Sprinkle the pies with crystal sanding sugar and place on prepared sheet pan. Brush each pie with the egg wash, and cut two vents on the top of each pie with a sharp knife.Place a second dough circle on top each filled circle then use a fork to crimp the edges together.Brush around the edges of the dough with a finger dipped in egg wash.Top the apple filling with a few pieces of caramel.Make sure to leave enough of a border around the filling to seal them shut. Spoon 1 tablespoon of the apple filling into the center of half of the pie circles.Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Unroll the pie dough onto a well-floured surface.In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour.Preheat the oven to 425✯ and line a baking sheet with Silpat or parchment paper.If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. Do not use my images without prior permission. All images & content are copyright protected. You can find my other Dessert & Halloween Recipes on my Recipes Page! And the recipe used 3tbsp cornflour, mixed in with 75g brown sugar and the apples, layered onto the pie base.In the original I used 300g apples, thinly sliced and dried between paper towels to reduce liquid.The original recipe was very similar, just a different method.This dessert will last in the fridge for up to 3 days, but is best on the day of baking!.I used Carnations caramel for the caramel!.The lovely bright green cooking apples are the ones you’re after! If you used regular apples, there is a chance they’d turn to mush, and then the cake wouldn’t bake well either. I reeeeally would recommend using COOKING apples for this rather than regular eating apples because of the length of time the cake is baking for.
#Apple pie with caramel bits full#
Other hobs/heats could take a full 10 minutes longer than mine for example so keep an eye on it! As you are cooking the fruit in a pan, it really can vary in time.You need to aim for about 650-750g of apples, to make sure that its enough! When buying the apples, buy above the 500g as thats the chopped and peeled weight.Serve it with some custard, cream, ice cream and more and it will please anyone!Ī heart-warming dessert that would suit Autumn, Winter, or even the rest of the year. But in all honesty, I like making this into a delicious pie. You can easily also just turn this into a delicious crumble, and completely forget about the pastry. I nearly always will buy puff pastry as I really can’t be arsed to make it, and even other times I will buy pre-made shortcrust if I’m in a rush. There is no shame in using premade stuff. Simply swap the homemade pastry for some shop bought sweet shortcrust pastry, and swap the homemade crumble for a bag of ready made mix! You can easily cheat with this recipe and make it so so much easier, but I do try to put out a full recipe when I can. The caramel is out of a tin, as its easier that way – and the thickness of it marries so well with the baking – and the sweetness of the caramel matches the tartness of cooking apples, overcoming my slight problem of not liking cooked apples some time (as they’re so tart!) The sweet shortcrust pastry gives a nice lining to the dessert that everyone loves in a pie, as well as having the crumbly sweet & crunchy topping of the crumble is the perfect match to the gooey caramel apple layer in the middle. that is perfectly acceptable in my books!ĭon’t worry, I will be posting recipes for all of the desserts included in this one over time, but I thought that this would be a good idea for all of the requests I have received on Facebook for Halloween this year – ITS SO YUMMY!
This recipe is a different version to my apple & blackberry crumble pie and I am obsessed with it! The thing is, this one has caramel involved and as we all know…. How can that not sound delicious?! I had so much experimentation with this one due to apples producing so much liquid all of the time, and therefore ruining the pastry… but this recipe is tried and tested so many times over that its a success! It combines the delicious flavours of toffee apples (that we all know and love.), apple pie, and apple crumble. I’ve only just got round to it – however, this is DELICIOUS. So, I’ve had requests for many apple recipes over this Autumn season so far, and yes. STEP THREE: Open the tubes of crescent rolls and place each crescent roll triangle onto the lined baking sheets. STEP TWO: In a small bowl, mix together the brown sugar, white sugar, and cinnamon. Please see my disclosure for more details!* A delicious twist on toffee apples, apple pie, and apple crumble… a yummy dessert perfect for Autumn – hello heaven! Line two baking sheets with parchment paper.
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