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Instructions. In a medium-large bowl combine the oats, flours, baking powder, cinnamon, and salt for the topping. Add the butter cubes and use hands ot a pastry blender to smash each piece and work it onto the dry ingredients until crumbly clumps form. Set aside. Roll pie dough to about a 12 inch circle.
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Watch how to make this recipe. For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a.
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Repeat layers with the apples and praline mixture. Cut slits in top crust; place on filling and trim 1/2 inch beyond the edge of pie plate. Fold top pastry under bottom pastry, fluting edge. Brush crust with the half and half, cream, or milk. Cover edge with foil. Bake the pie in a 375°F oven for 25 minutes. Remove the foil.
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Make the apple filling: In a large bowl, toss together apples and lemon juice. In a small bowl, mix together sugars, flour, salt, cinnamon, and nutmeg, then add to the apples and toss to combine. Add heavy cream and vanilla, and mix again. In a large heavy skillet over medium-low heat, melt butter.
Cooking with Anne Taffy Apple Cheesecake Pie
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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Preheat the oven to 400 degrees. Assemble the pie. On a well-floured surface, roll the bottom crust ⅛ inch thick and about 12 inches in diameter. Transfer it to a pie pan and trim the edges a bit if they are long. Spoon the apple filling into the piecrust and then pour all of the caramel sauce over the apples.
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In a medium mixing bowl, combine brown sugar, flour, and cinnamon. Cut in butter and mix until crumbly; set aside. For Pie: Heat oven to 350 degrees. Line a 9-inch pie pan with one of the refrigerated dough disks, rolled out to fit with some overhang. Place ⅓ of apples in the prepared pan.
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In large bowl, beat cream cheese and 1/2 cup brown sugar with electric mixer on medium speed until smooth. Beat in egg, 1 1/2 teaspoons vanilla and 1/4 teaspoon pumpkin pie spice until smooth. Stir half (about 1/2 cup) of the caramel mixture into the apples; pour into pie. Mix pecans and chocolate chips; reserve 2 tablespoons for topping.
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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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Instructions. Preheat oven to 425 degrees fahrenheit. Peel, core, and slice apples thin. Place them in a large bowl, sprinkle the cinnamon onto the apples and stir to combine thoroughly. To make the caramel sauce, in a medium saucepan, melt butter then whisk in flour until combined.
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Combine all the ingredients except the butter in a large bowl. Melt the butter in a large heavy skillet over medium-high heat. Add the apple mixture and cook until the apples begin to soften, stirring frequently, about 8 minutes. Pour the apple mixture into the pie crust.
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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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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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Combine the apple slices, brown sugar, cornstarch, and spices in a large bowl. Mix well until the apples are evenly coated. Heat a baking steel or baking stone in a 375°F oven for at least 30 minutes. Roll the larger disk of pie dough into a 12-inch (30-cm) circle. Transfer the dough to a 9-inch glass pie plate.
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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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Make the pie filling - Cook the apples over medium heat for about 15-20. Thicken with a cornstarch slurry. Roll out pie crust - On a lightly floured work surface, roll out the bottom crust and place into a 9 or 9 ½-inch pie plate. Add cooled pie filling - Add the apple pie filling to the unbaked pie shell.
