I doubt there are many of us who haven’t been touched by cancer in some way, shape or form. If you haven’t been, consider yourself lucky. This week, the #SundaySupper crew and Chantel (innovative cookware retailer) are encouraging everyone to #BakeForACure.
#BakeForACure is about sharing awareness and appreciation for those affected by cancer and the medical professionals who treat them. Bake something and take it to a medical cancer treatment professional or someone who has been affected by cancer. Let them know that you appreciate all they give and do, both physically and emotionally, in the face on cancer.
What did I bake? My Deep Dish Caramel Apple Pie – for my mom.
All that ooey gooey goodness. Yup. That’s the good stuff.
2 – 9″ Pie Crusts
2 Tablespoons Lime Juice
10-12 Fuji Apples (depending on size)
1/4 Teaspoon Ginger
1/8 Teaspoon Cloves
4 Tablespoons All-Purpose Flour
2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
2 Cups Sugar
Preheat your oven to 425 degrees.
Grab your favorite deep dish pie plate (I prefer stoneware – easier to clean) and an apple peeler/corer/slicer (if you have one – if not, you can peel and slice by hand.)
Place the lime juice in a large mixing bowl.
In a second bowl, mix together all of the dry ingredients.
Peel and thinly slice your apples, adding them to the bowl of lime juice and tossing them to coat. Once you’ve peeled/sliced all of your apples, gradually stir in the dry mixture. As you mix, you’ll notice that the apples start to release their natural juices. This is exactly what you want to see!
Place the bottom crust into your pie plate. The crust will not go all the way up the sides. This is fine. Pour the apple mixture onto the crust. Spread the apple mixture, leaving a bit of a mound in the middle.
If you want to add a design to the top crust of your pie using a cookie cutter or other method, do this before placing the crust over the filling. Once the crust is placed over the filling, gently tuck the edges down the side and pinch the top and bottom crusts together. The crusts will meet inside the pie plate and will not make a traditional pie crust edge.
Place the pie in a preheated over for 40-45 minutes, or until the crust is golden brown. I advise that you place a cookie sheet lined with foil on the rack under your pie. The caramel goodness tends to bubble a bit and will make quite the mess if it ends up in the bottom of your oven.
Allow the pie to cool slightly before serving.
These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware. They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish. Many are giving away their dish along with their pie to brighten someone’s day.
- Pecan Pie by The Girl in the Little Red Kitchen
- Nana’s 3LB Deep Dish Apple Pie by I Run For Wine
- Upside-down Apple Pie by Comfy Cuisine
- Coconut Pie by Basic N Delicious
- Italian Chicken Pie by Momma’s Meals
- German Apple Pie by Mrs. Mama Hen
- Funny Cake by Cindy’s Recipes and Writings
- Sweet Potato Pie with Gingersnap Crust by Webicurean
- Crustless Pumpkin Pie with Maple Whipped Cream by The Meltaways
- Lemon Meringue Pie by The Messy Baker Blog
- Ham and Spinach Quiche by Magnolia Days
- Pink Salmon Quiche by My Catholic Kitchen
- Pumpkin Pie with Pecan Streusel Topping by Juanita’s Cocina
- Grilled Eggplant Moussaka With Greek Yogurt White Sauce by Sue’s Nutrition Buzz
- Chocolate Chip Pecan Pie by Big Bears Wife
- Pumpkin Maple Pie by Mama’s Blissful Bites
- Spiced Pumpkin Pie with a Cinnamon Roll Crust by Daily Dish Recipes
- Pasteis de Nata ~ Portuguese Custard Tart by Family Foodie
- Chocolate Pie by Diabetic Foodie
- Fancified Shepard’s Pie by Crispy Bits & Burnt Ends
- Pink Lady Pie by From Fast Food to Fresh Food
Chantal will be running an online promotion during the #BakeForaCure event. The promotion includes a discount coupon code -> BAKE4CURE. The discount will be 20% OFF of ALL Chantal Pie dishes on www.chantal.com. The code must be entered at checkout to receive the pie dish discount. The coupon discount code is active October 16, 2012 through October 30, 2012
As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang. Check out these additional recipes, perfect to take to someone who you want to make feel special this month.
- Butterscotch Pudding Triple Chip Cookies by Dinners, Dishes and Desserts
- Hazelnut Milk Chocolate Pie by Vintage Kitchen Notes
- Flatbread with Grapes, Gruyere, Rosemary and Red Onions by Shockingly Delicious
- Salted Caramel Filled Chocolate Chip Cookie by Hezzi-D’s Books and Cooks
- Candy Bar Pie by That Skinny Chick Can Bake
- Mini Quiches by In the Kitchen with Audrey
- Apple Cranberry Slab Pie by Generation Y Foodie
- Gratin of Potatoes, Onions & Leeks by An Appealing Plan
- Garlic rosemary yeast rolls by Gotta Get Baked
- Italian Tomato Tart by She likes ruffles, he likes truffles
- Impossible cheeseburger pie by In the Kitchen with KP
- 10 Grain Muffins by Mangiamo!
- Date Crumb Pie by girlichef
- Gluten-Free Carrot Cake Doughnuts by What Smells So Good?
The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table this week.
Join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
%20at%20MamaMommyMom.com)
It is the first time I’ve seen lime juice used in an apple (or any fruit pie) instead of lemon juice. I really want to try it because I think it would be a great subtle change up of the usual. Great recipe!
Great twist on apple pie. Love the leaf cut-outs!
I love apple pie so much. It is one of my favorite things about fall. This looks fabulous.
I love the idea of a caramel apple pie – it’s such a classic combo!
And the top of your pie is so beautiful: the leaf cutouts are pretty!
GAH! I love caramel apples; my favorite treats, seriously! I have to make this pie!
Caramel and apples are so great together, and I agree with Renee, the lime juice sounds perfect here!
Beautiful Jamie! Thanks for sharing!
Hi Jamie,
I’m not participating in #SundaySupper this week, but I had to stop by when I saw the photo of your gorgeous apple pie on my latest blog subscription list. I’ve been wanting to try these dough cutouts of leaves, etc. They make the pie look so elegant and delicious. Great job!
Alaiyo
Beautiful pie. I’ve been drooling over it since I saw your teaser photo!
This pie is almost too pretty to eat….almost! Beautiful photos!
What a beautiful apple pie! It may just make my Thanksgiving Day menu…love the cute cut outs, too! Happy #SundaySupper!
Love this recipe! I have the same pie shapers – William Sonoma? Thanks for sharing!
How fantastic!
Oooh, this pie looks amazing – that perfect, golden crust with the beautiful leaf cutouts, the slices of apples peeking out and getting wonderfully browned, and the caramel pooling at the sides of the pan. This is indeed the good stuff!
Oooh, this pie looks amazing – that perfect, golden crust with the beautiful leaf cutouts, the slices of apples peeking out and getting wonderfully browned, and the caramel pooling at the sides of the pan. This is indeed the good stuff!
Mmmm…that looks delectable. Apple pies are in my top 3, so tasty. I’m curious where the “caramel” comes in? Is it simply the bubbling juices that form when baking?
Your leaf decorations are so pretty! This pie sounds amazing-love the apple and caramel combo.
So sweet you baked it for your mom! It looks beautiful and the caramel/apple combo is amazing I am sure!
Apple Peeler-Corer-Slicer – check! Your pie is beautiful and the cut-outs make it even better.
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