Caramel Apple Pie With Streusel Topping Recipes

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. , Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Make the topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not over mix; as soon as the mixture is sandy, cover and refrigerate until ready to use.
• Heat the oven to 375 degrees F. If using a refrigerated crust, use it to line a glass pie dish. If using a frozen crust, let thaw at room temperature and gently remove the crust from the aluminum liner. Transfer to a glass pie dish.
• In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together. Place the filling in the pie crust. Sprinkle the streusel topping on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
• Let cool at least 30 minutes before serving. Serve warm or at room temperature.

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!

Steps:

• Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan.
• Bake at 400 F for 6-8 minutes or until golden brown.
• Cool; crumble and set aside. Sprinkle apples with lemon juice. Combine sugar, flour and cinnamon; toss with apples.
• Place apples in pie shell.
• Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 F for 10 minutes.
• Reduce heat to 375 F; bake for 35 minutes or until apples are tender.
• Meanwhile, in a saucepan over low heat, melt caramels with milk , stirring frequently.
• Remove foil from pie. Pour caramel mixture over apples.
• Sprinkle with topping; return to the oven for 5 minutes.
• Serve warm.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

Steps:

• Preheat oven to 350 degrees F (175 C).
• Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
• Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
• Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.

Steps:

• Make crust:
• Mix 1 1/2 cups flour, 2 tablespoons sugar and 1/4 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water by tablespoonfuls to form large moist clumps. Transfer dough to work surface. Gather dough into ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.
• Make streusel:
• Mix flour, sugar, pumpkin pie spice and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps. (Dough and streusel can be made 1 day ahead. Cover and refrigerate streusel. Keep dough chilled. Let dough soften slightly at room temperature before rolling out.)
• Make filling:
• Combine apple wedges and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel.
• Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup turns deep amber color, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove from heat. Add butter and remaining 2 tablespoons water (mixture will bubble vigorously). Return to heat and stir until smooth. Pour caramel over apples; toss to coat. Let stand until apples release juices, tossing occasionally, about 10 minutes.
• Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured work surface to 14-inch round. Transfer to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high sides. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie.
• Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.

Steps:

• Preheat oven at 375 degrees with a cookie sheet on the center rack. Mix peeled and sliced apples in a large bowl with sugar, salt, cinnamon, nutmeg, and flour.
• Pour apple mixture into frozen pie crust.
• Make the streusel crumb topping by mixing together with a fork in a medium bowl the flour, cinnamon, and light brown sugar. Then mix in the softened butter with a fork, stirring and blending until the mixture resembles crumbs.
• Top the pie with the crumb topping, place on the cookie sheet in the preheated oven and bake for 40 - 45 minutes until the crust is a deep golden brown and the filling bubbles.
• Remove from oven, cool 30 minutes and serve warm with ice cream and caramel ice cream topping drizzled over pie, if desired.