Caramel Apple Pie Filling Oamc Recipes

CHEF JOHN'S CARAMEL APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
• Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
• Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
• Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
• Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

CARAMEL-APPLE PIE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine granulated sugar, 1/4 cup flour, and cinnamon. Add the apples and toss to coat. Transfer to unbaked pie shell.
• Combine 2 tablespoons of the caramel-apple dip and the milk; drizzle over the apple filling.
• In a mixing bowl, combine 1 cup flour with brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on a baking sheet.
• Bake in oven for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until golden. Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on a wire rack, then serve.

MILE-HIGH CARAMEL APPLE PIE

Steps:

• Preheat oven to 475°F.
• In very large bowl combine butter and cinnamon; add apples and toss gently to coat.
• Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans.
• Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through.
• Cool apples in pan(s). Reduce heat to 375°F.
• Prepare pastry or let refrigerated pastry stand at room temperature according to package directions.
• Line 9-inch pie plate with half of pastry (a deep one).
• In very large bowl stir together brown sugar, flour, and salt.
• Add apple slices and any juices; stir to coat.
• Transfer to pastry-lined pie plate.
• Trim top crust to edge of pie plate.
• Fold top pastry edge under bottom pastry; crimp edge.
• Brush top with mixture of beaten egg and water.
• Cover edge of pie with foil to prevent overbrowning.
• Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie.
• Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly.
• Remove to a wire rack.
• While warm, drizzle with some of the caramel topping.
• Cool completely.
• Serve with remaining topping.

CARAMEL APPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
• Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.
• Bake in the preheated oven until cake is golden brown and the filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.