caramel apple pie
(1 rating)
A wonderful variation on America's favorite pie! Caramel and apples are soooooo good together.
►
(1 rating)
yield
8 Servings
prep time
30 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For caramel apple pie
- CARAMEL SAUCE:
-
1/2 ccoarsely chopped pecans
-
1/2 cpacked brown sugar
-
1 Tbspcornstarch
-
3 Tbspwater
-
1/3 chalf and half
-
2 Tbsplight corn syrup
-
2 Tbspbutter or margarine
-
1/2 tspvanilla
- PIE:
-
3 Tbspflour
-
1/2 tspcinnamon
-
1/2 cgranulated sugar
-
5 mdto large apples, peeled, cored and sliced thin (7 to 8 cups)
-
1/2 cgolden raisins
-
crust for two crust pie (make your own or buy a refrigerated or frozen crust)
How To Make caramel apple pie
-
1Preheat oven to 425 degrees F. Toast the pecan pieces in a frying pan over medium low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour out of the pan and set aside. In a small saucepan, stir together the brown sugar and cornstarch. Stir in water, half and half and corn syrup. Cook over medium heat, stirring until the mixture begins to boil. Cook and stir 2 minutes longer, then stir in the toasted pecans, butter and vanilla and set aside to cool.
-
2In a small dish, stir together flour, cinnamon and granulated sugar. In a large bowl combine the sliced apples and raisins; pour the cinnamon mixture over and toss gently until the apple pieces are coated. Fit one crust into a 9-inch pie plate and trim excess dough.
-
3Pour the apple mixture into the pie shell. Spoon just half of the caramel-pecan mixture over the apples, then top with the second crust, folding the extra top crust under the rim of the bottom crust, then crimping the two together. Make eight radial slashes in the top crust and cut a vent hole in the center also.
-
4Bake for 15 minutes, then lower the temperature to 325 degrees F. and bake an additional 50 to 60 minutes, until the top is nicely brown and the apples are perfectly tender (poke the apples with a fork through the vent hole.) If the edges are browning too fast, cover them with strips of aluminum foil.
-
5Remove the pie from the oven and while it's still hot, spoon and drizzle the remaining caramel-nut mixture onto the crust in a thin layer. If the sauce goes on too thickly, it won't set up, so keep it to a thin layer. Allow the pie to cool before serving.
-
6Tip: You might try baking the pie in a paper sack, folded over at the open end, at 425 degrees for 1 hour. You will never find a more beautiful pie and never have leaks to clean.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT