As Good As Gluten Apple Pumpkin Salted Caramel Pie
Preheat oven to 400 degrees F (204 C) and place a rack in the bottom 1/3 of your oven for optimal baking. Prepare filling by peeling and slicing apples into bite sized pieces or slices and tossing with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter, and unbleached flour. Set aside.
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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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Allow apples to cool. Turn oven down to 325 F. Whisk together the pumpkin, brown sugar, salt, pumpkin pie spice, eggs, sour cream and vanilla. Put the apples into the parbaked pie shell. Pour the pumpkin mixture over the apples, making sure to pop any large bubbles with a fork.
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Step 5. Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured work surface to 14-inch round. Transfer to 9 1/2-inch-diameter glass pie dish with 1 3/4-inch-high.
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Instructions. Preheat oven to 425 degrees F. In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
CrumbTopped Apple & Pumpkin Pie Recipe Taste of Home
In a medium bowl, combine the sliced apples, brown sugar, white sugar, cinnamon, and nutmeg. Toss to coat the apples. Pour the fruit mixture into an 8×8-inch baking dish. Drizzle with 3 tablespoons of caramel sauce. To make the topping, in a separate bowl combine the oats, cereal, flour, brown sugar, butter, and cinnamon.
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Pour the caramel into a heatproof pitcher or bowl and cool it for about 15 minutes. Working with a whisk in a large bowl, beat the pumpkin to break it up and smooth it. Add the remaining 1/2 cup sugar and beat to blend. Whisk in the spices, salt, vanilla and eggs, beating until the mixture is smooth.
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Freeze for 20 minutes. Step 3 Adjust an oven rack to center position, and place a large baking sheet on the rack. Preheat oven to 375°. In a large bowl, combine pumpkin puree, heavy cream, and.
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Instructions. Heat oven to 350°F. Add apples to 9-inch ungreased glass pie plate. Spread evenly. Microwave uncovered on High 3 to 4 minutes. (Apples should be crisp tender, not soggy) In small bowl add 3/4 cup flour, brown sugar, butter and 1/2 teaspoon pumpkin pie spice. Mix with fork until nice and crumbly.
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Step 2 - In a small bowl combine sugars and the seasonings. Step 3 - Beat the eggs then stir in pumpkin puree, salted caramel sauce and the heavy cream in the large bowl. Then slowly add in the dry ingredients (sugar mixture). Step 4 - Pour the filling into the pie dough until it's poured to the top. Do not overfill.
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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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Dot with 2 tablespoons of butter. Drizzle with caramel sauce. Stir flour and brown sugar together in small bowl. Cut in 1/4 cup butter until mixture resembles coarse meal. Sprinkle evenly over top of pie. Bake in a preheated 400 degrees F oven for 10 minutes. Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes, until golden.
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Off heat, allow caramel to cool to 190°F (88°C), about 3 minutes. Mix in toasted pecans, then spoon the caramel-pecan mixture over apples, patting and shaping to form an even coating. Let pie cool to room temperature, at least 30 minutes, then slice and serve. Serious Eats / Fred Hardy.
Caramel Apple Pie Modern Honey
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.
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Preheat oven to 350°F. Par bake (blind bake) the crust by lining it with foil and pie weights. Bake for about 20 minutes. Remove the foil and bake until the bottom crust is set, but not coloring at all. In a skillet, heat the apples, butter, brown sugar, cinnamon and salt until the apples are tender.
MorningNooNight Caramel Apple Pumpkin Pie
Remove from the oven and let cool for 5 minutes. Remove the weights and parchment paper or foil. To make the pumpkin pie filling, in a large bowl whisk together the pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Add in the heavy cream and salted caramel sauce.
