Apple pie with caramel
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Caramel Apple Pie is a must make at least once. The combination is simply a win-win!
Caramel Apple Pie is a must make at least once! This pie has many names, and it comes from France, where this pie is prepared in different variations.
The combination of sour, aromatic apples with sweet caramel and puff pastry is simply a win-win! There are several options for making caramel apple pie:
First: when an almost finished apple pie is poured with caramel prepared in advance.
Second: the pie is immediately baked with caramel, the result is an upside-down pie, when the bottom of the pie, after cooking, becomes the top when it is served.
I will be making a second version of the pie. This will be an apple upside-down pie with caramel. Caramel is prepared very simply, and its color turns out very beautiful and appetizing.
Ингредиенты
Puff pastry - 300 g
Apples - 3-4 pcs.
Sugar - 100 g + 1 tbsp.
Butter - 1 tbsp.
Cinnamon - 10 g
Lemon - 0.5 pcs.
Рецепт
1. Let's prepare all the products according to the list. The dough should be puff pastry without yeast. Apples are sour varieties.
2. First of all, peel the apples using a vegetable peeler or knife. Using a special device, we remove the seed boxes from the apples.
3. Cut the apples into slices, each apple into 8 parts. Sprinkle the apples with lemon juice to prevent them from browning.
4. Add ground cinnamon and 1 tbsp. Sahara. Mix everything well and set the apples aside for now.
5. Now let's start making caramel. To prepare the pie, I use an old frying pan, since it can be put on the fire or put in the oven. This is the form that is best for you to use. So, put a tablespoon of butter and 100 g of sugar into the mold and put the pan on high heat. We wait until the sugar begins to melt and acquire a caramel color. Using a spatula, stir the caramel a little so that the sugar melts evenly throughout the pan.
6. This is how caramel should turn out.
7. Now we lay out the apples in a circle of the mold, tightly, maybe overlapping, remembering that the BOTTOM of the pie will ultimately be its TOP. We continue to warm up the caramel with apples. The apples will release juice and it will mix with the caramel. Cook apples in caramel for 15 minutes. DO NOT MOVE THE APPLES.
8. While the caramel apples are cooking, we will remove the puff pastry from the freezer (you can do it earlier if you are not sure that 20 minutes is enough to defrost your pastry). Cut out a circle of dough with a diameter slightly larger than the shape or pan. Place the dough on top of the apples, doing this very carefully so as not to move the fanned pieces of apples. Let's tuck the edges of the dough inward with our fingers, towards the apples. Do not overdo it! Now use a fork to make punctures on the surface of the dough so that it does not rise so much during baking.
9. Place the pan in an oven preheated to 180 degrees C and bake the apple pie with caramel for 30-35 minutes. Remove the finished pie from the oven.
VERY IMPORTANT: do not try to immediately turn the pie onto a plate!!!! The caramel is very hot and may spill out of the pan and, if it gets on your skin, will leave burns on it. To prevent this from happening, let the cake sit in the mold for literally 5-7 minutes, during which time the caramel will cool a little and thicken.
IMPORTANT: do not leave the cake in the mold for more than 10 minutes, because then the caramel will harden and the apples will stick to the bottom of the mold.
We find a dish that is suitable in shape and size, cover the top of the pie with it and quickly turn the pie onto the dish. It is better to do this above the table, even if a little caramel spills, it will remain on the table.
And also, even if 1-2 apple slices stick to the bottom, don’t panic, carefully transfer the slices with a fork to the top of the pie.
10. Serve the finished apple pie with caramel to the table. The pie is delicious both hot and cold.