Best Caramel Cinnamon Graham Apple Pie With Caramel Pecan Cream Recipes

CARAMEL-PECAN APPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

CARAMEL APPLE PIE WITH CINNAMON GRAHAM CRUST

Steps:

• Preheat oven to 375.
• In medium bowl, combine crumbs, sugar, cinnamon, and melted butter. Mix well and press into 10 inch pie plate.
• Bake 6-8 minutes.
• Remove from oven and cool completely. Pour caramel into shell and refrigerate.
• In a large skillet over medium heat, melt butter and add brown sugar, salt, and cinnamon.
• Add apples and stir until apples are covered.
• Let simmer for 15-20 minutes with lid on skillet until apples are tender.
• Let apples cool and pour them into the pie crust.
• Top with whipped cream and drizzle with remaining caramel topping.
• Enjoy!

CARAMEL APPLE PECAN PIE

Steps:

• Preheat oven to 375 degrees.
• Line 9-inch pie plate with 1 pastry crust.
• In a large bowl, toss together apples, pecans, sugar, caramels, flour, and milk; spoon mixture into pie shell.
• Top with remaining pastry; fold the edge of the top pastry under the bottom pastry.
• Pinch together and flute the edge with a fork.
• Cut several slits in top so the steam can escape during baking; brush top with milk and sprinkle with sugar.
• Bake until crust is golden brown, about 45 minutes.
• Pie is best served slightly warm (with ice-cream of course!).

CARAMEL PECAN APPLE PIE

Steps:

• Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
• Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
• Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
• Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
• Bake pie in the preheated oven until crust is golden brown, about 1 hour.
• Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.

CARAMEL APPLE CREAM PIE

Steps:

• In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours.
• In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie.
• Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
• In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.

CARAMEL APPLE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• Boil apple slices in enough water to cover them for 15 minute.
• Drain apple slices in a collander.
• Replace apple slices into pot without heat and add margarine, cinnamon, sugar, caramel, and pecans.
• Stir slowly until all margarine is melted and other ingredients are well blended.
• Take 2 pie baking dishes and spray with no-stick spray until well coated.
• Open and unroll pie shells and place inside the pie dish; trim off excess with a sharp knife.
• Divide caramel apple pecan mixture between the 2 pie shells evenly.
• Moisten the pie shell where it is to contact the upper shell with water or egg wash, which ever you prefer.
• Open and unroll other pie shells for the cover shell and press down around the pie to seal.
• Cut 2 or 3 slits in the tops for vents and trim excess crusts from around the dish again.
• Place in center of oven for 35 minutes at 350 degrees, check to see if tops are golden brown. If they are, they are done.
• Remove from oven and allow to cool for 45 minutes before slicing.

CARAMEL PECAN APPLE PIE

Steps:

• Melt 1/4 cup butter and pour into the bottom of the pie crust; spread to cover bottom.
• Sprinkle brown sugar over butter and cover with chopped pecans.
• Place apple slices in pie crust over the nuts and sugar.
• In a small bowl, mix together the granulated sugar, flour, cinnamon, nutmeg, and salt.
• Sprinkle over the apple slices.
• Sprinkle with water and dot apple slices with additional butter.
• Place top crust over apples and flute edges.
• Bake at 425° for 15 minutes.
• Reduce heat to 350° and bake for an additional 35-40 minutes.
• If fluted edges start to get too dark, cover with foil.