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Then unroll it from the parchment paper, set it in the pie dish and take out your frozen apple filling and set the apple filling right on the crust. Cook as you would a normal pie, 20 minutes at 400 and then 45 minutes at 325. To get the caramel on top, I use these caramel apple wraps:
Aug 14, 2022 · Step 1: Peel and core your fresh apples. Step 2: Place apple slices in a large skillet and add brown sugar, butter, and cinnamon. Cook about 7-10 minutes until the apples are soft. Step 3: Add heavy cream and flour and bring to a boil. Step 4: Cook a few minutes more until the caramel sauce is nice and thick.
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Nov 23, 2023 · Fill the pan and place it in the freezer, using a baking sheet as a base if necessary. When it's frozen solid, pop the pie out of the pan and wrap the excess aluminum foil over it. Then, seal it ...
May 9, 2023 · Pour in the lemon juice and stir well. Melt the butter in a large frying pan and add the apples. Cook the apples until they soften, and add the cinnamon and the sugar. Let them simmer for a few more minutes until the apples are soft and the sugar completely dissolves. This can take up to 8 minutes.
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First, make my perfect pie crust. This recipe makes two discs of dough. Allow both to chill for about an hour, as directed in the recipe.Roll out both crusts into circles.They should be about ¼-in thick. Place one in a pie pan, and the other on a baking sheet lined with parchment paper. Cover with plastic wrap or aluminum foil and p...Slice the apples. Slice the apples into about ⅛-in thick slices, but don’t worry if it’s not exact. For a complete guide, check out my article on how to cut apples for apple pie(see? I’ve got you f...Make the filling.This is done on the stovetop to create a gooey caramel sauce that bakes with the apples. Let it cool to room temperature for about 30 minutes.What kind of apples should I use for apple pie?
You can use either sweet or tart apples for the filling, or a combination of both. I like to use Granny Smith, but I sometimes combine them with another sweet red kind such as Pink Lady for more dimension and flavor.
Why pre-bake the apples?
This will help them release their juices now rather than while baking, which will result in a firmer, less soggy crust. The cooking will also create a thick caramel sauce that coats the apples (and makes the pie irresistible!). Need one more reason? Apples shrink when cooked, so without precooking, there will be a large gap between the filling and the top crust. It only takes a few minutes and, as you can see, the rewards are tremendous.
Can I make my crust ahead of time?
Yes. Pie crust dough can be kept in the refrigerator for up to 3 days, or even the freezer for up to a month.
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Nov 14, 2023 · Set aside. Preheat oven to 400°F (204°C). Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
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Jul 26, 2023 · Add the soaked dates, 1 cup of filtered water, ground cinnamon, and fine sea salt to a high-speed blender. Blend until smooth, about 15-20 seconds. Pour the caramel sauce over the apple chunks and toss until the chunks are evenly coated. Remove the pie crust from the freezer and fill it with the caramel-coated apple filling.
