Mile High Caramel Apple Pie Recipes

Steps:

• Preheat oven to 475°F.
• In very large bowl combine butter and cinnamon; add apples and toss gently to coat.
• Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans.
• Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through.
• Cool apples in pan(s). Reduce heat to 375°F.
• Prepare pastry or let refrigerated pastry stand at room temperature according to package directions.
• Line 9-inch pie plate with half of pastry (a deep one).
• In very large bowl stir together brown sugar, flour, and salt.
• Add apple slices and any juices; stir to coat.
• Transfer to pastry-lined pie plate.
• Trim top crust to edge of pie plate.
• Fold top pastry edge under bottom pastry; crimp edge.
• Brush top with mixture of beaten egg and water.
• Cover edge of pie with foil to prevent overbrowning.
• Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie.
• Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly.
• Remove to a wire rack.
• While warm, drizzle with some of the caramel topping.
• Cool completely.
• Serve with remaining topping.

Steps:

• Prepare pastry: In large bowl, combine flour and salt. Cut vegetable shortening and butter into flour mixture until coarsely blended. Slowly add water, mixing, until dough binds. Form dough into two balls, one slightly larger than the other; wrap and refrigerate.
• Make apple filling: Cook apple slices in a large pot over medium-low heat, stirring occasionally, until barely tender-about 10 minutes. Watch so they don't burn! Drain apple slices completely. Transfer to large bowl and add sugar, cinnamon, nutmeg, and vanilla; stir to blend. Set aside.
• Prepare Pecan Crumb Topping: In medium-sized bowl, combine flour, brown sugar and salt. Cut butter into flour mixture until mixture resembles cornmeal. Add pecans and mix.
• Preheat oven to 400 degrees. Roll out out both pieces of dough. Place the smaller round in bottom of dish. Carefully fill pie dish with apple filling. (It will be quite full!) Roll our larger piece of dough to a 12-inch round and cover top of pie. Trim and pinch together edges of bottom and top crusts.
• Brush top crust lightly with water. Top with crumb topping and carefully press into crust. Make several slits in top pie crust.
• Put a tray beneath the pie to catch any overflow during baking. Bake 45-50 minutes or until crust is golden brown. Cool at least 25 minutes, sift confectioners' sugar over top, and serve.

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:

• 1. Preheat oven to 475 F. In very large bowl combine butter and cinnamon; add apples and toss gently to coat. Spread apples evenly in a parchment paper- or foil-lined, large roasting pan or two 15x10x1-inch baking pans. Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through. Cool apples in pan(s). Reduce heat to 375 F. 2. Prepare Oat Pastry or let refrigerated pastry stand at room temperature according to package directions. Line 9-inch pie plate with half of pastry as directed. 3. In very large bowl stir together brown sugar, flour, and salt. Add apple slices and any juices; stir to coat. Transfer to pastry-lined pie plate. Trim top crust to edge of pie plate. Fold top pastry edge under bottom pastry; crimp edge. Brush top with mixture of beaten egg and water. Cover edge of pie with foil to prevent overbrowning. 4. Place on middle shelf in oven; place foil-lined baking sheet on lower rack beneath pie. Bake 30 minutes; remove foil from pie. Bake for 35 to 40 minutes more or until top is golden and filling is bubbly. Remove to a wire rack. While warm, drizzle with some of the caramel topping. Cool completely. Serve with remaining topping. Oat Pastry In medium bowl, stir together flour, oats, and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Divide in half; form each half into a ball. On lightly floured surface, flatten 1 dough ball. Roll from center to edge into 12-inch circle. To transfer pastry, wrap around rolling pin; unroll into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. Fill pie plate with filling. On lightly floured surface roll remaining dough into 14-inch circle; cut slits for str

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare filling: toss apples, sugar, flour, cinnamon, and salt together in a bowl; set aside.
• Prepare crust: put flour, 1/2 cup plus 1 tablespoon shortening, and salt in a bowl. Work it with a pastry blender until shortening is the size of small peas. Add ice water, 1 tablespoon at a time, working it in with the pastry blender.
• Gather up the dough and form it into a flat disc. Turn it out onto a lightly floured board and roll it into a 12-inch circle. Transfer to a 9-inch pie pan and flute the edges. Spoon the apple filling into the crust.
• Prepare topping: gather flour, brown sugar, and butter in a bowl. Work with a pastry blender until butter is the size of large peas. Sprinkle topping generously on top of the pie.
• Place the pie on top of a foil-covered cookie sheet and bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until topping is golden and filling is bubbly, about 45 minutes more.
• Remove from the oven and place on a wire rack to cool before serving, about 30 minutes.

Steps:

• Preheat oven to 450 degrees. On a lightly floured work surface, roll out the smaller piece of pate brisee into a 15-inch round about 1/8-inch thick, dusting surface with flour to prevent sticking, as needed. Brush off excess flour. Roll dough around rolling pin, and place over a deep-dish 9-inch pie plate. Line plate with dough, pressing it into the corners. Trim dough to within 1 inch of the pie plate. Cover with plastic wrap; refrigerate.
• Roll out remaining piece of dough into an 18-inch round. Transfer round to a baking sheet; cover with plastic wrap, and refrigerate.
• Peel and core apples, and cut into 1/4-inch-thick slices. Place slices in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, sugar, and cinnamon; toss with apple slices.
• Remove remaining dough from refrigerator; place apple mixture into prepared pie plate, mounding it in a tall pile. Dot filling with butter. Place dough round over the apples. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
• Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk with 2 tablespoons water to make a glaze. Brush surface with egg glaze; sprinkle with sugar. Place on a baking sheet, this will catch any juices that may overflow during baking. Bake until crust is golden, about 15 minutes.
• Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling, 1 hour to 1 hour 15 minutes. Remove from oven, and let cool completely before serving.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Position an oven rack in the lower part of the oven and place a baking stone on it.
• Place the apples into a large mixing bowl, and toss with the lemon juice.
• Stir the potato starch, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl.
• Roll out half of the pie crust pastry on a lightly floured surface and fit it into a 10 inch pie plate. Pile half the apples into the crust, and dot with half the butter pieces. Sprinkle half of the potato starch-cinnamon sugar mixture over the apples. Pile the remaining apples into the pie plate. Sprinkle with the remaining butter pieces and sugar mixture. Roll out the remaining pie crust pastry, and place carefully over the apples. Pinch and crimp the edges to seal the crusts. Use a fork to poke holes in the top crust in a few places. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.
• Place the pie in the preheated oven on the baking stone. Immediately lower the heat to 350 degrees F (175 degrees C). Bake until the crust is golden brown, about 60 minutes. Check half way through the baking time, and cover the edges with aluminum foil for the last 30 minutes if necessary to prevent over-browning. Cool 3 hours on a wire rack before serving.