Best Caramel Pie Filling Recipes

CARAMEL APPLE PIE FILLING (OAMC)

Steps:

• Peel, core, and slice apples. Should be about 6 cups of apples when sliced. Toss with lemon juice, cinnamon, and nutmeg.
• Cover or place into a resealable bag and allow flavors to mingle for 30 minutes.
• In a heavy bottomed saucepan, melt butter and brown sugar together. Stir frequently. Heat on medium heat until mixture starts to bubble. Add salt.
• Add apple mixture and all of the juices. Allow mixture to come to a gentle boil, lower heat and allow to simmer, stirring often, until the firmest apples start to soften. Cooking time can be adjusted to suit your preference for apple texture. My family likes their apples on the softer side, so I let it cook until the firmest apples are fork tender.
• If there is a lot of liquid, add 1 teaspoon of cornstarch and stir through. Let this simmer a bit longer because the cornstarch will not thicken unless the liquid is at a boil.
• Ladle into a prepared quart jar with at least 1" headspace and proceed with sealing. Or ladle into a container for freezing. 1 quart will fill one pie generously.

CARAMEL PIE FILLING

Steps:

• In a bowl, dissolve the cornstarch with 3/4 cups water. Beat the egg yolks and stir them into the cornstarch mixture. Set aside.
• In a saucepan, cook 3/4 cup sugar over low to medium heat until it is completely melted and a golden-brown colour. Add the remaining 3/4 cup sugar, 1/2 cup butter, and the remaining 3/4 cup water.
• Bring the mixture to a boil and stir the until butter has melted and the sugar has dissolved completely.
• Stir the cornstarch and egg mixture into the saucepan and bring the mixture to a low boil, stirring it constantly. Continue to boil slowly until the mixture thickens.
• Take the mixture off the heat, stir it until smooth, and let it cool. Stir in the vanilla and pour the pilling into a baked pie crust.