caramel apple pie

Caramel Apple Cinnamon Roll Lasagna is fun and delicious combo of classic caramel apple pie and yummy cinnamon rolls.

Caramel Apple Cinnamon Roll Lasagna

cinnamon rolls

apples-

sugar

cinnamon

nutmeg

cornstarch

¼ -1/3 cup caramel sauce

Preheat the oven to 375 F and spray glass or ceramic 8 x 8 x 2 inch dish with nonstick spray( I used 7 x 9 x 2 inch ceramic dish).

In a bowl stir together diced apples, sugar, corn starch, cinnamon and nutmeg to coat evenly.

Cut cinnamon rolls in ¼ inch slices and then roll it out on floured work surface until thin. Dust it with flour because they are too sticky and they will fall apart when rolling out. You can dust your hands with flour and press it to thin it out if you find that easier.

Arrange first layer of flattened cinnamon rolls at the bottom and sides of a dish. Press them with your hands to seal them well.

Spread half of apples from the filling and drizzle 2-3 tablespoons of caramel sauce on top. Cover with another layer of flattened cinnamon rolls.

Spread remaining apples and drizzle again with caramel sauce. Cover with remaining flattened cinnamon rolls.

Cover with aluminum foil and bake 30 minutes. Then remove the foil and bake another 10-15 minutes until the top are golden brown.

Cool at least 30 minutes, drizzle with icing(that came with cinnamon rolls) slice and serve.

You are a baking  genius!!!!!!!! YUMMMMMM
Kudos to you!!!!!!

I made this yesterday and had the same issue. I had to cook it an additional 40 minutes. It was also a bit too bready for me.

Turned out pretty good. Middle layer was gooey even though the top and bottom were done. I would leave out the middle layer next time.

where do you get cinnamon rolls in a can from please__

I made a doubke recipe for Christmas morning. I partially baked the bottom layer for 15 minutes at 325 degrees. Followed the rest of the recipe and it turned out perfect! Thank you for an amazing idea!?

Made these today and absolutely fell in love! They are now my family’s favorite. They were so so delicious.  They were too good! I can’t stop making your recipes, everything is amazing. Thank you so much for sharing. Can’t wait for the next recipe you are going to share. Best wishes to you! You are doing such a great job. This is very very appetizing!

https://content.jwplatform.com/videos/R43uNakU.mp4

Caramel Apple Cinnamon Roll Lasagna is fun and delicious combo of classic caramel apple pie and yummy cinnamon rolls. This awesome fall treat is delicious dessert, but it is great idea for easy breakfast casserole, too.

Tart apples are coated with a luxuriously rich salted caramel sauce then piled into a flaky fool-proof pie crust, topped with buttery, brown sugar streusel, and baked until bubbly, saucy, and golden before being smothered with even more salted caramel sauce.

This caramel apple pie is a delicious combination of flavors and textures, rich and buttery without being overly sweet.

Caramel Apple Pie

pie crust dough

lemon juice

(53 grams) dark brown sugar

cloves

tsp salt

(473 ml) salted caramel sauce, divided

tsp almond extract (optional)

(120 grams) all-purpose flour

(28 grams) whole wheat flour

(50 grams) granulated sugar

salt

tsp cinnamon

tbsp (1/2 cup

Line a pie plate with pie crust dough,...

Line a pie plate with pie crust dough, crimping the edges of the crust so that it extends about 1/2-inch above the pie plate (see video and pictures above). Cover loosely with plastic wrap, and refrigerate. (You'll find instructions for how to line a pie plate in this recipe for Fool Proof Pie Crust.)

Preheat the oven to 400 degrees F (204...

Preheat the oven to 400 degrees F (204 degrees C).

Squeeze the lemon juice into a large, heavy...

Squeeze the lemon juice into a large, heavy bottom sauce pan and toss the apple slices with the lemon juice as you slice them to prevent the slices from browning.

Add the brown sugar, cornstarch, cinnamon, nutmeg, cloves,...

Add the brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt to a small bowl and stir to combine. Sprinkle the mixture over the apples and toss with a wooden spoon or rubber spatula to coat the apples.

Stir 1 cup (236ml) salted caramel sauce into...

Stir 1 cup (236ml) salted caramel sauce into the apples and set the pan over medium heat. Cook, stirring constantly, until the mixture begins to boil. Continue to cook and stir for 1 minute longer. Remove from the heat and stir in the almond extract, if using.

Pour the apple pie filling into the pie...

Pour the apple pie filling into the pie crust, creating a slight dome of apples in the center of the pie. There will be a LOT of apples. Pile them on; the apples will shrink as the pie bakes. Place the pie plate on a aluminum foil lined cookie sheet (to catch any drips). Bake, uncovered, for 20 minutes.

In a medium size bowl, add all the...

In a medium size bowl, add all the topping ingredients except the butter and almond extract, and stir to combine. Pour in the melted butter and almond extract (if using), and mix with your hands just until all the dry ingredients are moistened. It should be the consistency of wet sand. If you squeeze it together in your hand, it should clump together. If it's too dry, add a bit more butter, 1 teaspoon at a time.

Reduce the oven temperature to 375 degrees F...

Reduce the oven temperature to 375 degrees F (190 degrees C). Remove the pie from the oven and cover the apple pie filling with the crumb topping, squeezing the topping with your hands to create some large clumps.

Return the pie to the oven and bake...

Return the pie to the oven and bake for an additional 35 minutes.

Cover the pie loosely with aluminum foil (this will...

Cover the pie loosely with aluminum foil (this will prevent the streusel from burning) and bake for another 20 minutes, until the filling is bubbling and the bottom crust is baked through.

Remove the apple pie from the oven and...

Remove the apple pie from the oven and let cool on a wire rack for at least 2 hours. Pour the remaining 1 cup salted caramel sauce over the top of the pie and serve. (This pie is best served slightly warm or at room temperautre)

Level up your classic apple pie with this dutch caramel apple pie AKA a classic apple pie drizzled with homemade salted caramel and topped with a buttery crumb topping.

Dutch Caramel Apple Pie

Baker’s Corner Granulated Sugar

Countryside Creamery Unsalted Butter, room temperature

Countryside Creamery Heavy Whipping Cream

Belmont Deep Dish Pie Crust

(5-7) granny smith apples

Stonemill Ground Cinnamon

½ teaspoon Stonemill Ground Nutmeg

½ teaspoon Stonemill Ground Ginger

vanilla extract

Baker’s Corner All Purpose Flour

Countryside Creamery Unsalted Butter, melted

Simply Nature Organic Brown Sugar

In a heavy bottomed saucepan, heat the sugar on medium low heat until it&#8217;s completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

Next, pour in the heavy cream and sea salt. Stir until everything is combined

Pour into a small bowl or cup and allow to cool completely before using.

While you prep the filling, blind bake the pie crust. Line the Belmont Deep Dish Pie Crust with parchment paper and fill it with rice or beans to weigh it down and prevent it from bubbling up. Bake at 350° for 10 minutes or until slightly golden brown.

While the pie crust is blind baking, make your filling. Peel the apples and slice them into ¼” thick slices, cutting the slices in half so you have small pieces instead of large full apple slices. This will sit better in the pie crust and allow you to load it full of apples.

Add the spices, salt, flour, lemon juice, vanilla and sugar to the filling and stir to combine.

Reserve a ¼ cup of your homemade caramel for drizzling on the top of the pie. Add the remaining caramel to the apple pie filling and stir to distribute the caramel evenly.

Next, make the crumb topping. Combine all the ingredients for the crumb topping in a medium bowl and use a fork to stir together until the mixture forms a crumbly dough.

Remove the rice from the blind baked pie crust and pour the apple filling into the crust, using a spatula or your hands to arrange and pack the apples in tightly, mounding them slightly in the middle.

Sprinkle the crumb topping over the apple filling, patting it down slightly to get it into the nooks and crannies of the apples.

Bake at 350°F for 50 minutes to 1 hour or until the filling is bubbling and the topping is golden brown.

Allow to cool before drizzling with the remainder of the caramel sauce. Serve with vanilla ice cream or whipped cream. Enjoy!

A salted caramel and crumb topped apple pie sounds so extra special. Thank you for these bold, original and not complicated treats. I always check out Broma for the best recipes!

This recipe is INSANELY good! Literally the only apple pie I'll make from here on out

SO good. I've made this a couple of times now and it is always a hit. This will be my go-to pie for every occasion.

All the flavor and warmth of a classic apple pie—in liquid form! Everyone will fall in love with this cozy fall beverage. Serve warm or cold...but I recommend warm.

Caramel Apple Pie Ice Cream Punch

apple cider

caramel squares*

apples (organic is best), sliced horizontally**

vanilla ice cream (optional)

In a large slow cooker, combine the cider,...

In a large slow cooker, combine the cider, cinnamon, lemon juice, apples and caramel squares* (*NOTE: Wait until after your drink is heated if you choose to use liquid caramel sauce—This is my recommended option, as it should avoid bits in your cider drink.)

Heat on low for 2-3 hours, stirring occasionally,...

Heat on low for 2-3 hours, stirring occasionally, until warm and the caramels are melted.

Once the Caramel Apple Pie Punch has heated...

Once the Caramel Apple Pie Punch has heated fully, serve as is or add a scoop of ice cream while it's hot!

Level up apple pie with caramel! Tart juicy apples, cinnamon, and buttery caramel nestled in a flaky crust. It&#039;s lovely for holidays!

pie crust recipe, top & bottom crust

Tablespoons butter (salted, 56 g)

brown sugar, packed (225 g)

ginger

allspice

water (118 mL)

Tablespoons lemon juice (30 mL)

cornstarch (24 g)

½ cup thick caramel (230 g)

egg, beaten

granulated sugar

Peel, core, and slice apples into THIN slices, about 1/4 inch (about 1/2 cm) thick. You can do this with a apple peeler/slicer, or with a peeler and knife.

Add the sliced apples, butter, brown sugar, and all spices and vanilla to a large pot. Over medium heat, cook apples for 20 minutes until soft with a little bite to them.

Combine lemon juice, water, and cornstarch in a small bowl and whisk together. If you want a sweeter filling, use water in place of the lemon juice to equal almost ⅔ cup.

Pour cornstarch mixture into the apple pie filling and stir over medium heat for 1-2 minutes until the filling is thickened.

Let the pie filling cool completely to room temperature (or chilled) before pouring into a prepared raw pie crust.

Prepare pie crust recipe (enough for top and bottom crust) and chill while pie filling is cooling.Preheat oven to 400℉ with empty baking sheet inside.   Roll pie crust into a large enough circle to fill a 9 inch pie dish, about ¼ inch (.63 cm)  thick.

Pour cooled pie filling into prepared pie crust. Spoon caramel onto the pie filling. (you can do half the filling, then the caramel, then the rest of the pie filling on top if you wish so there&#39;s more caramel in the middle)

Roll out the second pie crust to ¼ inch thick  and either cut 1 inch strips for a lattice pie crust, OR  lay the whole crust on the pie.

If doing a lattice, you&#39;ll need 10-12 strips of dough, 5 or 6 going each direction. Lay them alternating over and under. It&#39;s easiest for me to lay 3 strips down vertically and lift the middle one back before laying a horizontal strip down closest to the bottom edge. Then replace the middle strip straight and lift the 2 edge vertical strips back before laying another horizontal strip. Alternate lifting the middle and edge strips between laying a horizontal strip to complete the lattice. Trim the edges before crimping to help prevent butter dripping while baking.

Crimp the edges by pinching two fingers together on the outside of the crust, then pressing a finger between them to make a &quot;V&quot; in the dough. Repeat around the edge until the whole pie is crimped and the edges sealed shut.

Brush beaten egg on top of pie crust, covering the entire crust. If doing a solid crust (not a lattice), make sure to cut 3-4 slits in the top of the pie to allow air to escape so it doesn&#39;t bubble on top.

Sprinkle sugar on top of crust. Transfer pie to preheated oven onto the empty baking sheet and bake for 20 minutes at 400 ℉, then reduce heat to 350 ℉ and bake for 40-45 minutes until crust is golden brown and filling is bubbly. Cool to room temp for more even slices. Or warm for melty caramel goodness!

Adding dulce de leche to apple pie is a no brainer. It's so good and always a family favorite. I hope you enjoy this recipe as much as we do! Please leave a comment here and share your feedback with a star rating. I really enjoyed creating this recipe and post for you!

This homemade double caramel apple pie parfait is perfect for your summer entertaining. It&#039;s light and each of the components can be made in advance, so you have more fun with your guests. Simply assemble at the last minute. This is such a fun twist on an American classic!

Double Caramel Apple Pie Parfait

apple pie (baked and cooled)

water

unsalted butter

heavy whipping cream

gelatin

caramel sauce made above

vanilla

Reddi-wip

Maraschino cherries

Preheat oven to 400 degrees. Bake pie according to instructions while you make caramel sauce.

In a heavy saucepan, add sugar and water. Stir to dissolve, and turn heat to medium high. Bring to 300 degrees then remove from heat.

Stir in salt and butter until dissolved. Add 1/2 cup cream and stir until dissolved. Separate 2/3 cup to use in the mousse and reserve the rest for drizzling over the parfaits.

Make the mousse while the caramel cools. Add gelatin and water to a small bowl and stir, then let bloom. Add to 2/3 cup caramel sauce and stir to incorporate.

In a cold bowl, add 1 1/2 cups cream and vanilla. Whip to stiff peaks. Pour room temperature caramel with gelatin over mousse. Gently fold to combine. Store covered in fridge for at least two hours and preferably overnight.

To assemble parfaits, add scoops of apple pie to bottom of mason jars or parfait glasses. Add dollop of caramel mousse over, then drizzle remaining caramel sauce. Repeat layers until you reach the top of the glass.

Top 7 caramel apple pie recipes from across the web

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Caramel Apple Cinnamon Roll Lasagna

Caramel Apple Cinnamon Roll Lasagna

Caramel Apple Pie

Dutch Caramel Apple Pie

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Caramel Apple Pie

Double Caramel Apple Pie Parfait

Top 7 caramel apple pie recipes from across the web

The most viewed caramel apple pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel Apple Cinnamon Roll Lasagna

Caramel Apple Cinnamon Roll Lasagna

Caramel Apple Pie

Dutch Caramel Apple Pie

Caramel Apple Pie Ice Cream Punch

Caramel Apple Pie

Double Caramel Apple Pie Parfait

The most viewed caramel apple pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine