This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.

This recipe was originally posted on Sept 27, 2015, and has been updated with new pictures and information.

This post was sponsored by Florida Dairy Farmers. As usual, my opinions are 100% mine. Thank you for supporting the occasional sponsored post that allows me to continue to create quality content! 

Hey there, and welcome back, friends.

You are in for a treat!

Since these salted caramel apple cupcakes, I upped my fall recipe game and made a pie. Actually, it’s thanks to a gazzilion apples from our apple picking trip last week if I am being honest and there’s no better way to use up pounds of apples than making an apple pie.

It’s not your good ole apple pie recipe (that’s a classic) but an apple pie with cheddar cheese in the crust and caramel in all its nooks and crannies.

Like all my favorite pies, this caramel apple pie starts with a buttery and flaky crust. The exception here is that the crust is enhanced with sharp cheddar cheese adding a layer of flavor to the crust.

This sharp cheddar resonates in every bite and pairs well with the spiced apple filling drizzled with a touch (or tons!) of caramel. Sweet, salty, and perfectly tender apple filling is what makes this pie special.

I know not everyone makes pies but if you make one apple dessert this season, it has to be this pie.

It’s worth every ounce of the trouble because the lovely combination of spiced apples and sharp cheddar with sweet and salty caramel is just remarkable. You have to try it!

Ingredients

• all-purpose flour
• salt
• cold unsalted butter
• extra sharp cheddar
• ice cold water
• an egg
• turbinado sugar for sprinkling
• a few apples
• granulated sugar
• dark brown sugar
• some spices like ground cinnamon, ground ginger, ground nutmeg
• lemon juice
• cornstarch
• caramel sauce

How to Make Caramel Apple Pie

Prepare some ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt.

Add in half of the butter and pulse for 30 seconds.

Add in the rest of the butter and cheese and pulse until the mixture looks like coarse meal.

Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time).

Remove the dough from the processor and form it into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap.

Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature before rolling out.

Roll the pie dough out into a larger disk on a lightly floured surface to form a large 12-inch circle.

Place the rolled-out pie dough into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes

Preheat the oven.

While the dough chills, prepare the filling. In a large dutch oven (or heavy-bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg, and lemon juice.

Toss together and cook over medium heat until the apples are tender.

Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.

Roll out the other disk of dough similarly into a 12-inch circle.

Cut into strips to create a lattice top. The number of strips and size depend on the look you want.

Set the strips aside. (Alternatively, for a full-covered pie, do not cut into strips. Leave the 12-inch circle whole).

Pile the apple filling into the crust; making sure it’s piled high in the center.

Drizzle the caramel sauce over the filling.

Create a lattice top by weaving the strips over the filling (or just cover with a round 12-inch circle if make a full-covered pie.). Crimp the edges to your desired look.

Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place the pie dish onto a baking sheet and bake until the filling is bubbling and the pie crust is golden.

Check the pie at 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking.

Remove the pie once done and let it cool on a wire rack for at least 2 hours before serving.

How to Store

Store this apple caramel pie at room in an airtight container for up to 2 days or in the fridge for up to 4 days. You can also freeze this pie for up to 3 months.

More Fall Pie Recipes

• Cheddar Apple Pie
• Maple Cream Apple Pie
• Dutch Apple Pie
• Apple Cheddar Cranberry Pie
• Pear Apple Pie

What do you think of this amazing caramel apple pie recipe? What would you serve with a slice of this pie? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Caramel Apple Pie Recipe

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Yield: 1 9-inch pie

Caramel Apple Pie

This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 3 hours

Total Time 4 hours 30 minutes

Ingredients

For Pie Crust

Toggle ingredient group

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 14 tablespoons cold unsalted butter, cut into cubes
• ½ cup grated extra sharp cheddar, cold
• Ice cold water
• 1 egg, beaten
• Turbinado sugar for sprinkling

For the Filling

Toggle ingredient group

• 4 pounds apples, peeled cored and thinly sliced (I used a combination of Macintoshes, Galas and Cortlands)
• ⅓ cup granulated sugar
• ½ cup dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice
• 3 tablespoons cornstarch
• ½ teaspoon salt
• ¼ cup caramel sauce

Instructions

To prepare crust

1. Prepare ½ cup ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and cheese and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature for 15-30 minutes before rolling out.
2. Roll out a larger disk of dough on a lightly floured surface to a large 12-inch circle. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes
3. Preheat oven to 400 degrees F.

For filling:

1. While the dough chills, prepare the filling. In a large dutch oven (or heavy-bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg, and lemon juice. Toss together and cook over medium heat until apples are tender, about 20 minutes. Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.
2. Roll out the other disk of dough similarly into a 12-inch circle. Cut into strips to create a lattice top. The number of strips and size depends on the look you want. Set strips aside. (Alternatively, for a full-covered pie, do not cut into strips. Leave the 12-inch circle whole).
3. Pile the apple filling into the crust; making sure it’s piled high in the center. Drizzle the caramel sauce over the filling. Create a lattice top by weaving the strips over the filling (or just cover with a round 12-inch circle if make a full-covered pie.). Crimp the edges to your desired look.
4. Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place the pie dish onto a baking sheet and bake for 50-60 minutes, or until the filling is bubbling and the pie crust is golden. Check the pie for 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking. Remove pie once done and let cool on a wire rack for at least 2 hours before serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 827Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 121mgSodium: 724mgCarbohydrates: 121gFiber: 9gSugar: 67gProtein: 12g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

I partnered with the good folks over at Florida Dairy Farmers to promote the great benefits of dairy in our diets. They support the local dairy farmers of Florida and spread the goodness of milk and all the dairy products produced locally. For more information, check out their Dairy Facts page. For more dairy recipe ideas, be sure to follow Florida Dairy Farmers on Facebook, Twitter and Pinterest.

The post Caramel Apple Pie with Cheddar appeared first on A Classic Twist.

These salted caramel apple cinnamon rolls are nothing but amazing with rolls filled with caramelized apples, cinnamon, pecans, and salted caramel topping. 

This blog post was originally published on November 3, 2014, and has been updated with new pictures and guidance.

This post is sponsored by ACH Foods. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! 

Hey there, and welcome back, friends.

You are in for a treat!

I am not going to beat around the bush here. These salted caramel apple cinnamon rolls are AMAZING! There is no other way to put it.

I mean, how else can you describe warm cinnamon rolls filled with caramelized apples, cinnamon, and pecans, and drizzled in salted caramel? Come on, tell me “amazing” is not the word that comes to mind.

Okay, let me break it down further. It all starts with soft, easy-to-work-with dough. Using Fleischmann’s® RapidRise Yeast, there is little or no time spent waiting for the dough to rise.

Did I convince you they are AMAZING yet? Like you want to try them NOW?? That’s what I thought.

Ingredients

• unsalted butter
• granulated sugar
• salt & sea salt for the caramel sauce
• a large egg
• some Fleischmann’s® RapidRise Yeast
• all-purpose flour
• warm water (for the yeast)
• a few medium apples
• brown sugar
• Spice Islands® Ground Saigon Cinnamon
• some chopped pecans
• Karo® Light Corn Syrup
• Spice Islands® Pure Vanilla Extract

How to Make Caramel Apple Cinnamon Rolls

In a large bowl, whisk together the butter, sugar, and salt.

Add the egg and mix until combined.

In a separate bowl, whisk together the yeast and 2 cups of flour.

Add the flour mixture to the butter/sugar mixture all at once and then add water. Mix well and add extra flour, 1 cup at a time, until a soft smooth dough forms.

On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for a few minutes.

In the meantime, combine chopped apples with some brown sugar in a small saucepan.

Cook over medium heat until the apples are caramelized. Set it aside and grease a baking pan.

Divide dough into 2 equal portions and roll each portion out to a large rectangle on a lightly floured surface.

Brush each with a good amount of melted butter.

Combine the rest of the brown sugar with the cinnamon and sprinkle ½ of the cinnamon sugar on each rectangle.

Scatter the apples onto the rectangles and top with some pecans.

Roll up the rectangle from the long side.

Next, cut each roll into 8 slices.

Place the rolls into the prepared baking pan, cut side down.

Cover the pan and let rise until double. (You can also the freeze rolls at this point or refrigerate them overnight.)

Preheat the oven and bake the rolls until golden brown.

Now, while the cinnamon rolls cool, make the caramel sauce. In a medium saucepan, melt the butter and then add the brown sugar, corn syrup, and vanilla extract.

Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool.

Drizzle the cooled cinnamon rolls with caramel sauce.

Serve immediately.

How to Store

Store these cinnamon rolls in the fridge for up to 3-4 days in an airtight container. You can also freeze these cinnamon rolls for up to 3 months and thaw them at room temperature before heating them up to serve.

More Fall Apple Recipes

• Caramel Apple Bundt Cake
• No Bake Caramel Apple Cheesecake
• Spiced Apple Cupcakes
• Cardamom Apple Crisp
• Apple Cheddar Pie

What do you think of this amazing apple caramel cinnamon roll recipe? What would you serve with one of these rolls? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Caramel Apple Cinnamon Rolls Recipe

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Yield: 12 rolls

Salted Caramel Apple Cinnamon Rolls

These salted caramel apple cinnamon rolls are nothing but amazing with rolls filled with caramelized apples, cinnamon, pecans and salted caramel topping. 

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Ingredients

For Rolls:

Toggle ingredient group

• ½ cup (1 stick) unsalted butter, softened
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 large egg
• 1 envelope + 2 teaspoon Fleischmann's® RapidRise Yeast
• 3½ to 4 cups all-purpose flour
• 1 cup + 2 tablespoon very warm water (120° to 130°F)

For Filling:

Toggle ingredient group

• 2 medium apples, peeled, cored and chopped
• ¾ cup brown sugar
• 5 tablespoons butter, melted
• 1 tablespoon Spice Islands® Ground Saigon Cinnamon
• 1 cup (~4 ounces) chopped pecans

For Caramel Syrup:

Toggle ingredient group

• 1 cup butter
• 1 cup brown sugar
• ¼ cup Karo® Light Corn Syrup
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• ½ teaspoon sea salt

Instructions

For Rolls:

1. In a large bowl, whisk together the butter, sugar and salt in a large bowl. Add the egg and mix until combined. In a separate bowl, whisk together the yeast and 2 cups of flour. Add the flour mixture to butter/sugar mixture all at once and then add water. Mix well and add an additional 1-1/2 to 2 cups of flour, 1 cup at a time, until a soft smooth dough forms. On a lightly floured surface, knead dough until smooth. Cover with a damp towel and let rest for 10 minutes.
2. In the meantime, combine chopped apples with ¼ cup brown sugar in a small saucepan. Cook over medium heat until apples are caramelized, about 7- 10 minutes. Set aside. Grease a 13 x 9- inch pan.
3. Divide dough into 2 equal portions and roll each portion out to a 14 x 8-inch rectangle on a lightly floured surface. Brush each with a good amount of melted butter. Combine the rest of the brown sugar with the cinnamon and sprinkle ½ of the cinnamon sugar on each rectangle. Scatter the apples onto the rectangles and top with pecans. Roll up the rectangle from the long side and cut each roll into 8 slices.
4. Place rolls into prepared pan, cut side down. Cover pan and let rise until double, about 45-50 minutes. (You can freeze rolls at this point or refrigerate overnight.)
5. Preheat oven to 325 degrees F. Bake rolls for 20-25 minutes or until golden brown. Let cool slightly before drizzling with caramel sauce (recipe below). Serve immediately.

For Caramel Syrup:

1. In a medium saucepan, melt butter. Add the brown sugar, corn syrup and vanilla extract. Whisk until blended and sugar is melted. Remove from heat. Whisk in sea salt. Pour caramel syrup into a heatproof bowl. Let cool.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 877Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 449mgCarbohydrates: 152gFiber: 5gSugar: 39gProtein: 16g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Salted Caramel Apple Cinnamon Rolls appeared first on A Classic Twist.

I know most of you are probably looking at healthy/ healthier recipes at the moment, so I am just going to put these salted caramel double chocolate brownies here until you are ready again for indulgent treats.

These brownies were a result of experimenting with gluten-free baking. Gluten-free baking has always intimidated me, so I took some time this holiday season to test a few gluten-free products, develop some of my own recipes, and share them with you as some of you have reached out asking for GF recipes.

I started looking at GF baking mixes, and GF baking flours as those are easy and reliable for most of us. My trusted Krusteaz friends sent me a few of their gluten-free products to try, and these double chocolate brownies were one of my favorite from their collection. The idea of a decadent dose of chocolate was hard to resist.

These double chocolate brownies are moist in the center and chewy outside. Each bite is filled with chocolate chip bits! And every single bite of it is gluten-free, but you cannot even tell. It’s just as delicious, and my husband couldn’t even tell a difference. (He was my blind taster!). For the recipe today, I decided to top the brownies with a sweet and salty salted caramel frosting to take things up another level.

If you are looking for an easy gluten-free chocolate recipe for a birthday or celebration, these brownies are the way to go.

Be sure to grab the recipe over on Krusteaz.com where I am sharing it with their readers too.

Print

Yield: 16 servings

Salted Caramel Double Chocolate Brownies

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Brownies:

Toggle ingredient group

• •1 package Krusteaz Gluten Free Double Chocolate Brownie Mix
• •1/3 cup water
• •1/3 cup vegetable oil
• •1 egg

For the Salted Caramel Frosting:

Toggle ingredient group

• •1 cup butter, softened
• •3 cups powdered sugar
• •¼ cup salted caramel sauce and more for drizzling
• •Coarse sea salt for topping

Instructions

1. Preheat the oven to 325°F. Lightly grease an 8x8x2-inch pan baking pan.
2. In a large bowl, stir together water, oil, egg, and brownie mix until moistened. Spoon batter into pan and spread evenly.
3. Bake until a toothpick inserted in the middle comes out clean, about 45-50 minutes.
4. Remove the brownie from the oven and let cool completely.
5. For the frosting:
6. Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar and caramel sauce and mix on low for 1 minute until combined. Increase speed to medium-high and whip for 6 minutes.
7. Frost the brownie with frosting. Drizzle with salted caramel sauce.

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Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

Don’t forget to grab the full recipe HERE on Krusteaz.com.

The post Salted Caramel Double Chocolate Brownies appeared first on A Classic Twist.

As you may have guessed from the title, today’s recipe is dedicated to chocolate and Joan, the blogger and creator of the widely popular blog, Chocolate, Chocolate and More. She loved loved chocolate and made it a passion to share decadent, indulgent chocolate (and non-chocolate) desserts with anyone who loves chocolate. In the food blogging community, Joan was a rockstar, a pillar and incredible friend. A mentor, generous teacher who will take the time to teach you, advice you and make sure you are doing everything right to maximize your earnings. Being so successful and I’m sure darn right busy, she always made time for anyone who reached out for help, including myself.

Sadly, last week Joan left us. She passed away suddenly leaving behind her three lovely children. This shocking news left a giant pit in my stomach for days as she was way too young to go. I could just imagine the pain of her young children. I lost my dad, the same shocking way, almost 5 years ago and know exactly how it feels to lose a parent so suddenly. One day we were talking about passionfruit and the next day he was gone. One of the most challenging times of my adult life so I can only imagine how difficult it must be for her teenage children. My heart and prayers go out to them.

I was very lucky to meet Joan a few years ago at a Pillsbury event and was just completely smitten by her infectious laugh and charming personality. Since today is National Chocolate Day and we know Joan loves her chocolate, so her friends in the food blogging community are honoring and remembering her legacy today. She’s all about chocolate and enjoying life to it’s fullest while indulging in treats and this chocolate cake with salted caramel frosting is all about decadence.

These Dark Chocolate Salted Caramel Cupcakes are one of my favorite decadent treats and also one of the most popular recipes on this blog. Almost every other week, I get asked if the cupcake recipe can be adapted into a cake. I always reply with a general recipe to the reader but I figured it’s time I posted the recipe here. I used my go-to dark, chocolatey one-bowl chocolate recipe to make this three-layered cake. The cake is filled and frosted with a whipped salted caramel buttercream. Why? Because chocolate and caramel were made for each other. If I am going to eat chocolate, it better be with a salty counterpart. And because Joan will always approve of chocolate and caramel 🙂

Be sure to visit Chocolate, Chocolate and More for all your decadent chocolate recipes. Let’s keep her website and legacy going for her kids. And please keep them in your prayers as they go through this difficult time. Thank you!!

Print

Yield: 1 8-inch or 9-inch layered cake

Chocolate Cake with Salted Caramel Frosting

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

For Chocolate Cake:

Toggle ingredient group

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2/3 cup cocoa powder (I used Ghirardelli)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1 cup strong black coffee, hot
• ½ cup vegetable oil
• 1 tablespoon pure vanilla extract

For Salted Caramel Frosting

Toggle ingredient group

• 1 ½ cup (3 sticks) unsalted butter, room temperature
• 5 cups powdered sugar
• 2 teaspoons pure vanilla extract
• Pinch of salt
• 2-3 tablespoons heavy cream
• ½ cup homemade salted caramel sauce

Instructions

For the Cakes:

1. Preheat oven to 350degrees F. Grease two 9-inch or three 8-inch round pans with baking spray and line with parchment rounds.
2. Sift together all the dry ingredients into the bowl of an electric mixer or a large bowl.
3. In a medium bowl, combine the eggs and the rest of the ingredients using a whisk.
4. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
5. The batter will be thin. Divide evenly among the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out almost clean.
7. Let cakes cool in pans for at least 10 minutes before turning onto wire racks to cool completely. Meanwhile you could start on the frosting.

For Salted Caramel Buttercream:

1. Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar, vanilla extract, salt and heavy cream and mix on low for 1 minute until combined. Increase speed to medium-high and whip for 6 minutes. Add in salted caramel sauce and mix until combined.
2. Fill and frost cake with frosting. Drizzle cake with salted caramel sauce.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Cake with Salted Caramel Frosting #ChocolateforJoan appeared first on A Classic Twist.

So … apparently we are almost half done with September?? When did that happen? Why is everything flying by so quickly? I haven’t even purchased my fall boots yet… or started my fall bucket list yet. It needs to slow down. At least I was able to make these salted caramel apple cupcakes after some apple picking. 

(more…)

The post Salted Caramel Apple Cupcakes appeared first on A Classic Twist.

It seems as if I am all about the chocolate these days. I am not usually a chocolate person and will gladly choose vanilla anything over chocolate but sometimes I just want to make all the things chocolate like this chocolate pavlova earlier this week. Continuing in decadent chocolate dessert land are these caramelized dark chocolate tarts with salted caramel sauce and sea salt.

These little heartbreakers are from a new-to-me cookbook, Dorie Greenspan’s Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. It graced my collection a few weeks ago and I have not been able to put it down. It’s been a while since I got excited about a cookbook and just want to make all of the recipes. Usually, I just admire the pictures and move on (sad, I know) but this book has me inspired to bake classic French desserts. The secret of Dorie’s book is that she makes everything simple and approachable even macarons and bubble eclairs. Whether you are a novice or advanced baker, you will learn something here. OK onto these lovely tarts.

(more…)

The post Caramelized Dark Chocolate Tart appeared first on A Classic Twist.