Baked Goods Dessert Featured

Caramel Apple Pie

Please note: Unless specially stated, all recipes are meant to be consumed by humans, not dogs like Cheddar :)

Not gonna lie, this pie is a lot of work, but it is totally worth it! This sweet treat combines tender apples, buttery pie crust, and smooth caramel to make an AMAZING pie.

Difficulty

High – 5/5 stars

Servings

8 slices

Approx. time to make

4 hours

Ingredients

  • For the pie crust:
  • 2 1/2 cups flour

  • 2 tablespoon sugar

  • 6 tablespoon cold water

  • 2 1/2 sticks of butter, cut into 1/4 inch pats

  • 1/2 teaspoon salt

  • For the apple cider caramel:
  • 2 cups apple cider

  • 1 cup brown sugar

  • 1/2 cup unsalted butter, cubed

  • 1/2 cup heavy whipping cream

  • 1/4 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • For the pie:
  • 4-6 apples, depending on how big they are. A mix of Fuji, Braeburn, and Granny Smith is usually good.

  • 1/3 cup brown sugar

  • Juice from 1/2 a lemon

  • 4 tablespoon cornstarch

  • 1 egg white, beaten

  • 2 tablespoon sugar

Directions

  • Starting the dough
  • The best place to start is by preparing the pie dough (see pie crust ingredient section.) Stir 1 cup of flour with the sugar and salt in a bowl. Spread butter pats evenly on top. Use a food processor (recommended!) or a mixer to combine until no dry flour remains and the butter is broken up into smaller pieces. Add in the remaining 1 and a half cup flour and stir to combine.
  • Sprinkle dough with the 6 tablespoons of cold water, then fold and press the dough until it comes into a ball. I prefer to do this with my hands, but make sure you work quickly because you really don’t want the butter to get too hot and start melting. Once you have a nice dough ball, divide the dough in half and wrap each ball in plastic wrap. Refrigerate your dough for at least two hours.
  • Making the filling
  • While you’re waiting for the dough, start preparing the pie filling. Peel and core each apple, then cut the apples into small cubes and put them into a large bowl. Stir in brown sugar, lemon juice, and corn starch. Let this sit out on the counter for 30 minutes to 3 hours. This will pull some of the moisture out of the apples so that your pie doesn’t collapse later when cooking.
  • Making the caramel
  • Prepare the apple cider caramel. In a saucepan over medium heat, bring apple cider to a boil. Then reduce the heat to a simmer and allow the liquid to reduce until close to 1/2 a cup. This will take at least 10 minutes. Add the brown sugar, butter, heavy cream, and cinnamon. Simmer for an additional 10-15 minutes or until thickened. Remove from heat and stir in vanilla and salt. Allow to cool slightly.
  • Putting it all together
  • Now that you have all the pieces for a pie, it’s time to go back to the dough. Take one ball of dough out from the refrigerator and roll it out with a rolling pin. Make sure it’s thin enough that it will cover your pie pan. Place the rolled out dough onto a cookie sheet and put it back into the fridge for now. Roll out the second dough ball and carefully place it into the bottom of your pie pan. Remove any excess dough that hangs too far off the side of the pan.
  • Time to fill the pie. Put half of the apples that have been sitting on the counter into the pie in an even layer. Drizzle 1/4 cup of your caramel apple cider over the apples in the pie. Add the rest of your apples on top of the first layer and add more caramel on top.
  • Take your cookie sheet pie dough out of the fridge. Cut the dough into 1 inch wide strips, making sure that the longest one can reach across your pie. Shoot for about 10 strips. Create a lattice on top of your pie by weaving the pieces over each other. Once all the strips are on, crimp the edges and pull off any excess dough. Brush the lattice with egg white and sprinkle the top of the pie with sugar.
  • You did it! Place your pie into an oven pre-heated to 425 degrees F for 15 minutes. After 15 minutes are up, lower the temperature to 375 degrees F and cook for an additional 35 minutes. The crust should turn a nice golden brown color. Let cool before slicing.

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