Best 6 Caramel Apple Cream Pie Recipes

CARAMEL APPLE CREAM PIE

Steps:

• In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours.
• In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie.
• Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
• In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.

CARAMEL APPLE CREAM PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 minutes, stirring frequently, or until tender. , Stir in flour; cook and stir for 1 minute. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside. , In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples. Bake at 350° for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean. , Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.

CARAMEL CINNAMON GRAHAM APPLE PIE WITH CARAMEL PECAN CREAM

Steps:

• Preheat oven to 375 degrees F.
• Crust:
• Mix flour and salt. Cut in shortening until mixture resembles course ground cornmeal. Add water 1 tablespoon at a time. Roll out 2/3 of dough for bottom crust and place into pie pan. Roll out last 1/3 of dough and cut into strips for lattice top crust. On parchment paper or cookie sheet, weave the strips to form lattice. Set aside.
• For topping: mix cracker crumbs, brown sugar and flour. Cut in butter until crumbly. Set aside.
• For filling: combine apples, lemon juice, sugar, flour, and cinnamon. Spoon apple filling into crust.
• Sprinkle cracker topping over apples.
• Slide lattice crust over top of pie. Fold edges of bottom crust over ends of lattice crust, pressing to seal. Brush lattice strips with egg wash.
• Fold foil strips around edges of crust and bake for 15 minutes. Remove foil and continue baking for an additional 40 minutes or until apples are bubbling and crust is browned. While still hot, drizzle pie with Caramel Butterscotch Ice Cream Topping. Cool the pie before serving. Top with Caramel Pecan Cream Sauce.
• Pour whipping cream into a deep bowl. With electric mixer, whip the cream on high, adding sugar a little at a time. When the cream is whipped, continue to beat on medium, while you add the caramel. Fold in pecans. (The cream will reduce a bit, giving you a smooth, creamy sauce to pour over the pie.) Refrigerate before serving over the pie.

"FUNNEL VISION... PIE ON THE PRIZE" CARAMEL APPLE PIE WITH CINNAMON ICE CREAM AND CHIPOTLE CARAMEL DRIZZLE

Steps:

• For the cinnamon ice cream: Mix together cornstarch and 2 tablespoons milk in a bowl to make a slurry. Whisk the cream cheese into the slurry until smooth and set aside. Fill a large bowl with ice and water.
• Combine cream, sugar, corn syrup, cinnamon, salt and remaining 2 1/2 cups milk in a 4-quart saucepan. Bring to a rolling boil over medium heat and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry mixture.
• Bring the mixture back to a boil over medium heat and switch to a spatula. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat. (If you want to add the brandy or whiskey, now is the time.)
• Pour into a bowl and place bowl inside ice bath. Stir until cool. Spin the ice cream in an ice cream maker until frozen, then place in freezer overnight for full flavor results.
• For the funnel cake batter: Combine milk, vanilla and eggs in a bowl and whisk to combine.
• Combine flour, baking powder, cardamom and salt in a bowl and whisk to mix and aerate.
• Add dry to wet and combine thoroughly until there are no lumps and it is smooth (you can also use a blender to ensure that it is a smooth batter, but if you can't, put some elbow grease into it and whisk it... if you can't, there's a whole other problem going on there... seek medical advice or suck it up and put your big-girl panties on). Set aside in refrigerator until ready for use.
• For the apple pie filling: Stir together apples and lemon juice in a bowl. Set aside. Melt butter in a shallow pot, then add apples and stir to coat.
• Add liquor and quickly reduce by half, then stir together sugar, apple juice, cornstarch and cinnamon in a small bowl and add that. Continue to cook until apples are softened and mixture has thickened and reduced by half, then fold in caramel. Spread on a baking sheet for quick cooling. Don't eat too much of the filling, or there won't be enough for the actual dessert. (I'm looking at you, put the spoon down.)
• For the chipotle caramel sauce: Combine sugar, lemon juice and 1/2 cup water in a 2-quart pot thoroughly and clean down sides with a wet pastry brush to prevent crystallization.
• Bring to a boil and let it cook until medium amber color (don't touch it, don't stir it, don't even look at it sideways, or it will know and it will crystallize on you. Seriously though).
• Remove from heat and slowly whisk in heavy cream (it will steam and bubble and you should watch yourself or be scarred 4evah, hot sugar is no joke).
• Whisk in butter, chipotle, vanilla and salt until combined and smooth.
• To finish: Preheat oil to 370 degrees F in a deep-fryer.
• Lay a flour tortilla flat on a surface, then use a pastry brush to brush the entire outer edge with the funnel cake batter. Fill with 2 scoops apple pie filling, (don't be greedy or it won't roll and close) then roll up tight. Drop the whole thing in a shallow bowl of funnel cake batter and completely coat the entire baby burrito. Use tongs to gently place the battered rolled burrito in the fryer. Cook until golden brown, 3 to 5 minutes.
• Remove and place on a tray lined with paper towels. Place cooked pie in a serving dish and top with a generous scoop of cinnamon ice cream and a nice drizzle of chipotle caramel (don't be stingy). Now shove a bite in your piehole! Dahhhhhhlish!

CARAMEL APPLE NUT ICE CREAM PIE

Steps:

• 1. Preheat oven 350 degrees Make crust: place about a sleeve of graham crackers in a food processor. Process until crumbed. Pour into a bowl. Add melted butter, and sugar. Combine well. Press lightly into a deep dish pie plate or you may use a springform pan. Bake at 350° about 10 to 15 minutes or until edges are just starting to turn golden. Remove from oven to cool.
• 2. Crumb topping: Combine butter flour and sugar is in a bowl. Mix well. Press into a 9 inch baking pan. Bake about 10 minutes at 350 degree's, or until edges are golden brown. Remove from oven to cool.
• 3. make nuts: Place butter in a small fry pan over high heat. When butter melts. Stir in the sugar to combine add nuts. Keep tossing and stirring mixture for about five minutes. You'll start to smell the aroma of the nuts. Pour nuts onto a platter. Separate nuts too cool.
• 4. Apple filling: Peel two of your favorite apples like granny Smith. Cut into wedges. Place in food processor and pulse until chopped. It should only take about 3 to 5 seconds. Mix apples with lemon juice. Place in the same pan you made the Nuts in. Add in the butter brown sugar and cinnamon. Cook and stir over medium high heat until juices are released and apples are starting to soften. Mix the cornstarch and water together. Remove apples from heat. Stir cornstarch mixture into Apple's. Place back on burner and cook until thickened. Cool mixture and place in fridge.
• 5. Mix half of the ice cream with half of the apples and half of the nuts. Spread into bottom of pan with crust. Drizzle a liberal amount about 2 ounces or more of caramel topping randomly around top of ic ream. Mix remaining ice cream with remaining apples and most of the nuts.reserve a little bit of nuts. Place ice cream on top of the caramel topped ice cream in pan. Spread ice cream. Drizxle more caramel topping over second layer.
• 6. Place in freezer for about 30 minutes. Pipe or spread Cool Whip over top of pie. Crumble the cookie you made and sprinkle over Cool Whip with remaining nuts. Place in freezer to freeze. When frozen you can wrap with a piece of waxed paper on top and thoroughly wrap with plasic wrap, or slice and serve with some more caramel topping. ( set out at room temperature for about 10-15 minutes before slicing.

HANNAH'S CREAM CHEESE CARAMEL APPLE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Roll out pastry and set aside.
• In a large bowl, blend cream cheese and powdered sugar until smooth and creamy. Set aside.
• In a medium bowl, combine brown sugar, cinnamon, nutmeg, and flour. Mix well. Add apples to cream cheese mixture and stir until apples are evenly coated. Add brown sugar mixture to apple mixture gradually, stirring after each addition.
• Pour half of apple mixture into pastry-lined pie plate. Place caramel circle over top, then pour in remaining apple mixture. Cover with second pastry. Seal edges and cut steam vent in top. Sprinkle with coarse/turbinado sugar. Place pie on baking sheet covered with aluminum foil.
• Bake in preheated oven for 45 minutes. If you notice overbrowning after 25 minutes, reduce heat to 350 degrees F (175 degrees C).