Caramel Apple Pie | Pillsbury Recipe
This Caramel Apple Pie is an actual state fair blue ribbon winner. It taste exactly like fall should. It makes a fantastic Thanksgiving dessert!
Recipe:
Caramel Apple Pie
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On the show, I made this caramel apple pie, which I developed to showcase the apples grown on the farm. And while I've made it so many times, it never gets old!
Yes, there are a few more steps than some apple pies, but I of course wanted it to be perfect for Rachael. Pie is always good and one with caramel is obviously a no-brainer!
Ingredients:
- 2 recipes of pie crust, 1 for the 9-inch shell, 1 for the lattice top
- 7 cups apples, pared and sliced (2 ½ to 3 lbs, approx.) (preferrable Granny Smith and Honeycrisp)
- 1/2 cup brown sugar
- 1 tsp salt
- 1 tablespoon lemon juice
- 2 tbsp butter
- 2 tbsp Calvados liqueur (optional)
- 1 teaspoon cinnamon
- 5 tbsp cornstarch
- 3/4 cup caramel sauce
Instructions:
- Place apples in a large kettle or dutch oven and add sugar, salt, lemon juice, butter, and Calvados.
- Cook over medium to medium-high heat until the apples just begin to become tender, 6-8 minutes.
- Remove from heat and let cool to room temperature. It’s important to cool so when placed in prepared pie shell, the shell won’t soften and cornstarch won’t clump.
- Once cool, stir in the cinnamon, cornstarch, and caramel sauce and pour into prepared pie shell. depending on the type of apples extra liquid may form. Pour in all the apples and just enough liquid to come to the edge of the crust.
- Before placing on a double crust or lattice top, brush edge with water to seal. Roll and crimp edges and sprinkle the top with sugar.
- Place on a parchment-lined baking sheet and place in a preheated 375°F oven. Bake for 60-90 minutes until the pie is bubbling throughout and the crust is nicely browned. The crust may need to be covered around the edges to prevent too much browning.
- Remove from oven and cool completely before cutting or serving to ensure the filling sets.
#applepie #caramel #fall #pie #rachaelray
How To Make Salted Caramel Apple Pie
Rich home made caramel is added to this Salted Caramel Apple Pie, Sarah demonstrates how to make it in just a few easy steps. This could become your new fall favorite!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Caramel Apple Pie - The Best Apple Pie Ever!
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The Pioneer Woman Makes Caramel Apple Pie | The Pioneer Woman | Food Network
The best way to end your Thanksgiving meal? An apple pie with a crispy, crumbly topping and a big drizzle of gooey caramel sauce!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Caramel Apple Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 25 min (includes chilling time)
Active: 1 hr
Yield: 8 servings
Ingredients
Perfect Spiced Pie Crust:
3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
Pie Filling:
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Crumb Topping:
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping
Directions
Special equipment: a pastry cutter
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!
Cook’s Note
This recipe makes 2 crusts, but only 1 is used for the pie. Freeze the other crust until you need it, then thaw for about 20 minutes before using.
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The Pioneer Woman Makes Caramel Apple Pie | The Pioneer Woman | Food Network
How To Make Caramelised Apple Crumble
This is one of our all-time favourite household recipes. Every time there is an abundance of sour apples, its crumble time and this caramelised version is next-level delicious! Full recipe follows:
6 medium to large granny smith apples
155 gms/ 5.5 oz of chilled butter
1 1/2 cups brown sugar
1 cup plain flour
Make the crumble by rubbing 125 gms of the butter into the flour and 1 cup of the brown sugar. Use your fingertips to incorporate the butter, rubbing until the mixture starts to resemble thick breadcrumbs.
Place the crumble topping in the freezer for 30 minutes before using.
Peel, core and slice the apples and saute in a hot pan with the remaining butter. Add the rest of the brown sugar and continue to saute until the apples are golden and begin to caramelise.
Add the apples to a pie dish and cover with the chilled crumble topping. Bake in a preheated oven set at 180C or 350F for 25-30 minutes until the topping is brown evenly and cooked through.
Serve with ice cream or fresh cream.
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