Tag Archives: america

Mile High Salted Caramel Apple Pie

This is a holiday favorite in my home!  Whether it be the 4th of July, Thanksgiving, Christmas…or even my birthday, yes please!!!  You have a buttery, flakey crust combined with tart apples, sweet caramel and a touch of salt.  Excuse me why I wipe the drool on my chin.

Hey, do you think a scoop of vanilla ice cream could make this any better??  Let’s try!

The Starting Lineup

  • 6 large Granny Smith apples, cored, peeled and sliced
  • 1 tsp fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup flour
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 rounded tsp ground cinnamon
  • 1/2 cup sugar
  • 1 large egg, beaten + 1tbsp water for egg wash
  • **1 jar caramel sauce
  • **1/2-1 tsp kosher salt (to taste)
  • 2 homemade OR store bought pie crusts 

Start this recipe by preparing your favorite pie dough recipe or thawing out your store bought dough (i.e. Pillsbury).

Now onto the apples!!  In a large bowl put in the lemon zest and the juice.  Follow that with the peeled and sliced apples and toss to coat. 

  

you can use a mandoline (be careful) or a sharp knife

       In a smaller bowl, combine the flour, nutmeg, cloves, cinnamon and sugar.  Pour this over top the apples and gently toss together. 

   With the pie dough:  roll one out in a circular shape on a floured surface until it would easily fit in a 9″ pie pan.  With the dough that overhangs, gently tuck under and give scalloped edges or trim off with a very sharp knife. 

  

look at those chunks of butter in that crust…oh my!!

 Here is when we now pour in that massive, mile-high amount of seasoned apples into the dish!  Go slow to pack them in tightly because there’s a lot!! 

 **Caramel Sauce:  following the package directions, take off the lid of the caramel jar and heat for 20-30 seconds till softened.  Add in 1/2 teaspoon of kosher salt at a time and taste until you get your perfect sweet & salty flavor!

Pour about 1/2 cup of this now salted caramel sauce overtop the stacked apples.  Reserve the rest of the sauce for garnish when serving. 

 Preheat the oven to 400 degrees.  *Also, place a baking sheet in the oven as well to preheat.

Top crust!!  Again, roll out your dough on a floured surface with a floured rolling pin until your form a rough 12″ circle.  Using a butter knife, pastry cutter OR pizza cutter, cut into 1/2″ wide strips.  Carefully weave the delicate dough overtop the stacked salted caramel apples to form that iconic lattice crust.  Brush the top of the lattice crust with a thin layer of the egg wash. 

 Once your pie is ready to go, place in the preheated oven ON the preheated baking sheet for.  Let bake for 20 minutes and then turn the oven down to 375 degrees.  Continue baking the pie for another 45 minutes till crust is golden.  If the pie seems to be browning too fast, just loosely cover with a some tin foil.

Once your dessert has finished cooking, allow to cool on a wire rack for 2-3 hours.  Cut into slices and serve with the remaining warm salted caramel sauce drizzled overtop.  Enjoy!!! 

 

Roasted Red, White & Bleu Potato Salad

This is a knock out for an All-American ūüáļūüáł weekend side dish!! ¬†I mean c’mon, the name alone says it all…

The roasted potatoes give fantastic texture (vs boiled), plus great tang from the sour cream addition and you can never ever everrr go wrong with bacon! Duh..

Also, if you do not care for Bleu cheese (were as we love it), by all means omit it and carry on. ¬†It’s takes on more of a “ranch” flavor and is equally amazing.

The Starting Lineup

  • 2 1/2 lbs of red potatoes
  • 1 package bacon, cooked (keep grease)
  • 1/4 cup red onion, chopped
  • 1/3 cup green onion, sliced¬†
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 Tbsp of apple cider vinegar
  • Kosher salt & pepper¬†

Preheat your oven to 425 degrees. ¬† Wash, pat dry and cut your potatoes into roughly 1×1″ squares. ¬†Transfer the cut potatoes into a large bow.

   Start your bacon.  Cook till desired doneness (I prefer crisp) and transfer to a paper towl lined plate to drain.  Do NOT throw out that grease!!

Once the bacon has finished….go with me here….pour that delectable grease over the cut, raw potatoes. ¬†Toss to coat. ¬†(Sooo good!) ¬† Now that the cut potatoes are coated, transfer evenly onto a large baking sheet and liberally sprinkle with salt & pepper. ¬†Place in your preheated oven for 30-40 minutes. ¬†Turning once or twice.

While your potatoes are roasting, chop and slice up the red & green onions.

In a medium bowl, combine the sour cream, mayonnaise, red onion, green onion and salt & pepper to taste.

Next, mix in your desired amount of blue cheese. ¬†Remember, a little can go a long way…*again, if you’re not a blue cheese fan, just leave it out! ¬†This is incredibly delicious either way. ¬†You could even add shredded cheddar!

Alrighty, potatoes are cooked through and crisp!  Once removed from the oven, sprinkle over the apple cider vinegar.  While warm, these potatoes really suck it up and helps cut the richness from the cream & bacon elements.

Pour these guys back into the large bowl.  Add in the cream mixture, the bacon and gently toss to coat.

I like to garnish the top with a bit more crunchy bacon pieces and green onions.  A great take on a typical side dish!!  Enjoy!

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