Salted Caramel Apple Pie

Salted Caramel Apple Pie

This pie has everything you’d want out of an apple pie, A spiced apple filling and a homemade caramel sauce are encased in a buttery, flaky pie crust that can be made ahead of time and frozen.

This pie has everything you want for apple pie. Butter, flaky crust, spiced apple filling and sweet and salted caramel sauce are the perfect combination of flavor and texture in every bite. La mode is provided with the side of vanilla bean ice cream.

 

Ingredients:

Pie Crust:

 

Caramel Sauce:

 

Filling:

 

Directions

Instructions Checklist
  • Prepare the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until butter pieces are completely separated and coated with flour mixture. Using your hands, work butter into flour mixture until well combined and butter pieces are no larger than a pea. Add 1/4 cup cold water and gently stir with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.

  • Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in a refrigerator for at least 1 hour or up to 3 days. If chilled longer than 1 hour, let sit at room temperature at least 15 minutes before rolling.

  • While the dough is chilling, prepare the caramel sauce. Heat sugar in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.

  • Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.

  • Prepare the filling: stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.

  • Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from heat and set aside at room temperature.

  • Preheat the oven to 400 degrees F (200 degrees C). Position oven rack in bottom third of oven.

  • Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.

  • Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over apple mixture and press into apple mixture and into edges of pan. Using your fingers, fold edges under and crimp to seal. Brush top and edges of dough with egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.

  • Bake in the preheated oven until top is light golden in color, about 20 minutes. Without removing the pie, reduce oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and the filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted removes mostly clean, about 25 minutes.

  • Remove pie from oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.

 

Cook’s Notes:

It’s important to take your time with the various steps to make this pie. Make sure your dough is adequately chilled so that you maximize the number of flaky layers in the crust. If you don’t let your pie cool properly after baking and before slicing, your filling will not set properly and run.

Caramel sauce can also be stored in a refrigerator, covered, for up to a month. If refrigerated, let caramel set at room temperature until ready to use, about 45 minutes, heating slightly in microwave for 30 to 60 seconds if needed to bring to pourable consistency.

The pie dough can also be wrapped tightly and frozen until ready to use.

 

Nutrition Facts

556 calories; protein 4.2g; carbohydrates 64.4g; fat 33.2g; cholesterol 105.4mg; sodium 676.4mg.

 

 

Salted Caramel Apple Pie
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Salted Caramel Apple Pie
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Ingredients
Pie Crust:
Caramel Sauce:
Servings:
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Easy Halloween Mummy Cupcakes

Easy Halloween Mummy Cupcakes

Even if you’re not an experienced cupcake decorator, these little mummies are super easy to make and my kids loved them at their Halloween party. You can use any dark-colored cupcake or muffin and turn them into a creepy mummy in a heartbeat.

 

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.

  • Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.

  • Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy’s eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

 

 

Editor’s Note:

The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

 

Nutrition Facts

361 calories; protein 3.8g; carbohydrates 48g; fat 19.3g; cholesterol 27.5mg; sodium 205.2mg.

 
 

Easy Halloween Mummy Cupcakes
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Easy Halloween Mummy Cupcakes
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Pumpkin Pie Cocktail

Pumpkin Pie Cocktail

Enjoy this refreshing delicacy with the annual pumpkin pie dessert.

 

Ingredients

 

 

Directions

Instructions Checklist
  • Combine the ice cream, ice, pumpkin, half-and-half, rum, and 1/4 teaspoon pumpkin pie spice in a blender; blend until smooth. Pour into a serving glass; top with whipped topping, sprinkle with pinch of pumpkin pie spice.

 

Nutrition Facts

223 calories; protein 2.7g; carbohydrates 15.3g; fat 10.3g; cholesterol 29.7mg; sodium 88mg.

 

 

Pumpkin Pie Cocktail
Print Recipe
Servings Prep Time
1 serving 5 mins
Passive Time
5 mins
Servings Prep Time
1 serving 5 mins
Passive Time
5 mins
Pumpkin Pie Cocktail
Print Recipe
Servings Prep Time
1 serving 5 mins
Passive Time
5 mins
Servings Prep Time
1 serving 5 mins
Passive Time
5 mins
Ingredients
Servings: serving
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Halloween Party Appetizer: Cheesy Eyeballs

Halloween Party Appetizer: Cheesy Eyeballs

This fun appetizer will surprise your Halloween party guests. A few simple ingredients make this delicious snack a terrible simple addition to your party table.

 

Ingredients

  • 24 mini cheese rounds
  • 24 green olive slices
  • 8 black olives
  • red gel food color
  • chopstick or skewer
  • small paintbrush

Instructions

1: Remove the wax casing from the cheeses. Use a paring knife to carefully cut a divot in the center of the cheese that’s approximately the size of a green olive slice
2: Press a green olive slice into the divot firmly, being careful not to damage the olive slice

4: Dip a small paintbrush into the red gel food coloring and paint squiggly lines from the olives outward to give the eyes a bloodshot effect. Six to eight lines per eyeball will provide the best look. 

5: Keep cold until ready to serve. Serve alongside fresh veggies and your favorite crackers or pita bread for a healthy Halloween party snack. 

Halloween Party Appetizer: Cheesy Eyeballs
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Halloween Party Appetizer: Cheesy Eyeballs
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Vegie-loaded pumpkin and cheese muffins

Vegie-loaded pumpkin and cheese muffins

These easy savoury muffins are packed with cheese, pumpkin and hidden vegetables such as leek and capsicum. The kids will never know!

 

Ingredients:

  • 2 cups self-raising flour
  • 1 cup Coles frozen carrot, peas, corn mix
  • 11/4 cups grated tasty cheese
  • 1 leek, white part only, chopped
  • 300g Kent pumpkin, peeled, grated
  • 1 small red capsicum, finely chopped
  • 3/4 cup milk
  • 3 eggs, lightly beaten
  • 3/4 cup sunflower oil
  • 1 tbsp pepitas
  • 2 tbsp coarsely chopped fresh flat-leaf parsley leaves
  • Select all ingredients

 

Methods Steps:

Step 1
Preheat oven to 190C/170C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with muffin wraps (see note).

Step 2
Combine flour, frozen vegetables, cheese, leek, 3/4 of the pumpkin and 3/4 of the capsicum in a large bowl. Whisk milk, eggs and oil in a medium bowl. Add to vegetable mixture. Stir until just combined (do not over-mix).

Step 3
Divide mixture among prepared holes (chunky bits on top). Top with remaining pumpkin and remaining capsicum. Sprinkle with pepitas. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool. Serve sprinkled with parsley.

 

RECIPE NOTES

Cook’s note: Muffin wraps are taller than regular paper cases and will help to contain the batter. They can be found in the baking aisle of supermarkets.

To make these a healthy lunchbox filler, make smaller muffins.

 

 

NUTRITIONAL INFORMATION

Per serving

  • CALORIES 305

  • ENERGY 1275 kj

  • FAT 19.6g

  • SATURATES 4.8g

  • FIBRE 2.8g

  • PROTEIN 8.2g

Vegie-loaded pumpkin and cheese muffins
Print Recipe
Servings Prep Time
12 15 m
Cook Time
25 m
Servings Prep Time
12 15 m
Cook Time
25 m
Vegie-loaded pumpkin and cheese muffins
Print Recipe
Servings Prep Time
12 15 m
Cook Time
25 m
Servings Prep Time
12 15 m
Cook Time
25 m
Ingredients
Servings:
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Egg Muffins Three Ways

Egg Muffins Three Ways

An easy and clever way to add some variety to your lunch box.– Australian Eggs

 

Ingredients

BASE

  • 6 eggs
  • 1/2 cup milk
  • 2 tbs plain flour
  • 1 pinch salt and pepper

TOMATO, FETTA AND CHIVES

  • 250 g tomatoes deseeded diced quartered
  • 150 g fetta crumbled
  • 2 tbs chives finely chopped

CHEESE AND VEGIES

  • 100 g broccolini roughly chopped
  • 1 carrot grated large
  • 3/4 cup frozen peas
  • 3/4 cup cheddar cheese grated

ZUCCHINI, CORN AND MOZZARELLA

  • 2 zucchinis grated
  • 250 g corn kernels drained
  • 3/4 cup mozzarella grated

 

Method

1.Preheat oven to 180C. Line 6 Texas muffin moulds with paper cases. Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper.
2. Add one of the fillings and spoon into prepared muffin cases. Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool. Serve or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months.
3.Cherry tomatoes, fetta and chives filling: Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper.
4. Cheese and vegies filling: Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper.
5. Zucchini, corn and mozzarella filling: Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture.

NOTES

If you like the sound of this recipe, you might also like these Savoury Muffins.

 

 

Egg Muffins Three Ways
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Egg Muffins Three Ways
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Ingredients
BASE
TOMATO, FETTA AND CHIVES
ZUCCHINI, CORN AND MOZZARELLA
Servings:
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