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Main dish

Keto Bacon Cauliflower “Mac” ‘N’ Cheese

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Keto Bacon Cauliflower “Mac” ‘N’ Cheese
Keto Bacon Cauliflower “Mac” ‘N’ Cheese
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 strips bacon
  • 4 cups water (960 mL)
  • 1 large head cauliflower
  • 2 teaspoons kosher salt, divided
  • 4 oz cream cheese (115 g)
  • ⅓ cup heavy cream (80 mL)
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 cups shredded cheddar cheese (200 g)
  • fresh parsley, finely chopped, for garnish
Instructions
  1. In a large pan over medium-high heat, cook the bacon for 6 minutes, or until crisp. Remove the bacon from the pan, pat off excess grease with a paper towel, then chop and set aside.
  2. Add the water to a medium pot and bring to a boil.
  3. While the water heats up, chop the cauliflower into small pieces.
  4. Add 1 teaspoon of salt and the cauliflower to the boiling water, then cover and cook for 4 minutes, or until slightly tender. Drain the cauliflower and set aside.
  5. In the same saucepan, combine the cream cheese, heavy cream, remaining teaspoon of salt, the cayenne, and paprika. Stir to combine, then cook for 4 minutes, until smooth and thick.
  6. Fold in the cauliflower, then add the cheddar cheese. Stir until the cheese has melted, then fold in the bacon.
  7. Scoop into serving bowls and garnish with parsley.
  8. Enjoy!

Watch the recipe video here:

Keto made easy with this bacon cauliflower mac and cheese ?Get The Recipe: https://tasty.co/recipe/keto-bacon-cauliflower-mac-n-cheese

Posted by Tasty on Sunday, November 11, 2018

Main dish

Strawberry Shortcake Trifle

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Strawberry Shortcake Trifle
Spring is coming! Strawberry Shortcake Trifle needs to be on your "to-make" list. ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Pound Cake:
  • 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1½ cups granulated sugar
  • 5 large eggs
  • ¼ cup heavy cream
  • 2 teaspoons vanilla
  • Strawberries:
  • One 12-ounce jar strawberry preserves
  • 2 pounds strawberries, trimmed and halved
  • 1 tablespoon lemon juice
  • Sugar, optional
  • Cream Layer:
  • 16 ounces cream cheese, at room temperature
  • ⅔ cup confectioners' sugar
  • 3½ cups heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
Instructions
Special equipment:
  1. a 9-by-5-inch loaf pan; a trifle bowl
For the pound cake:
  1. Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
  2. Whisk the flour, baking powder and salt together in a medium bowl.
  3. In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
  4. Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
For the strawberries:
  1. Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and ¼ cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
For the cream layer:
  1. In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
To assemble the trifle:
  1. Cut the pound cake into 1½-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.

Watch the recipe video here:

Strawberry Shortcake Trifle

Spring is coming! Strawberry Shortcake Trifle needs to be on your "to-make" list. ??Watch Valerie Bertinelli's #HomeCooking Saturdays 12|11c.

Posted by Food Network on Friday, March 16, 2018

Main dish

Italian Egg Bread Bowl

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Italian Egg Bread Bowl
Because breakfast is better in a bread bowl! ??
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 round loaf good-quality Italian bread
  • Olive oil, for drizzling, plus 2 tablespoons
  • Kosher salt and freshly ground black pepper
  • 8 ounces loose sweet Italian sausage
  • 1 small Spanish onion, halved and thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 jarred Calabrian chiles, thinly sliced
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons torn fresh basil
  • 10 large eggs, whisked until frothy
  • 6 ounces grated provolone
  • ¼ cup grated Parmesan
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Using a serrated knife, slice about 1 inch off the top crust of the Italian bread. Carefully tear out the insides of the loaf, leaving about ¾-inch of bread to form a shell. Put the loaf on the prepared baking sheet, drizzle inside with some olive oil, and season with salt and pepper. Bake until slightly crispy, about 10 minutes. Cool on a baking rack while you make the eggs. Preheat the broiler.
  3. Heat the 2 tablespoons olive oil in a large skillet over high heat. Add the sausage and cook, breaking it up with a wooden spoon, until golden brown. Remove the sausage to a paper-towel-lined plate.
  4. Add the onion and the green and red peppers to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Reduce the heat slightly, then add the chiles, sausage, parsley and basil; toss to combine. Stir in the eggs and about two-thirds of the provolone and cook, stirring, until the eggs just begin to set, less than 1 minute.
  5. Pour the egg mixture into the bread shell and top with the Parmesan and the remaining provolone. Broil until the cheese is melted and bubbly and the eggs are just cooked through, about 3 minutes. (You can use a cake tester to check--insert it into the eggs to see if it comes out with raw egg on it.)
  6. Transfer to a cutting board, let set for 1 or 2 minutes, and then slice into 4 to 6 wedges.

Watch the recipe video here:

Italian Egg Bread Bowl

Because breakfast is better in a bread bowl! ??Don't miss Bobby Flay on a new #BeatBobbyFlay, tonight at 10|9c!

Posted by Food Network on Thursday, March 22, 2018

Main dish

Special Burger Sauce

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Special Burger Sauce
This Special Burger Sauce will completely transform your summer grilling game ?
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup mayonnaise
  • 3 tablespoons yellow mustard
  • 2 tablespoons sweet relish
  • 1 tablespoon ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
Instructions
  1. Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended.

Watch the recipe video here:

Special Burger Sauce

This Special Burger Sauce will completely transform your summer grilling game ?#TheKitchen > Today at 11a|10c

Posted by Food Network on Saturday, July 7, 2018

Main dish

Avocado Emoji Swiss Roll

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Avocado Emoji Swiss Roll
Your favorite emoji gives this rolled cake a playful look and hints at what's inside: a sweet frosting made with real avocados.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Inlay Paste:
  • 7 tablespoons unsalted butter, softened
  • ⅔ cup confectioners' sugar
  • 2 large egg whites
  • 1 cup all-purpose flour
  • Juniper green gel food color
  • Neon yellow gel food color
  • Brown gel food color
Cake Roll:
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon vegetable oil
  • 2 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Confectioners' sugar, for sprinkling
Avocado Frosting:
  • 2 ripe avocados
  • ½ lemon
  • 3 to 4 cups confectioners' sugar
Cake Assembly:
  • ¼ cup granulated sugar
Instructions
For the inlay paste:
  1. In the bowl of an electric mixer, cream together the butter and confectioners' sugar. Add the egg whites and beat again until incorporated, about 2 minutes. Sift the flour into the mixing bowl and beat on low speed until just combined. Divide the mixture between four bowls. Tint the first bowl of paste with the juniper green food color; begin with ⅛ teaspoon, mixing and adding a little color at a time, until a dark green color is achieved. Tint the second bowl of paste with a dab (the amount picked up on the end of a toothpick) of juniper green food color and dabs of neon yellow food color. Mix until a light avocado color is achieved. Tint the third bowl with two dabs of neon yellow gel food color and mix until bright yellow is achieved. Tint the fourth bowl using the brown food color; begin with ⅛ teaspoon and add more until a dark brown color is achieved. Transfer each color to a piping bag with a small hole snipped in the end. You may also fit each bag with a small round decorator tip, if desired.
  2. Cut a sheet of parchment paper to fit inside a 15-by-10-inch jelly roll pan. Print the Avocado Emoji Template (link below) and trace the pattern onto the piece of parchment paper using a pencil. Flip the paper over so that the side with the drawn emojis is touching the pan. You should be able to see the images through the paper. Pipe a line of yellow paste around the face (oval part) of the avocado, then use the brown paste to fill in the round shape in the center (the avocado pit). Fill in the yellow outline using the light green paste. Finally, use the dark green to pipe the avocado shell-shape. Transfer the pan with the piped images to the freezer while you prepare the cake batter.
For the cake roll:
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer, beat the eggs on high speed using the whip attachment until they lighten in color considerably and have the appearance of yellow cake batter, about 5 minutes. With the mixer still running, slowly add the granulated sugar and oil to the whipped eggs. Next, add the buttermilk and vanilla extract.
  3. Sift together the flour, baking powder and salt. Slowly add the dry ingredients to the liquid ingredients. Mix until well combined. Pour the batter into the prepared jelly roll pan and over the inlay paste emojis. Smooth the batter using a rubber spatula to distribute it evenly.
  4. Lay a large cotton tea towel on a work surface. Sprinkle the towel with confectioners' sugar and rub the sugar into the towel with your hands. Set aside.
  5. Bake until the cake springs back when pressed with fingers, 10 to 12 minutes (check at 10 minutes). Immediately turn the cake out onto the tea towel--do this without delay! Peel off the parchment to reveal the avocado design. Gently flip the cake over so that the avocados are against the tea towel. Immediately roll the cake into the tea towel, beginning at the narrow end. Roll as evenly as possible. Place the cake in the towel on a refrigerator shelf and chill for 1 hour.
  6. For the avocado frosting: Halve and pit the avocados. Using a spoon, scoop the avocado from the skins and place in the bowl of an electric mixer. Squeeze the juice from the lemon half into the bowl over the avocados. Mix on high speed until the avocados are creamed with just a few pea-sized solid pieces of avocado in the mixture. Add the confectioners' sugar a little at a time until thick, spreadable frosting forms.
For the cake assembly:
  1. Remove the cake from the refrigerator and gently unroll; allow the most tightly rolled end to remain slightly curled. Apply the avocado frosting to the cake in a smooth even layer using an offset spatula. Re-roll the cake and then roll it up in the tea towel. Refrigerate until firm, about 1 hour.
  2. Combine the granulated sugar and ¼ cup water in a saucepan and place over medium-high heat. Heat, stirring, until the sugar is melted. Transfer to a small bowl and allow to cool to just warm.
  3. Remove the cake from the refrigerator. Brush the outside of the cake with the simple syrup using a pastry brush. Apply the syrup in an even layer to remove the dusty confectioners' sugar appearance. Serve the cake immediately or cover with plastic wrap and refrigerate until ready to serve.

Watch the recipe video here:

Avocado Emoji Swiss Roll

Your favorite food emoji is coming to LIFE in this Avocado Swiss Roll ?? This is all we’ve avo wanted, SprinkleBakes!Catch new episodes of #HolidayBakingChampionship Mondays at 9|8c! Save the recipe: http://bit.ly/2F4uiQ8

Posted by Food Network on Thursday, November 8, 2018

Main dish

Grilled Chorizo-Stuffed Hasselback Pineapple

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Grilled Chorizo-Stuffed Hasselback Pineapple
Calling all adventurous grillers: Every forkful of this stuffed and grilled pineapple is sweet, salty and spicy. The teriyaki cucumber salad adds a perfect cooling bite.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 ripe pineapple
  • 1½ cups teriyaki sauce, such as Kikkoman® Teriyaki Marinade and Sauce
  • 1 pound bulk fresh chorizo
  • 1 English cucumber, halved and thinly sliced
  • 1 Fresno chile, seeded and thinly sliced
  • Juice of 1 lime
  • ½ red onion, thinly sliced
  • Warm cooked rice, for serving
Instructions
  1. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  2. Slice ½ inch off the bottom of the pineapple to remove the skin and make the bottom flat. Stand the pineapple on a cutting board, holding it from the top, and use a knife to slice away all the skin from the sides. Cut the pineapple in half lengthwise, starting at the crown and going straight down through the core to the bottom. Position one pineapple half core-side down on the cutting board and place a wooden spoon along each long side (this will prevent you from cutting all the way through the pineapple). Make vertical cuts in the pineapple every ¼ inch, stopping when the knife hits the spoons. Repeat with the remaining pineapple half.
  3. Transfer the pineapple halves to a 9-by-13-inch baking dish and pour 1 cup of the teriyaki sauce over them. Let sit for 10 minutes, flipping halfway through. Put a small bowl upside down on a work surface and lay one pineapple half over it, core-side down. Gently press the ends of the pineapple half down towards the work surface so the slits open and fan out a bit. Divide the chorizo in half and stuff each slit with some of the chorizo. Repeat with the remaining pineapple half and chorizo.
  4. Put the pineapple halves core-side down on the indirect-heat side of the grill and cover the grill. Cook until the chorizo is golden brown and the pineapple halves are dark yellow and tender, 25 to 35 minutes. Brush with ¼ cup of the teriyaki sauce and transfer to a cutting board.
  5. Add the cucumber, chile, lime juice, onion and remaining ¼ cup teriyaki sauce to a medium bowl and mix to combine.
  6. Stand up each pineapple half on a cutting board, hold it firmly by the crown and slice down the length into pieces. Serve over rice with the cucumber salad.

Watch the recipe video here:

How to Make Grilled Chorizo-Stuffed Hasselback Pineapple

Hasselback Pineapple with CHORIZO is the most impressive dish you’ll grill all summer! ?? http://bit.ly/2zpWBW9

Posted by Food Network on Tuesday, July 31, 2018

Main dish

Taiwanese Beef Noodle Soup

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Taiwanese Beef Noodle Soup
Our coworker Kyle brought his mom in and made Taiwanese beef noodle soup! ❤️
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lb beef shank (905 g)
  • 6 scallions, halved, divided
  • 8 slices ginger, divided
  • 6 pieces star anise, divided
  • ½ cup vegetable oil (120 g)
  • 6 cloves garlic
  • 2 red chillis, halved
  • 1 medium white onion, sliced
  • 1 tablespoon rock sugar
  • 3 tablespoons spicy bean paste, or regular bean paste
  • ½ cup dark soy sauce (120 mL)
  • ½ cup rice wine (120 mL)
  • ½ cup light soy sauce (120 mL)
  • 2 medium tomatoes, quartered
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 5 leaves bay leaf
  • 2 bundles flour noodle
  • 2 cups bok choy (50 g)
FOR GARNISH
  • red chilli, finely diced
  • fresh cilantro, chopped
  • scallion, sliced
Instructions
  1. Fill a large pot with about 6 quarts (5 ½ L) of water and add beef, 3 scallions, 5 slices of ginger, and 3 pieces of star anise. Cover, bring to a boil over high heat, and cook for 30 minutes.
  2. Remove the meat, rinse in cold water, and cut into thick slices. Discard the water in the pot.
  3. In a wok or large pan over medium high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, garlic, red chilies, remaining 3 pieces of star anise, onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
  4. Add the sliced beef.
  5. Add the dark soy sauce, for color, stir, then add the rice wine.
  6. Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
  7. Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
  8. Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove bay leaves and star anise before serving.
  9. Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
  10. Add the bok choy. Boil for 3 minutes, then remove.
  11. To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
  12. Enjoy!

Watch the recipe video here:

Taiwanese Beef Noodle Soup

Our coworker Kyle brought his mom in and made Taiwanese beef noodle soup! ❤️FULL RECIPE: https://tasty.co/recipe/taiwanese-beef-noodle-soup

Posted by Tasty on Wednesday, November 7, 2018

Main dish

ELMLEA CHICKEN BACON DAUPHINOISE

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ELMLEA CHICKEN BACON DAUPHINOISE
If you’ve been waiting for an excuse to indulge in all of your favourite foods in one go, this is the recipe you’ve been waiting for. Our Creamy Chicken Bacon Pesto Dauphinoise is as decadent and delicious as its sounds - ideal for a cold November night when all you need is a big bowl of comfort food. Grab a fork and tuck in. However you’re feeling, this dish is going to improve your mood.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 chicken breasts, seasoned with salt
  • Around 900g small maris piper potatoes - roughly the same size if you can
  • 500ml semi-skimmed milk
  • 300ml Elmlea Double
  • 1 tbsp vegetable oil
  • 200g smoked bacon lardons
  • 50g cheddar, grated
  • 50g parmesan, finely grated
  • 50g gruyère, finely grated
  • 9 tbsp home made pesto
Instructions
  1. Preheat the oven to 180°C.
  2. Season the chicken breasts with salt and bake for 20 minutes. Once baked shred the chicken with two forks and set aside.
  3. Peel the potatoes and slice them thinly.
  4. Place them in a large, wide pan and cover with the cream and milk. Season with salt and pepper and bring to a simmer until nearly cooked, then take off the heat.
  5. In a greased ovenproof dish using a slotted spoon to layer the potatoes, leaving the milk and cream in the pan. On top of the first layer add some shredded chicken, some dollops of the pesto then sprinkle with the cheeses and repeat twice. On the final layer of potatoes pour over the creamy milk and sprinkle with the remains of the cheese.
  6. Bake for around an hour until the potatoes are cooked through.

Watch the recipe video here:

Elmlea Chicken Bacon Dauphinoise

Posted by Twisted on Wednesday, November 7, 2018

Main dish

Turkey Roulade

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Turkey Roulade
Turkey Roulade
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • 4 tablespoons unsalted butter, ½ stick
  • 1 cup yellow onion, diced (150 g)
  • 1 cup carrot, diced (110 g)
  • 1 cup celery, diced (225 g)
  • 1 lb sweet italian sausage, casing removed (455 g)
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaf
  • 10 oz plain stuffing mix, 1 box (285 g)
  • ½ cup chicken stock (120 mL)
  • 3 lb skin-on turkey breast, deboned (1.3 kg)
  • 2 tablespoons dijon mustard
  • 1 tablespoon melted butter
  • salt, to taste
  • black pepper, to taste
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
  3. Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
  4. Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
  5. Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
  6. Brush the turkey breast with the Dijon mustard.
  7. Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
  8. Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
  9. Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
  10. Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
  11. Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
  12. Let rest for 15 minutes, then remove the twine, slice, and serve.
  13. Enjoy!

Watch the recipe video here:

Turkey Roulade

This turkey roulade with sausage stuffing will not only impress guests, but be ready in a fraction of the time as cooking a whole bird. Full Recipe: https://tasty.co/recipe/turkey-roulade

Posted by Tasty on Tuesday, November 6, 2018

Main dish

Salted Caramel Apple Pie

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Salted Caramel Apple Pie
Salted Caramel Apple Pie
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 large granny smith apples, peeled and thinly sliced
  • 3 tablespoons lemon juice
  • ¼ cup all-purpose flour (30 g)
  • ⅔ cup granulated sugar (130 g)
  • 2 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 premade pie crusts, thawed if frozen
  • 1 large egg, beaten
  • ¾ cup heavy cream (180 mL)
  • ¾ cup light brown sugar (165 g)
  • 2 tablespoons honey
  • 3 tablespoons unsalted butter
  • sea salt, for garnish
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
  3. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
  4. Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
  5. Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
  6. Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
  7. In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
  8. Whisk in the butter and bring to a boil.
  9. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
  10. Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
  11. Slice and serve.
  12. Enjoy!

Watch the recipe video here:

Salted Caramel Apple Pie

Salted caramel apple pie. Watch and be mezmerized ??Full Recipe: https://tasty.co/recipe/salted-caramel-apple-pie

Posted by Tasty on Tuesday, November 6, 2018