Description
Rich Homestyle Caramel Apple Pie, bursting with tender apples and gooey caramel, is your perfect fall dessert. A truly comforting slice of homemade goodness.
Ingredients
Scale
- For the Flaky Crust:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (226g) unsalted butter, very cold and cubed
- ½ cup (120ml) ice water, plus more if needed
- For the Caramel Apple Filling:
- 6–7 large Granny Smith apples (about 2 ½ lbs), peeled, cored, and sliced ¼-inch thick
- ½ cup (100g) packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon fresh lemon juice
- For the Homemade Caramel:
- ½ cup (113g) unsalted butter
- ¾ cup (150g) packed light brown sugar
- ¼ teaspoon salt
- ½ cup (120ml) heavy cream, room temperature
- 1 teaspoon vanilla extract
- For the Finishing Touches:
- 1 large egg, whisked (for egg wash, optional)
- 1 tablespoon coarse sugar (for sprinkling, optional)
- Vanilla bean ice cream or whipped cream (for serving)
Instructions
- Crafting Your Flaky Crust:: First, you gotta get that pie crust sorted. In a large bowl, whisk together your flour, sugar, and salt. Now, cut in that cold, unsalted butter. I like to use a pastry blender or even my fingertips, but quickly! You want little pea-sized pieces of butter throughout. This is what gives you those glorious, flaky layers. Slowly add ice water, a tablespoon at a time, mixing until just combined. Don’t overmix, or your crust will be tough. Gather it into two discs, wrap ’em up, and let them chill in the fridge for at least 30 minutes. Trust me, this rest is crucial.
- Preparing the Caramel Apple Filling:: While your dough is chilling, let’s tackle the apples for our Caramel Apple Pie. Peel, core, and slice those Granny Smiths. I usually go for about 1/4-inch thick slices; they cook down nicely without turning to mush. Toss them in a big bowl with the brown sugar, cinnamon, nutmeg, a pinch of salt, and that splash of lemon juice. Give it a good mix, making sure every apple slice is coated. This is where your kitchen starts to smell absolutely divine, hon. Set it aside to let the flavors meld a bit and for the apples to release some of their juices.
- Whipping Up the Homemade Caramel:: Okay, time for the star: the caramel! In a heavy-bottomed saucepan, melt your butter over medium heat. Stir in the brown sugar and a pinch of salt. Cook, stirring constantly, until it’s bubbly and the sugar is dissolved, about 2-3 minutes. This is where I always get a bit nervous, watching it not burn! Slowly, *very slowly*, pour in the heavy cream, whisking constantly. It’ll bubble up like crazy, don’t panic! Reduce the heat to low and let it simmer for another 5-7 minutes, until it thickens slightly. Stir in the vanilla extract. Let it cool a bit; it’ll thicken more as it cools.
- Assembling Your Caramel Apple Pie:: Preheat your oven to 400°F (200°C). Grab one of your chilled pie dough discs and roll it out on a lightly floured surface into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang. Now, pour your apple filling into the crust. Drizzle about half of your cooled caramel sauce over the apples. Roll out your second dough disc. You can make a lattice top (a bit fiddly, but so pretty!) or just lay it over the top, cutting a few slits for steam. Crimp the edges to seal. I usually brush with a little egg wash and sprinkle with coarse sugar for sparkle.
- Baking to Golden Perfection:: Place your assembled Caramel Apple Pie on a baking sheet (to catch any drips – trust me, you’ll thank me later!). Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, loosely tent it with foil. I once forgot the baking sheet, and my oven had a caramel party. Messy, but smelled fantastic!
- Cooling and Serving Your Masterpiece:: This is the hardest part, honestly: letting it cool! Once your Caramel Apple Pie comes out of the oven, it needs to cool completely on a wire rack for at least 3-4 hours. This allows the filling to set properly, otherwise, it’ll be a runny mess when you slice it. I know, the wait is excruciating, especially with that incredible smell! Just before serving, gently warm the remaining caramel sauce and drizzle it generously over each slice. A scoop of vanilla bean ice cream is practically mandatory.