Salted Caramel Dutch Apple Pie

This recipe makes (1 ) 9” pie - roughly 2 inches deep!

Ingredients

• One batch of Perfect, Flakey Pie Crust, chilled

• 8-10 medium-sized Honeycrisp or Granny Smith apples, cored, peeled, and sliced.

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon all-spice

• 1/2 cup brown sugar, tightly packed

• 4 tablespoons cornstarch

• 3/4 cup Gooey Salted Caramel Sauce , plus more for drizzle

For the Dutch Crumble Topping:

• 1 1/2 sticks unsalted butter (3/4 cup)

• 1/2 cup all-purpose flour

• 1 cup brown sugar

• 1 cup oats

• 1 tsp salt

• 1/2 cup chopped pecans

Directions

1. Prepare the apple filling by peeling, coring, and cutting the apples into slices. Try to cut them thin but not paper thin so that they can bake evenly in the oven without overcooking. Combine the apples, spices, and brown sugar in a large pot and place on stove over medium heat.

2. Cook the apples for 10-12 minutes, stirring occasionally, until just beginning to become tender. Do not cook completely.

3. Add the cornstarch and caramel sauce to the apple mixture and continue stirring over medium heat until mixture thickens - roughly 3-5 minutes.

4. Remove the pan from the heat and transfer apples to a large bowl until mixture gets to room temperature.

5. For the crust, roll out the chilled dough on a lightly floured surface until it is larger than the diameter of your pie dish.

6. Spray non-stick baking spray into the pie dish and fit the dough to the dish, trimming the excess at the top.

7. Scallop the edges of the pie crust by using your fingers to create a design or by using a fork! Finish the edges of the pie crust off with an egg wash or some milk and allow to cool in the fridge for up to 30 minutes before adding the apple mixture.

8. Preheat oven to 350 degrees F.

9. Once the pie crust has chilled, add the cooled apple mixture.

10. To make the dutch crumble on top, combine all of the ingredients for the topping in a large bowl and, using a pastry cutter or your hands. Butter should be the size of peas and the mixture should just slightly combine into a crumbly dough.

11. Top the pie with the dutch crumble and bake for one hour.

12. After the hour mark, continue baking for another 10-15 minutes to ensure the bottom crust has baked to golden brown.

13. Allow the pie to cool completely on a wire rack, roughly 4 hours.

14. Top with more Gooey Salted Caramel Sauce and enjoy!

Gooey Salted Caramel Sauce

Ingredients

• 1 1/2 cups granulated sugar

• 1/4 cup water

• 2 tsp lemon juice*

• 3/4 cup heavy cream, room temp

• 2 tablespoons unsalted butter

• 1 tablespoon flakey sea salt

Directions

1. In a medium saucepan, combine the sugar, water, and lemon juice.

2. Place pan over medium-high heat and allow the sugar mixture to start boiling. (No need to stir)

3. After 6-8 minutes, mixture will begin to turn a deep golden brown color. When this step occurs, remove from heat immediately.

4. With a whisk or wooden spoon ready, add in the heavy cream and stir. Mixture will bubble up but go back down quickly.

5. Then, add the butter and stir until melted and follow that with the sea salt.

6. Wait for the mixture to cool to room temp before transferring to a bowl and store in refrigerator for up to 3 weeks or freezer for up to 3 months. Mixture will continue to thicken to about the consistency of corn syrup.

* Lemon juice is citric acid that helps reduce crystallization during the sugar syrup making process! Highly recommend this ingredient if you are newer to making caramels.

Perfect, Flakey Pie Crust

Image property of Cake It With Justin

Ingredients

• 3 cups all-purpose flour

• 1/2 cup granulated sugar

• 1 teaspoon salt

• 2 sticks (1 cup) unsalted butter, small cubes

• 1/2 cup cold water

Directions

1. In a large bowl, add all of the dry ingredients and whisk to combine.

2. Using a pastry cutter, food processor, or your fingers, add the cubed butter and begin to work it into the dough. Do this until the flour mixture has become a sandy texture and the butter roughly the size of peas.

3. To add the water, make a well in the center of the flour and butter mixture and add in 2 tablespoons at a time. To avoid over-mixing and developing a tough dough, only mix using your hands or a food processor (if using the food processor, only a few pulses at a time). Continue mixing in the water until it has JUST combined into a dough. Do not over mix.

4. Wrap dough in plastic wrap to chill for up to 30 minutes in the fridge before rolling out.

Pistachio Baked Doughnuts

Ingredients

For the doughnuts:

• 2 cups all-purpose flour

• 1 1/2 cups pistachio flour

• 2 teaspoons baking powder

• 1/2 teaspoons salt

• 1 1/2 cups whole milk

• 2 tablespoons unsalted, melted butter

• 2 eggs

• 1 teaspoon vanilla

• 1 teaspoon pistachio extract (optional)

For the icing and crumb topping:

2 cups powdered sugar

4-5 tablespoons whole milk

1 teaspoon vanilla extract

Green food coloring, Chefmaster brand

1 cup Yum Crumbs Pistachio crumb topping

Directions

1. Preheat oven to 350 degrees ℉ and spray doughnut pan with non-stick baking spray.

2. In a large mixing bowl, sift together all of the dry ingredients and whisk to combine.

3. Add the remaining ingredients to the dry ingredients and whisk until a smooth batter forms.

4. Place the batter in a large piping bag and pipe batter into each doughnut cavity - about halfway full.

5. Bake in the middle rack for 10-12 minutes or until a toothpick comes out clean from the doughnut.

6. Once baked, transfer doughnuts to a wire rack to cool.

7. Prepare the icing by combining all of the ingredients into a medium bowl, using a spatula or whisk, until a smooth icing forms. Add more milk or more powdered sugar as needed to adjust the icing consistency.

8. Pour out yum crumbs on a plate to dip.

9. Dip cooled doughnuts into the icing and then directly into the crumbs and allow to dry completely. Decorate with white chocolate and gold leaf and enjoy!

Pumpkin Roll

Ingredients

Makes 10 “ swiss roll - roughly 10 (1”) slices.

For the cake roll:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon all-spice

1/4 teaspoon nutmeg

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

1 cup pumpkin puree

2 tsp vanilla extract

For the Cream Cheese Icing:

1 package (8 ounces) cream cheese, room temp

1 stick (8 tablespoons) salted butter, room temp

2 cups powdered sugar

1 teaspoon vanilla extract

Directions

1. Preheat oven to 375℉.

2. Line a 10” x 15” sheet pan with parchment paper - with the paper going up the sides so the batter doesn’t stick.

3. Sift the flour, baking powder, baking soda, salt and spices into a large bowl and whisk to combine. Set aside.

4. Using a stand-mixer fitted with a whisk attachment, add eggs, sugar and vanilla extract. Whip at high speed until lighter in color and fluffy - about 4 minutes.

5. Add the pumpkin puree to the egg mixture and beat on a low speed until combined.

6. Add the dry ingredients into the mixing bowl and beat on a low speed until a smooth batter forms.

7. Smooth out the batter, evenly, onto the parchment paper with an offset spatula.

8. Place on the middle rack of the oven to bake for 12-15 minutes or until the cake is firm to the touch.

9. Place a clean kitchen towel on your counter and coat in a generous layer of powdered sugar. Once the cake roll has baked, transfer the warm cake onto the kitchen towel and roll. Let cool in the refrigerator for 20-30 minutes.

10. Prepare icing by combining all of the ingredients in a medium bowl and beating into smooth icing using a hand or stand mixer.

11. Unroll the cake from the kitchen towel, spread the icing on using an offset spatula and reroll the cake into a piece of plastic wrap and refrigerate for several hours or overnight. Cut into slices and serve!