Lady Behind the Curtain to take a part in her new Improv Cooking Challenge on her blog!
Just a short explanation of this challenge.... each month Sheryl chooses a group of ingredients that recipe must contain. For example, this months ingredients are Apples and Caramel. You can choose the recipe you'd like to use, you make it, and blog about it! Everyone that is taking part in this challenge blogs about their recipe and experience and we all post our recipes at the same time on the same day! Then you, our readers, are the lucky recipients of a whole bunch of yummy recipes to browse thru, finding some great new blogs and friends along the way! How fun is this? I have been so excited ! Caramel and Apples are 2 of my most favorite fall ingredients! Oh! And you can join the fun in the Improv Cooking Challenge too!
The first thing that comes to mind when I think of apples is apple pie, of course. The yummy, flaky pie crust that melts in your mouth...The beautiful apple pie filling spiced with just the perfect amount of cinnamon and nutmeg... The whole combination of the tastes the fall harvest brings, teasing your taste buds! .... mmmmmMMmmm.... but it's missing something? That's right... It's missing a nice drizzle of a rich homemade caramel sauce. Well, my friends... it's not missing it anymore! May I introduce to you, Caramel Apple Pie!
Caramel Apple Pie
adapted from Lion House Bakery
From Cupboard to Cupboard
3/4 cup granulated sugar, plus additional for dusting top crust
1/2 cup all-purpose flour
1 teaspoon ground cinnamon, plus additional for dusting top crust
1/2 teaspoon salt
1 large pinch nutmet, plus additional for dusting top crust
8 apples, peeled, cored, and sliced
1 Tbsp vanilla
2 Tbsp butter
2 Tbsp whipping cream
1 recipe for a double-crust pie *Here is my tutorial on a pie crust*
Preheat oven to 375 degrees. In a large bowl, mix together sugar, flour, cinnamon, salt, and nutmeg. Toss in apples, and stir in vanilla. Set aside. Stir the apple mixture every 15-20 minutes while making the crust.
Once pastry dough is prepared, roll out pastry for bottom crust 3 inches larger than the pie tin. Pour apple filling into the pie pan. Dot the butter over the apples.
Roll out pastry for top crust... Place over apples. Trim away excess crust around edges and leave about an inch of crust to roll. (See tutorial for further instructions) Crimp edges of pie, cut design in top for venting. Brush cream over top and sprinkle cinnamon, sugar, and nutmeg over the top.
Cover the edges of the pie with foil. Bake for 30 minutes. Remove the tin foil. Bake another 30 minutes. Cover the entire pie with tin foil and bake for a final 20 minutes. Cool for an hour on wire rack.
1/4 cup butter
1 1/2 cups brown sugar
1/2 cup heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla
In a heavey 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream and corn syrup. Bring to a boil, stirring frequently. Reduce heat to medium, until sauce thickens slightly,a bout 5 to 7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over the warm pie and serve!