![]() You can half this recipe to fill a 1/2 pint jar of caramel sauce, plenty for the pie and extra to drizzle as a topping. You’ll also need a mix of brown sugar, white sugar, salt and flour along with cinnamon, nutmeg, vanilla extract, lemon juice, butter and salted caramel sauce. ![]() I picked up some Braeburn apples this time. I’ll leave it up to you which kind of apple you like in your pie. As far as apple pies go, I think this pie will be hard to beat! The temptation was overwhelming as the aroma of warm apples and caramel filled the kitchen. I can’t wait to taste it but I’ll have to be patient as it went straight to the freezer for safekeeping until the holidays. ![]() I tried a new recipe for an all butter crust which I found easier to work with and made a really pretty crust. This one is for Joe who loves any pie with a crumbly topping. One of the pies I’m making this year is a Salted Caramel Apple Pie with a Toffee Crumble. There are many different layers of flavors and textures (fruit pies, cream pies, pies with meringue, custard pies, frozen pies, well you get the picture) in which to choose from. I think a slice of pie brings back recollections, particularly around the holiday season, of times spent with family and friends. The combination of all the steps made for a pretty lengthy process to make one pie.I’m devoting this week to holiday pies! Pies are my favorite dessert no matter the occasion but around the holidays I like to make a variety so we have choices. It still had wonderful flavor though, when combined with the apple filling, it was a tad too sweet for my taste. It came out to thin and in my haste to thicken, I made it lumpy.my fault though. The caramel sauce was delicious, though I need to work on my preparation. The apple filling was decadent on it's own without the caramel addition! I was so happy to see that the apples didn't have to be cut into small slices or pieces! Much less prep than most apple pies. Very forgiving (I added too much water and it still came out flaky and yummy, though it was hard to work with) and very flavorful. The crust was flaky and the best one I've made yet. Over the top I cooked this pie for a dinner party we had the other weekend and it came out wonderfully. Cut the pie into slices, sprinkle with flaked salt to taste, and serve with the caramel sauce. In a small saucepan, reheat the reserved caramel sauce over low heat just until warm. Let the pie cool on a wire rack at least 2 hours before serving. Bake until the crust is golden brown and the apples are very tender, about 1 hour check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Brush the entire top crust with egg wash and sprinkle with the granulated sugar. Brush the underside of the cutouts with egg wash and gently arrange them on the pie. Trim the edges flush with the rim and press the top and bottom crusts together. Pour the apple filling into the pie shell and place the top crust over the pie. oz./180 ml) of the caramel reserve the remaining caramel for serving. In a large bowl, combine the apple mixture and 3/4 cup (6 fl. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes. Uncover and let cool to room temperature. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes. To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice. ![]() Stir in the salt and let cool until just warm. Stir until the sauce is smooth and blended. Remove the pan from the heat and immediately add the cream very carefully the mixture will bubble and splatter, so protect your hands and arms with heavy oven mitts and use a long-handled wooden spoon. Watch the caramel very carefully, and as it will go from amber colored to burned in a few seconds. Stir the sugar with a wooden spoon during the first 2 to 3 minutes of cooking do not stir after this point, instead swirling the pan to ensure even cooking. Cook until the mixture bubbles vigorously and turns a golden amber color, about 9 minutes. To make the salted caramel, in a heavy 4-quart (4-l) saucepan over medium heat, combine the sugar, water and lemon juice. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes. Reroll the dough scraps and cut out shapes using decorative pie cutters. Fit 1 dough round into a 9-inch deep-dish pie dish and gently press into the dish.
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