Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, deep dish double crust caramel apple pie. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam. This deep dish apple pie has a deliciously gooey, sweet, spiced, and layered apple filling.
Deep Dish Double Crust Caramel Apple Pie is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Deep Dish Double Crust Caramel Apple Pie is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have deep dish double crust caramel apple pie using 5 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Deep Dish Double Crust Caramel Apple Pie:
- Take 2 refrigerated pie crusts
- Get 2 can apple pie filling
- Prepare 1/3 jar caramel topping
- Take 1 tbsp milk or cream - for top crust
- Get sugar and cinnamon - for bottom crust
Spoon apples into crust, packing tightly and mounding in center. The extra brandy caramel sauce was delicious over vanilla ice cream. This will be the dessert I will make anytime I have to. This incredible double-crust apple pie recipe by Food and Wine's Grace Parisi is the ultimate Cover the edge of the pie if it begins to darken.
Steps to make Deep Dish Double Crust Caramel Apple Pie:
- Preheat oven to 425°F. Allow pie crusts to warm to room temp while oven is heating.
- Gently unroll one crust into ungreased pie dish (glass is best). Sprinkle bottom of crust with cinnamon and sugar (this helps the bottom crust brown/crisp better)
- Fill pie crust with 2 cans apple pie filling or as much as you can fit evenly into the crust.
- Spoon caramel by small spoonfuls over top of filling. Don't use too much or the pie will be runny and the caramel will overpower the apples.
- Gently unroll remaining crust over top of filling. Trim excess dough and crimp the edges of the two crusts together with your fingers. Cut three steam slits in top crust.
- Brush cream/milk liberally over top crust - a milk wash will give you a beautifully browned crust.
- Bake pie for 50-55 minutes, covering edges of crust with foil the last 20-25 minutes to prevent over browning. Let pie rest one hour before serving - best served warm with vanilla bean ice cream.
Stay in the know with a daily dose of the best. A good apple pie can be oh-so-good, but a bad one, well, it's just flat out depressing. Unfortunately a lot can go wrong when it comes to the classic I can't think of anything more American to devour on Thanksgiving than an ooey-gooey heap of caramelized apples piled into a crispy, buttery crust. People with a passion for piecrust will appreciate this double-crust delight: Flaky layers of dough encase a sweet, sticky apple filling. Pierce the dough in several places with the tines of a fork.
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