Best The Ultimate Crumb Topped Deep Dish Apple Caramel Pie Recipes

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CARAMEL APPLE PIE WITH STREUSEL TOPPING



Caramel Apple Pie with Streusel Topping image

I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time-one bite and you'll know why this pie's a winner! -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1-1/4 cups all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
3 to 4 tablespoons ice water
FILLING:
9 medium Golden Delicious or Braeburn apples (about 3 pounds), peeled and cut into 3/4-inch chunks
1/2 cup butter, cubed
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup finely chopped walnuts

Steps:

  • In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk and wrap in plastic. Refrigerate 1 hour or overnight., Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat., 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. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. , Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 446 calories, Fat 27g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 336mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.

THE ULTIMATE CRUMB-TOPPED DEEP-DISH APPLE-CARAMEL PIE



The Ultimate Crumb-Topped Deep-Dish Apple-Caramel Pie image

Phew....that's a long name. Anyway, I have had this clipping from a Woman's World magazine forever! The picture is just stunning and I can't wait to try it. It look decadent, professional and oh, so yummy. If someone tries this before I do, please let me know...

Provided by tree luee dee

Categories     Dessert

Time 2h20m

Yield 1 Pie, 16 serving(s)

Number Of Ingredients 16

2 cups pecans, chopped divided
2/3 cup all-purpose flour
1 (18 ounce) package refrigerated sugar cookie dough
3 lbs granny smith apples, peeled, cored and cut in 1/2-inch slices
3/4 cup sugar
1/4 cup all-purpose flour
1 tablespoon candied ginger, chopped
1 teaspoon ground cinnamon
8 individually wrapped caramels, unwrapped and quartered
3 cups all-purpose flour
1/2 cup sugar
1/2 cup dark brown sugar, packed
2 teaspoons cinnamon
1 cup butter or 1 cup margarine, melted
2 teaspoons vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 400 degrees.
  • Spread pecans on ungreased baking sheet. Bake until lightly browned, 2-3 minutes; cool.
  • CRUST: Coat bottom and inside of a 9" springform pan with cooking spray.
  • In food processor process 1 cup pecans until fnely ground (or finely chop with a knife.)
  • At medium-low speed beat flour into refrigerated sugar cookie dough until combined.
  • Stir in ground pecans.
  • Press dough onto side and bottom of pan, creating scant 1/4 inch thick crust; refrigerate 20 minutes.
  • Reduce oven temperature to 350 degrees.
  • Bake crust 15 minutes or until lightly browned.
  • FILLING: Toss apples with sugar, flour, ginger, cinnamon and remaining pecans; spoon into pan.
  • Sprinkle with chopped caramels.
  • Cover tightly with foil.
  • Bake for 45 minutes.
  • CRUMB TOPPING: Meanwhile, at low speed combine flour, sugars, and cinnamon.
  • Increase speed to medium gradually add butter and vanilla, beating until wet crumbs form.
  • Remove pie from oven, uncover.
  • Using hands press tablespoonfuls of crumb mixture toether to form large crumbs; place over filling, covering entire surface.
  • Bake, uncovered for 45 minutes or untill lightly browned.
  • Cool on rack; remove side from pan.
  • Stir together confectioners' sugar and 4 teaspoons water until smooth.
  • Transfer to plastic food storage bag; snip 1 corner; drizzle over crumbs.

Nutrition Facts : Calories 628.6, Fat 28.8, SaturatedFat 10, Cholesterol 40.1, Sodium 252.3, Carbohydrate 90, Fiber 4.7, Sugar 49.3, Protein 6.3

DEEP-DISH CARAMEL APPLE PIE



Deep-Dish Caramel Apple Pie image

Categories     Dessert     Bake     Thanksgiving     Apple     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 18

For crust
1 1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, frozen
4 tablespoons (about) ice water
For streusel
3/4 cup all purpose flour
6 tablespoons sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
For filling
3 pounds Golden Delicious apples (about 8), peeled, cored, cut into 3/4-inch-thick wedges
1/4 cup all purpose flour
1 1/4 cups sugar
1/4 cup plus 2 tablespoons water
3 tablespoons unsalted butter

Steps:

  • Make crust:
  • Mix 1 1/2 cups flour, 2 tablespoons sugar and 1/4 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water by tablespoonfuls to form large moist clumps. Transfer dough to work surface. Gather dough into ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.
  • Make streusel:
  • Mix flour, sugar, pumpkin pie spice and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps. (Dough and streusel can be made 1 day ahead. Cover and refrigerate streusel. Keep dough chilled. Let dough soften slightly at room temperature before rolling out.)
  • Make filling:
  • Combine apple wedges and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel.
  • Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup turns deep amber color, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove from heat. Add butter and remaining 2 tablespoons water (mixture will bubble vigorously). Return to heat and stir until smooth. Pour caramel over apples; toss to coat. Let stand until apples release juices, tossing occasionally, about 10 minutes.
  • Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured work surface to 14-inch round. Transfer to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high sides. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie.
  • Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.

CARAMEL APPLE CRUMBLE PIE



Caramel Apple Crumble Pie image

So delicious and sweet! This pie, with its pastry crust and cinnamon-spiced oat topping, is the perfect combination of caramel apple pie and apple crumble.

Provided by jowolf2

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 13

1 cup rolled oats
½ cup brown sugar
¼ cup all-purpose flour
½ cup slivered almonds
¼ teaspoon ground cinnamon
¼ cup butter, cubed
1 (9 inch) single pie crust
6 apples - peeled, cored, and thinly sliced
2 tablespoons lemon juice
1 tablespoon all-purpose flour
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup caramel sauce

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • To make the topping, combine the oats, 1/2 cup brown sugar, 1/4 cup flour, slivered almonds, and 1/4 teaspoon cinnamon. Cut in the butter until the mixture resembles coarse crumbs; set aside.
  • Roll out the pie dough into a circle and transfer it to a 9-inch pie plate. Trim the pastry and crimp the edge. Toss the apples with the lemon juice in a bowl to prevent browning. Combine the 1 tablespoon flour, 1/2 cup brown sugar, and 2 teaspoons cinnamon; toss with the apples to coat. Drizzle 1/4 cup of caramel sauce over the bottom of the pie shell. Add the spiced apple mixture; drizzle with remaining 1/4 cup of caramel sauce. Sprinkle the crumble topping evenly over the apples.
  • Bake the pie in the preheated oven for 50-60 minutes, or until the apples are tender and the crust is browned.

Nutrition Facts : Calories 456 calories, Carbohydrate 73.1 g, Cholesterol 15.5 mg, Fat 17.6 g, Fiber 5.6 g, Protein 5.3 g, SaturatedFat 5.9 g, Sodium 237.7 mg, Sugar 33.4 g

APPLE CRUMB DEEP DISH PIE



Apple Crumb Deep Dish Pie image

When I make apple pie, this is the recipe that I usually use, it always turns out great ---prep time does not include preparing the pastry.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 large pastry pie crust (to fit bottom of a 9 or 10-inch deep dish pie plate)
7 -8 large baking apples (Granny Smith is best!)
1/2 lemon, juice of
3 tablespoons sour cream
1 1/2 tablespoons flour
1/3 cup white sugar
1/2 teaspoon cinnamon
1/2 nutmeg
3 tablespoons melted butter
1/2 cup flour
1/2 cup sugar
1/4 cup cold butter

Steps:

  • Line the bottom of a deep dish pie plate with pastry, flute edges.
  • Peel and slice apples thinly and place in a bowl.
  • Squeeze the lemon juice over the sliced apples; toss to coat with the juice.
  • Then mix in the 3 tablespoons sour cream, mix well; set aside.
  • Prepare the crumb topping.
  • To make the crumb topping: in a small bowl mix the flour and sugar together; cut in the cold butter until crumbly.
  • In another small bowl, mix the 1-1/2 tablespoon flour, 1/3 cup sugar, cinnamon and nutmeg.
  • Pour the flour mixture over the apples; toss well to coat.
  • Spoon the apple mixture into prepared pie shell.
  • Drizzle with the 3 tablespoons melted butter.
  • Sprinkle with the crumb topping.
  • Place the pie on a foil-lined cookie sheet (too catch any spills).
  • Bake on the lowest oven rack position at 375 degrees for approximately 1 hour, or until the filling is bubbly and apples feel soft.
  • **Note** if you find that the topping is browning too much, cover lightly with foil.

THE ULTIMATE CARAMEL APPLE PIE



The Ultimate Caramel Apple Pie image

Provided by Tyler Florence

Categories     dessert

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 15

3 cups all-purpose flour
Pinch salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
1 egg separated, (yolks for the pastry, whites for the glaze)
3 tablespoons ice water, plus more if needed
1 cup sugar, plus 1/4 cup for the top
3 tablespoons water
1/4 cup heavy cream
1/2 cup red wine
1/2 vanilla bean, split and scraped
1 lemon, halved
8 apples (recommended: Granny Smith and Gala)
1 tablespoon flour
1 cinnamon stick, freshly grated
1/4 cup unsalted butter

Steps:

  • Preheat oven to 350 degrees F.
  • To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the egg yolk and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
  • While the dough is resting, prepare the filling.
  • To make the caramel sauce: place the sugar and water in a small pot and cook, without stirring, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.
  • Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.
  • Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 10-inch glass pie pan. Press the dough into the pan so it fits tightly.
  • Preheat the oven to 350 degrees F.
  • Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.
  • Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.
  • Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

DEEP-DISH APPLE PIE WITH CRUMBLE TOPPING



Deep-Dish Apple Pie with Crumble Topping image

I got this recipe from lots of different sources. I couldn't find one I liked. So took what I liked and added my own spin and this is what came out. I love this recipe, because it has all the flavors of fall. A little trick I learned from my grandmother: use different types of apples for the best flavor. I use Granny Smith, Braeburn, and Golden Delicious, but you can use whatever you like. I serve it as is, but encourage the use of ice cream, whipped cream, or whatever addition the occasion calls for.

Provided by tami slate

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h

Yield 10

Number Of Ingredients 16

1 ½ cups all-purpose flour
½ teaspoon salt
2 egg yolks
¼ cup cold butter, cubed
⅜ cup water
6 apples - peeled, cored, and chopped
¾ cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground mulling spices
1 pinch salt
½ cup butter, softened
½ cup white sugar
¾ cup all-purpose flour
¾ cup rolled oats
1 teaspoon ground cinnamon
1 pinch salt

Steps:

  • Mix 1 1/2 cup flour and 1/2 teaspoon salt together in a large bowl. Rub egg yolks and cold butter into the flour mixture until it forms fine crumbs. Add water a little at a time just until dough starts to form and stick together. Wrap dough with plastic wrap and allow to rest in the refrigerator, about 30 minutes.
  • Roll pie dough out on a well-floured surface and place in 9-inch deep-dish pie plate.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine apples, 3/4 cup sugar, 2 tablespoons flour, mulling spices, and pinch of salt in a large bowl; mix well to combine. Place apple mixture in prepared pie shell.
  • Cream 1/2 cup softened butter and 1/2 cup sugar together in a bowl with an electric mixer. Stir in 3/4 cup flour, oats, cinnamon, and pinch of salt. Sprinkle the topping mixture over the apples.
  • Bake pie in the preheated oven until crust and topping are golden brown and filling begins to bubble, about 1 hour.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 63.5 g, Cholesterol 77.6 mg, Fat 15.5 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 9.2 g, Sodium 249 mg, Sugar 33.8 g

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