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Combine the apple slices, brown sugar, cornstarch, and spices in a large bowl. Mix well until the apples are evenly coated. Heat a baking steel or baking stone in a 375°F oven for at least 30 minutes. Roll the larger disk of pie dough into a 12-inch (30-cm) circle. Transfer the dough to a 9-inch glass pie plate.
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Instructions. In a medium-large bowl combine the oats, flours, baking powder, cinnamon, and salt for the topping. Add the butter cubes and use hands ot a pastry blender to smash each piece and work it onto the dry ingredients until crumbly clumps form. Set aside. Roll pie dough to about a 12 inch circle.
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Step 3. Drizzle the hot caramel evenly over the apples and transfer the baking dish to the oven. Bake, gently tossing the apples once, until they have released their juices and the tip of a paring knife slides easily into the slices, 45 minutes to 1 hour. Remove from the oven and set aside to cool. Turn the oven off.
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Press the bottom crust into a 9 inch pie pan and trim the excess with a sharp knife. Set in the fridge until the filling is ready. In a small bowl mix the sugar, cornstarch, cinnamon, nutmeg and salt. In a medium bowl toss the sliced apples together with the spiced sugar mixture and the lemon juice.
Sticky Toffee Pudding Apple Pie Saving Room for Dessert
Streusel topping for a Dutch caramel apple pie: In a large bowl combine ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt. Add ¼ cup melted salted butter and stir together until evenly moistened and crumbly. Sprinkle over the pie before baking according to the regular recipe.
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Combine all the ingredients except the butter in a large bowl. Melt the butter in a large heavy skillet over medium-high heat. Add the apple mixture and cook until the apples begin to soften, stirring frequently, about 8 minutes. Pour the apple mixture into the pie crust.
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Step 1 Preheat the oven to 375°F. Step 2 For the filling: In a large bowl, combine the apples, lemon juice, sugar, flour, and salt. Set aside. Step 3 For the crumb topping: In a medium bowl, cut the butter into the flour using a pastry cutter, then cut in the brown sugar, oats, and salt. Step 4 Add the apples to the prepared pie shell and top with the topping.
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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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Make the apple filling: In a large bowl, toss together apples and lemon juice. In a small bowl, mix together sugars, flour, salt, cinnamon, and nutmeg, then add to the apples and toss to combine. Add heavy cream and vanilla, and mix again. In a large heavy skillet over medium-low heat, melt butter.
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Preheat the oven to 400 degrees. Assemble the pie. On a well-floured surface, roll the bottom crust ⅛ inch thick and about 12 inches in diameter. Transfer it to a pie pan and trim the edges a bit if they are long. Spoon the apple filling into the piecrust and then pour all of the caramel sauce over the apples.
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Preheat an oven to 400°F. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving. Pour the apple filling into the pie shell and place the top crust over the pie. Trim the edges flush with the rim and.
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In a medium mixing bowl, combine brown sugar, flour, and cinnamon. Cut in butter and mix until crumbly; set aside. For Pie: Heat oven to 350 degrees. Line a 9-inch pie pan with one of the refrigerated dough disks, rolled out to fit with some overhang. Place ⅓ of apples in the prepared pan.
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Step 1. Make the crust: Pulse the sugar, salt and vanilla in a food processor until the sugar is evenly moistened. Add the flour and pulse until well blended. Add the butter and pulse until the mixture resembles coarse crumbs. Step 2. Pour all the crumbs into a standard 9-inch pie dish.
Cooking with Anne Taffy Apple Cheesecake Pie
Repeat layers with the apples and praline mixture. Cut slits in top crust; place on filling and trim 1/2 inch beyond the edge of pie plate. Fold top pastry under bottom pastry, fluting edge. Brush crust with the half and half, cream, or milk. Cover edge with foil. Bake the pie in a 375°F oven for 25 minutes. Remove the foil.
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Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and.
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Watch how to make this recipe. For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a.
