Caramel Apple Pie
This Caramel Apple Pie combines tender, cinnamon-spiced apples with a rich caramel sauce, all encased in a flaky, buttery crust. It's a delightful twist on the classic apple pie, perfect for autumn gatherings or any time you crave a comforting dessert.
Ingredients
- For the Pie Crust:
- 2½ cups 300g all-purpose flour
- 1 teaspoon salt
- 1 cup 226g unsalted butter, cold and cut into cubes
- 6 –8 tablespoons ice water
- King Arthur Baking
- For the Filling:
- 6 cups about 6–7 medium apples, peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp works well)
- ½ cup 100g granulated sugar
- ¼ cup 30g all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- ½ cup 120ml caramel sauce, plus extra for drizzling
- Allrecipes
- Sally's Baking Addiction
- For the Egg Wash:
- 1 egg beaten
- 1 tablespoon milk
Instructions
- Prepare the Pie Crust:
- In a large bowl, mix the flour and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling:
- In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, lemon juice, and caramel sauce. Toss to coat the apples evenly.
- girlversusdough.com
- Assemble the Pie:
- Preheat the oven to 400°F (200°C).
- On a floured surface, roll out one disc of dough to fit a 9-inch (23cm) pie dish. Place the dough into the pie dish and trim the edges.
- Pour the apple filling into the crust, spreading it evenly.
- Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- In a small bowl, mix the beaten egg and milk. Brush the top crust with the egg wash.
- Bake the Pie:
- Place the pie on a baking sheet to catch any drips.
- Bake for 20 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and bake for an additional 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve:
- Allow the pie to cool on a wire rack for at least 2 hours before serving.
- Drizzle additional caramel sauce over each slice when serving.
Notes
- For a decorative touch, use cookie cutters to cut shapes from the top crust before placing it over the filling.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
- The pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.