Caramel Apple Pie
This Caramel Apple Pie is a fall favorite! Tender apples, rich caramel, and flaky crust combine for a delightful dessert experience.
Servings: 8 servings
Ingredients
For the Crust:
- 2 1/2 cups all-purpose flour Measured correctly for the perfect crust.
- 1 teaspoon salt Enhances the flavor of the crust.
- 1 cup cold unsalted butter Cut into 1/2-inch cubes for flakiness.
- 4-8 tablespoons cold ice water Helps bind the crust without warming the butter.
For the Caramel:
- 1 cup granulated sugar For sweetness in the caramel.
- 1/2 cup water Used for making the caramel.
- 1/4 cup unsalted butter Adds creaminess to the caramel.
- 1/2 cup heavy whipping cream Richness for the caramel sauce.
- 1/2 tablespoon vanilla extract A touch of warmth in the caramel.
- 1/2-1 teaspoon salt Balances the sweetness in the caramel.
For the Apple Filling:
- 2 tablespoons all-purpose flour Thickens the apple filling.
- 2 1/2 pounds Granny Smith apples About 4-5 large apples, for tartness.
- 2 1/2 pounds Honeycrisp apples About 4-5 large apples, for sweetness.
- 1 tablespoon lemon juice Prevents browning and brightens flavor.
- 1/2 cup packed light brown sugar Adds depth to the filling.
- 1/2 cup granulated sugar For sweetness in the filling.
- 1/3 cup all-purpose flour Thickens the apple filling.
- 1/2 teaspoon salt Enhances the filling flavors.
- 1 teaspoon vanilla extract Adds flavor to the filling.
- 1 large egg beaten, for egg wash on the crust.
- Coarse sugar For sprinkling on top of the crust.
Instructions
Step 1: Prepare the Crust
- In a large mixing bowl, combine the flour and salt. Add the cold unsalted butter cubes and mix until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least one hour.
Step 2: Make the Caramel
- In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns an amber color, about 8-10 minutes. Remove from heat and carefully whisk in the unsalted butter, followed by the heavy whipping cream, vanilla extract, and salt. Set aside to cool.
Step 3: Prepare the Apple Filling
- Peel, core, and slice the Granny Smith and Honeycrisp apples. In a large bowl, toss the apples with lemon juice, light brown sugar, granulated sugar, flour, salt, and vanilla extract until evenly coated.
Step 4: Roll Out the Dough
- On a floured surface, roll out one disc of dough into a 12-inch circle. Transfer the dough to the pie dish, gently pressing it into the bottom and up the sides.
Step 5: Assemble the Pie
- Pour half of the apple filling into the crust, then drizzle with a third of the caramel sauce. Repeat with the remaining apples and caramel. Roll out the second disc of dough and place it over the filling, sealing the edges. Cut slits in the top for ventilation, and brush with the beaten egg. Sprinkle with coarse sugar.
Step 6: Bake the Pie
- Preheat your oven to 425°F (220°C). Bake the pie on the lower rack for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 45-50 minutes, or until the apples are tender and the crust is golden brown.
Step 7: Cool and Serve
- Allow the Caramel Apple Pie to cool for at least two hours before slicing. Serve warm, drizzled with extra caramel sauce, or with a scoop of vanilla ice cream for an indulgent treat.
Equipment
- Mixing bowls
- Rolling Pin
- 9-inch pie dish
- Pastry brush
- Sharp knife or apple peeler
- Whisk
- Measuring cups and spoons
Notes
- Store leftover pie covered at room temperature for up to 2 days.
- Refrigerate for up to a week or freeze for up to 3 months for longer storage.
- To reheat, place in a preheated oven at 350°F (175°C) until warmed through.
