Easy Caramel Apple Pie Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
• Combine flour, 1 cup butter, 3/4 cup white sugar, egg, baking powder, and 1/2 teaspoon salt in a food processor; pulse until crumbled and easily formed into dough when pinched. Pour 3/4 of the dough into the prepared pan; press down with your hands until crust is even and well packed.
• Melt 3 tablespoons butter in a skillet over medium heat. Add apples, brown sugar, 1/2 cup white sugar, cinnamon, nutmeg, and salt; cook and stir until apples are softened, about 5 minutes. Stir in cornstarch; mix, adding more cornstarch if needed, until liquids are thickened.
• Pour apple mixture onto crust; smooth with a spatula until even. Crumble remaining dough on top.
• Bake in the preheated oven until crumbles on top are lightly brown, 30 to 40 minutes. Let cool for 10 minutes; cut into bars.

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
• Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
• Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
• Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
• Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
• In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
• Whisk in the butter and bring to a boil.
• Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
• Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
• Slice and serve.
• Enjoy!

Steps:

• In medium bowl, combine caramels and flour.
• Add apples, caramel topping and lemon juice; mix well.
• Pour mixture into pie crust.
• Top with pecans.
• Bake on preheated baking sheet in 375º oven for 40-45 minutes until crust has browned.
• Cool.

Steps:

• Crust: Mix flour, baking powder, salt, and sugar together.
• Cut in the lard to the dry ingredients (preferably with a pastry blender) until you get pea-sized nuggets.
• Mix the egg and vinegar. Then add ice water up to 1 cup.
• Mix flour mixture and liquid together with a pastry blender.
• Create a couple of balls to be rolled out for the crusts.
• Roll out one of the balls to fit in a 12" cast iron fry pan.
• Fit the crust into the pan and trim the crust about 1/4" out from the pan edge. Use a fork to poke several holes in the crust bottom.
• Pie Filling: To make the pie filling, peel the apples. Quarter and core them.
• Use a food processor to create thin slices of the apples.
• Use half of the lemon juice on the apple to keep them from turning brown.
• Mix flour, sugar, and cinnamon together.
• Take the apple slices and lay out a layer of apples on the bottom of the crust. Sprinkle cinnamon sugar over the layer of apple slices.
• Then sprinkle lemon juice and butter over the layer.
• Next, add 3 more layers of apple slices with the flour mix and juice/butter sprinkled in between each layer.
• Take about 30 caramel cubes and mash them together into a disk.
• Place the disk into the center between two sheets of parchment paper (if the caramel disk is a little warm it will be easier to roll out). Using a rolling pin, roll out the caramel into a thin circular layer roughly 12" in diameter.
• Place the caramel layer over the apples.
• Add another layer of apples, flour/sugar/cinnamon mix with lemon juice and butter. Repeat the apple layers until all of the apple slices are used.
• Then make another caramel ball using about 30 to 40 caramel cubes. Roll out the caramel as done previously of sufficient size to cover the apples to extend to the pan edge.
• Roll out the last crust ball to cover the apples and caramel. Place the crust over the apples and trim the excess crust to the edge of the bottom crust.
• Seal the crusts together.
• Use a fork to poke holes in the top crust.
• Set the oven to 350 degrees and place the pie in the oven and bake for 55 min to an hour.