Caramel Apple Pie

For day 4 of “Pie Week” I’m bringing you Caramel Apple Pie!
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.

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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.

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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.

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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.

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When everything is combined, the caramel will become nice and smooth and creamy, Remove it from the heat.

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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.

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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.

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The plastic wrap lets me roll the dough out nice and this, and it doesn’t stick to anything.

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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.

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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.

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In a small dish, combine 3 tablespoons flour and 2 teaspoons cinnamon. Give them a stir and set aside.

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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.

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Place the apple slices in a bowl and sprinkle with the cinnamon flour. Give them a gentle stir to coat.

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Place the apple slices in the pie crust.

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Pour the caramel sauce all over the top.

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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.

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Cut a few slits in the top of the pie to vent it.

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Cover the pie loosely with a foil tent, and bake for 25 minutes.

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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.

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Caramel Apple Pie 2

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 cup half & half
  • 1 tsp vanilla
  • 1/3 cup cold butter, cut into pieces
  • 3 Tb flour
  • 2 tsp cinnamon
  • 4 apples (I used 2 Granny Smith, 2 Macintosh)
  • 1 egg yolk
  • 1 Tb water

To begin, in a saucepan that is at least 2 quarts, combinethe 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!

http://thefoodiearmywife.com/caramel-apple-pie/

Optional Pie Crust Recipe – this is my go-to pie crust that I use for pretty much everything.

Pie Crust

Yield: Dough for 2 standard pie crusts, or one double crust pie

Making this dough in a food processor is quick and simple, and turns out every time I make it.

Ingredients

  • 2 1/4 c all purpose flour
  • 1 tsp salt
  • 1 c (2 sticks) very cold butter, cut into small pieces
  • 7-9 teaspoons ice cold water

Combine the flour and salt in a food processor. Add in the cold butter. Pulse the food processor until the butter is broken up and the mixture is crumbly. I generally pulse it three times with about 4 second pulses. Turn on the food processor and drizzle in the water. Add just enough water to make a crumbly dough. If you add enough water for the dough to come together into a ball, you will have dough that is way too wet, and will be tough.

Separate the dough and form into two disks. Wrap them in plastic wrap and chill in the fridge for 30 minutes before using.

Notes

For a pie that calls for a baked pie crust, use one dough disk, roll it out and form the crust in the pie plate. Poke the crust all over with a fork. Chill while you preheat your oven to 475 degrees. Bake for 8-10 minutes or until lightly golden. Cool and use as needed.

http://thefoodiearmywife.com/caramel-apple-pie/

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