Edwards Desserts Caramel Apple Creme Pie, Full Pie Serves 8 Gourmet

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Step 1: Make the caramel apple pie filling. Step 2: Mix together ingredients for the crumble topping. Step 3: Spoon the caramel apple pie filling into your pre-baked pie crust. Step 4: Spoon the crumble topping on top of the pie. Step 5: Bake at 350°F for 25-30 minutes until filling is bubbly and topping is browned.

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Drizzle ½ of the caramel over the apples. Place the second ½ of the apples in the pie shell and drizzle remaining caramel over the apples. Spread the crumble over the apples. Place pie in refrigerator and heat oven to 350°. Bake at 350 degrees 35 - 40 minutes. Check crust after 25 - 30 minutes of baking.

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Add the sugars and vanilla extract to the mixing bowl. Use a handheld mixer on medium-speed to mix until combined. Add flour, oats, baking soda, salt, and spices. Combine on low speed until a soft cookie dough forms. Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes. Preheat oven to 350°F.

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Directions. 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.

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Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the egg and vanilla and beat until fluffy. In a large bowl, whisk together the flour, oats, baking soda, cinnamon and salt.

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Transfer to a small serving bowl. Melt remaining butter in a small pot over medium heat. Add remaining brown sugar and stir until dissolved. Add 2 cups heavy cream; bring to a simmer. Add oats, flax seeds, and cinnamon; mix and stir until oats are full cooked and creamy, about 2 minutes, adding a touch more heavy cream if needed. Serve in a.

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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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In a medium saucepan, combine the old-fashioned oats, milk or water, vanilla extract, and ground cinnamon. Turn the heat up to medium-high and cook, stirring occasionally, until you reach your desired consistency for the oatmeal (usually about 3-5 minutes). Transfer the oatmeal to a bowl and top with the chopped apples, walnuts, and caramel sauce.

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Assemble the pie. Roll out the bottom pie crust dough and place it in the pie dish. Pour the apple mixture in and drizzle 1/2 cup of the caramel sauce over the apples. Place the top crust over the filling. Trim and crimp the edges of the pie crust. Brush the top with egg or cream and sprinkle on sugar. Bake the pie.

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Step 1 In a small skillet over medium heat, melt butter. Add apple and cinnamon and stir, cooking until soft and golden, about 6 minutes. Step 2 Meanwhile, in a medium saucepan over high heat.

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Preheat oven to 350°. Position rack in lower third of oven. In a medium bowl, whisk together sugars, flour, cornstarch, cinnamon, salt, ginger, allspice, and nutmeg. In a large bowl, toss apples with lemon juice and vanilla. Add sugar mixture to apple mixture, tossing to combine. Let apples stand for at least 15 minutes.

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1 Preheat the oven to 375°F. Step. 2 For the filling: In a large bowl, combine the apples, lemon juice, sugar, flour, and salt. Set aside. Step. 3 For the crumb topping: In a medium bowl, cut the butter into the flour using a pastry cutter, then cut in the brown sugar, oats, and salt. Step.

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Crust and Crumbles. Put the rolled oats, flour, sugar and cinnamon in a medium bowl and stir with a spoon or a spatula. Add the melted butter and stir. Set aside ⅓ of the mixture (to be precise it is 180 grams or almost loosely 1 cup) to use for the crumbles. Place ⅔ of the mixture into the dish.

Edwards Desserts Caramel Apple Creme Pie, Full Pie Serves 8 Gourmet

Preheat the oven to 350ºF and line a baking sheet with parchment paper. Using greased hands, roll dough into 1-inch balls, about 2 Tablespoons of dough per cookie. Place dough balls onto prepared baking sheet, leaving 2 inches of space between each one. Bake for 8-10 minutes, or until lightly browned around the edges.

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Preheat oven to 350 degrees. Roll your refrigerated pie crust into the pie plate. Crimp or roll edges. Add your caramel topping on top of the pie shell crust. Set aside. In a large bowl toss apples with lemon juice and vanilla. Combine pecans, sugars, cinnamon and cornstarch. Add to apples and toss to coat.

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Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about 2 minutes; add eggs and vanilla, and beat until just combined. Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds.