Caramel Amaretto Apple Pie Recipes

CARAMEL AMARETTO APPLE PIE

Steps:

• Preheat oven to 425°F (220°C).
• Combine brown sugar, flour, cinnamon and nutmeg in a large bowl. Stir in apples, almonds, apricots, and amaretto.
• Place one pastry crust into 9-inch (23 cm) pie plate. Fill with half of apple mixture. Top with second crust. Trim, seal and flute edges. Cut several slits in top crust. Repeat with remaining crust and filling
• Bake for 10 minutes, then reduce oven temperature to 350°F (180°C). Bake 40 minutes longer.

CARAMEL APPLE SLAB PIE

Steps:

• Preheat the oven to 400 degrees F. For the pie crust: In a food processor add the flour, sugar, and salt. Pulse to combine. Then cut the cold butter and shortening into cubes and place in the food processor. Pulse again until the mixture resembles small peas.
• Add 2/3 cup ice cold amaretto and pulse again. If the dough looks too dry add 1-2 more tablespoons and pulse. Dump the dough out onto a piece of plastic wrap. Press into a rectangle shape and wrap well. Refrigerate for at least 30 minutes.
• Meanwhile, peel and slice the apple into thin wedges. (You can do this in the food processor as well, using the slicer attachment.) Place the apples in a large bowl and drizzle lemon juice over the top. Toss to coat. Add the sugar, flour, vanilla, and apple pie spice. Toss to coat again.
• Take the dough out of the refrigerator. Cut 1/3 of the dough off one end. Wrap the smaller piece and place back in the fridge. Place the larger section on a well-floured piece of wax paper. Roll into a large 12 X 17 inch rectangle. Carefully flip the dough over onto a 10 X 15 inch jelly roll pan and peel off the wax paper. Roll the edges under and crimp with a fork.
• Spread the apple mixture over the crust. Roll out the remaining piece of crust to 1/8 inch thick and use a decorative 2-inch cookie cutter to cut 24 pieces of dough. Lay the shapes evenly over the surface of the apples.
• Whisk the egg with 1 tablespoon water. Brush the egg-wash over the edges of the crust and the dough shapes. Bake for 30-40 minutes, until gold and bubbly. If the crust is getting dark before the apples are fully cooked, lay a sheet of foil over the top of the pie.
• Once the pie is out of the oven, drizzle the caramel sauce over the top. Use as much as you like! Allow the pie to cool for at least 10-15 minutes before cutting.

CARAMEL AMARETTO APPLE PIE

Steps:

• Combine the first five ingredients (apples, brown sugar, cornstarch, amaretto and cinnamon in a bowl and mix well.
• Pour this mixture into the unbaked pastry shell.
• In a separate bowl, combine the pecans and remaining ingredients and stir until this mixture is crumbly.
• Sprinkle this mixture over the apple pie and press it gently into the pie filling.
• Bake at 350 degrees for one hour or until lightly brown. (I do use a pie ring to keep the crust from getting too brown).
• Serve warm or cool to room temperature before serving.
• I have also served it with spiced whipped topping which is one small container of Cool Whip to which I've added 2 tablespoons of either pumpkin pie spice or apple pie spice and 1 tablespoons of brown sugar and stirred well.

CARAMEL APPLE PIE MARTINI

Steps:

• Combine vodka, amaretto, and the 2 schnapps in a cocktail shaker with ice; shake until cold and blended.
• Combine cinnamon, sugar, and cracker crumbs on a small plate.
• Pour vanilla on another small plate and dip rims of two martini glasses.
• Dip wet rims into the sugar mixture.
• Pour the cold cocktail mixture into the glasses.
• Garnish with an apple slice and a pinch of the leftover sugar mixture.
• Alternatively instead of rimming the glasses, you can just mix the sugar and cinnamon together, and add a bit to each glass after pouring the drinks.

APPLE PIE POPCORN

Steps:

• Preheat oven to 250°. Place popcorn in a greased shallow roasting pan. In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook, without stirring, 5 minutes., Remove from heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well. Bake 1 hour or until dry, stirring every 15 minutes. Remove to waxed paper to cool completely., In a small bowl, mix confectioners' sugar and pie spice. In a microwave, melt white baking chocolate; stir until smooth. Transfer cooled caramel corn to a large bowl; sprinkle with confectioners' sugar mixture and toss to coat. Drizzle with melted chocolate; toss to coat. Return to waxed paper; let stand until set.