How To Make Caramel Apple Pie

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Caramel apple pie is a classic American dish that has been pushed to new heights. It’s extremely amazing when sour tart apples are coated in caramel.

Pie is about as delicious as it gets when it comes to desserts. Try one of these tried and true pies, Strawberry, Peach, or Chocolate, which are some of the best.

Caramel Making Instructions
Caramel Apple Pie is a classic American dish that has been pushed to new heights. It’s extremely amazing when sour tart apples are coated in caramel.

Recipe for Caramelized Apple Pie

 

Caramel Apple Pie is a delectable take on a classic American dessert. The caramel elevates the pie to new heights. Caramel and apples were made for each other, as evidenced by these Caramel apple cinnamon rolls and Caramel apple cheesecake bars. Divine! This pie will appeal to everyone; even my friends who aren’t big fans of apple pie adored it. The sweet caramel is the deciding factor.

This is an excellent pie to bring to a gathering. Before pouring the caramel on top, wait until you’ve arrived at your location and are ready to serve it. This will undoubtedly be the show-stopper dessert. This pie is so delicious that you won’t want to save it just for Thanksgiving or the fall.

You’ll want to cook this pie all year long! Don’t worry, this pie is more easier than it appears; once you’ve tried it, you’ll never want to eat conventional apple pie again!

Apple Pie Filling Ingredients

2 pie crusts, pre-made or homemade: one for the bottom crust and one for the lattice top crust
8 large granny smith apples: Wash, peel, core, and slice the apples.
Lemon juice: Using lemon juice prevents the apples from browning due to the lemon juice.
Granulated sugar: To balance out the tartness of the apples, use granulated sugar.
Cornstarch: Makes the filling thicker.
Cinnamon, ground: Cinnamon is a popular spice for apples.
Cinnamon is balanced by ground nutmeg.
A pinch of salt: The salt balances out the sweetness.
1 egg yolk + 2 tbsp water for egg wash: The egg wash will aid in the browning of the crust.

Caramel Sauce with Salt

Heavy cream: For the greatest caramel, you’ll need heavy cream.
Granulated sugar: When sweet sugar is melted, it sweetens the caramel.
This light corn syrup aids in the stabilization of corn syrup.
Salt: To balance the caramel, a pinch of salt is required.
Salted butter is required for making excellent caramel sauce.
To make the caramel luxurious, you’ll need vanilla extract.

Caramel Apple Pie: A Step-by-Step Guide

Make the caramel sauce and leave it aside.
Preheat the oven to 400 degrees Fahrenheit for the pie crust. In a 9-inch pie pan, press the bottom crust into the pan and trim the excess with a sharp knife. Keep refrigerated until the filling is done.
In a small mixing dish, combine the sugar, cornstarch, cinnamon, nutmeg, and salt. Toss the sliced apples with the spiced sugar mixture and lemon juice in a medium mixing dish. Fill the cold pie shell with the filling.
Drizzle roughly half of the caramel sauce over the apples before topping with the lattice crust. Using the egg wash, brush the top crust and sprinkle with coarse sugar.

Bake for 50 minutes, or until the filling is bubbling and the crust is lovely and golden brown, on a baking sheet to prevent overflowing on the bottom of the oven.
Allow it cool for 20-30 minutes on a rack before spreading extra caramel sauce on top.

  1. Caramel Sauce with Salt

    Microwave: Heat the cream in the microwave for 45 seconds, or until steaming. Remove from the equation.
    Don’t Stir: Heat the sugar, corn syrup, and salt in a heavy-bottomed sauce pan over medium-high heat until it turns an amber color. It’s best not to stir it because it could cause the caramel to crystalize. Instead, if you notice a patch becoming darker faster than the rest of the sugar, swirl the pan. Reduce the heat to medium and whisk in the butter once everything has turned a good caramel color.
    Remove the pan from the heat once the butter has completely melted and slowly pour in the heated cream.

    Because the butter and cream will cause the mixture to bubble, make sure it’s in a medium saucepan rather than a tiny one. Add additional salt as necessary after whisking in the vanilla. Allow to cool before serving. Because it will set up as it cools, it may need to be gently warmed in the microwave before pouring on your pie.

Caramel Apple Pie is a classic American dish that has been pushed to new heights. It's extremely amazing when sour tart apples are coated in caramel.

Quick Tips

It takes some effort to make this pie, but it is well worth it!

Apples: Because you’ll be adding sweet caramel to the pie, you’ll want to choose a tart apple. Granny smith apples are the finest choice because they are not only tart, but also solid and hold up well to cooking.
Cutting Apples: For easy eating, you may either leave your apples in slices or chop them into bite-sized pieces. After I’ve peeled the apples, I use an apple cutter to make cutting them go faster.

 

  • Not too thick or too thin: When chopping your apples, make sure they’re of the same thickness so they cook at the same time. They should also be sliced such that they aren’t too thick or too thin. After using an apple cutter to reach the correct size, I normally cut the slices in half lengthwise. You want them to cook in a uniform manner.
    Pie Crust: You may make your own pie crust by following this recipe. You can also buy a pie crust to make things easier.
    The lattice top is appealing, and the perforations allow the pie to vent, which is crucial. If you don’t want to build the lattice or don’t have time, simply place the second rolled out pie dough on top and cut several slits for venting with a knife.
  • Add the egg wash and, if desired, the turbinado sugar.

Pouring your adorable caramel over the apple pie.

Caramel Making Instructions

It takes a lot of effort and time to make a decent caramel. You’ll have to keep an eye on the caramel because it may go from excellent to scorched in a matter of minutes.

It’s Important to Use a Medium to Large Pot: You want to use a medium to large pot because the butter and cream will boil and rise, and you don’t want it to overflow.
Stirring: There are times when you should stir and times when you should not stir. When melting the sugar, try not to stir it too much at first. It’s fine if the sugar clumps up before melting. If you want to assist the sugar melt evenly, swirl the pan, but less is more. Be patient as this process can take up to 15 minutes.

  • Candy Thermometer: You don’t need a candy thermometer to create caramel, but it can help eliminate some of the guesswork. Concentrate on color rather than temperature. When the caramel has turned an amber color and is completely melted, add the butter and reduce the heat. If you’re using a thermometer, the temperature should be 350 degrees before adding the butter and continuing.
    Quality Ingredients: Use high-quality ingredients to make the greatest caramel. You’ll need full-fat cream; half-and-half won’t set up properly. Also, purchase high-quality butter. You’ll be pleased you did after you taste how delicious and rich it is.
  • Storage: Because the caramel will continue to thicken as it cools, you can reheat it in the microwave or in a saucepan on the stove. It will last up to 3 weeks in the fridge. It’s even possible to freeze it for up to two months.

aA slice of caramel apple pie

Caramel Apple Pie Storage

It’s better to eat this pie the day it’s made. If you have any leftovers, securely wrap the apple pie in plastic wrap and store in the refrigerator for up to 3 days. Before serving, reheat individual pieces in the microwave and top with ice cream and caramel sauce. This is a wonderfully delectable pie!

Caramel Apple Pie is a classic American dish that has been pushed to new heights. It's extremely amazing when sour tart apples are coated in caramel.


Remove the caramel sauce from the heat and set it aside.

Preheat the oven to 400 degrees Fahrenheit. In a 9-inch pie pan, press the bottom crust into the pan and trim the excess with a sharp knife. Keep refrigerated until the filling is done.
Combine the sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl. Toss the sliced apples with the spiced sugar mixture and lemon juice in a medium mixing dish. Fill the cold pie shell with the filling.

Drizzle half of the caramel sauce over the apples before topping with the lattice crust. Using the egg wash, brush the top crust and sprinkle with coarse sugar.
Bake for 50 minutes, or until the filling is bubbling and the crust is lovely and golden brown, on a baking sheet to prevent overflowing on the bottom of the oven.
Allow it cool for 20-30 minutes on a wire rack before sprinkling with more caramel sauce.

Caramel Sauce with Salt

Heat the cream in the microwave for 45 seconds, or until steaming. Remove from the equation.
Heat the sugar, corn syrup, and salt in a heavy-bottomed sauce pan over medium-high heat until it turns an amber color. It’s best not to stir it because it could cause the caramel to crystalize. Instead, if you notice a patch becoming darker faster than the rest of the sugar, swirl the pan. Reduce the heat to medium and whisk in the butter once everything has turned a good caramel color.

Remove the pan from the heat once the butter has completely melted and slowly pour in the heated cream. Because the butter and cream will cause the mixture to bubble, make sure it’s in a medium saucepan rather than a tiny one. Add additional salt as necessary after whisking in the vanilla. Allow to cool before serving. Because it will set up as it cools, it may need to be gently warmed in the microwave before pouring on your pie.

Calories366kcal (18%)Carbohydrates61g (20%)Protein1g (2%)Fat15g (23%)Saturated Fat9g (45%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol51mg (17%)Sodium247mg (10%)Potassium186mg (5%)Fiber4g (16%)Sugar52g (58%)Vitamin A636IU (13%)Vitamin C8mg (10%)Calcium33mg (3%)Iron1mg (6%)

All nutritional information is an approximation based on third-party calculations. The nutritional value of each recipe will vary depending on the brands you choose, the measuring methods you employ, and the portion sizes per family.

 

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