The Perfect Caramel Apple Pie for the Holiday Season
Rachael Ray's viewer co-host for the day, Kaleb Wyse, makes a delicious winter Apple Pie that's perfect for any holiday dinner.
For more follow the hashtag #RachaelRayShow
Caramel Apple Upside-Down Cake
Here is what you'll need!
Upside-Down Dulce De Leche Apple Cake
Serves 5-6
INGREDIENTS
1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
Immediately pour the dulce de leche mixture into a round baking pan.
Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
Pour the cake batter on top of the apples and spread the batter evenly on top.
Bake for 25 minutes, then cool until bottom is slightly warm.
Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
Slice, serve with ice cream!
Pastel Invertido de Manzana y Dulce de Leche
Sirve 5-6
INGREDIENTES
1 ½ tazas de harina
⅓ taza de azúcar
1 cucharadita de polvo para hornear
2 huevos
⅓ taza de aceite
⅓ taza de leche
1 cucharadita de extracto de vainilla
2 cucharadas de mantequilla
1 taza de dulce de leche
3 manzanas verdes, peladas y cortadas en rebanadas delgadas
Helado de vainilla
PREPARACION
Precalentar el horno a 350°F / 180°C.
En un tazón grande mezclar la harina, azúcar, polvo para hornear, huevos, aceite, leche y vainilla hasta que sea una mezcla homogénea, reserve a un lado.
En una olla pequeña, derretir la mantequilla a fuego medio. Agregar el dulce de leche y mover hasta que la mezcla suelte un hervor.
Inmediatamente verter la mezcla de dulce de leche en un molde redondo para hornear.
Acomodar las rebanadas de manzanas en capas y en un patrón circular posicionando una un poco encima de la otra. Repita hasta que el fondo del molde esté completamente cubierto.
Vertir la mezcla de pastel encima de las manzanas y distribuir uniformemente.
Hornear por 25 minutos, luego dejar enfriar hasta que el fondo del molde esté tibio.
Colocar un plato amplio encima del molde e invertir rápidamente. Dar unas palmaditas al molde para que el pastel se desprenda facilmente. Remover el molde.
Rebanar, y servir con helado de vainilla!
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MUSIC
Arubado Full Mix
Licensed via Warner Chappell Production Music Inc.
Made by BFMP buzzfeed.com/videoteam.
The Best Caramel Apple Pie Recipe | How to Make Easy and Delicious Pie
Come join me in my Kitchen as I teach you How To Make The Best Caramel Apple Pie Recipe. Apples are the best when they are in an Apple Pie and of course adding Caramel makes a sweet taste to it. Sweet and so delicious, easy recipe! Enjoy!
#applepie #pie #dessert
Ingredients
2 Pie Crust
5 Large Apples (Granny Smith or other)
1/4 Cup Brown Sugar
2/4 Cup White Sugar
1 Tbsp Flour
1/2 Tsp Salt
1 1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
1/2 Lemon
1 Egg
Caramel Sauce for Drizzle
1 Tsp White Sugar Sprinkle on Top
1/2 Tsp Cinnamon Sprinkle on Top
Oven at 375 Degrees F
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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.
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Caramel Apple Pie Filling - Oh my!
This pie filling is so good! I had enough left over to make a pie for church last Sunday, and it was gone in a flash! (Well, we are a very small country home based church, but it went fast!)
For each quart jar:
2 1/2 lbs apples
2 Tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup butter
1/4 cup firmly packed brown sugar
1/4 tsp salt
1 tsp cornstarch if needed to thicken - I didn’t use
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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