Description
Homemade caramel apple pie delivers a classic American dessert with irresistible layers of sweet-tart apples nestled in buttery, flaky crust. Rich caramel drizzle and warm spices create a comforting slice perfect for celebrating autumn’s delicious bounty.
Ingredients
Scale
Main Ingredients:
- 6 cups sliced apples (Granny Smith or Honeycrisp)
Sweeteners and Spices:
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice (optional)
- ½ cup (100 g) granulated sugar
Baking and Binding Ingredients:
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- ½ cup caramel sauce (store-bought or homemade)
- 1 package (14 ounces) refrigerated pie crusts (2 crusts)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
- 3 tablespoons unsalted butter
- ¼ cup (60 milliliters) heavy cream
- ¼ teaspoon salt
Instructions
- Craft the foundational pastry by blending flour, salt, and sugar in a spacious mixing bowl. Incorporate chilled butter using fingertips or a pastry tool until the mixture transforms into sandy, irregular crumbs.
- Introduce ice water incrementally, gently folding until the dough coheres. Partition the dough into two equal segments, mold into compact discs, encase in plastic film, and refrigerate for a minimum of 30 minutes to stabilize the texture.
- Prepare the apple medley by combining sliced fruit with granulated and brown sugars, aromatic spices, flour, salt, and citrus essence. Thoroughly coat the apple slices, ensuring even distribution of seasonings.
- Cascade caramel sauce over the spiced apple mixture, delicately intertwining the golden liquid throughout the fruit components.
- Warm the oven to 400F (200C), creating an ideal baking environment for the pie.
- Liberate one dough disc onto a flour-dusted surface, carefully transferring and pressing it into a 9-inch pie vessel. Cascade the caramel-infused apple filling into the pastry foundation.
- Unfurl the second dough disc, draping it gracefully over the apple landscape. Meticulously trim excess edges, creating an elegant seal by crimping the periphery. Strategically carve ventilation slits to permit steam escape.
- Embellish the pie’s surface with a whisked egg wash, optionally sprinkling coarse sugar for textural complexity. Position in the heated oven, baking for 45-50 minutes until the crust achieves a golden amber hue and the filling bubbles enticingly.
- Shield the crust’s edges with aluminum foil during the final cooking phase if browning occurs too rapidly.
- Allow the pie to rest and settle for a full hour post-baking. Before serving, luxuriously drizzle additional caramel sauce, creating a final dramatic flourish.
Notes
- Chill butter thoroughly before cutting into flour for flakier, more tender pie crust that melts in your mouth.
- Use firm, tart apples like Granny Smith or Honeycrisp to balance sweetness and maintain structure during baking.
- Create decorative lattice top crust for enhanced visual appeal and extra crispiness by cutting strips and weaving them carefully.
- Prevent soggy bottom by preheating baking sheet and placing pie directly on hot surface to crisp pie crust from underneath.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 50 mg