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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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Whisk the egg with a tablespoon of water. Use a pastry brush to brush the top of the pie with egg wash and sprinkle with coarse sugar. Bake the pie at 425°F/220°C for 15 minutes, then turn the oven down to 375°F/190°C and continue baking for a further 55-65 minutes until the apples are soft and the filling is bubbling.

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Cover with remaining apples. Step 5: Heat caramel in microwave to bring it to pouring consistency. Carefully pour over top of apples. Step 6: Carefully place 2nd crust over top of apples and crimp edges with edge of bottom crust to seal. Step 7: Whisk together egg and heavy cream.

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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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Preheat an oven to 400°F. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving. Pour the apple filling into the pie shell and place the top crust over the pie. Trim the edges flush with the rim and.

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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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Preheat the oven to 200C/180Fan/400F. and place a large baking sheet on the middle shelf. When you're ready to bake, remove the pie from the fridge or freezer. Using a very sharp knife, cut a few slits in the lid to allow steam to escape. Brush the pie all over with beaten egg and sprinkle the top with sugar.

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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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First, make the brown sugar mixture. In a small microwave-safe bowl melt the butter. Next mix in the brown sugar and ⅓ C of the flour. Set the bowl to the side to use later when assembling the pie. Peel and core apples. Then thinly slice the apples into evenly sized pieces as shown below.

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Place sliced apples in pie crust. In small pan, melt caramels and water over very low heat. Stir until smooth. Pour melted caramels over apples. With fork, combine butter, sugar, flour, and cinnamon until mixture forms crumbs. Sprinkle over pie. Place pie on baking sheet and bake at 350 degrees for 50 - 60 minutes. Let cool 3-4 hours.

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Step 3. Drizzle the hot caramel evenly over the apples and transfer the baking dish to the oven. Bake, gently tossing the apples once, until they have released their juices and the tip of a paring knife slides easily into the slices, 45 minutes to 1 hour. Remove from the oven and set aside to cool. Turn the oven off.

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To make the Caramel Apple Pie Filling: Melt butter in a large saucepan over medium heat. Add chopped, peeled apples, brown sugar, cinnamon, salt, ground ginger, nutmeg and lemon juice and cook, stirring occasionally for 5 minutes. Add caramels and continue to cook until caramels are completely melted and apples are tender, about 3 additional.

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Preheat oven to 350 degrees F. To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough.

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Preheat the oven to 350°F. Butter an 8 x 8-inch baking pan with 2 tablespoons of the butter and set aside. Combine the apples, 2 tablespoons of the brown sugar and the cinnamon in a medium bowl and toss to coat. Set aside. Unwrap the caramels and cut 18 of them into quarters. Set aside.