Taffy Apple Pie Recipes

APPLE PIE A LA MODE

Steps:

• Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.

TAFFY APPLE PIE

Steps:

• Preheat oven to 375 degrees F.
• To Make Taffy:
• In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour.
• Mix well and set aside.
• To Make Apple Filling:
• Place apples in a large bowl.
• Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice.
• Toss until all ingredients are mixed well and apples are thoroughly coated.
• Spoon half of apple filling into pastry-lined deep-dish pan.
• Top with half of caramels and half of taffy mixture.
• Repeat process with remaining apple filling, caramels and taffy mixture.
• Place top pastry over filling and seal well.
• This is very important, if edges are not sealed, caramel will leak out all over.
• Cut steam vents and brush top crust with milk or light cream.
• Cover pie with foil and place on a baking sheet.
• Bake in preheated oven for 25 minutes.
• Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden.
• Serve warm.

TAFFY APPLE PIE

Steps:

• CRUST COMBINE FLOUR, SUGAR, AND SALT IN LARGE BOWL. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COARSE MEAL. STIR IN YOK AND ENOUGH WATER SO DOUGH JUST COMES TOGETHER. DIVIDE IN HALF, FLATTEN INTO DISC, WRAP IN PLASTIC. REFRIG 1 HOUR. (CAN BE PREPARED 3 DAYS AHEAD.) PIE PREHEAT OVEN TO 425 F. ROLL EACH PIECE OF DOUGH ON FLOURED SURFACE TO THICKNESS OF .25 TO .125 INCH. FIT ONE PIECE INTO 8" GLASS PIE PLATE. COMBINE NEXT 5 INGR IN BOWL. TOSS APPLES WITH LEMON JUICE IN BOWL. ADD SUGAR MIXTURE AND TOSS. SPREAD APPLES IN PIE SHELL. COVER WITH SECOND PIECE OF DOUGH. TRIM AND SEAL EDGES. BAKE 20 MINUTES. REDUCE OVEN TO 375 F AND BAKE 30 MINUTES; CRUST WILL BE GOLDEN. SAUCE: MELT BUTTER IN HEAVY SMALL SAUCEPAN OVER LOW HEAT. ADD BROWN SUGAR AND WATER AND STIR UNTIL SUGAR DISOLVES. BRING TO BOIL. COVER AND COOK 2 MINUTES. UNCOVER AND COOK UNTIL CANDY THERMOM REGISTERS 238 F (SOFT-BALL STAGE); DO NOT STIR. BLEND IN CREAM, VANILLA AND SALT. POUR HOT SAUCE OVER HOT PIE. SPRINKLE WITH PECANS IF DESIRED.

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!

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.

SALTED CARAMEL APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a large saucepan, add 1 cup plus 2 tablespoons of sugar, butter and 1/4-cup water. Gently stir, pulling edges towards center until mixture is is a deep golden brown, 15-20 minutes. Remove from the heat; immediately and gradually whisk in the cream until blended; add salt. Set aside., Toss apples and lemon juice in a large bowl; set aside. In a small bowl, combine remaining 1/3 cup sugar, flour, apple pie spice, and bitters; toss with apples to coat., Layer 1/3 of the apples in bottom of crust, then spoon 1/3 of the caramel sauce in an even layer. Continue layering with half the remaining apples and caramel sauce. Repeat with remaining apples and caramel. With remaining dough create a lattice crust; place on top of apples., Brush top with egg; sprinkle with sugar and additional salt, if desired. Bake 20 minutes; reduce oven temperature to 325°, bake until golden brown and apples are tender, 25-35 minutes more. Cool completely. If desired, serve with vanilla ice cream and caramel sauce.

CARAMEL APPLE PIE

Steps:

• Mix sugar, pumpkin pie spice and corn starch in a large bowl. Cut apples into 1/4-inch thick slices and place in a separate bowl. Sprinkle apples with lemon juice and rum; add to dry ingredients. Stir to combine. Place in piecrust. Dot with 2 tablespoons of butter. Drizzle with caramel sauce.
• Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie.
• Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes, until golden brown. Delicious when served warm with a scoop of vanilla ice cream.