Dutch caramels apple pie

Name: Dutch caramels apple pie
Cuisine: European
Ingredients: 1/2 cup Baker’s Corner Granulated Sugar; 3 tablespoons Countryside Creamery Unsalted Butter, room temperature; 1/4 cup Countryside Creamery Heavy Whipping Cream; 1/2 teaspoon salt; 1 Belmont Deep Dish Pie Crust; 1 pound (5-7) granny smith apples; 1/4 teaspoon salt; 2 teaspoons Stonemill Ground Cinnamon; 1/2 teaspoon Stonemill Ground Nutmeg; 1/2 teaspoon Stonemill Ground Ginger; 1/4 cup Baker’s Corner Granulated Sugar; 1 tablespoon lemon juice; 2 teaspoons vanilla extract; 3 tablespoons Baker’s Corner All Purpose Flour; 1/2 cup Countryside Creamery Unsalted Butter, melted; 1 cup Simply Nature Organic Brown Sugar; 1 teaspoon Stonemill Ground Cinnamon; 1/4 teaspoon salt; 1 1/2 cups Baker’s Corner All Purpose Flour

14 steps

Updated at: Thu, 17 Aug 2023 12:00:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories4216.5 kcal (211%)

Total Fat187.6 g (268%)

Carbs607.5 g (234%)

Sugars355 g (394%)

Protein35 g (70%)

Sodium2336.8 mg (117%)

Fiber23.4 g (84%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Step 1

In a heavy bottomed saucepan, heat the sugar on medium low heat until it’s completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

Step 2

Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

Step 3

Next, pour in the heavy cream and sea salt. Stir until everything is combined

Step 4

Pour into a small bowl or cup and allow to cool completely before using.

Step 5

While you prep the filling, blind bake the pie crust. Line the Belmont Deep Dish Pie Crust with parchment paper and fill it with rice or beans to weigh it down and prevent it from bubbling up. Bake at 350° for 10 minutes or until slightly golden brown.

Step 6

While the pie crust is blind baking, make your filling. Peel the apples and slice them into ¼” thick slices, cutting the slices in half so you have small pieces instead of large full apple slices. This will sit better in the pie crust and allow you to load it full of apples.

Step 7

Add the spices, salt, flour, lemon juice, vanilla and sugar to the filling and stir to combine.

Step 8

Reserve a ¼ cup of your homemade caramel for drizzling on the top of the pie. Add the remaining caramel to the apple pie filling and stir to distribute the caramel evenly.

Step 9

Next, make the crumb topping. Combine all the ingredients for the crumb topping in a medium bowl and use a fork to stir together until the mixture forms a crumbly dough.

Step 10

Remove the rice from the blind baked pie crust and pour the apple filling into the crust, using a spatula or your hands to arrange and pack the apples in tightly, mounding them slightly in the middle.

Step 11

Sprinkle the crumb topping over the apple filling, patting it down slightly to get it into the nooks and crannies of the apples.

Step 12

Bake at 350°F for 50 minutes to 1 hour or until the filling is bubbling and the topping is golden brown.

Step 13

Allow to cool before drizzling with the remainder of the caramel sauce. Serve with vanilla ice cream or whipped cream. Enjoy!

Step 14

Keywords: dutch apple pie, dutch caramel apple pie, caramel apple pie