DUTCH APPLE PIE WITH SALTED CARAMEL SAUCE
DUTCH APPLE PIE WITH SALTED CARAMEL SAUCE
1 pie dough round, homemade or storebought
5 granny smith apples, peeled, cored and thinly sliced
3 honey crisp apples, peeled, cored and thinly sliced
1 tablespoon lemon juice
½ cup sugar
¼ cup brown sugar
3 tablespoons flour
Scant teaspoon of cinnamon
Pinch of salt
1 egg white for brushing crust
-for the topping-
¾ cup flour
¼ cup sugar
¼ cup brown sugar
¼ teaspoon cinnamon
⅓ cup unsalted butter, softened
Set the oven to 375F. Line a 8-9” standard pie plate (not deep dish) with the pie crust, crimp edges, set aside. In a large bowl, combine the apples with the lemon juice, sugar, brown sugar, flour, cinnamon, and salt. Toss to coat the apples. Pile apples into the pie plate, heaping them highest in the center. Set aside. For the topping, combine the flour, sugar, brown sugar, cinnamon, and soft butter in a bowl. Use a pastry blender or a fork to cut the butter into the dry ingredients to make a crumbly mixture. Pour the crumb loosely over the top of the apples, covering the top of the pie. In a small bowl, add a teaspoon of water to the egg white and stir until the egg loosens up a bit. Brush the crimped crust with egg. Place the pie on a sheet pan, and bake uncovered for 50 minutes until the crust is golden and the filling is bubbling and thickened. If the crumb begins to look like it’s burning in places, lay a loose sheet of foil over the pie for the last 5 minutes or so. Allow to stand at room temperature for at least 15 minutes before cutting and serving with salted caramel sauce.
-for the sauce-
½ cup heavy cream
2 ½ tablespoons unsalted butter
¾ teaspoon kosher salt
1 teaspoon vanilla
¾ cup sugar
2 tablespoons light corn syrup
2 tablespoons water
In a small pot, combine the cream, butter and salt. Heat just until the butter is melted and the salt is dissolved. Remove from heat, stir in vanilla, and set aside. In a larger pot, combine the sugar, corn syrup, and water. Whisk occasionally over medium high heat, allowing the mixture to bubble up for several minutes before beginning to show smaller bubbles. The color will turn light amber shade. Turn the heat off; working quickly but carefully, whisk in the cream mixture. It will foam up like mad! Be careful. Continue to whisk together until combined and a smooth. Immediately pour into a heatproof container to stop the cooking. (I use a 2-cup Pyrex measuring cup.) Allow to cool for 10 minutes then pour into a glass jar with a lid.
Caramel sauce recipe adapted from Baking A Moment
Alison Makes a Dessert Better Than Pumpkin Pie | Home Movies with Alison Roman
There are pecan pie lovers. There are pumpkin pie lovers. There are also apple pie lovers. My Thanksgiving dessert of choice is this Caramelized Maple Tart and yes, it’s not a pie. It’s a tart with a custard that’s JUST sweet enough and almost fudgy in texture. It’s maple-y, it’s nut free, and you’re going to love it. And for all the do-ahead dreamers out there, you can also make it the day before Thanksgiving, you’re welcome .
Thank you, Fresh Direct for sponsoring Home Movies this week and making this Thanksgiving the stress-free one it is! Follow the link below to order all the ingredients you need to make Caramelized Maple Tart and everything else on this year's practically perfect menu:
#thanksgiving #caramelizedmapletart #tart #notapie #alisonroman
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Recipe URL: anewsletter.alisoneroman.com/p/caramelized-maple-tart-video
VIDEO CHAPTERS:
00:02 Caramelized Maple Tart | Home Movies with Alison Roman
00:23 The Pie Ven Diagram
01:25 Thank you, Fresh Direct
02:34 My basic press-in tart crust
04:06 Time to make the filling!
06:45 Pouring the filling into the crust
7:14 Time to take the tart out!
7:29 The same tart but rested & final thoughts
CREDITS:
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Sean Ryan
B-Cam: Erron Francis (@viewsfromtheattic)
Audio: Yves Albaret (@yvesarmand)
Editor: Rick Symonds (ricksymonds.com)
Culinary: Jane Morgan (@janecooksforyou)
Graphics: Natalie Bolton (@nattattie)
AE: Ben Vigus (@123456789ben)
Typography Designer: Britt Cobb (@thebrittcobb)
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Make This Apple Pie Filling for your Pies & Tarts
Print the Recipe:
Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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The BEST Apple Pie Caramel Cheesecake Recipe!! With Apple Pie Filling & Whipped Cream!
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The BEST caramel cheesecake with apple pie filling, whipped cream and home-made caramel sauce! This cheesecake is perfect for fall and Thanksgiving!
Caramel recipe:
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The Easiest Pecan Pie Ever (2 Ways)
Homemade pecan pie is one of the easiest and most satisfying pie recipes of all time. But it doesn't have to stop at pie. Maybe we take a step further with pecan pie ice cream?
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