If the fruit was still not soft after baking the directed time, I’m guessing your oven is cooking a little on the low side, so either up the temp 25 degrees or let it bake another 15 minutes. The flour helps thicken the filling, but sometimes, letting the fruit macerate (combine with the sugar, which helps the fruit to release juice) and draining before baking helps. Some apples give off more juice than others, therefore producing more juice in the finished product. Then add the flour and other ingredients. After the apples have been sitting on counter in sugar, drain off any juice. To avoid too much juice in the filling, you can also add the sugar to the fruit and let sit while you are making the crust. Hi Christina, If the apples are really juicy, I would add more flour to the fruit. This eliminates the need to melt and pour the caramel! I still melt the 1/3 cup of caramel to drizzle over the top of the pie (for a pretty thin drizzle effect) after it has been removed from the oven and cooled a bit. Place the pieces of stretched caramel over the apples. The caramel is pliable and can be stretched easily. Cut each piece into about 5 pieces of caramel and stretch with your hands. If you cut off about a 2 inch chunk, that should equal close to a cup melted. ** the caramel does not need to be melted beforehand.Instead, place a layer of foil under your pie plate, or place the pie plate on a thin cookie sheet to bake. The foil will melt onto your oven and will not be removable. If you have a newer model oven with a blue coating inside of the oven, do NOT place any foil on the bottom of the oven to catch drips.You may use all of one type if you don’t want to buy both flavors! I always buy the sticks for simple measuring and cutting. For the dough, I use 1/2 Butter Flavor Crisco and 1/2 Regular Flavor Crisco.If you aren’t using it already in your baking, you will taste a big difference! Sea salt is found in almost any grocery or big box store. Make sure to use sea salt and not regular table salt in this recipe. The flour helps thicken the filling, but sometimes, letting the fruit macerate (combine with the sugar, which helps the fruit to release juice) and draining before baking helps, the recipe instructions include a step to incorporate draining off juices and adding back a bit of flour and sugar to compensate for ingredients lost when draining off. Some apples give off more juice than others, therefore producing more juice in the finished product.Drizzle any remaining caramel sauce over top of pie once it comes out of oven.After 30 minutes, lightly place a piece of foil over the top of the pie, making sure the edges of the crust are under foil as well, and bake for 15 minutes more. Lightly drizzle another 3 – 4 Tbsp of the salted Caramel Sauce over the top of the apples and bake in oven for 30 minutes. Then layer your apple filling evenly over the drizzle of caramel sauce. Assembly: Once crust and caramel has cooled, drizzle 3 – 4 Tbsp of the cooled salted caramel sauce over the base of the crust.Drain apples on paper towel, then add to sugar/cinnamon mixture. In medium bowl, mix together Sugar, Cinnamon, and Sea Salt. For Filling: While caramel is cooling, toss apple slices with the juice from the lemons.Remove from heat and stir in vanilla extract. Watch carefully – do not allow to burn! Reduce heat to medium-low and simmer gently for 3 minutes. Whisk continuously and bring to a low boil over medium heat. For Caramel Sauce: While crust is baking, stir together coconut milk, coconut oil, brown sugar, maple syrup, and salt in a medium heavy-bottomed sauce pan.Bake the crust at 350 degrees F for 15 minutes. With fingertips, press the dough into an 9-inch glass pie plate or tart pan. For Crust: Combine all of the ingredients in bowl.1/4 cup Light Brown Sugar or Coconut Palm Sugar for a healthier alternative.4 Apples, such as Fuji (or for tarter pie, Granny Smith), peeled, cored, and thinly sliced.2 tablespoons Maple Syrup, Grade B if possible.1/2 Cup sucanat or soconut palm sugar ).1 tablespoon Maple Syrup, preferably Grade B.2-3 tablespoons Coconut Oil, melted, OR Butter, Melted, OR Earth Balance Vegan Butter, Melted.Learning how to eliminate allergies and substitute other ingredients in everyday cooking can be slightly overwhelming, especially when you are first starting out. This decadent gluten-free, grain-free, dairy-free, egg-free, and easily nut-free Salted Caramel Apple Pie is brought from Kim of Cook It Allergy Free.
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