What’s up, Hungry People
It’s almost caramel apple season, and in my opinion, it’s waaaay superior to pumpkin spice season. Don’t get me wrong, I love pumpkin spice too, but let’s not let it overshadow the amazingness that is the caramel apple’s prime time to shine as the summer ends and fall begins!
As a self-proclaimed apple pie lover, I’m always exploring fun new ways to prepare it. This time around, I decided to create a new spin on baked apple pie by filling the apples with a caramel and oats mixture instead of the traditional cinnamon apple pie filling.
Here’s What You’ll Need
- Apples: The main ingredient and base of the recipe, providing the fruity and sweet flavor.
- Caramel dip: Adds a rich and indulgent caramel flavor to the filling.
- Butter: Melts into the oats, creating a buttery and creamy texture in the filling.
- Oats: Adds a hearty and chewy texture to the filling, complementing the apples.
- Premade pie crust: Serves as the encasing for the apple filling, providing a flaky and crisp exterior.
- Lemon juice: Used for brushing the apple insides to prevent browning and maintain freshness.
- Egg + Water: Combined to create an egg wash for a golden and shiny crust.
- Salt: Enhances the overall flavor of the filling and balances the sweetness.
- Cinnamon: A warm and aromatic spice that complements the apples and adds a cozy flavor.
You won’t believe how easy it is to scoop out the apple core and inside with a melon baller. It’s the perfect utensil for this job! Simply insert the melon baller into the apple and twist. Voila! The apple scoops right out of the skin effortlessly!
Prevent Premature Browning
Before you start scooping out the apple, make sure to brush the inside with some lemon juice. This will prevent the apple from browning prematurely and keep it looking fresh and vibrant.
Creating the Apple Cavity
Scrape out the apple’s insides until there’s about an eighth of an inch of apple left on the skin. Be careful not to get too close to the skin while scooping to avoid accidentally cutting through the paper-thin apple skin.
Toss the apple bits in some lemon juice and set them aside for later use.
The Caramel and Oats Filling
Melt some butter and combine it with oats in a small bowl.
Then, stir in Marzetti’s old fashioned caramel dip until the butter is completely incorporated. This will give you a luscious caramel and oats filling.
Add in the reserved apple bits and gently fold them into the caramel sauce until everything is evenly coated.
Set the filling aside to chill while you prepare the pie crust.
Rolling Out the Pie Crust
Roll out your premade pie crust. Here’s a pro tip: use a pizza cutter to make even slices through the pie crust, each about 1/2 inch thick. This will make it easier to work with and give you nicely proportioned strips.
If you accidentally formed a hole anywhere in the apple cavity or cut through the skin, don’t worry! Use the small end pieces of the pie crust to reinforce the bottom of the apples and cover up any imperfections.
Creating Pie Toppers
Weave the remaining pieces of pie crust together to form two separate pie toppers. Get creative with your weaving pattern, and don’t forget to seal the edges against the apples by gently pressing them down.
Filling the Apples
Now it’s time to fill those beautiful apple cavities with the caramel and oats filling. Spoon the mixture into each apple, making sure to distribute it evenly among them.
Sealing and Baking
Drape the pie crust weaves over the tops of each apple, covering them completely. Press the crust to the sides to seal it against the apples, creating a lovely pie crust cap.
Give the top of each apple a brush of egg wash to give it a golden, shiny finish. Then, pop them into the oven and bake for 20-25 minutes until the crust turns golden brown and crispy.
Serving and Enjoying
Once baked, you can trim the edges of the pie crust to fit over the filling, or leave them rough for an authentic, deliciously rustic feel.
I personally like to sprinkle my baked apples with a touch of cinnamon, but you can get creative with powdered sugar or even pumpkin spice if you’re feeling adventurous.
These delightful baked caramel apple pies are incredible when served warm.
But don’t worry if you have any leftovers (if any survive) because they taste just as delectable when served cold alongside a scoop of creamy vanilla ice cream.
Helpful Tips for Whole Baked Apple Pies
- Choosing the right apples: Opt for firm apples that hold their shape during baking, such as Granny Smith, Honeycrisp, or Braeburn.
- Melon baller technique: Use a gentle twisting motion while using the melon baller to scoop out the apple flesh, ensuring you leave a thin layer attached to the skin.
- Preventing browning: Coat the apple insides with lemon juice to prevent them from browning before baking.
- Weaving the pie crust: Create a lattice-like pattern by weaving the pie crust strips together for an attractive presentation.
- Reinforcing the bottom: If there are any holes or weak spots in the apple bottom, use small end pieces of the pie crust to reinforce and seal them.
- Egg wash for a golden crust: Apply an egg wash (a mixture of egg and water) to the top of the pie crust to achieve a beautiful golden brown color.
- Baking time may vary: Keep an eye on the pies while they bake as ovens can vary. Adjust the baking time accordingly to achieve the desired level of doneness.
- Cooling before serving: Allow the pies to cool for about 10 minutes before serving to let the filling set and avoid burning your mouth.
- Adding a finishing touch: Sprinkle cinnamon or powdered sugar over the baked pies to enhance the flavors and add visual appeal.
- Serving with ice cream: For an extra treat, serve the baked caramel apple pies alongside a scoop of creamy vanilla ice cream.
Get ready to embrace the caramel apple season, Hungry People! These pies are about to become your new favorite fall treat.
Baked Caramel Apple Pies
- Preheat the oven to 375°F. Slice off the top 1/2 inch of two apples. Chop up the leftover top. Use a melon baller to scoop out the core of the apple.
- Then use the melon baller to remove the rest of the inside of the apple flesh, leaving about 1/8 of an inch remaining attached to the skin. Toss the apple insides with lemon juice and brush the juice along the inside of the apple to prevent browning.
- Unroll the pie crust and use a pizza cutter to create 1/2 inch wide strips. Weave the strips into squares approximately 4×4 inches wide.
- In a small bowl, melt the butter. Stir in the oats until covered in butter, followed by the caramel sauce. Stir until completely incorporated.
- Add the apple insides and gently fold the apples into the caramel sauce.
- When cooled, spoon the filling into each apple.
- Place the weaved pie crust onto the tops of each apple, pressing gently to the sides of the apple to seal in the filling.
- Combine the egg and tablespoon of water in a small bowl, then brush the egg wash onto the top of the apple's pie crusts.
- Put the apples on a baking sheet and bake for 20-25 minutes, or until the tops of the crust are nice and golden brown.
- Sprinkle with cinnamon or powdered sugar. Let cool for 10 minutes and serve, or chill completely and serve with ice cream. Enjoy!