CARAMEL APPLE PIE WITH STREUSEL TOPPING RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 25 minutes
Prep Time 50 minutes
Cook Time 35 minutes
Yield 12 servings.
Number Of Ingredients 17
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, FatContent 27g fat (15g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 336mg sodium, CarbohydrateContent 51g carbohydrate (29g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
CARAMEL APPLE CUPCAKES RECIPE: HOW TO MAKE IT
Take these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. —Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners., Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack., In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.
Nutrition Facts : Calories 365 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 315mg sodium, CarbohydrateContent 48g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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Reviews 5
Total Time 3 hours 15 minutes
Category dessert
- Preheat oven to 350°. Line a 9-x-13” baking pan with parchment paper. Make crust: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Add butter and use your hands, or a pastry cutter, to cut the butter into the flour mixture until it’s crumbly and moist. Press into prepared pan and set aside. Make filling: In a large bowl, beat cream cheese and 3/4 cup sugar until light and fluff. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust. In a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside. Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter. Scatter apples on top of the cheesecake mixture, then top with oat mixture. Bake until the cheesecake is only slightly jiggly in the center, about 55 minutes. Let cool completely, then refrigerate for at least 2 hours. Before serving, drizzle with caramel sauce and slice into squares.
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Reviews 4.5
Total Time 35 minutes
Calories 210 per serving
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