Apple Pie Nachos Recipes

Steps:

• In a microwave, melt caramels with water; stir until smooth., Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel; top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

Steps:

• Heat oven to 350 degrees. Mix cinnamon and sugar together (I use my Pampered Chef sugar shaker for this). Spread tortilla quarters on cooking sheet or jelly roll pan and spray with cooking spray, shake cinnamon/sugar over tortillas, then spray lightly again. Bake in oven for 10-15 minutes or until crisp, but not burnt.
• While crispas bake, put apples and amaretto into a medium-sized skillet and cook over medium heat until apples just start to get tender and barely break down.
• Add brown sugar and stir well until evenly distributed. Remove pan from heat.
• Put 4 crispas on a plate. Top with a tablespoon or more of apple mixture, then a dollop of whipped cream. Sprinkle with chopped pecans.

Steps:

• Heat oil until it "speaks" when you sprinkle water into it. Cut each tortilla in half, then cut each half into 4 wedges.
• Mix cinnamon and sugar in a shallow dish with another paper towel lined dish right next to it.
• Put 2-4 tortilla wedges into the hot oil and cook until light brown on each side, flipping only once (this should take about 1 minute). Remove immediately from oil one by one and completely cover in cinnamon sugar mixture on both sides before placing on towel lined dish to cool and drain.
• When finished with crispas, toss together diced apples and lemon juice.
• Put apples, lemon juice and amaretto into a medium-sized skillet and cook over medium heat until apples just start to get tender and barely break down.
• Add brown sugar and stir well until evenly distributed. Remove pan from heat.
• Beat heavy whipping cream (works best in a chilled bowl) just until stiff.
• Gradually add sugar and vanilla and beat until stiff peaks form.
• On a plate or platter, set out each crispa individually. Top with a teaspoon or more of apple mixture, then a dollop of whipped cream. Sprinkle with chopped pecans.