CARAMEL APPLE PIE FILLING (OAMC)
This is a recipe that my husband came up with when we had a lot of apples after apple picking several years ago. It has become a family favorite and one that we look forward to making after what has become a fun annual family outing at a beautiful orchard. We like using a combination of at least two or three varieties of apples for flavor and texture. Our favorite combination is Macintosh, Jonagold, and Granny Smith. I double or triple this recipe to can or freeze to use later in pies, over ice cream, on my oatmeal, or straight up, but it is so good it doesn't last long.
Provided by UrbanYogaMommy
Categories Pie
Time 1h
Yield 1 quart, 1 serving(s)
Number Of Ingredients 8
Steps:
- Peel, core, and slice apples. Should be about 6 cups of apples when sliced. Toss with lemon juice, cinnamon, and nutmeg.
- Cover or place into a resealable bag and allow flavors to mingle for 30 minutes.
- In a heavy bottomed saucepan, melt butter and brown sugar together. Stir frequently. Heat on medium heat until mixture starts to bubble. Add salt.
- Add apple mixture and all of the juices. Allow mixture to come to a gentle boil, lower heat and allow to simmer, stirring often, until the firmest apples start to soften. Cooking time can be adjusted to suit your preference for apple texture. My family likes their apples on the softer side, so I let it cook until the firmest apples are fork tender.
- If there is a lot of liquid, add 1 teaspoon of cornstarch and stir through. Let this simmer a bit longer because the cornstarch will not thicken unless the liquid is at a boil.
- Ladle into a prepared quart jar with at least 1" headspace and proceed with sealing. Or ladle into a container for freezing. 1 quart will fill one pie generously.
Nutrition Facts : Calories 1461.8, Fat 49.1, SaturatedFat 29.8, Cholesterol 122, Sodium 1018.6, Carbohydrate 278.8, Fiber 39.9, Sugar 220.2, Protein 4.9
CARAMEL APPLE PIE
Pouring the caramel over the top of this pie gives it a sweet, crunchy glaze. I have always wanted to make it with a full top crust but everyone always requests the lattice top! Prep time includes preparing the apple slices. Feel free to use refrigerated pie crusts. NOTE: I used a full top crust (see pictures) and it is still delicious and easy, just not very pretty. It would be prettier without using the caramel as a glaze on the top, simply mix it all in with the apple slices.
Provided by MommyMakes
Categories Pie
Time 1h15m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel, core, and thinly slice the apples, store in a bowl with some lemon juice to keep from turning brown until needed.
- Preheat Oven to 425°F.
- Melt the butter in a sauce pan.
- Stir in flour to make a paste.
- Add water, vanilla, sugars and spices and bring mixture to a boil.
- Reduce temperature and simmer, stirring constantly.
- Remove from heat and pour approximately 3/4 of caramel mixture over apples and toss to coat.
- Place bottom crust in a deep dish pie pan.
- Fill with apple slices (there will be a lot, create a mound).
- Cover with a lattice top crust and pour remaining caramel over the top, pouring carefully so it doesn't spill out. Or toss all caramel with apples and cover with a vented top crust.
- Place on a cookie sheet (for runoff) and bake for 15 minutes.
- Reduce temperature to 350F and cover pie crust and continue baking for 35-45 minutes or until apples are soft.
Nutrition Facts : Calories 618.5, Fat 26.8, SaturatedFat 11.1, Cholesterol 30.5, Sodium 248.1, Carbohydrate 94.2, Fiber 5.3, Sugar 66.1, Protein 3.6
CHEF JOHN'S CARAMEL APPLE PIE
To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is.
Provided by Chef John
Categories Desserts Pies Apple Pie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 48.2 g, Cholesterol 22.9 mg, Fat 16.3 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 7.4 g, Sodium 142.4 mg, Sugar 34.8 g
APPLE FILLING FOR PIES
After just making this again I think some may find the filling too thick so I am changing the instructions to say 2-4 tablespoons of cornstarch. We like our apples diced so it takes 3-4 large apples to achieve 4 cups. I also used the micro.this time stirring every couple minutes. No chance of burning on the bottom that way.
Provided by Dorel
Categories Pie
Time 45m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle lemon juice over apples in saucepan.
- Mix next four ingredients together and add to apples.
- Mix well.
- Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.
- Remove from heat and cool.
- Fill a well chilled 9 inch pastry lined pan and cover with top crust.
- Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.
Nutrition Facts : Calories 105.2, Fat 0.2, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 27.1, Fiber 1.8, Sugar 22.1, Protein 0.2
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