Why do people eat cheese with their apple pie? I have never understood that. My family has never done such a thing. But I've had friends who think cheddar cheese is a requirement for apple pie.
I did some research on the subject, and the only information I could find was, people eat cheese with apple pie at the end of a meal because it helps with digestion. Ehh I don't know about that.
I think I'd rather have ice cream with my apple pie.
I definitely use apples and cheese together for savory cooking but never in a dessert. Maybe I should? Next time I make apple pie I'm going to pair it with Cheetos.... or cheese popcorn. Or Cheez-Its.
Yes. Cheez-Its. Everyone love Cheez-Its - especially my two year old nephew, Jayden.
I think he could be the Cheez-Its spokesperson. Whenever he's over visiting, he finds the box of Cheez-Its immediately, brings it to me, and shoves my hand in the box to feed him some. That's actually the only thing I've ever seen him eat.
They're his source of power. :)
He was Yoda for Halloween. My mom made him the costume! She's super crafty like that.
So I made this pie, and it was really good. The double crust pastry was perfect, the amount of spice was perfect, the caramel was perfect. The apples were almost perfect. I used only granny smith, but I think I should have used a combination of apples. I was just trying to keep it simple, you know?
I broiled the apples before I put them in the pie, to pre-cook and give them a bit of caramelization. Apple pie is one you can never master, but this one is pretty close.
Deep-Dish Caramel Apple Pie (Recipe by Me)
Printable Recipe
Double Crust Pie Dough
3 cups all-purpose flour
1/3 cup granulated sugar
1 1/4 teaspoons salt
1 1/4 teaspoons baking powder
1 cup cold unsalted butter, cut into small pieces
10-12 tablespoons ice water
5 large granny smith apples, peeled, cored, thinly sliced
30 caramels, unwrapped
1/4 cup milk or cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
To make the crust, in a large mixing bowl, stir together flour, sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.
Preheat oven broiler. Place apples on a large sheet pan. Broil 5-6 minutes, stirring once, until apples start turning golden brown; remove apples from oven and place in a large mixing bowl.
Melt the caramels and milk together in the microwave and stir well; stir in vanilla, cinnamon and ginger until combined. Stir caramel mixture into apples until combined.
Preheat oven to 400 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch deep-dish pie plate, and place on a cookie sheet; fill pie shell with caramel apples. Roll out additional dough disc and top apples; trim and flute edges. Slice some cuts in the center of pie. Brush a little milk whisked together with an egg evenly over pie dough and sprinkle with coarse sugar if desired.
Bake for 20 minutes or until golden brown. Reduce oven temperature to 350 degrees, and bake an additional 40 minutes (covering with foil in the last fifteen minutes) or until deep golden brown. Cool on a wire rack.
Serve with caramel sauce, toasted pecans, and vanilla ice cream.
Makes 8 servings
Printable Recipe
Double Crust Pie Dough
3 cups all-purpose flour
1/3 cup granulated sugar
1 1/4 teaspoons salt
1 1/4 teaspoons baking powder
1 cup cold unsalted butter, cut into small pieces
10-12 tablespoons ice water
5 large granny smith apples, peeled, cored, thinly sliced
30 caramels, unwrapped
1/4 cup milk or cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
To make the crust, in a large mixing bowl, stir together flour, sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.
Preheat oven broiler. Place apples on a large sheet pan. Broil 5-6 minutes, stirring once, until apples start turning golden brown; remove apples from oven and place in a large mixing bowl.
Melt the caramels and milk together in the microwave and stir well; stir in vanilla, cinnamon and ginger until combined. Stir caramel mixture into apples until combined.
Preheat oven to 400 degrees F.
Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch deep-dish pie plate, and place on a cookie sheet; fill pie shell with caramel apples. Roll out additional dough disc and top apples; trim and flute edges. Slice some cuts in the center of pie. Brush a little milk whisked together with an egg evenly over pie dough and sprinkle with coarse sugar if desired.
Bake for 20 minutes or until golden brown. Reduce oven temperature to 350 degrees, and bake an additional 40 minutes (covering with foil in the last fifteen minutes) or until deep golden brown. Cool on a wire rack.
Serve with caramel sauce, toasted pecans, and vanilla ice cream.
Makes 8 servings
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