My family loves this caramel apple dump cake, and I love how easy this
Preheat the oven to 425 degrees F (220 degrees C). Combine white sugar, brown sugar, butter, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat, and set aside. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
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Melt caramels and milk in microwave-safe bowl for about a minute, stirring twice. Pour melted caramels over the Apple Fruit Filling. Step 4 If adding pecans, place pecans on top. Cover with the second crust. Vent crust for baking. Step 5 If desired, brush top of pie crust with a beaten egg and sprinkle lightly with sugar. Bake for 45 minutes.
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Prepare the salted caramel sauce recipe and set aside to cool. Prepare the pie pastry. While the pastry is chilling, place the apple slices into a large bowl. Whisk together the cornstarch and the apple pie spice, then sprinkle over the apples in the bowl, tossing to evenly mix the spices throughout. Roll out half of the pastry to fit a 9-inch.
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Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Cool filling and use right away in a pie or store in the fridge for up to a week.
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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.
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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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Step 7 On a lightly floured surface, roll out one disc of dough into a 12" circle. Transfer crust to 9" pie plate and gently press to fit. Trim edge to a 1" overhang, then tuck under itself.
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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.
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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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8 cups water. In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
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Arrange the apple-shaped dough on the apple pie. 4. In a small bowl, whisk together the egg yolk and milk (or water). Gently brush the egg wash over the apple-shaped dough pieces and the top edge of the pie crust. 5. Place the pie in the preheated oven and bake at 375℉/190℃ for 20 minutes. 6.
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Instructions. Dice apples & toss with lemon juice in medium - large bowl. In separate bowl- combine brown sugar, cinnamon, nutmeg & cornstarch- whisk to combine. Set aside. Transfer apples to 2 qt saucepan, add water & heat over med-high heat about 8 minutes.
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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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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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Prepare the Apple Filling. In large bowl, add the sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Using a spoon, stir to combine. Remove the pastry dough from the refrigerator and roll one pastry into a round on a floured surface and floured rolling pin. Roll about 2 inches larger than the pie plate.
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Step 2: Make the Salted Caramel Sauce. Make the salted caramel sauce according to my recipe here. Step 3: Make the Apple Filling. In a large bowl, stir together your peeled, sliced apples with brown sugar, granulated sugar, a bit of flour, a splash of lemon juice, vanilla extract, and cozy fall spices.
