You can either add it to the pie, or wait and drizzle it on the pie after you bake it. (NOTE: The original recipe says to add 1/2 cup caramel sauce here. Tightly layer the apples in the pan so that there are minimal gaps, mounding slightly in the middle. Sprinkle one teaspoon each of flour and sugar in the bottom of the pie crust (this will help prevent the crust from getting soggy while baking). Remove the pie crust and lattice pieces from the refrigerator. Drain the apples and add to the sugar-spice mixture, tossing gently to combine. Let sit for 20-30 minutes, so the apples soften and release some of their juices.Ĭombine the remaining ingredients (raw sugar through flour) in a large bowl. Toss the apples to coat in lemon juice, and sprinkle with 2 tablespoons sugar. Core, peel and thinly slice the apples (the Elsens recommend a mixture of sweet and tart apples, such as Crispin, Granny Smith, and Cortland) and add to the bowl of lemon juice. To prepare the apple filling, sqeeze the lemon juice into a large bowl. Stored in a tightly sealed jar, the caramel will keep for several weeks in the refrigerator. (NOTE: This makes much more than you’ll need for the pie. Whisk mixture together over low heat and sprinkle in sea salt. The mixture will bubble and steam–be careful as sugar will be very hot. Remove from the heat and immediately add heavy cream, stirring constantly. Be careful not to burn caramel-remove from heat before it smokes or turns very dark. Continue cooking at a low boil (stirring continuously) until mixture turns a deep, golden brown color. To prepare the salted caramel, cook sugar and water together over low heat until just dissolved. Cover the pie crusts and strips with plastic wrap and place in the refrigerator for at least 30 minutes. Place the strips on a parchment-covered baking sheet. Fold and pinch the excess dough inward (no need to perfectly crimp the sides here – you’ll finish this when you assemble the pie.) Roll out remaining pie dough and, using a pizza wheel, cut into 8 strips. Place in the bottom of pan, allowing sides to overlap rim by 1 to 1 1/2 inches. On a floured surface, roll out one disc a couple of inches wider than your pan. (I used a ceramic dish, which worked great.) (It’s OK if there are a few dry bits remaining.) Divide into 2 discs, wrap in plastic and chill 1 hour or up to 3 days.īutter a 9-inch pie pan. Add the water mixture a few tablespoons at a time, using your hands to bring the scraps together in between, until dough forms a ball. (A few larger pieces of butter are OK!)Ĭombine the water, ice, and apple cider vinegar in a small bowl. Cut the butter into the mixture using a pastry blender, two knives, or your hands, until mostly pea-size butter pieces remain. When ready to eat, it is easiest to remove the center of each apple and cut into apple slices.To make the pie crust, combine the flour, sugar and salt a large bowl.For the “crust” you can either use cinnamon flavored graham crackers, vanilla wafers, or you can get an actual pre-made pie crust, and add a little cinnamon and sugar and process it in a food processor.The melting chocolates seem to get harder and chip off a little more, but it all tastes the same. You can either go with melted white chocolate chips or white chocolate melting chocolates.However you cook them, be sure to stir frequently with a wooden spoon. You can melt you caramels a variety of ways: You can microwave them, double boil them with hot water in a medium saucepan with the caramels in a bowl over the top, or you can melt them in a crockpot.If your caramel is too thick, you can add a little heavy cream to thin in down. They melt smoothly and you don’t have to spend an hour unwrapping caramels. After trying a few cheaper varieties, I found Kraft caramel bits. First of all, you need to get good caramel.Tips for Perfect Apple Pie Caramel Apples
#Apple pie with caramel bits cracker#
Creamy caramel, tart apples, a cinnamon graham cracker crust, the combination is perfection! Plus they’re so cute! These gourmet caramel apples are a hit at any birthday party, Halloween bash, or just a fun weekend treat. My college friend, Nathan, first introduced them to me when we visited Disney recently and they’ve instantly shot to the top of my Disney food list. These Apple Pie Caramel Apples are a must have every time we go to Disneyland.
Disneyland’s Apple Pie Caramel Apples Recipe.
#Apple pie with caramel bits how to#
How to Make Disneyland’s Apple Pie Caramel Apples.Tips for Perfect Apple Pie Caramel Apples.
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