Sticky Caramel Apple Pie Recipes

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:

• Heat a small saucepan over high heat. Add 3 tablespoons water and the caramels and reduce the heat to low. Stir the caramels frequently until they are completely melted.
• Be careful not to burn the caramel.
• While the caramels are melting, pull the stems out of the apples and cut a thin slice from the bottoms so they have a flat surface to stand on. Insert a cinnamon stick into the top of each apple.
• Put the vanilla wafers into a plastic bag and coarsely crush them. Put the crumbs into a bowl and mix in the cinnamon.
• Dip each apple into the melted caramel, making sure to get it completely coated. Put the coated apples onto a cookie sheet lined with waxed paper. Refrigerate the caramel apples for 1 to 2 minutes to harden up the caramel. Roll them in the cinnamon-crumb mixture and enjoy!

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:

• Make the pie dough: In a large bowl, mix together the flour and salt. Add the butter and toss to coat each cube with the flour, then smash each piece of butter with your fingers.
• Add the ice water, 1-2 tablespoons at a time, and continue to toss until the dough holds together when pressed between your hands. You may not need all of the water, but if the dough is too dry, add more, 1 teaspoon at a time, as needed. The dough should not be very tacky or sticky.
• Turn the dough onto a clean surface. Work into 2 discs and cover with plastic wrap. Refrigerate for at least 1 hour.
• Make the filling: Melt the butter in a large Dutch oven over medium heat. Add the apples, lemon juice, brown sugar, salt, pumpkin pie spice, and vanilla bean paste. Stir to coat the apples well and cook until they start to soften and release their juices and the sugar dissolves, 5-7 minutes.
• In a small bowl, whisk together the cornstarch and water. Pour the slurry over the apples, increase the heat to high, and cook until the juices are boiling and thickened, 3-4 minutes.
• Remove the pot from the heat and let the filling cool to room temperature, about 30 minutes.
• Make the apple cider syrup: Add the apple cider to a small saucepan over medium heat. Bring to boil and cook until reduced to 2 tablespoons with the consistency of maple syrup, about 10 minutes. Remove the pot from the heat and let the syrup cool to room temperature.
• Assemble the pie: On a floured surface, roll a disc of pie dough into a 12-inch (30 cm) round, about ¼ inch (6 mm) thick. Transfer to a 9-inch (22 cm) deep dish pie plate.
• Add the apple filling to the crust, along with any accumulated juices from the bottom of the bowl. Drizzle the apple cider syrup on top. Refrigerate while you roll out the other dough.
• Roll out the remaining dough disc to a 12-inch (30 cm) round. Drape over the pie, then pinch the edges together. Trim any excess dough around the edges, then roll the edges under all the way around the pie. Use the knuckle of an index finger on one hand and your index finger and thumb on the other hand to make large crimps around the edges.
• Brush the dough all over with the egg wash. Use a paring knife to cut a few vents in the top to allow steam to escape.
• Transfer the assembled pie to the freezer for 20 minutes, until firm.
• Preheat the oven to 350°F (200°C). Line a baking sheet with aluminum foil.
• Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 80-90 minutes, covering with foil halfway through. Cook until the juices are bubbling and the crust is golden brown. Remove the pie from the oven and let cool for at least 1 hour.
• Meanwhile, make the salted caramel: Add the sugar, water, and corn syrup to a large saucepan over medium-high heat. Bring to a low boil and cook until the sugar dissolves and mixture starts to turn a light copper color, about 10 minutes.
• Remove the pot from the heat and stir in the cream and salt until incorporated. If the caramel seems too thin, return to medium low heat and boil until thickened to your desired consistency, 1-2 minutes. Transfer the caramel to a heat-proof liquid measuring cup and let cool to room temperature, 30-60 minutes.
• Pour the cooled caramel sauce over the pie and garnish with candied pecans.
• Slice and serve.
• Enjoy!

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.

Steps:

• Combine the flour, salt and sugar in a large bowl. Add the shortening in large chunks and blend with a pastry blender. Drizzle the ice water over the flour mixture and cut into/across the dough repeatedly with a rubber spatula. The quicker the pastry is made, the better. Refrigerate for at least 30 minutes.
• Slice the apples a 1/4 inch thick. Heat 2 tbsp of butter in a large frying pan and sauté the apples until soft on the outside. Add 1 cup sugar and the cinnamon and nutmeg. Cover and cook for about 15 minutes. Take the apples out of the pan and arrange them on a plate or cookie sheet to cool.
• Preheat oven to 350°F.
• Add the remaining 4 tbsp of butter and 1 cup brown sugar and cook, (medium heat) for 2 minutes. Add 1 tsp of baking soda and stir. Don't be afraid of he colour it turns, that's because of the baking soda, it's keeps it from hardening. The great thing about this caramel is it tastes like caramel apples because the apples were cooked in the butter.
• Take the pastry dough out of the fridge and role it out into 2 12 inch circles. place one in a 10 inch pie pan.
• Combine the caramel and the pre-cooked apples in a bowl and transfer into the pie crust. Place the second round of pastry over the pie and seal around the edges, rolling up any excess dough. Using a sharp knife, cut 4 slits in the top layer of pastry, to prevent explosion. Bake in the oven for 30-35 minutes, or until the crust is golden brown.
• When the pie comes out of the oven, make sure you let it cool for at least 4 hours before eating it so it can set.