Monday, November 15, 2010

Caramel Apple Pie


I love apple pie after Thanksgiving dinner. I thought this time around I would change it up a little smidge by adding some caramel flavor to it. Because who doesn't like apples and caramel together? 

If you just raised your hand, we're gonna have to hold an intervention. Pronto.  


In a saucepan, combine cream (you could substitute evaporated milk), brown sugar and vanilla. Over low heat, bring it to slight boil. Stir occasionally.



Meanwhile, slice up 6 apples. Some people are adamant about what kind of apples you should use for pies. I've yet to find that it makes a huge difference so go with whatever kind you love.

For me, it was gala apples. I love their crisp sweetness.

Toss apples in sugar, cinnamon and cornstarch. Add in a bit of freshly grated nutmeg if you feel so inclined.



By now your cream mixture should have reduced by about half and be a delightful caramel color.



Coat your apples with the caramel cream and pour into a prepared pie crust.



I topped this one with cute little leaf-shaped pie dough. I would have done a full crust on top and then added the leaves but my dear and darling daughter insisted that she NEEDED to use a large amount of the pie crust to make cookies for her friends. So I settled on just doing the leaves.



Bake at 375 for 40-50 minutes or until the crust is golden brown.



One of these days I'll figure out how to decently plate my food. :)



I also used the same filling to make a caramel apple crisp.

Now, I will concede that the caramel flavor doesn't come through super strong. It just adds a little something something.

Caramel Apple Pie Filling
Serves 8

6 apples
1 lemon
1 tbsp. cornstarch
2 tbsp. sugar
1 tsp. cinnamon
half-pint heavy cream
1/3 c. brown sugar
1 tsp. vanilla extract

In a saucepan over low heat combine cream, brown sugar and vanilla. Bring to a low boil and stir occasionally until the cream has reduced by half its volume and turned a caramel color.

Meanwhile, peel, core and slice apples. Combine in a large bowl with lemon juice, cinnamon, sugar and cornstarch.

When the sauce has finished cooking, pour it over the apples. Toss. Pour apples into your favorite pie crust and top it with another layer of pie crust. Bake at 375 for 40-50 minutes or until the crust is golden brown.




1 comment:

I love feedback from y'all and try my best to respond to as many questions as possible.