Chocolate Caramel Apple Pie
Even the most culinary-challenged among us can, on that rare occasion, bring grown men to their knees with that one dish (okay now I am really over-promising). This Chocolate Caramel Apple Pie is most appreciated by those with a sweet tooth and a penchant for rich desserts. And, hey, if I can make it, anyone can.
Enough preamble already. All you really came to the party for was the damn pie! So without further adieu…
Hit the market to buy:
– 1 frozen pie crust with a lattice top (for us mom’s with no time – or make your own crust if you are so talented – for simplicity, this is the lazy ass version)
– 2/3 cup of sugar
– 2 tbsp flour
– 3/4 tsp cinnamon
– 1/2 cup whipping cream
– 6 cups peeled, sliced apples (I like Macs but choose your own fav)
– 2 (or more) Caramilk chocolate bars
– 1 tbsp brown sugar
– 1 tbsp cream
– 1 additional tbsp sugar
(note this is for the lazy ass version – adapt for your own crust)
1. Thaw pastry at room temperature for about 30 minutes.
2. Combine 2/3 cup sugar, flour, cinnamon and whipping cream in a large bowl.
3. Add apples and mix gently.
4. Place half the mixture on the bottom crust.
5. Break Caramilk chocolate bars into squares and place evenly on apple mixture in crust (plus stick some of those babies down between the apples).
6. Add remaining apple mixture, covering the chocolate.
7. Sprinkle brown sugar over apples.
8. Moisten edge of bottom crust. Place top pastry over filling , seal and flute edge.
9. Brush crust lightly with cream and sprinkle evenly with 2 tbsp of sugar.
10. Place pie on piece of foil on baking sheet (trust me on that part it can get sticky if you over-filled) and put on lower rack of oven.
11. Bake at 450F for 10 minutes. Reduce heat to 350F and bake 35-40 minutes.
12. Dig in.
Or in other words… take your favourite apple pie recipe and stuff in a pile of Caramilk chocolate bars and you too can be a one-hit-wonder rockstar. The chocolate and caramel melt into the pie and the flavour combo is … well… you’ll see.
Now that I’ve surrendered my best (okay only) recipe … I challenge you to do the same.