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.
Easy Apple Pie Recipe | Salted Caramel Apple Pie
This week we're making an easy salted caramel apple pie in a Dutch oven!
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Apple Pie Jam
Homemade Apple Pie Jam tastes better than anything you can buy at the grocery. It takes a little effort to make, but it's worth it!
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Ingredients:
8 cups diced Granny Smith apples
2 cups Apple Juice
2 Tablespoons Lemon Juice
3 Tablespoons Fruit Pectin
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Allspice
2 cups Sugar
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
Caramel Apple Upside-Down Cake
Here is what you'll need!
Upside-Down Dulce De Leche Apple Cake
Serves 5-6
INGREDIENTS
1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
Immediately pour the dulce de leche mixture into a round baking pan.
Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
Pour the cake batter on top of the apples and spread the batter evenly on top.
Bake for 25 minutes, then cool until bottom is slightly warm.
Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
Slice, serve with ice cream!
Pastel Invertido de Manzana y Dulce de Leche
Sirve 5-6
INGREDIENTES
1 ½ tazas de harina
⅓ taza de azúcar
1 cucharadita de polvo para hornear
2 huevos
⅓ taza de aceite
⅓ taza de leche
1 cucharadita de extracto de vainilla
2 cucharadas de mantequilla
1 taza de dulce de leche
3 manzanas verdes, peladas y cortadas en rebanadas delgadas
Helado de vainilla
PREPARACION
Precalentar el horno a 350°F / 180°C.
En un tazón grande mezclar la harina, azúcar, polvo para hornear, huevos, aceite, leche y vainilla hasta que sea una mezcla homogénea, reserve a un lado.
En una olla pequeña, derretir la mantequilla a fuego medio. Agregar el dulce de leche y mover hasta que la mezcla suelte un hervor.
Inmediatamente verter la mezcla de dulce de leche en un molde redondo para hornear.
Acomodar las rebanadas de manzanas en capas y en un patrón circular posicionando una un poco encima de la otra. Repita hasta que el fondo del molde esté completamente cubierto.
Vertir la mezcla de pastel encima de las manzanas y distribuir uniformemente.
Hornear por 25 minutos, luego dejar enfriar hasta que el fondo del molde esté tibio.
Colocar un plato amplio encima del molde e invertir rápidamente. Dar unas palmaditas al molde para que el pastel se desprenda facilmente. Remover el molde.
Rebanar, y servir con helado de vainilla!
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How to make a moist Cinnamon Apple Cake! Recipe #Shorts
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