Easy Caramel Pecan Apple Pie Pockets Food

CARAMEL-PECAN APPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

THE ULTIMATE CARAMEL APPLE PIE

Steps:

• Preheat oven to 350 degrees F.
• To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the egg yolk and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
• While the dough is resting, prepare the filling.
• To make the caramel sauce: place the sugar and water in a small pot and cook, without stirring, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.
• Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.
• Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.
• Preheat the oven to 350 degrees F.
• Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.
• Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.
• Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

EASY CARAMEL PECAN APPLE PIE POCKETS

Steps:

• 1. unroll one can of crescent rolls and lay out in 9 x 13 sprayed pan. I use the new crescent rolls that are in one piece and not the triangles.
• 2. Top with apple pie filling. Sprinkle the cinnamon and sugar over top. Next sprinkle the pecans over top.
• 3. roll out the other can of crescent rolls and lay over the top and seal the edges.
• 4. Place in 350 oven and bake 20 minutes. Pour caramel over the top and bake an additional 10 minutes or until crust is browned and not doughy.

CARAMEL PECAN APPLE PIE

Steps:

• Melt 1/4 cup butter and pour into the bottom of the pie crust; spread to cover bottom.
• Sprinkle brown sugar over butter and cover with chopped pecans.
• Place apple slices in pie crust over the nuts and sugar.
• In a small bowl, mix together the granulated sugar, flour, cinnamon, nutmeg, and salt.
• Sprinkle over the apple slices.
• Sprinkle with water and dot apple slices with additional butter.
• Place top crust over apples and flute edges.
• Bake at 425° for 15 minutes.
• Reduce heat to 350° and bake for an additional 35-40 minutes.
• If fluted edges start to get too dark, cover with foil.

CARAMEL APPLE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• Boil apple slices in enough water to cover them for 15 minute.
• Drain apple slices in a collander.
• Replace apple slices into pot without heat and add margarine, cinnamon, sugar, caramel, and pecans.
• Stir slowly until all margarine is melted and other ingredients are well blended.
• Take 2 pie baking dishes and spray with no-stick spray until well coated.
• Open and unroll pie shells and place inside the pie dish; trim off excess with a sharp knife.
• Divide caramel apple pecan mixture between the 2 pie shells evenly.
• Moisten the pie shell where it is to contact the upper shell with water or egg wash, which ever you prefer.
• Open and unroll other pie shells for the cover shell and press down around the pie to seal.
• Cut 2 or 3 slits in the tops for vents and trim excess crusts from around the dish again.
• Place in center of oven for 35 minutes at 350 degrees, check to see if tops are golden brown. If they are, they are done.
• Remove from oven and allow to cool for 45 minutes before slicing.

EXTRA EASY CARAMEL APPLE PIE

Steps:

• Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
• Spoon Filling evenly into crust.
• In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry); stir in pecans. Sprinkle over filling.
• Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Drizzle top of pie or individual servings with Caramel Topping.

CARAMEL PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
• In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
• Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

CARAMEL APPLE PECAN PIE

Steps:

• Preheat oven to 375 degrees.
• Line 9-inch pie plate with 1 pastry crust.
• In a large bowl, toss together apples, pecans, sugar, caramels, flour, and milk; spoon mixture into pie shell.
• Top with remaining pastry; fold the edge of the top pastry under the bottom pastry.
• Pinch together and flute the edge with a fork.
• Cut several slits in top so the steam can escape during baking; brush top with milk and sprinkle with sugar.
• Bake until crust is golden brown, about 45 minutes.
• Pie is best served slightly warm (with ice-cream of course!).

MAKEOVER CARAMEL-PECAN APPLE PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Combine pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour into crust., In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling., Bake until filling is bubbly and topping is browned, 55-60 minutes. Immediately drizzle with caramel topping. Cool on a wire rack.

PECAN APPLE PIE

Steps:

• On a lightly floured surface, roll dough to two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into crusts. , For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil; bake 25-30 minutes longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.

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.