Salted Caramel Apple Pie Recipe

Salted Caramel Apple Pie Recipe Savor the Best

WEBRoll out the bottom pie crust dough and place it in the pie dish. Pour the apple mixture in and drizzle 1/2 cup of the caramel sauce over the apples. Place the top crust over the …

Rating: 5/5(1)

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Salted Caramel Apple Pie with Crumb Topping Of …

WEBNov 23, 2020 · Add the brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt to a small bowl and stir to combine. Sprinkle the mixture …

Rating: 4.6/5(23)
1. Line a pie plate with pie crust dough, crimping the edges of the crust so that it extends about 1/2-inch above the pie plate (see video and pictures above). Cover loosely with plastic wrap, and refrigerate. (You'll find instructions for how to line a pie plate in this recipe for Fool Proof Pie Crust.)
2. Preheat the oven to 400 degrees.
3. Squeeze the lemon juice into a large, heavy bottom sauce pan and toss the apple slices with the lemon juice as you slice them to prevent the slices from browning.
4. Add the brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt to a small bowl and stir to combine. Sprinkle the mixture over the apples and toss with a wooden spoon or rubber spatula to coat the apples.

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Salted Caramel Apple Pie Recipe Brown Eyed Baker

WEBOct 6, 2021 · In a large mixing bowl, toss the apple slices with the lemon juice, and then drain in a colander. In a separate bowl, whisk together …

1. Make the Dough: Put the flour, sugar and salt in the processor bowl of a food processor and pulse once or twice to combine. Add the butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add ¼ cup of water as you continue to pulse, adding more water a tablespoon at a time if necessary; stop pulsing when the dough just starts to come together. Remove the dough from the food processor and form into 2 disks. Wrap each one in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can also be frozen for up to 2 months and thawed in the refrigerator.
2. Remove one disk of dough from the refrigerator and place on a lightly floured surface. Roll the dough out into a 13-inch circle. Transfer the dough to a 9-inch pie plate, and gently press the dough into the bottom of the pan and against the sides. Leave the overhanging dough in place and refrigerate for at least 30 minutes, or until completely chilled and firm.
3. Remove the second disk of dough and roll out into a 13-inch circle. Use cookie cutters to cut out shapes in the dough, or make a lattice-top (see instructions here). If using cut-outs, trim the circle to 12 inches, transfer to a parchment-lined baking sheet and refrigerate for at least 30 minutes.
4. Prepare the Filling: In a large bowl, toss the apple slices with the lemon juice, then drain in a colander. In a medium bowl, whisk together the sugar, flour, cinnamon, allspice and nutmeg. Return the apple slices to the large bowl, add the sugar mixture and toss to combine.

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