For day 4 of “Pie Week” I’m bringing you Caramel Apple Pie!
This lovely pie gets its flavor from a delicious homemade caramel sauce – a sauce that use can use for all sorts of things besides just this amazing 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 this, 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.
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.
Optional Pie Crust Recipe – this is my go-to pie crust that I use for pretty much everything.