Julieann Caramels: Making apple pie with a caramel twist
(KUTV) Rowena Montoya joins us from Julieann Caramels, and she is showing us how to make caramel apple crumb pie. For more information, you can visit www.julieanncaramels.com
Caramel Apple Crumb Pie
One 9 inch pie shell
6 large apples, peeled & sliced or 5 Cups
1/4 Cup and 3 TBS flour
14 oz can evaporated milk (sweetened condensed)
2 TBS Butter
1/2 Cup Chopped Nuts
2 TBS packed brown sugar
1 1/2 tsp cinnamon
In large bowl toss apples with 3 TBS flour and 1 tsp of cinnamon.
In sauce pan melt caramels and add sweetened condensed milk, stir until smooth.
In small bowl combine 1/4 cup flour, 2 TBS brown sugar; stir. Then cut butter into flour/sugar until crumbly. Stir in nuts.
In layers, place apples in pie shell, followed by caramel sauce and butter/sugar/flour mixture- leaving some for the top of the pie. Repeat as possible.
Bake at 350 degrees for 40 minutes. Caution: Nuts brown quickly!
Hot caramel wassail
1 GALLON APPLE CIDER
1 12-OZ. CAN FROZEN ORANGE-JUICE
3-4 CLOVES IN TEA INFUSER/BAG
4 CINNAMON STICKS
Place cider, juice and spices in a large
pot/crock pot and simmer on low for 30
minutes. Remove cloves and portion
into cups. Stir 1 to 2 teaspoons cara-
mel sauce into each cup. Makes about 30 servings.