From sumptuous brunch to brunch for dinner, this caramel apple pie recipe from The Cheesecake Factory can be the home chef’s best kept secret. While many people indulge in this over innovation at their favorite restaurant, it can now be enjoyed from the comfort of your sofa. Ready to upgrade this short stack?
Pancake recipes come in all shapes and many types. While packaged mixes can make a comforting meal, a traditional buttermilk pancake sometimes needs a little upgrade.
At The Cheesecake Factory, the top menu has captivated people for years. Although some people may choose their cheesecake dessert before choosing the main meal, the variety of food options on the menu often sets people back again and again. The wide variety ensures that any passion can be satisfied.
What makes The Cheesecake Factory’s Caramelized Apple Pie recipe so superior to the rest?
For the most part, every pie recipe is basically the same. Flour, milk, eggs and spices give it a light and fluffy flavour. The elements that distinguish one recipe from another are the additives.
Looking at this recipe, the added texture of the granola gives a nod to the apple crisp. Without adding a lot of texture, it gives the contrast these pancakes need.
For apple pie filling, there can be a few hacks to simplify this recipe. This canned apple pie recipe can be customized with a touch of whole spice, nutmeg, or even a touch of cinnamon.
Otherwise, the recipe may contain a lot of ingredients, but it is very easy to make. Even if the end result doesn’t have perfectly stacked pancakes and the swirl is more stripped, the first bite will be as delicious as the last crumbs.
The only downside to this recipe, you may want to double or triple the recipe. Two pancakes each just isn’t enough.
Here’s how to make a caramel apple pie recipe from The Cheesecake Factory
- 1-3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups butter
- 2 E. egg
- 1 tsp. vanilla
- 2 tablespoons. Vegetable oil
- 2 tsp. Vegetable oil
- 2 tablespoons. cinnamon swirl
- 8 oz. Apple Pie Filling – Cooked*
- 2 oz. grout*
- 4 teaspoons. caramel sauce*
- 4 oz. whipped cream
- 4 teaspoons. soft sugar
- Put the flour, baking powder and salt into a mixing bowl. Stir all ingredients together until well blended. Sit aside.
- Pour the curd into another mixing bowl. Add eggs, vanilla, and oil to the bowl.
- Add the flour mixture to the yoghurt bowl. Continue folding the ingredients together until they are evenly blended with a few small clumps remaining in the mixture. Do not over mix the mixture.
- Heat ¼ teaspoon vegetable oil on a tray or in a large non-stick frying pan. using 4 oz. Ladle, pour mixture onto baking tray or into a nonstick skillet, to form one 6-inch-diameter pie.
- Divide the apple pie filling in half, and set one half aside. Sprinkle a little of the first half randomly between pancakes.
- Sprinkle a little cinnamon randomly between the apples on the pancakes.
- Cook the pancakes for about 2-1/2 minutes or until the edges begin to dry out and puff up, and small air bubbles begin to appear on the top surface of the pancakes.
- Flip each pancake and continue cooking for another 1-1/2 minutes or until cooked through.
- Place two pancakes on each serving plate. Divide the reserved apple pie filling among the four servings, and pin it in the center of the top pies.
- Sprinkle a little caramel on the apples.
- Sprinkle with granola and powdered sugar.
- Top the pancakes with whipped cream and serve with warm maple syrup.
* Many high-quality ingredients can be found at your local grocery store or you can find simple recipes online.
Servings: 4 (2 pancakes each)
Yield: 1 cup
- 3 tablespoons. ghee
- 5 oz. Brown sugar
- ¾ tsp. cinnamon
- 1/3 cup cream
- Melt the butter in a small saucepan. Add the brown sugar and cinnamon to the saucepan and cook until the sugar dissolves.
- Add the cream to the saucepan and whisk until blended.
- Let the mixture cool until it is safe to handle before using it.