Vickys Caramel Apple Pie, GF DF EF SF NF
Vickys Caramel Apple Pie, GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys caramel apple pie, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Classic caramel apple pie with a twist! The caramel filling sauce is poured over the lattice-top of the pie, giving it a more intense flavor. All Reviews for Chef John's Caramel Apple Pie. How to Cook Delicious Caramel Apples.

Vickys Caramel Apple Pie, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Vickys Caramel Apple Pie, GF DF EF SF NF is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook vickys caramel apple pie, gf df ef sf nf using 11 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Caramel Apple Pie, GF DF EF SF NF:
  1. Take 115 grams gold-foil Stork margarine or unsalted butter
  2. Get 2 tbsp cornflour/cornstarch
  3. Make ready 1 tbsp gluten-free flour
  4. Take 30 ml water
  5. Make ready 1 tbsp vanilla extract
  6. Get 100 grams white sugar
  7. Take 110 grams light brown sugar
  8. Take 1 tsp ground cinnamon
  9. Prepare 1/4 tsp ground nutmeg
  10. Get 6 granny smith apples, peeled, cored and diced
  11. Make ready 1 sweetened short crust pastry, enough for a double pie crust (shell & lid). I've got my free-from recipe linked below if you need one

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Instructions to make Vickys Caramel Apple Pie, GF DF EF SF NF:
  1. Melt the butter in a saucepan. Stir in both flours. It won't look pretty but don't worry
  2. Add the water, vanilla, spices and both sugars and bring to the boil, stirring continuously to bring the caramel together
  3. Reduce to a simmer and add the sliced apples, letting them cook slightly in the syrup before letting it cool and thicken
  4. Preheat the oven to gas 7 / 210C / 425°F and line a 9 inch pie tin with baking paper or use a spring form cake tin
  5. Roll out the pastry and press into the pie tin cutting off the excess to roll again for the top crust. Chill in the fridge until the filling has cooled - - https://cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry-gf-df-ef-sf-nf
  6. Using a slotted spoon, scoop the filling into the pie shell. This way you can control the amount of caramel that goes in so it won't be too liquidy and the bottom crust doesn't get soggy. Reserve the rest of the syrup for serving later. Mound the filling up slightly in the middle
  7. Brush the edge of the shell with some milk or an alternative such as light coconut milk, then top with the lid pastry, cutting a slit on top for steam to escape
  8. If you still have some pastry left, roll it out again and cut out some decorative leaves with a knife and place on top to make it prettier
  9. Crimp the edge of the lid and bottom crust together to seal and brush some of the leftover caramel syrup all over the lid to glaze
  10. Bake 15 minutes in the oven (over a baking tray in case there are spills), then reduce the temperature to gas 4 / 180C / 350°F and bake for a further 35 to 45 minutes or until the apples are soft and the pastry is golden
  11. Let cool for 10 minutes in the tin, then cool completely out of the tin on a wire rack. Serve warm but not hot (or you'll lose all of the syrup!) with ice cream, custard or some fresh cream - full fat coconut milk is a lovely non-dairy cream substitute - - https://cookpad.com/us/recipes/332956-vickys-vanilla-ice-cream-with-flavour-variations-gf-df-ef-sf-nf - https://cookpad.com/us/recipes/332987-vickys-vanilla-custard-gluten-dairy-egg-soy-nut-free
  12. I hope you try this, everyone in my family that's tried it really loves it
  13. TIPS TO AVOID A SOGGY PIE BOTTOM! Let the pie cool on a wire rack completely to let the warmth circulate around the base. Reheat to serve, don't be tempted to cut into it straight from the oven. Using a glass pie dish helps cook the bottom crust better than a metal tin too. Also, if you brush the inside of the shell with some syrup it stops the filling seeping through. If a recipe says add the filling hot, add it hot. And of course you can blind bake the shell before filling. Hope these are useful to you!

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