Caramel Apple Pie
Prep Time:1 hr
Cook Time:1 hr
Serves:12
- 460 Calories
- 7g Protein
- 22g Total Fat
- 64g Carbs
Whether you're capping off an adventure-packed day or embracing a fun family gathering, treat yourself to a slice of fresh, homemade Caramel Apple Pie. This pie combines tart Granny Smith apples with brown sugar, a hint of cinnamon, and cloves, creating a filling that’s both sweet and deliciously spiced. With help from Kodiak® Buttermilk Power Cakes, this caramel apple pie filling is baked between a buttery, golden crust and a crunchy brown sugar crumble that adds delicious whole grains and a boost of protein to every bite. We suggest serving it warm, straight out of the oven with a scoop of your favorite vanilla ice-cream and savor each caramel-coated bite as it brings you all the warm flavors of the season.
Recipe provided by Kayley McCabe
Ingredients
Crust:
- 2-1⁄2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1⁄4 cup shortening
- 12 tablespoons (1 1⁄2 sticks) butter, cold and cut into small cubes
- 1⁄4 cup of ice water
- 1 egg, beaten (optional, used over for crust decor)
Filling:
- 5 Granny Smith apples, peeled, cored, and sliced
- 1⁄2 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 2 teaspoons vanilla
- 1 cup caramel sauce (jarred)
Crumble:
- 1 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1⁄2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1⁄3 cup butter, melted
Directions
Crust:
- Place the Kodiak mix in the food processor bowl fitted with an 's' blade.
- Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a consistent dough.
- Divide the dough in 3⁄4” and 1⁄4” portions. Wrap up the quarter portion and set aside.
- Roll the other half of dough into a ball and place it between two sheets of parchment paper. Roll to a circle that is 1.5-2” larger in circumference than your pie dish.
- Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough so that it evenly hangs over the edge about 1⁄2”.
- Cut the dough about 1⁄2” in from the rim.
- Set aside and make the pie filling.
Filling:
- Add the sliced apples, brown sugar, cornstarch, cinnamon, cloves, allspice, and vanilla to a large bowl and toss together until the apples are coated. Add the caramel sauce and toss until well distributed.
- Spoon the filling into the dough-filled pie dish and pack down so there are no large spaces between apple slices.
- Set aside.
Crumble:
- Preheat the oven to 375 °F.
- Place the Kodiak mix, brown sugar, and cinnamon in a small bowl and whisk together with a fork. Pour in the melted butter and mix in with the fork until the mixture clumps together.
- Sprinkle the crumbles evenly over the top of the apples.
- If desired, use the pie crust dough that was set aside to roll out and cut shapes to place around the edge of the crust. Brush crust with an egg wash.
- Place a tin foil tent over the top of the pie.
- Bake in the preheated oven for 45 minutes. Remove the tin foil and bake for an additional 15-20 minutes, or until the filling is bubbling.
- Remove and let cool. Serve warm with additional caramel sauce, if desired.
