Sunday, September 23, 2012

Spiced Caramel Apple Pie for #SundaySupper

Yesterday marked the first day of Fall. My absolute favorite season. I love the crisp morning air, the changing color of the leaves, cozy sweaters, scarves, and boots. But most of all I love the food! The month of September marks the beginning of apple season, so we took a trip to the apple orchard. When I got home I had so many ideas for what to make with all of our fresh picked apples. Lucky for me, this weeks #SundaySupper theme just so happens to be an Autumn Apple Party!

So what did I decide to make? This pie...


Not just any ordinary apple pie, but a Spiced Caramel Apple Pie with all of the tastes of Fall!



Ingredients:

Dough:
2 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
1/2 sticks cold butter, diced
1 large egg
3 to 4 tablespoons very cold water

Filling:
1/2 lemon
3 pounds baking apples (about 6 apples), such as Golden Delicious
2/3 cup sugar, plus more for sprinkling on the pie
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/2 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1 large egg, beaten
1 cup soft caramels, cut into pieces

Directions:

Dough:
Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it looks like cornmeal mixed with pea-size bits of butter. If it gets warm and sticky, refrigerate it to chill.

Beat the egg with 3 tablespoons of the water, then drizzle it evenly over the dough. Lightly stir the dough together with a fork. The dough should just hold together with some dry crumbly bits. If the dough is really dry sprinkle it with 1 tablespoon of water.

Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour.

Filling:
Finely grate the lemon zest, and set aside. Peel, core and slice the apples into 1/2-inch slices. Squeeze the lemon juice over the fruit (this will help it from getting brown), then toss with the sugar, cinnamon, ginger, nutmeg, and salt.

Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and the juices simmer, about 2 minutes. Reduce heat to medium, and cook uncovered until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit, then cook about a minute more till the juices thicken slightly. Stir in the vanilla and lemon zest, and remove from the heat. The filling should look similar to a tight compote. Cool completely.

Assemble the pie:
Lightly dust the work surface with flour. Roll a disk of dough into a 12-inch circle. Transfer the dough to a 9-inch pie pan, trimming so it hangs about a 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so that it mounds slightly in the center. Top the fruit evenly with the pieces of caramel. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some egg.

Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim the crust if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Flute the crust by pressing a finger into the crust against the other hands finger and thumb to make an impression. Repeat around every 1/2 inch of the pie to create a ruffled edge. Refrigerate the pie for about 20 minutes.

Place a rack in the lower third of the oven and preheat to 425 degrees.

Brush the pie with egg and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place the pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees. Bake until the crust is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges.

Allow the pie to cool on a rack. Serve warm or at room temperature.



Recipe Adapted from BHG

Check out the rest of the Autumn Apple Party menu for even more ideas for how to use up your fresh apples!

Soups, Salads, Starters and Breads
Cinnamon Apple Chips- Shockingly Delicious
Apple Celery Salad- In the Kitchen with Audrey and Maurene
Mini Apple Pumpkin Pancakes – The Daily Dish Recipes
Overnight Apple Cinnamon French Toast- In the Kitchen with KP
Curried Apple and Leek Soup-Soni’s Food for Thought
Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad- The Hand That Rocks the Ladle
Homemade Apple Jam – My Trials in the Kitchen
Caramel Apple Butter Cheesecake Dip- Chocolate Moosey
Caramel Apple Bread – famfriendsfood
Apple Pie Bread Baker Street
Apple, Bacon & Brie Popovers- I Run for Wine
Apple and Almond Brie Puff Pastry- Family Foodie
Apple, Leek and Gruyere Tarts- There and Back Again
 
Main Meals
Slow Cooker Honey Apple Pork Loin- The Meltaways
Apple-Glazed Meatballs- The Messy Baker
Apples & Buttons (Ham, Apples and Dumplings)- Cindy’s Recipes and Writings
Skillet Pork with Sweet Spiced Apples- Mama Mommy Mom
Chicken Apple Meatloaf with Tarragon Tomato Sauce – Diabetic Foodie
Baked Tilapia Apple Crisp- Daddy Knows Less
Pork Tenderloin with Calvados Cream Sauce Sustainable Dad
#SundaySupper Pulled Pork Sandwich With Pickled Red Onions Kwistin’s Favorites
 
Sides
Harvest Rice- Webicurean
Wild Rice with Apples, Dried Cranberries, and Walnuts – Ruffles and Truffles
Apple Topped Sweet Potato Mash- Momma’s Meals
Warm Spice Pecan Raisin Apple Chutney- Sue’s Nutrition Buzz
 
Desserts
Double Apple Pot Pie- What Smells So Good?
Apple Walnut Coffee Cake- The Girl in the Little Red Kitchen
Apple Streusel Cobbler- Big Bear’s Wife
Apple & Moroccan Cinnamon Gooey Sticky Buns- Crispy Bits & Burnt Ends
Spiced Caramel Apple Pie-Chelsea’s Culinary Indulgence
Apple Pear Kuchen for #SundaySupper (Apfel Birnen Kuchen)- Galactosemia in PDX
Apple Strudel - Magnolia Days
Old Fashioned Apple Crisp with Caramel Sauce-Noshing with the Nolands
Apple Cheesecake- Vintage Kitchen
Caramel Apple Crumble Bars- Hezzi D’s Books and Cooks
Apple Cake with Cream Cheese Frosting- From Fast Food to Fresh Food
Cinnamon Apple Dessert Chimichangas- Juanita’s Cocina
Nutella Apple Quesadilla- Dinners, Dishes, and Desserts
Apple Crisp Ice Cream- Cravings of a Lunatic
Bavarian Apple Torte- The Lovely Pantry
Streusel Apple Crumb Pie + Pie Freezer Kits- Meal Planning Magic
French Apple Cobbler with Cinnamon-Maple Whipped Cream Weekend Gourmet
Chunky Apple-Apricot Bread Pudding- Comfy Cuisine
Apple Butter Spice Cake – Home Cooking Memories
Apple Pie and Custard- Happy Baking Days
#GlutenFree Deep Dish Carmel Apple Pie- Cooking Underwriter
Apple Brownies That Skinny Chick Can Bake
Country Apple Dumplings- Mom’s Test Kitchen
Apple-Gingersnap Cookies- Tora’s Real Food
Apple and Cranberry Turnovers- Flour on my Face
Applesauce Chocolate Chip Bundt Cake with Caramel Glaze- Hip Foodie Mom
Caramel Frosted Apple Cookies- No One Likes Crumbley Cookies
Apple and Pecans Cake- Basic N Delicious
Apple Pull Apart Monkey Bread- Gotta Get Baked
 
Beverages
Spiced Apple Ale Small Wallet Big Appetite
Apple Chia Tea- Pippi’s in the Kitchen Again

42 comments:

Laura Hunter said...

What a clever and easy idea to add caramel to a pie.

Baker Street said...

a cup of soft caramels?! this surely is my kinda recipe!

kwistinsfavorites said...

I am loving all of these apple desserts. Think I'll be having dessert for dinner one night this week.

Paula @ Vintage Kitchen said...

Caramel and apples, can´t go wrong with that combo! Wonderful pie Chelsea!

diabeticFoodie said...

I'm so jealous that you have an apple orchard nearby!

Chelsea said...

Thanks Laura! I thought about melting the caramels in the pan with the apples but thought it would be a huge mess so this worked out!

Chelsea said...

I'll definitely be having one or two for dessert ; )

Chelsea said...

Thanks Paula! The caramel looked so good oozing out of the pie vents!

Chelsea said...

It was so fun to go to the orchard. Really made it feel like fall. Even though it was 90 degrees here!

Jen @JuanitasCocina said...

This looks sooooo perfect. And the caramel? Oh em geeeee!

Soni said...

Ooh the perfect apple pie for Fall :)Love the flavors and the texture in yours!!Beautiful :)

Renee Dobbs said...

Nice idea to add the caramel candies to a pie. Great tip and recipe.

Tora Estep said...

What a fun idea to add caramels to the pie filling. Caramel and apples really go so well together.

Cindys Recipes said...

Great combo Chelsea! Fresh picked is the way to go!

Jennie @themessybakerblog said...

Oh man, this pie is screaming my name. It looks amazing! Happy #SS!

Patti said...

I would eat this whole thing...even for breakfast!

Chelsea said...

I had some this morning for breakfast Patti! It's even good cold ; P

Wendy Wofford-Garcia said...

Yummy...I need to bite the bullet and just make a homemade pie crust. It intimidates me for some reason. Saw you just started a new job...met too! It was so hard to find time to blog this last week as I adjusted to a new commute and some longer hours!

Patsyk said...

Fabulous pie! I love pies like this!

Megan @Irun4Wine said...

This looks absolutely amazing!!!

Anne @ Webicurean said...

You had me at caramel--this sounds and looks wonderful! I love that it has a nice blend of spices too--while I like apple pie, often they just have a smidge of cinnamon, which can be a little bland, but this has all the other fall spices blended in. Love it.

Katie said...

Caramel and apples are definitely meant to be together - your pie sounds awesome!!

mommasmeals said...

I really need to make my own homemade pie one of these days!! I'm scared of baking but you make it look so easy! Thanks for sharing!

Chris Baccus said...

Classic. Love caramel, spice and apples. This looks so good.

Chris Baccus said...

Too funny you were at Oak Glen the same day I went there for my Sunday Supper recipe. Small world.

Nicole @ The Daily Dish said...

This Apple Pie is better than any Apple Pie I've ever seen... that gooey caramel that is all oozey and delicious looking makes me want to stick my finger right in the middle of that pie!
This is not only pinned but it's on the "need to make this soon" list... YUM!

Minnie(@thelady8home) said...

O My!!!! That pie looks too tempting!!! Lovely.

Alice Choi said...

OMG, that spiced apple pie looks amazing! love it!

Faye Leong said...

Love your apple pie with caramel.....wonderful!

Tara said...

That looks so very good, could I have a slice please!!

Erin @ Dinners, Dishes, and Desserts said...

So many great caramel and apple recipes - this pie sounds fantastic!

Sarah Reid said...

Sinful - in a great way!

Flour On My Face said...

Caramel and apple yes! This looks so good.

Jessica@AKitchenAddiction said...

Apple pie is one of my all-time favorites!

Lizzy Do said...

Oh, you've just made one of my favorite pies even better! Hooray for caramel!!!! Great #SS recipe~

Sunithi Selvaraj, RD said...

Classic and beautiful ! All your recipes are :) Thanks for sharing. great pics !

Heather Lynne said...

I will eat anything with apples and caramel.

Nancy @ gottagetbaked said...

I love the addition of caramel - you totally took apple pie and made it even more amazing! Slap a couple scoops of ice cream over this baby and I'd eat it straight from the pie pan, no sharing.

Sarah said...

The crust looks so light and flaky. You may have made a convert out of a non pie lover like me.

Brandie @ Home Cooking Memories said...

Such a wonderful pie, Chelsea! I would take a homemade one like this over a store bought pie any day!

spring chick said...

Looks Divine!

Angie Barrett said...

Oh wow that looks so good!

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