caramel apple pie.
Thanksgiving is so very close, my friends! This morning, while I was waiting for my sister and her husband to arrive from the airport (woohoo!), I put together this (delicious smelling) apple pie.
The recipe comes from Heather Christo Cooks, and is actually pretty easy!
Caramel Apple Pie
- 1 recipe of double crust pie dough
- 12 cups apples, peeled and THINLY sliced
- ½ cup sugar
- ¼ cup flour
- 1 tsp cinnamon
- 3 Tbs butter
- 1 cup vanilla caramel sauce
- In a large bowl, combine the apple slices, sugar, flour, cinnamon and butter. Toss to coat.
- Pile the apples in the prepared bottom piecrust. They will be Really high!
- Pour the caramel sauce over the top of the apple slices.
- Stretch the other half of the piecrust over the top of the apples and caramel.
- With a forks tongs, poke some steam holes in the top of the pie.
- Bake at 400 degrees for an hour.
- Let cool before serving.
Tumblr, have a very happy, healthy and safe Thanksgiving.
Thanksgiving, after all, is a word of action. ~W.J. Cameron
you see that marshmallow popping out of the crust? it was just too much goodness, so some was trying to escape. seriously. so. much. goodness.
i’m sure you probably just want the recipe at this point, yes? ok then. :)
adapted from cookiesandcups.com
- 6 regular sized Hershey Bars (i used dark chocolate), broken into pieces
- 3/4 cup white sugar
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/2 cup salted butter (1 stick)
- 1 egg
- 1 tsp vanilla
- 1 cup graham cracker crumbs
- 1 7oz container of marshmallow creme
- Preheat oven to 350. Spray a 9″ pie pan with baking spray.
- Beat butter and sugar together until combined.
- Add egg and vanilla.
- On low add flour, graham cracker crumbs and baking powder.
- Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan.
- Evenly spread the Marshmallow Creme over the bottom crust.
- Now spread the broken chocolate pieces on top of the Marshmallow Creme.
- Form the remaining dough into a ball and place on a piece of wax paper. Top with another piece of wax paper and flatten into a 9″ circle. Carefully peel the top piece of wax paper off. Flip the crust onto the top of the pie and peel the other piece of wax paper off. Pinch the dough together to form the crust.
- Bake 20 minutes until lightly browned. Cool completely on wire rack and slice when ready to serve.
some notes: my dough was a bit sticky, so i had to use some flour between the wax paper to get the dough to release. i accidentally left the pie in the oven for close to 30 minutes instead of 20, but that worked out really well! i think it may have been underdone if i only left it in for 20 minutes. i also had waaay to much chocolate when i bought six bars, but maybe the bars i bought were too big? here is a full sized picture of the chocolate in the pie so you can better see how much i actually used…
the pie was a hit with both the kids and adults at the birthday party i brought it to. i mean, what’s not to like?
marshmallow exploding out of a buttery graham cracker crust…
melty and rich chocolate…all smushed together. pretty perfect if you ask me!
(key) lime pie.
what i mean is
key lime pie. i couldn’t find any key limes at my local store, so i used regular. still came out good! i’ll try making it again when i can actually find key limes.
we went out to dinner on friday night to a cubana social in williamsburg with the bff and her hubby. the dinner was awesome, and so was the key lime pie they had on the menu for dessert. dave (my hubs) never requests anything for me to make, but after dessert he said…”you should make THAT”. so i did.
key lime pie (a la martha) i switched martha’s steps 3 and 4…it seemed to make more sense in my head this way.
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted and cooled
- 5 tablespoons granulated sugar
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup freshly squeezed key (or regular if you can’t find key) lime juice
- 1 tablespoon grated
keylime zest, plus more for garnish
- 1 1/2 cups heavy cream, chilled
- grated persian (persian? really martha? again, regular) lime zest, for garnish
heat oven to 375 degrees. combine graham cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. remove from oven and transfer to a wire rack until completely cooled.
lower oven to 325 degrees. in a medium bowl, gently whisk together condensed milk, egg yolks, key lime juice, and zest. Pour into the prepared, cooled crust.
- return pie to oven and bake 15 to 17 minutes, until the center is set but still quivers when the pan is nudged. let cool completely on a wire rack.
shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. spoon over cooled pie. serve immediately.
can i just say graham cracker crust is the best kind of crust there is. seriously. love. the pie part of it wasn’t so bad either. this is a great spring dessert, cool and creamy. make it for your mom sunday! it would go great with those mint julips and big hats!