Lovely Apple Pie that gets its flavor from a delicious homemade caramel sauce.
The caramel sauce that you make for this pie can be used for any purpose you imagine. Ice cream, lattes….just go wild with it!
How to Make Caramel Apple Pie
To begin, you will need pie crust dough for a 9-inch 2 crust pie.
In a saucepan that is at least 2 quarts, combine 1 1/4 cup sugar and 1/4 cup water. It won’t look like you need that large of a saucepan, but you do.
Nearby, measure out 2/3 cup half & half, 1 tsp vanilla, and 1/3 cup cold butter, cut into pieces. You’ll also need a whisk handy.
Turn the heat on medium high and just leave it alone. Do not stir. If you want to “mix” at all, just swirl the pan. Continue to cook this for 7-8 minutes or so until the mixture becomes a nice rich amber color.
When the sugar has reached that pretty color, add in your other ingredients. Whisk rapidly as you add these ingredients, as the mixture will bubble up greatly.
When everything is combined, the caramel will become nice and smooth and creamy. Remove it from the heat.
Preheat your oven to 350 degrees.
Prepare your bottom pie crust. Here’s my trick for rolling the dough for pies. I lay two sheets of plastic wrap on the table, just overlapping.
I lay the chilled dough disk in the middle of the plastic and cover it with another double-sheet of plastic wrap. Then simply roll.
The plastic wrap lets me roll the dough out nice and thin, and it doesn’t stick to anything.
When I have it rolled out, I simply lift off the top plastic and then slide my hand under the bottom plastic and turn the dough right over into the pie plate.
Perfect! I’ll leave plastic on for now and stick it back in the fridge while I prep the rest of the filling for the pie.
In a small dish, combine 3 tablespoons flour and 2 teaspoons cinnamon. Give them a stir and set aside.
Thinly slice and core 4 apples. I used 2 Granny Smith and 2 Macintosh apples. You can peel them if you like, but I prefer to leave them with the peels on.
Place the apple slices in a bowl and sprinkle with the cinnamon flour. Give them a gentle stir to coat.
Place the apple slices in the pie crust.
Need a great pie crust recipe? Click here for my Perfect Pie Crust
Pour the caramel sauce all over the top.
Roll out the other dough disk and lay it across the top of the pie. Roll the edges together and seal, or crimp, them the way you like.
Cut a few slits in the top of the pie to vent it.
Cover the pie loosely with a foil tent and bake for 25 minutes.
After 25 minutes, beat an egg yolk with a tablespoon of water. Remove the foil from the pie and lightly brush the crust with egg wash. Bake an additional 20-25 or until golden. Allow the pie to come to room temperature (about an hour) before cutting or everything will run out. Letting it rest allows the natural pectin in the apples to thicken.
Caramel Apple Pie
Ingredients
- pie crust dough for a 9 inch, double crust pie
- 1 1/4 c sugar
- 1/4 c water
- 2/3 c half & half
- 1 teaspoon vanilla
- 1/3 c cold butter, cut into pieces
- 3 Tb flour
- 2 teaspoon cinnamon
- 4 apples, I used 2 Granny Smith, 2 Macintosh
- 1 egg yolk
- 1 Tb water
Instructions
- To begin, in a saucepan that is at least 2 quarts, combine the sugar and 1/4 c water. It won’t look like you need that large of a saucepan, but you do.
- Nearby, measure out the half & half, butter, and vanilla. You’ll also need a whisk handy.
- Turn the heat on medium high under the saucepan and just leave it alone. Do not stir. If you want to “mix” at all, just swirl the pan.
- Continue to cook this for 7-8 minutes or so until the mixture becomes a nice rich amber color.
- When the sugar has reached that pretty color, add in your other ingredients. Whisk rapidly as you add these ingredients, as the mixture will bubble up greatly. When everything is combined, the caramel will become nice and smooth and creamy. Remove it from the heat.
- Preheat your oven to 350 degrees. Prepare your bottom pie crust.
- In a small dish, combine flour and cinnamon. Give them a stir and set aside.
- Thinly slice and core 4 apples. I used 2 Granny Smith and 2 Macintosh apples. You can peel them if you like, but I prefer to leave them with the peels on.
- Place the apple slices in a bowl and sprinkle with the cinnamon flour. Give them a gentle stir to coat.
- Place the apple slices in the pie crust.
- Pour the caramel sauce all over the top.
- Roll out the other dough disk and lay it across the top of the pie.
- Roll the edges together and seal, or crimp, them the way you like.
- Cut a few slits in the top of the pie to vent it.
- Cover the pie loosely with a foil tent and bake for 25 minutes.
- After 25 minutes, beat an egg yolk with a tablespoon of water.
- Remove the foil from the pie and lightly brush the crust with egg wash.
- Bake an additional 20-25 or until golden.
- Allow the pie to come to room temperature (about an hour) before cutting or everything will run out. Letting it rest allows the natural pectin in the apples to thicken.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
My apple pie recipe is one of my family's favorites. I have never thought of changing it (except a spice here and there) until today. I can't wait to make your caramel apple pie! Thank you.
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