Caramel Apple Pie | Thanksgiving Recipe
This isn't just a normal apple pie. No, this caramel apple pie is an elevated fall-time treat that brings home the spices of the season! With both dark brown sugar and caramel sauce, there's a deepness to the flavors that is incomparable!
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INGREDIENTS
- 2 recipes of pie dough (1 for 9-inch pie shell, 1 for lattice top)
- 7 cups (2 1/2 to 3 lbs., approx.) apples, pared and sliced (I prefer a few Honeycrisp and Granny Smith)
- 1/2 cup dark brown sugar
- 1 teaspoon salt
- juice of one lemon
- 2 tablespoons butter
- 2 tablespoons Calvados
- 4 tablespoons cornstarch
- 3/4 cup caramel sauce (I use my homemade caramel sauce)
INSTRUCTIONS
Place apples in large kettle or dutch oven and add sugar, salt, lemon juice, butter and Calvados.
Cook over medium to medium-high heat until the apples just begin to become tender. Pre-cooking helps the apples to not shrink as the pie bakes.
Remove from heat and let cool to room temperature. It’s important to cool so when placed in prepared pie shell, the shell won’t soften and cornstarch won’t clump.
Once cool, stir in cornstarch and caramel sauce and pour into prepared pie shell (there may be too much liquid).
Before placing on a double crust or lattice top, brush edge with water to seal. Roll and crimp edges and sprinkle the top with sugar.
Place on a parchment-lined baking sheet and place in preheated 375-degree oven. Bake for 45-75 minutes until the pie is bubbling throughout and the crust is nicely browned. The crust may need to be covered around the edges to prevent too much browning.
Remove from oven and cool completely before cutting or serving to ensure the filling sets.
#pie #applepie #caramel
Easy caramel apple tartlet recipe - favourite fall recipes 2021
For today’s easy recipe we are making mini caramel apple tarts with an easy cookie crust! These delicious tartlets have the perfect balance of sweet apples, and salty caramel with the perfect hint of spice. The easy cookie crust requires no chilling, and comes together super quick. Follow along with our easy step by step recipe and learn how to make these mini apple tartlets!
Mini caramel apple tartlets recipe
Ingredients:
Easy cookie crust:
1/2 cup room temperature butter
1/3 cup powdered sugar
1 cup all purpose flour
Spice apple filling:
2 Medium apples
1 tablespoon white sugar
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1/2 tablespoon corn starch
Salted Caramel: (Recipe Video : )
1 cup granulated white sugar
1/4 cup water
1/2 cup heavy cream
1/4 teaspoon coarse sea salt
4 tablespoons room temperature butter
1/2 teaspoon pure vanilla extract
Cookie Crust Directions:
In a medium bowl cream butter until smooth. Add powdered sugar and mix on low until the sugar and butter are well combined. Add flour and mix until coarse crumbs form. Use your hands to form the dough into a ball and then flatten into a disc. Place on a well floured surface, ensuring that you also flour the top. Roll to approximately 1/4 inch thickness. Cut out rounds that are larger than your mini muffin/cupcake tin. Mine had a diameter of 1.5 inches so i used a 2.5 inch cookie cutter. Form the cookie cutouts into the tin, ensuring that you pack the dough firmly along the sides and bottom. Set aside.
Apple Filling Directions:
Peel, core and finely dice 2 medium (or one large) apple. Add sugar, cinnamon, lemon juice and cornstarch. Toss until the apples are evenly coated. Scoop by the heaping tablespoon into your prepared cookiecrusts, ensuring that you get some of the juices from the bottom. You will want the apple mixture to be heaping, as it will cook down a fair amount.
Baking Directions:
Bake in an oven preheated to 350F/175C for 12-15 minutes. Take them out when the crust is lightly golden brown. Allow them to cool slightly and then move to a wire rack.
Salted Caramel Directions:
In a medium saucepan combine sugar and water. DO NOT stir! You can swirl the mixture gently to help the sugar dissolve but try to keep the sugar off the side of the pot/saucepan. If the sugar crystallizes it will ruin the caramel! (If you see any crystals along the side, run a pastry brush dipped in water along the side of the pot. If large crystals form, start over. ) Heat over medium heat until it reaches a light simmer and small bubbles begin to form. Do NOT swirl after this point. This should take 3-4 minutes. Cover the mixture and continue cooking over medium heat, checking frequently to ensure that no crystals are forming. Cook until it reaches a medium amber colour. This will take anywhere from 5 -10 minutes longer, for a total of 7-12 minutes. Once the desired colour is achieved, remove from heat and carefully whisk in the butter until smooth. Add the heavy cream and continue whisking until smooth. If it starts to seize up, return it to the stove over medium heat and whisk constantly until smooth, this should take about 30 seconds. Remove from the heat and mix in the vanilla and salt. Allow the caramel sauce to come to room temperature and then drizzle over your baked apple tartlets, enjoy!
Some more easy recipes that you may enjoy:
S'mores Brownies :
Delicious Lemon Donuts :
Easy cake donuts :
Funfetti cookies :
The BEST carrot cake :
Peanut butter chocolate cookies:
Easy spring cookies :
Lemon cookies:
Strawberry Lemon Bars:
Peanut butter brownies:
Sweet & Salty cookies :
Coconut macaroons :
Cinnamon swirl cake :
Chocolate cupcakes w/ chocolate buttercream :
Chocolate ganache tart :
How To Make Salted Caramel Apple Pie
Rich home made caramel is added to this Salted Caramel Apple Pie, Sarah demonstrates how to make it in just a few easy steps. This could become your new fall favorite!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Fresh apple filling for any dessert!
One apple filling to rule them all *cough LOTR JOKE* Make a big batch of this apple filling to use in cakes, pies, pastries or anything else really! Perfectly spiced, thick and can be canned or frozen. Check the blog post for alternatives to cornstarch.
RECIPE ON BLOG ►
Spiced Apple Filling Recipe ►
2 lbs apples (about 4 apples) starchy apple like granny smith or honeycrisp
1 Tbsp lemon juice
1 oz butter
4 oz brown sugar (or white sugar is fine)
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
12 oz apple cider
1 oz cornstarch
2 oz water
1 Tbsp honey
1 Tbsp vanilla extract
1 tsp orange extract
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The Pioneer Woman Makes Caramel Apple Pie | The Pioneer Woman | Food Network
The best way to end your Thanksgiving meal? An apple pie with a crispy, crumbly topping and a big drizzle of gooey caramel sauce!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Caramel Apple Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 25 min (includes chilling time)
Active: 1 hr
Yield: 8 servings
Ingredients
Perfect Spiced Pie Crust:
3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
Pie Filling:
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Crumb Topping:
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping
Directions
Special equipment: a pastry cutter
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!
Cook’s Note
This recipe makes 2 crusts, but only 1 is used for the pie. Freeze the other crust until you need it, then thaw for about 20 minutes before using.
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The Pioneer Woman Makes Caramel Apple Pie | The Pioneer Woman | Food Network