Irresistible Caramel Apple Pie
A delightful fusion of tart and sweet apples in a buttery, flaky crust with a rich caramel sauce, perfect for any occasion.
Ingrédients
For the Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 4-8 tablespoons cold ice water
For the Caramel Sauce
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/2 cup heavy whipping cream
- 1/2 tablespoon vanilla extract
- 1/2-1 teaspoon salt
For the Apple Filling
- 2 1/2 pounds Granny Smith apples, peeled, cored, and sliced
- 2 1/2 pounds Honeycrisp apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- Coarse sugar for topping
Instructions
Preparation
- Peel, core, and slice the apples. Toss them with lemon juice to prevent browning.
- Combine flour and salt in a food processor. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually drizzle ice water into the mixture, pulsing until the dough forms. Wrap it in plastic wrap and refrigerate for about an hour.
Caramel Sauce
- In a saucepan over medium heat, combine granulated sugar and water. Allow this to simmer without stirring until it turns a rich golden color. Add in the butter followed by heavy whipping cream, and whisk until smooth. Incorporate the vanilla and salt. Set aside to cool slightly.
Apple Filling
- In a large bowl, mix the apple slices with brown sugar and flour. Toss to cover the apples evenly.
Assembling the Pie
- Roll out the dough into a circle large enough for the pie plate with some overhang.
- Place the rolled-out crust into the pie plate. Layer half of the apple filling, then drizzle a third of the caramel sauce. Repeat with remaining filling and caramel.
- Roll out a second piece of dough for the top crust, seal the edges, brush with beaten egg, and sprinkle with coarse sugar.
Baking
- Preheat oven to 425°F and bake the pie for 15 minutes. Reduce to 350°F and bake for an additional 50-60 minutes.
- Remove from oven and cool completely on a wire rack.
Serving
- Slice the pie and serve warm, drizzled with remaining caramel sauce and optional vanilla ice cream.
Notes
Store covered in plastic wrap or foil for 3-4 days, freeze before baking for longer storage. Avoid overworking dough and ensure apple slices are uniform for even baking.