steps:

• Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes. Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes. Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking.
• Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving.
• In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.
• In a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week.

EASY CARAMEL APPLES

Steps:

• Remove stems and thoroughly wash and dry apples; insert pop sticks into tops. Line a baking sheet with parchment and grease the parchment; set aside., Place caramels and water in a small saucepan; cook and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Remove from heat; cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Place on prepared pan. Refrigerate until set.

EASY CARAMEL APPLE PIE

Steps:

• In medium bowl, combine caramels and flour.
• Add apples, caramel topping and lemon juice; mix well.
• Pour mixture into pie crust.
• Top with pecans.
• Bake on preheated baking sheet in 375º oven for 40-45 minutes until crust has browned.
• Cool.

EASY FREE-FORM CARAMEL APPLE PIE

Steps:

• Heat oven to 400ºF.
• Microwave caramels and milk in medium microwaveable bowl on HIGH 2 min. or until caramels are completely melted, stirring after each minute. Cool 5 min.
• Meanwhile, unroll pie crust on parchment-covered baking sheet; roll into 12-inch round.
• Spread cream cheese onto pie crust to within 2 inches of edge; drizzle with 1/2 the caramel sauce. Arrange apple slices over crust, overlapping as needed to form even layer. Dot with butter; drizzle with remaining caramel sauce. Fold edge of pastry over apples, leaving center uncovered. Sprinkle with cinnamon.
• Bake 25 to 30 min. or until apples are tender and crust is golden brown. Cool completely.

CARAMEL APPLE PIE

Steps:

• Prepare the caramel sauce and set aside.
• Preheat the oven to 400°. Press the bottom crust into a 9 inch pie pan and trim the excess with a sharp knife. Set in the fridge until the filling is ready.
• In a small bowl mix the sugar, cornstarch, cinnamon, nutmeg and salt. In a medium bowl toss the sliced apples together with the spiced sugar mixture and the lemon juice. Pour into the chilled pie shell.
• Generously drizzle about half of the caramel sauce over the apples and then top with the lattice crust. Brush the top crust with the egg wash and sprinkle with course sugar.
• Place the pie on a baking sheet to prevent over spilling on the bottom of your oven and bake for 50 minutes, or until the filling is bubbling and the crust is nice and golden brown.
• Allow to cool on a rack for 20-30 minutes before drizzling more caramel sauce over the top.

DUTCH CARAMEL APPLE PIE

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.