#Kitchen #Recipe and #HealthyFood: Alyssa Rivers July 19

Alyssa Rivers July 19 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

सोमवार, 19 जुलाई 2021

Caramel Apple Pie

Caramel apple pie is the traditional American dessert, but totally elevated. Sour tart apples are smothered in caramel, it’s insanely delicious.

Pie is about as scrumptious as it gets for desserts. Try one of these tried and true pies that are some of the best, Strawberry, Peach, and Chocolate.

Caramel apple pie with caramel drizzled on top.

Caramel Apple Pie Recipe

Caramel Apple Pie is a twist on an all-American Pie that is absolutely incredible. The caramel takes the pie to a whole new level. Apples and caramel were meant to be together like in these Caramel apple cinnamon rolls or these Caramel apple cheesecake bars. Divine! Everyone will love this pie, even my friends who don’t love apple pie at all, LOVED this pie. The sweet caramel makes all the difference.

This is a great pie to take to a party. Wait to get to your destination and you’re ready to serve it before pouring the caramel on top. This is going to be the show-stopper dessert for sure. This is such a fabulous pie, you won’t want to just save it for Thanksgiving or the fall. You are going to want to make this pie year round! Don’t fret, this pie is easier than you think, just try it and you’ll never go back to regular apple pie again!

Ingredients For Apple Pie

2 Premade or homemade pie crust: Make one for the bottom crust and one for the lattice top
8 Large granny smith apples: Wash the apples and peel, core and slice them.
Fresh lemon juice: Using the lemon juice helps keep the lemon juice from browning the apples.
Granulated sugar: Sweet sugar to help with the tartness of the apples.
Cornstarch: Thickens the filling.
Ground cinnamon: Cinnamon is a spice of choice for appples.
Ground nutmeg: Balances the cinnamon.
Dash of salt: You have to have the salt to balance the sweet.
1 Egg yolk plus 2 tbsp water for egg wash: The egg wash will help the crust brown perfectly.

Salted Caramel Sauce

Heavy cream: Need to have the heavy cream for the best caramel.
Granulated sugar: Sweet sugar melted down makes the caramel sweet.
Light corn syrup: This helps to stabalize the corn syrup.
Salt: Need a little bit of salt to balance the caramel.
Salted butter: Need the butter to help make great caramel sauce.
Vanilla extract: Needed to make the caramel decadent.

How To Make Caramel Apple Pie

Prep: Prepare the caramel sauce and set aside.
Pie Crust: Preheat the oven to 400°. 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.
Pie Mixture: 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. Pour into the chilled pie shell.
Caramel Drizzle: Generously drizzle about half of the caramel sauce over the apples and then top with the lattice crust. Brush the top crust with the egg wash and sprinkle with course sugar.
Bake: Place the pie on a baking sheet to prevent over spilling on the bottom of your oven and bake for 50 minutes, or until the filling is bubbling and the crust is nice and golden brown.
Cool: Allow to cool on a rack for 20-30 minutes before drizzling more caramel sauce over the top.

Salted Caramel Sauce

Microwave: In the microwave, heat the cream until steaming, about 45 seconds. Set aside.
Don’t Stir: In a heavy bottomed sauce pan heat the sugar, corn syrup and salt over medium high heat until it begins to turn an amber color. Try not to stir it, as that can cause your caramel to crystalize. Instead swirl the pan if you see a spot turning darker faster than the rest of the sugar. Once it is all a nice amber color, turn the heat down to medium and whisk in the butter.
Cool: Once the butter has been completely absorbed remove from the heat and slowly add in the warm cream. The mixture will bubble up with the butter and cream, so it’s important to make sure it’s in a medium pot, not a small one. Whisk in the vanilla and add more salt if needed. Set aside to cool. It may need to be gently warmed in the microwave before pouring on your pie, as it will set up as it cools.

Apples piled in the pie crust, the caramel on the stove then drizzled over the apples and the finished latticed pie.

Quick Tips Title

Making this pie takes a bit of time, but it is totally worth it!

Apples: Because you are adding sweet caramel you will want to use a tart apple for the pie. Granny smith are the best choice, not only because they are tart, but they are also firm and hold up to the cooking.
Cutting Apples: You can either leave your apples in slices or chop them into bite sized pieces for easier eating. I use an apple cutter to make cutting the apples faster after I’ve peeled them.
Not to thick or too thin: When cutting your apples keep them uniform so that they will cook at the same rate. Also cut them so that they are not super thick or too thin. I usually cut my apples slices lenght ways in half after I’ve used an apple slicer to get a perfect size. You want them to cook evenly.
Pie Crust: You can make your own pie crust, use this recipe found here. Or you can buy your pie crust for easier prep.
Lattice: The lattice top is attractive and the holes allow the pie to vent, which is important. If you do not wish to do the lattice or do not have time you can simply put the second rolled out pie dough on top and using a knife create several slits for venting. Add the egg wash and sprinkle with turbinado sugar if desired.

How to Make Caramel

Making a good quality caramel is all about patience and time. Since caramel can go from perfect to burnt in a matter of minutes, you will have to pay attention to it.

Size of Pot Matters: First of all you want to make sure you use a medium to large pot, it will bubble and rise as you add the butter and cream so you do not want it to overflow.
Stirring: There is a time to stir and a time not to stir. When you are melting the sugar in the beginning try not to stir it. The sugar will clumb up before it melts which is ok. You can swirl the pan to help the sugar melt evenly if you desire, but less is more. This process can take up to 15 minutes so be patient.
Candy Thermometer: You do not have to have a candy thermometer to make caramel, although it can take some of the guess work out making it. Focus on color instead of temperature. Once the caramel is an amber color and is melted is when you want to start adding the butter and turning down the heat. If you use a thermometer it should be at 350 degrees before adding the butter and next steps.
Quality Ingredients: To get the best caramel use good quality ingredients. You will have to use full fat cream, half and half will not set up right. Buy good quality butter as well. After you taste how good and rich it is, you’ll be glad you did.
Storing: The caramel will continue to thicken as it cools so if you need to reheat it you can either use the microwave or place in a pot on the stove. It will keep in the fridge for up to 3 weeks. It can even be frozen for up to 2 months.

Storing Caramel Apple Pie

This pie is best eaten the day it is made. But if you have leftovers you tightly cover the apple pie and place in the fridge for up to 3 days. Reheat individual pieces in the microwave and top with ice cream and caramel sauce before serving. This truly is one delicious pie!

Caramel Apple Pie

Caramel apple pie is the traditional American dessert, but totally elevated. Sour tart apples are smothered in caramel, it's insanely delicious.

Course Dessert

Cuisine American

Keyword apple pie, caramel apple pie, caramel apple pie recipe

Prep Time 50 minutes

Cook Time 50 minutes

Total Time 1 hour 40 minutes

Servings slices of pie

Calories 366kcal

Author Alyssa Rivers

Ingredients

2 homemade pie crust or pre-made pie crust (one for the bottom crust and one for the lattice top)
8 large granny smith apples peeled, cored, sliced
1 Tablespoon fresh lemon juice
¾ cup granulated sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
dash of salt
1 Egg yolk plus 2 tbsp water for egg wash

Salted Caramel Sauce

1 1/2 cups heavy cream
1 cup granulated sugar
1/3 cup light corn syrup
1 teaspoon salt
¼ cup salted butter
1 teaspoon vanilla extract

Instructions

Prepare the caramel sauce and set aside.
Preheat the oven to 400°. 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. Pour into the chilled pie shell.
Generously drizzle about half of the caramel sauce over the apples and then top with the lattice crust. Brush the top crust with the egg wash and sprinkle with course sugar.
Place the pie on a baking sheet to prevent over spilling on the bottom of your oven and bake for 50 minutes, or until the filling is bubbling and the crust is nice and golden brown.
Allow to cool on a rack for 20-30 minutes before drizzling more caramel sauce over the top.

Salted Caramel Sauce

In the microwave, heat the cream until steaming, about 45 seconds. Set aside.
In a heavy bottomed sauce pan heat the sugar, corn syrup and salt over medium high heat until it begins to turn an amber color. Try not to stir it, as that can cause your caramel to crystalize. Instead swirl the pan if you see a spot turning darker faster than the rest of the sugar. Once it is all a nice amber color, turn the heat down to medium and whisk in the butter.
Once the butter has been completely absorbed remove from the heat and slowly add in the warm cream. The mixture will bubble up with the butter and cream, so it’s important to make sure it’s in a medium pot, not a small one. Whisk in the vanilla and add more salt if needed. Set aside to cool. It may need to be gently warmed in the microwave before pouring on your pie, as it will set up as it cools.

Nutrition

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Pretzel Rolls

With a soft, tender inside and outside that has that cooked-to-perfection, pretzel texture we all love, these Pretzel Rolls are an instant favorite! Upgrade dinnertime with this irresistible side!

It is time to switch up the usual dinner roll. Sweet Hawaiian, potato, and Parker House rolls can easily add delicious flavor and texture to any dinner!

Pretzel Rolls topped with coarse salt in a bowl.

The Best Pretzel Rolls Recipe

Let’s talk about these pretzel rolls. Golden, glistening with butter, soft, and warm. They have all of the irresistible, chewy goodness of a pretzel from the mall but in one small, easy-to-eat bun! This gets dangerous, though, because it’s hard to keep myself from just eating 10 of them in succession. They are brushed with butter for that perfect bakery shine and topped with coarse salt to really make their flavor pop!

Because you are baking with yeast, this recipe requires a bit of TLC but is still extremely easy to make. It only takes a few pantry staples to create! Whether you eat these on their own, as a sandwich or slider, or to accompany dinner, I know your family is going to go crazy over their amazingly soft, chewy texture and hearty, buttery flavor.

Homemade Pretzel Rolls Ingredients

Because of their basic ingredients, Pretzel rolls are a delicious treat you can make any time! Individual measurements can be found in the recipe card at the end of the post.

Dry Active Yeast: Gives pretzel rolls their perfect rise and roundness.
Warm Water: This will be mixed with the yeast.
Brown Sugar: For sweetness and to help yeast grow.
Butter: It is best salted and melted ahead of time. For use in dough and for brushing on top.
Egg: For use as a binding agent in the bread.
Salt: To enhance flavor with just a pinch.
Flour: All-purpose flour works great in this recipe. No need to worry about bread flour.
Water: There is a lot of water but it is going into a big pot for a baking soda bath.
Baking Soda: When you boil your rolls in baking soda, it gives them their dark coloring and pretzel texture.
Coarse Salt: To top rolls with.

Making Pretzel Rolls from Scratch

Pretzel rolls are so easy to make at home! With how tasty, buttery, and golden these are, you won’t want to leave the house to get a pretzel again!

Prepare Yeast: In a mixing bowl mix together yeast, water, and sugar. Let sit for 5-7 minutes, until it begins to get frothy.
Whisk In: Egg and butter.
Mix In Dry Ingredients: Add flour and salt and mix with a dough hook on medium-low speed for 6-7 minutes, until smooth and elastic.
Let Dough Rise: Oil a large bowl and transfer the dough into it. Spray plastic wrap with cooking spray and cover the bowl with the sprayed side facing the dough. Let rise until doubled in size, about 40-60 minutes.
Preheat: Preheat oven to 425.
Shape: When dough has doubled in size, cut into 12 equal portions. Form your dough into balls, keeping the seam at the bottom of the rolls.
Prepare Soda Bath: Let rest for 10 minutes. While the dough is resting place a large pot or dutch oven on the stove and bring the water and baking soda to a boil.
Boil Rolls: After the dough is done resting, boil the dough balls in batches of 3-4 at a time, boiling for 1 minute on each side. Use a slotted spoon to remove them and place them on a parchment lined baking sheet.
Brush With Butter and Add Salt: Brush with melted butter and sprinkle with coarse salt. Use a very sharp knife or razor blade to score the tops of the buns.
Bake: Bake for 10 minutes then rotate the pan and bake for 6-8 more minutes, until browned. Allow to cool before serving.

The process of making pretzel rolls, step by step.

Tips For Making the Ultimate Pretzel Rolls

These great tips can help you make pretzel rolls that rival anything you can get from a bakery or the grocery store. Customize and perfect your pretzel rolls!

Knead Long Enough: Be sure to knead long enough. This helps your dough relax and give you a tender, soft, and chewy result.
Don’t Skip the Soda Bath: The baking soda bath is what will make your pretzel rolls actually taste like pretzels. It also gives them their golden-brown color and chewy texture.This happens because of what is called a ‘maillard reaction’- where amino acids and sugars react to develop a brown color and distinct flavor. When you finish boiling them, they will be slightly wrinkled. This just means that the reaction took place and they are ready for baking!
Score Your Rolls: When you cut the tops of your rolls, you are allowing them to expand and cook thoroughly.
Adding Different Flavors: You can easily change the flavor of your Pretzel Rolls by adding fresh grated cheese, cinnamon sugar, or toppings like everything bagel seasoning at the time of brushing butter on the tops of them.
Dips and Spreads: Pretzel Rolls taste great when broken and dipped in homemade cheese sauce. You can also cut these bad boys open and add some honey butter for a truly sweet and decadent treat. I could honestly probably live off of soft rolls with honey butter.
Other Uses: I love to use Pretzel Rolls as buns for little pub-style sliders. You can make anything from pulled pork, to cheeseburgers, to buffalo chicken sliders, and the pretzel texture adds a little extra tastiness.

Pretzel Rolls with coarse salt on parchment paper.

How to Store Leftover Pretzel Rolls

Pretzel rolls are perfect for warming up in the oven for a warm, delicious treat! These are always a go-to for me.

At Room Temperature: Either cover baked Pretzel Rolls with plastic wrap or keep them in an airtight container for up to 3 days.
In the Refrigerator: Dough that has risen and been kneaded can be kept for 2 days in the fridge. Simply shape into balls and let rise again before baking them.
In the Freezer: Both unbaked dough and cooked rolls can be kept in the freezer for up to 2 months. For unbaked dough, thaw overnight and then let rise at room temperature before baking. To reheat cooked rolls, put them in the oven at 350 degrees Fahrenheit for 15-20 minutes.

Close-up of Pretzel Roll being torn in half.

Pretzel Rolls

With a soft, tender inside and outside that has that cooked-to-perfection, pretzel texture we all love, these Pretzel Rolls are an instant favorite! Upgrade dinnertime with this irresistible side!

Course Bread, Side Dish

Cuisine American

Keyword pretzel roll recipe, pretzel rolls

Prep Time 40 minutes

Cook Time 18 minutes

Rise 1 hour 10 minutes

Total Time 2 hours 8 minutes

Servings Rolls

Calories 197kcal

Author Alyssa Rivers