Homemade Caramel Apple Pie

Quote – “before you decide to start placing your pie orders from Mrs Generic Cookie-Cutter Bakery, remind yourself that you can create a completely unique and ridiculously flavorful apple pie in your own home. But just beware. Making this pie, will most likely put you on pie duty for the rest of your life.”

Ingredients                                                                         Caramel-Apple-Pie-8-WM

1 double pie crust

1 cup unsalted butter

6 Tablespoons all-purpose flour

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon cinnamon

1/2 cup water

6-7 granny smith apples, peeled, cored, and sliced

Instructions

  1. Melt 1 cup butter in a sauce pan. Stir in 6 Tablespoons flour to form a paste. Add 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup of water. Bring to a boil. Reduce temperature, and simmer for 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with sliced apples, mounded slightly. Top with about half of the sugary caramel sauce.
  3. Cover with a top crust, using whatever technique you feel comfortable with. A full crust, lattice work, or some other variation you prefer. Gently pour the remaining caramel over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon.
  4. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
  5. Once finished baking, let sit out for at least 4 hours, preferably closer to 12 hours. This is a perfect pie to make the day before.

Original Recipe Available from happyfoodhealthylife.com

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Carrot Pudding with a Brown Sugar Sauce

Ingredients                                                                                                                     SDC14198_zpsea7ed4e8

7.5 ounces soft light brown sugar (1 cup packed)
4 ounces butter, softened (1/2 cup)
2 large free range eggs, beaten
1 tsp vanilla extract
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp each of cloves, nutmeg and ground cardamom
2 medium carrots, peeled and grated (1 cup)
2 medium potatoes, peeled and grated, squeezed dry ( 1 cup.  Squeeze all the water out and discard before measuring.)
6 ounces of sultana raisins (1 cup)

For the Brown Sugar Sauce:
3.75 ounces of soft light brown sugar (1/2 cup)
2 ounces butter (1/4 cup)
2 TBS golden syrup ( can use corn syrup)
125ml of double ( heavy or whipping) cream (1/2 cup)
1 1/2 tsp vanilla

 

Directions

Have ready a pot of simmering water, fitted with a steaming basket and a lid.  Butter a large pudding basin and set aside.

Cream together the brown sugar and butter.  Beat in the eggs and vanilla.  Sift together the flour, soda, salt and spices.  Stir this into the creamed mixture.  Fold in the carrots, potatoes, and raisins.  Spoon the pudding into the prepared pudding basin.  Take a large sheet of foil.  Butter it well and make a pleat in the centre.  Fit this over the top of the pudding basin, leaving room for expansion.  Secure with a rubber band or some twine and make air tight.

Place this into the steamer basket over the boiled and simmering water.  Cover tightly with a lid.  Steam for 3 hours, checking periodically to make sure that the water doesn’t run dry.   Add more boiling water carefully as needed.

Remove the steamer basket.  Remove the foil carefully.  There will be steam.  Carefully slide a knife around the inside edge of the bowl to loosen.  Invert a serving plate over top and then carefully tip out the finished pudding.  Serve warm, cut into wedges along with the brown sugar sauce, custard, cream or ice cream.

To make the brown sugar sauce, place all of the ingredients into a small saucepan.  Bring to the boil, then simmer, stirring occasionally to help prevent it from catching, over a very low heat for about five minutes.

Note:  Any leftovers can be reheated by placing into a steamer basket and steaming over simmering water until heated through, or covered and heated for about 40 seconds in the microwave.

 

Variations on Sauce

Lemon Sauce

  • 3/4 cup white sugar

  • 1 1/2 teaspoons cornstarch

  • 1 pinch salt

  • 1 1/4 cups hot water

  • 3 1/2 teaspoons butter

  • 3 1/2 teaspoons lemon juice

  • 1 1/2 teaspoons vanilla extract 

  • To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

 

Buttery Sauce

  • 1/2 cup butter

  • 1/2 cup heavy whipping cream

  • 1 cup white sugar

  • 1 1/2 teaspoons vanilla extract 

  • Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

 

Cinnamon Sauce

1 1/2 c. sugar
2/3 c. light corn syrup
1/3 c. water
1 1/2 tsp. cinnamon
2/3 c. evaporated milk

SAUCE: Bring sugar, corn syrup, water and cinnamon to a boil over medium heat. Boil 4 minutes. Cool for 10 minutes. Stir in evaporated milk. Serve warm over pie.

 

Sour Cream Apple Pie Crumble

Ingredients                                                                                  446446

  • 1 unbaked 9 inch pie crust

  • 3/4 cup sugar

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon salt

  • 1 cup sour cream

  • 1/2 teaspoon vanilla extract

  • 1 egg

  • 2 cups diced apples

  • 1/3 cup sugar

  • 1/3 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 cup chilled butter, diced

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
  2. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
  3. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
  4. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
  5. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

 

Original recipe from http://www.allrecipes.com

Scotch Shortbread Butter Cookies

Ingredients                                                                                                                             exps635_THAT2453289C12_14_6b

4 cups all-purpose flour

1 cup sugar

1 pound of cold butter, cubed

TOTAL TIMEPrep: 15 min. Bake: 25 min.

MAKES24 servings

Directions

  • In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15-in. x 10-in. x 1-in. baking pan. Pierce with a fork.
  • Bake at 325° for 25-30 minutes or until lightly browned. Cut into squares while warm. Cool on a wire rack.

 

Original recipe from TasteofHome.com