Caramel Apple Pie Filling Oamc Recipes

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CARAMEL APPLE PIE WITH STREUSEL TOPPING



Caramel Apple Pie with Streusel Topping image

I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time-one bite and you'll know why this pie's a winner! -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
FILLING:
9 medium Golden Delicious or Braeburn apples (about 3 pounds), peeled and cut into 3/4-inch chunks
1/2 cup butter, cubed
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. , Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 446 calories, Fat 27g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

MILE-HIGH CARAMEL APPLE PIE



Mile-High Caramel Apple Pie image

Four pounds of apples go into this towering pie -- but you don't have to peel a single one. Just slice the fruit and pile it up. Warm caramel sauce drizzled on top provides extra sweetness.

Provided by Annacia

Categories     Pie

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 10

1/3 cup butter, melted
1 teaspoon ground cinnamon
4 lbs cooking apples, such as Fuji (about 12 cups) or 4 lbs granny smith apples, cored and cut into 1/4-inch thick slices (about 12 cups)
1 unbaked double pie crust (your favorite)
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 egg, lightly beaten
1 tablespoon water
1 (12 ounce) jar caramel ice cream topping (about 1 cup)

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.

Nutrition Facts : Calories 595.1, Fat 23.6, SaturatedFat 8.9, Cholesterol 44, Sodium 618.4, Carbohydrate 96.7, Fiber 7.7, Sugar 37, Protein 5.1

CARAMEL-APPLE PIE



Caramel-Apple Pie image

This is another tradition on my Thanksgiving table, which is actually pretty easy to prepare, using caramel-apple dip found in your grocery's produce department!

Provided by JackieOhNo

Categories     Pie

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 unbaked pie shell
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
6 cups peeled and coarsely chopped apples (I used Cortland or Empire)
1/2 cup caramel apple dip
2 tablespoons milk
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter

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.

Nutrition Facts : Calories 487.6, Fat 19.5, SaturatedFat 9.3, Cholesterol 31, Sodium 225.5, Carbohydrate 77, Fiber 3.8, Sugar 48.1, Protein 3.9

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