Easy Apple-Caramel Pie
Copyright 2012, Taste of the South Magazine
Special thanks to our friends at Taste of the South Magazine for adding this decadent recipe to our Apple recipe collection!
Since this is a guest recipe, it does not include the photographic tutorial, just the recipe only. I hope you enjoy the printer friendly format though, and be sure and add it to your recipe box by clicking on the blue “Save Recipe” button below!
Print This Recipe
- 1 ½ (15-ounce) packages refrigerated piecrusts (3 sheets), divided
- 2 (12.25-ounce) jars prepared caramel topping
- 3 large eggs, lightly beaten
- 6 Granny Smith apples, peeled, cored, and sliced
- 1 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- ¼ cup unsalted butter, cut into small cubes
- 3 tablespoons heavy whipping cream
- 1 egg yolk
- 1 tablespoon sugar
- Preheat oven to 425°.
- Place 1 piecrust in an ungreased 9-inch deep-dish pie plate. Press firmly against side and bottom. Set aside.
- In a medium bowl, combine caramel topping and eggs, whisking to combine. Pour caramel mixture into prepared pie plate.
- Bake until caramel is set, approximately 45 minutes. (Caramel is set when only a small portion in the center jiggles when pie plate is gently shaken.) Remove from oven; set aside.
- In a large bowl, combine apples, brown sugar, cinnamon, vanilla, and salt, tossing to coat. Spoon apple mixture over caramel layer. Dot with butter.
- Top apples with second piecrust. Wrap excess top crust under edge of bottom crust, pressing edges together to seal. Make a decorative edge, if desired.
- Using assorted cutters, cut shapes from third crust; set aside.
- In a small bowl, combine cream and yolk, whisking well. Using a pastry brush, lightly coat top crust with egg mixture. Gently press cutout shapes onto crust in desired pattern. Lightly coat shapes with remaining egg mixture. Sprinkle with sugar.
- Bake on lower rack until crust is golden brown, approximately 30 minutes.
- Remove from oven and cool on a wire rack for 15 minutes before serving.
Recipe courtesy of Taste of the South Magazine
If you don’t already subscribe to Taste of the South then you’re missing out on my Southern Plate Supper’s Column! In each issue I share a full supper menu of exclusive recipes as well as a column where I get to share my heart with you.
The current issue features my recipes for: Slow Cooked Herbed Chicken and Potatoes, Green Beans with Bacon and Almonds, Make Ahead Honey Wheat Rolls, Apple Butterscotch Oat Cookies and Caramel Apple Parfaits.
If you don’t have this issue already, look for it soon as it won’t be on shelves much longer! Just look for the Taste of the South with my photo in the top right corner of the cover.
For a special subscription rate just for Southern Plate family members, click here. A full year for $14.00. After you fill out your name and address you’ll have an option of being billed or paying now. If you choose to pay now your subscription is reduced to $12 for a year.
Strong people don’t put others down, they lift them up.
Posted by Christy Jordan
on Sep 27 2012. Filed under Misc
You can follow any responses to this entry through the RSS 2.0
You can leave a response or trackback to this entry