Caramel Frosted Pie Recipes

CARAMEL APPLE PIE

Steps:

• 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!

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

OLD FASHIONED CARAMEL PIE

Steps:

• In a medium saucepan, mix together 1 cup sugar, flour, salt, milk, and egg yolks, stirring until smooth. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and set aside.
• Sprinkle remaining 1 cup sugar in a 10 inch cast iron skillet. Cook over medium heat, stirring constantly until sugar is caramelized. Remove from heat and carefully pour into warm cream mixture. Stir until smooth. Pour mixture into pastry. Chill completely and serve with whipped cream

CARAMEL APPLE PIE CUPCAKES

Steps:

• Pre-heat oven to 180 C° (350 F) and line cupcake trays with paper cases.
• Beat the softened butter, vanilla and sugar together until pale and soft. Add the eggs, one at a time, beating between each addition.
• Add half of the flour and stir to combine. Add the yoghurt, milk and remaining flour and stir until just combined.
• Spoon the mixture evenly into the 14 patty cases and bake for 15-20 minutes, or until the cupcakes are completely cooked through. You can test this by inserting a wooden skewer into the middle of a cupcake. If it comes out clean, the cakes are cooked.
• Transfer to a wire rack and allow to cool.
• Add the cubed apples into a small saucepan with the vanilla, butter, sugar and cinnamon and 1-2 teaspoons of water (or apple juice can be used instead). Slightly simmer over low heat, covered, for 5-7 until the apples soften. Remove the lid and continue to simmer over low-medium heat until and the caramel reduces and most of the liquid disappears.
• Transfer the apples to a small bowl to cool. You can drain the excess liquid off.
• Beat the cream cheese, lemon and icing sugar in a bowl with an electric mixer until smooth and completely combined. Add a little extra icing sugar or lemon juice to make the frosting a little thicker or thinner if required.
• Cut the top of the cupcakes to create a hole, approximately half of the cupcake deep. Spoon the apple filling into the centre of the cupcakes. The top of the apple filling should be level with the top of the cupcake.
• Pipe the cream cheese frosting over the top of the cupcake. Stir the cinnamon and sugar together and sprinkle the frosting with the cinnamon sugar.
• Drizzle with the homemade salted caramel sauce (see link below for recipe, or use store bought).
• These cupcakes are best served immediately, but they can also be stored in the refrigerator for up to 5 days. Enjoy!

CARAMEL FROSTING

Steps:

• In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

CARAMEL FROSTED PIE

Steps:

• Using a hand mixer or a stand mixer with a whisk attachment, beat together the heavy cream with the caramel until soft peaks form. Pile the whipped cream on top of the pie and use an offset spatula to spread it. Serve dusted with cinnamon, if desired.