Description
Family gatherings celebrate this classic caramel apple pie with layers of sweet apples and rich caramel nestled in a buttery crust. Midwestern bakers pass down generations of delicious memories through each golden, crackly slice you’ll savor.
Ingredients
Scale
- 2.5 lb (1.13 kg) Granny Smith or Pink Lady apples (about 6 large or 7 medium)
- ¾ cup granulated sugar
- ½ cup packed dark brown sugar
- 1 cup heavy cream
- 2 (8 to 10 oz) store-bought or homemade flaky pie crusts, thawed if frozen
- ¼ cup all-purpose flour, plus more for rolling
- 2 tbsps unsalted butter
- 1 large egg yolk
- ¼ cup water
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ½ tsp kosher salt
- ¼ tsp ground nutmeg
- 1 tbsp water
- 1 tbsp turbinado or coarse sugar (optional)
Instructions
- Caramel Preparation: Combine sugar and water in a heavy-bottomed saucepan, heating until sugar dissolves and transforms into a rich, dark-amber liquid without stirring.
- Cream Integration: Remove from heat, carefully whisk in heavy cream to create a smooth caramel, then blend in butter and salt until uniform.
- Caramel Refinement: Simmer the mixture on medium-low heat until slightly thickened, then cool completely for one hour.
- Dough Arrangement: Preheat oven to 375°F and roll out pie doughs, transferring the first to a 9-inch pie plate and cutting the second into lattice strips.
- Apple Transformation: Peel, core, and slice apples, then coat with a blend of brown sugar, flour, and spices.
- Pie Assembly: Layer seasoned apples in the crust, drizzle with prepared salted caramel, and weave dough strips into an intricate lattice pattern.
- Finishing Touches: Trim excess dough, crimp edges, brush with egg wash, and optionally sprinkle with coarse sugar.
- Baking Process: Bake until the crust turns golden-brown and filling bubbles, tenting with foil if browning too quickly.
- Cooling and Serving: Allow pie to cool completely on a wire rack for two hours, then serve with additional caramel sauce.
Notes
- Master Caramel Technique: Watch sugar closely during caramelization to prevent burning; color changes rapidly from golden to dark amber.
- Apple Selection Matters: Choose firm, tart apples like Granny Smith or Honeycrisp for optimal texture and balanced sweetness in the pie.
- Lattice Precision Tip: Use a sharp knife or pastry wheel for clean, even lattice strips that create a professional-looking pie top.
- Cooling is Crucial: Letting the pie rest allows filling to set and flavors to meld, ensuring clean slices and enhanced taste experience.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg