CARAMEL-PECAN APPLE PIE
You'll love the smell in your kitchen-and the smiles on everybody's faces-when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia and being at my granny's table. -Jean Castro, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 639 calories, Fat 39g fat (17g saturated fat), Cholesterol 64mg cholesterol, Sodium 331mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 5g fiber), Protein 6g protein.
CHOCOLATE CARAMEL NUT APPLE PIE RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 6
Steps:
- Caramelize the brown sugar & butter together in heavy skillet. Stir in half of the cream, keeping heat on medium high. Stir in chocolate pieces, turning heat to lowest point, till chocolate is completely melted. Add remaining cream. Stir till smooth, & then stir in nuts. Remove mixture from heat. Set aside. Remove apple pie carefully from the pan, placing it upside down on a cake stand or serving platter. Ladle the warm caramel-nut mixture over the pie till completely coated. Refrigerate pie at least 4 hours before cutting to serve. Each pie serves 6
CARAMEL APPLE PIE
Caramel apple pie is the traditional American dessert, but totally elevated. Sour tart apples are smothered in caramel, it's insanely delicious.
Provided by Alyssa Rivers
Categories Dessert
Time 1h40m
Number Of Ingredients 15
Steps:
- Prepare the caramel sauce and set aside.
- Preheat the oven to 400°. Press the bottom crust into a 9 inch pie pan and trim the excess with a sharp knife. Set in the fridge until the filling is ready.
- In a small bowl mix the sugar, cornstarch, cinnamon, nutmeg and salt. In a medium bowl toss the sliced apples together with the spiced sugar mixture and the lemon juice. Pour into the chilled pie shell.
- Generously drizzle about half of the caramel sauce over the apples and then top with the lattice crust. Brush the top crust with the egg wash and sprinkle with course sugar.
- Place the pie on a baking sheet to prevent over spilling on the bottom of your oven and bake for 50 minutes, or until the filling is bubbling and the crust is nice and golden brown.
- Allow to cool on a rack for 20-30 minutes before drizzling more caramel sauce over the top.
Nutrition Facts : Calories 366 kcal, Carbohydrate 61 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 51 mg, Sodium 247 mg, Fiber 4 g, Sugar 52 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHOCOLATE-DRIZZLED CARAMEL APPLES
Decadence on a stick! You'll be a big hostess hit when you serve these caramel-coated apples rolled in nuts and drizzled with melted chocolate.
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Insert skewer in stem end of each apple. Divide nuts into 6 mounds on waxed paper.
- Heat water and caramels over low heat, stirring occasionally, until caramels are melted and smooth. Keep caramel over very low heat. Dip each apple into caramel, spooning mixture over apple until completely coated. (If caramel hardens while coating apples, heat over low heat.) Roll side and bottom of each apple in nuts. Let stand on waxed paper.
- Heat chocolate chips and shortening over low heat, stirring occasionally, until melted. Spoon chocolate over top of each apple, allowing some to drizzle down sides. Let stand until coating is firm. Store loosely covered at room temperature or in refrigerator up to 1 week. Microwave Directions: Prepare apples and nuts as directed. Place water and caramels in 4-cup microwavable measure. Microwave uncovered on High 3 to 4 minutes, stirring after 2 minutes, until caramels can be stirred smooth. Continue as directed. (If caramel thickens, microwave about 30 seconds.) Place chocolate chips and shortening in 1-cup microwavable measure. Microwave uncovered on Medium (50%) 2 to 3 minutes or until smooth.
Nutrition Facts : Calories 580, Carbohydrate 86 g, Cholesterol 5 mg, Fiber 7 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg
CARAMEL NUT TART
Categories Milk/Cream Chocolate Nut Dessert Bake Vegetarian Kid-Friendly Pecan Walnut Fall Honey Gourmet Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
- Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
- Reduce temperature to 350°F.
- Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
- Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
- Serve caramel tart chilled or at room temperature with ice cream and tuiles.
CHOCOLATE CARAMEL APPLES
Caramel apples get dressed up for this harvesttime holiday with chocolate, nuts and toffee bits. Cut into wedges, these scrumptious apples are easy to share. -Linda Smith, Frederick, Maryland.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, combine the caramels and water. Microwave, uncovered, on high for 45 seconds; stir. Microwave 20-40 seconds longer or until the caramels are melted; stir until smooth. , Insert wooden sticks into apples; dip apples into the caramel mixture, turning to coat. Coat with nuts; set on waxed paper to cool. , Meanwhile, melt chocolate chips and shortening; stir until smooth. Drizzle over apples. Sprinkle with toffee bits. Place on waxed paper to cool. Cut into wedges to serve.
Nutrition Facts : Calories 723 calories, Fat 43g fat (13g saturated fat), Cholesterol 13mg cholesterol, Sodium 294mg sodium, Carbohydrate 90g carbohydrate (76g sugars, Fiber 8g fiber), Protein 6g protein.
CARAMEL APPLE WALNUT PIE
Apples in a sweet, creamy base are topped with a walnut crumble and baked until apples are tender and topping is golden brown.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Toss apple slices, 1/4 cup brown sugar and cinnamon in large bowl until evenly coated. Arrange apples in pie crust. Whisk sweetened condensed milk and melted butter in same bowl until smooth. Pour evenly over apples. Bake 30 minutes.
- Combine remaining 1/3 cup brown sugar and flour in medium bowl. Cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over pie.
- Bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 57 g, Cholesterol 40.4 mg, Fat 25.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 10.5 g, Sodium 277.2 mg, Sugar 39.7 g
CHOCOLATE CARAMEL NUT PIE
It is VERY rich but VERY good. It is always one of the first pies to go at functions!
Provided by Dayna James
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
- To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
- Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
- To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
- To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.
Nutrition Facts : Calories 778.9 calories, Carbohydrate 72.8 g, Cholesterol 149.5 mg, Fat 52.1 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 29.6 g, Sodium 518.4 mg, Sugar 54.3 g
CHOCOLATE CARAMEL HAZELNUT PIE
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. -Debbie Anderson, Mount Angel, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
Nutrition Facts : Calories 663 calories, Fat 35g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 327mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 6g protein.
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