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A little cider vinegar in the filling keeps this apple pie from being too sweet.
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
Filling and assembly
- 1/4 cup all-purpose flour plus more for surface
- 3 pounds sweet-tart apples (such as Pink Lady), peeled, sliced 1/4" thick
- 1/4 cup (packed) light brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 tablespoons raw sugar or granulated sugar
- One 9"-diameter glass or ceramic deep pie dish
Pulse flour, sugar, baking powder, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl; drizzle 1/3 cup ice water over and, using a fork, mix gently, adding more water by the tablespoon if too dry, just until dough comes together in clumps. (Dough should be on the dry side; it will hydrate as it rests.)
Form dough into 2 disks. Wrap in plastic; chill at least 1 hour.
DO AHEAD: Crust can be made 2 days ahead. Keep chilled.
Filling and assembly
Place a rack in lower third of oven and preheat to 375°. Roll out 1 disk of dough on a lightly floured surface to a 13" round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Chill until firm, about 20 minutes.
Meanwhile, toss apples, granulated sugar, brown sugar, vinegar, butter, cinnamon, nutmeg, salt, allspice, and ¼ cup flour in a large bowl. Pour filling into crust.
Roll out remaining disk of dough into a 12" round; place on top of apples. Press top and bottom crusts together to seal. Trim overhang to 1/2" and crimp edges.
Cut 5 small slits in top crust to allow steam to escape. Beat egg and 1 Tbsp. water in a small bowl. Brush egg wash over top crust and sprinkle with raw sugar. Chill in freezer 15 minutes.
Place pie dish on a foil-lined rimmed baking sheet and bake 30 minutes. Reduce oven temperature to 350°, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 50–60 minutes longer. Transfer to a wire rack; let cool at least 4 hours before slicing.
DO AHEAD: Pie can be made 1 day ahead. Let cool completely and store wrapped loosely at room temperature.
Nutritional ContentCalories (kcal) 560 Fat (g) 26 Saturated Fat (g) 16 Cholesterol (mg) 95 Carbohydrates (g) 82 Dietary Fiber (g) 5 Total Sugars (g) 42 Protein (g) 6 Sodium (mg) 320Reviews Section
- 1 cup sugar
- 6 tablespoons (¾ stick) unsalted butter, cut into pieces
- ½ cup heavy cream
- 2 tablespoons Calvados or other apple brandy
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- Bring sugar and ¼ cup water to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until a deep amber color, 8-10 minutes. Reduce heat to low add butter and stir until smooth (mixture will bubble vigorously). Stir in cream, then Calvados, cinnamon, nutmeg, and allspice. Stir until smooth. Remove caramel from heat and let cool 10 minutes. DO AHEAD: Sauce can be made 1 week ahead. Let cool cover and chill. Nutritional Information Calories (kcal) 190 Fat (g) 14 Saturated Fat (g) 9 Cholesterol (mg) 45 Carbohydrates (g) 19 Dietary Fiber (g) 0 Total Sugars (g) 18 Protein (g) 0 Sodium (mg) 5
About The Recipe
Even though it's technically the middle of August, I don't think you can ever start the amazing fall baking too early.. Between the amazing smells of cinnamon, pumpkin pie spice, and cider filling the air, it's hard not to get in the spirit! Plus, the weather is already starting to get a little chilly here. I think I even see some leaves turning outside my window.
So, I can't think of a better time to share this Spiced Apple Bundt Cake with all of you. And, with Fall being our absolute favorite season, this cake absolutely embraces the best of the best when it comes to Fall. It's kinda like a caramel apple. but SO much better.
We decided to let fresh granny smith apples and our Homemade Caramel Sauce be the true inspiration for this cake. From there, everything just fell into place and created one of the best cakes to date!
The cake itself is sweet and moist, but not overly sweet and has some subtle cinnamon-y/nutmeg notes. The cake just by itself is drool worthy, but when you finish it with the caramel sauce, the cake becomes irresistible! It's delicious right out of the oven or even the next day.
It's truly the perfect cake to start letting yourself get into the Fall baking mood!
I was very happy with the results. I used Elstar apples and reduced the sugar a little bit (all in all reduced by about 6 Tbsp from streusel plus apples ) because most recipes are a little too sweet for me. The apples were pretty sweet to begin with, too. I also subbed about 2/3 whole wheat flour. I didn't have pumpkin pie spice so I used mostly cinnamon with some fresh ground nutmeg and ginger. I used raw sugar, so it was difficult to tell if the sugar was turning amber, so I just cooked it for a little over 5 minutes, and it seemed to work out. Or at least, when I poured it over the apples, it didn't seem like it was going to work at all since it was gloppy and didn't seem to be anywhere near enough. But I soldiered on and stirred it a couple of times, like the recipe said, and poured it into the crust. My apple slices were not consistent: sometimes I cut my apples into eighths, sometimes thinner. However, it baked up like it was supposed to, and the finished result was pretty much perfect. Good sauce to apple ratio, the apples were soft but still distinctly apples, good level of sweetness, overall good apple-y flavor and the crust retained a good level of crispness. Everyone raved about it.
I, too, have been making this pie for years. The only thing I have trouble with is the caramel recipe never turns amber in the suggested 5 minutes. A couple of times i have cooked it too long and it turned to the hard candy stage. Still, it is my go-to apple pie recipe.
I have been making this pie from the day it was released! I use all the golden apples and slice one granny smith apple a lot smaller because it takes longer to cook. My son loves this pie! He begs me to make it every summer! It is truly delicious!
I've been making this pie since 1998. it's now a tradition in our family and I kick it up a notch using 4 different types of apples. I've never had it soupy and the pie crust is amazing using GF flour.
This was terrific !! I'm making it again right now. I used Joshua apples (nice and tart). Highly recommend this pie.
While the pie was good, it wasn't as tasty as a good old-fashioned double crust apple pie, so I wouldn't make it again.
This pie is great, I used the caramel sauce like the reviewer said, and it worked really well, no idea what the pie soup comment is about but this is a really delicious pie. This may be the only apple pie I make from now on.
I have been making this pie for 7+ years. I love everything about it! It's not one to serve right out of the oven or you will have "pie soup" as some have said. Let it stand and cool and it holds up just fine. I'm making another one this weekend because it got gobbled up by guests. Love, love, love it.
OMG: Don't agree with the reviewer who said this was apple soup and not worth making again. Also thanks to the reviewer who said be patient with the caramel. Almost gave up when I saw it congeal into hard candy when mixed with the apples. But I relaxed and went with it (as noted before me). Almost had to have a piece right out of the oven, but held back. The aroma will drive your family crazy. The pie has a great combination of flavors. I had no pumpkin spice so I used liberal 1/4 tsp ground cloves & ginger and 1/2 tsp ground cinnamon. Fantastic.
I have been making this pie every year since it was published in 1998. My family requests it every year and it has gone with my adult children to their friends' Thanksgiving celebrations to rave reviews. I thought I would include some of my tips and modifications to help first-time pie makers. My family likes a flavorful pie so I add one teaspoon each of cinnamon and ginger to the pie crust before I add the butter and I add one teaspoon of cinnamon and a quarter teaspoon of freshly grated nutmeg to the apples. After I have poured the apples into the pie crust, if there is any hardened caramel left on the bottom of the bowl I either heat the bowl over the stove (metal) or put the bowl in the microwave (glass) until the caramel melts then pour it on top of the pie. I hope this helps.
One of my Thanksgiving Traditions!! I have made this several times and it is one of my all time favorites! You need to follow the directions carefully and dont be afraid if and when the caramel sticks to the bowl. Let it sit just like it says to release the juices then it will be easier to remove from the bowl. It is an amazing twist on a regular apple pie! Trust me, you will love it.
Terrible who wants pie soup? The serve over ice cream warning is just basically telling you they don't know how to make a pie.
This recipe is delicious. I followed the caramel instructions from the reviewer randomroyalty and that worked just fine, though you do need to be patient and stir alot. I planned on serving it with ice cream and so when it didn't come out in perfectly cut pieces, I was ok with that, somewhat expecting it.
This is a delicious pie. Be carefull however to choose a Deep-Dish. Mine was not deep enough and I had some caramel spill in the oven.
This was one of the most delicious pies I have ever made. It was pretty simple and enjoyed by all. The carmel hardened once it hit the apples, so I was worried, but once in the oven it all combined perfectly. I used Granny Smith Apples instead, which I think were better. I also made extra streusel. I have been asked numerous times to bring this dessert.
The problem with the caramel (making it, and the hardening effect when it hits the apples) can be overcome with a simple caramel sauce recipe. Heat 1 cup of white sugar gently over medium heat for about 15 minutes (important! NO WATER). It will turn into a dark amber liquid. Add 3/4 cup of water. The melted sugar will almost instantly harden into a clump of candy. Allow the water to boil gently. The hardened sugar will eventually dissolve, and the liquid will reduce. This takes another 5-10 minutes. Remove from heat and add the butter (3 tbsp) and 1 teaspoon of vanilla extract (or to taste). Pour this sauce over the apples. Also I used spartan apples in this pie. goes much better with the caramel sauce!
This is the only apple pie I make. I'm not sure why others are saying it's not that great because I've never had any problems with the filling (and topping) being anything but delicious. Sometimes the caramel is tricky to make but totally worth it. I love this pie and am making it for my co-workers tomorrow!
I've been making apple pies for years, and I decided to try out this one because the caramel intrigued me. Didn't have much trouble with the caramel hardening when I poured it over the apples, but the finished product was way too wet for me -- too many juices upon removing pieces of pie. Sure, the juices would be great over ice cream, but Iɽ rather have a thicker pie. I did like the streusel topping. I'll stick with other pie recipes in the future.
this pie is exceptionally good! i made it one year for my husband and dad, and they still say it was the best pie they've ever had. my dad grew up in the country, and they had apple trees, so my grandma was always making apple dishes and she was a wonderful cook, but my dad thought the pie was better! also, my husband's mother was a stay-at-home mom who cooked all the time and he liked the pie better, too!
A waste of time. No problems making the caramel, but as others have stated, it basically dissipates in the pie and melds with the apple juices to make the pie wet and gloppy, with no discernible caramel flavor. There are plenty of other, better pie recipes out there.
I got this recipe last year in October since then any time I have a craving for apple pie I make this and every time I do it gets thats much easier to make.. Its wonderful! I've even made it for my family members as a holiday gift. We love it.. I will be making this one for years to come..
i imagine that this tastes pretty good but I tried to make it this evening and the caramel went from a gorgeous amber to a burnt ocher in the time it took me to stir in the butter and reach over the apples. I think the gorgeous amber color is giving the average cook at home a little grace period.
I've made this pie every year for the past five years and my family loves it. The caramel is hard to manage but I layer it in a bowl with the apples so there is no need for a lot of mixing. It turns out great.
Quite good. My husband loves it and asks for it often. It's really great with ice cream as there are a lot of juices to ladle over!
I'm not a big fruit pie fan, but I love carmel, apples and strudel, and this was a great way to combine them into a warm, traditional dessert. The carmel sauce must be closely attended to while boiling, but the rest was very easy to put together and turned out beautifully. I would definitely recommend using a deep dish pie pan.
- 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
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.
Apple Pie Cupcakes with Salted Caramel Buttercream
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Hi everyone! I’m Kelly, and I share family favorite recipes over on my blog, Life Made Sweeter. I am so excited to be guest posting here today as part of Amber’s new contributor team.
I love whipping up sweet treats with fun and creative flavor combinations, so today I am sharing these Apple Pie Cupcakes which are a cross between a cupcake and an apple pie.
Since Amber and I both share a love for this classic dessert, I thought it would be fun to combine all of the comforting flavors of apple pie into a delicious cupcake.
These are as easy as pie to whip up too! Well — they may be even easier since you won’t have to roll out any dough. Plus cupcakes take way less effort to share with a crowd.
First we start off with these spiced apple pie cupcakes that are a breeze to make. You’ll love how easy it is to whip up the batter and best of all, you won’t need your mixer!
There’s Greek yogurt and buttermilk in the batter which keeps the cupcakes light and fluffy. Oh and be prepared for the sweet aroma of sugary cinnnamon and apple spices that will fill up your house while they’re baking in the oven — it seriously doesn’t get any better than that!
After they’ve cooled off, we’ll cut out a circle at the top of the cupcakes and stuff them with a homemade apple pie filling.
And then there’s an oozy layer of salted caramel sauce which we’ll pour over the cupcakes.
A piping of salted caramel buttercream frosting gives these the perfect combination of salty and sweet. It’s like creamy caramel bliss and goes perfectly with all the cinnamon and apple-y flavors.
And finally – we’ll top these off with an additional drizzle of salted caramel sauce, apple filling, and pecans. One bite of these cupcakes will have you ready to welcome all the fall flavors with open arms!
HOW TO MAKE CARAMEL APPLE POKE CAKE
Caramel Apple Poke Cake starts with a vanilla cake mix (spiced cake mix would also be amazing).
Then you doctor the mix up with apple pie spice and apple pie filling. We&rsquore going for all the cinnamon-y apple flavor in this cake!
Once you bake it up to golden perfection, poke holes all over the warm cake and drizzle it with caramel sauce. Once the cake is cooled, you top it with whipped topping, toffee bits, and more caramel sauce.
Seriously, how amazing does that sound?
Make sure you don&rsquot skip the toffee bits on top. They really take this cake to the next level!
Caramel Apple Dump Cake : Easy Fall Dessert
This is a classic “true” dump cake. The results are similar to a cobbler. You really do just dump the four ingredients in and bake to make this easy dessert.
As long as you distribute the ingredients somewhat evenly, the recipe is basically fool proof. Even slightly over or under baked this caramel apple dump cake will still be tasty.
I added a layer of caramel into this apple dump cake recipe, since I think it elevates the final dessert quite a bit. The caramel makes the cake team even better with ice cream in my opinion as well. Then just top with whipped cream or ice cream to serve.
Use All-Purpose Pie Dough, refrigerated, or your favorite piecrust.
Roll the pie pastry into a 13-inch circle and line a 9 ½-inch deep-dish pie plate with it. Pinch the overhanging pastry into an upstanding rim. Refrigerate for 15 minutes.
For Topping: Combine the flour, oats, brown sugar, cinnamon, and salt in a food processor. Pulse several times to mix. Scatter the butter pieces over the mixture. Pulse to a sand-like consistency. Transfer to a bowl and rub well with your fingers until the texture is uniform. Refrigerate the crumbs.
Let’s face it, these are culinarily adventurous times, where we want to experience new and exciting flavors without giving up the traditional tastes and recipes that we love. That’s where this Granny Smith Caramel Apple Pie comes in.
At first glance, it may seem like there are a lot of steps, but its actually an easy recipe that would even be great for involving kids or grandkids. Have them unwrap the caramels to make the sauce or get their hands into the bowl of streusel topping.
Granny Smith apples are the perfect choice for this pie because they hold their shape and crispness in baking and their light texture and tart flavor notes play well against the rich and decadent caramel and streusel topping.
You can personalize it by using your favorite nuts, like pecans or walnuts in lieu of the nut topping. The crunch both in and on top of the pie adds great texture and interest, modernizing this traditional favorite.