Caramel Apple Pie: Prepare to experience the ultimate fall dessert! Imagine sinking your fork into a slice of warm, spiced apple pie, but elevated to a whole new level of decadence with a luscious caramel swirl. This isn’t just any pie; it’s a symphony of flavors and textures that will have everyone begging for seconds.
Apple pie, in its various forms, has been a beloved comfort food for centuries, with roots tracing back to Europe. The addition of caramel, however, brings a modern twist to this classic. It’s a marriage of tradition and innovation that perfectly captures the essence of autumn. Think of it as a warm hug on a chilly evening!
What makes this Caramel Apple Pie so irresistible? It’s the perfect balance of sweet and tart, the comforting warmth of cinnamon and nutmeg, and the gooey, buttery caramel that melts in your mouth. The crisp, flaky crust provides the perfect counterpoint to the soft, tender apples. Plus, it’s surprisingly easy to make, making it the ideal dessert for both weeknight dinners and special occasions. I promise, once you try this recipe, you’ll never look at apple pie the same way again!
Ingredients:
- For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- ½ cup cold vegetable shortening, cut into cubes
- 6-8 tablespoons ice water
- For the Apple Filling:
- 8 medium apples (such as Honeycrisp, Granny Smith, or Gala), peeled, cored, and sliced
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons (¾ stick) unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the Egg Wash (Optional):
- 1 large egg, beaten
- 1 tablespoon milk or water
Making the Pie Crust:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
- Cut in the Butter and Shortening: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the butter and shortening cold. This creates pockets of fat that will melt during baking, resulting in a flaky crust. If you’re using your fingertips, gently rub the fat into the flour, avoiding overworking the dough.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this will make the crust tough. The dough should be slightly shaggy but hold together when pressed.
- Form Dough Disks: Divide the dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax, making the dough easier to roll out.
Preparing the Apple Filling:
- Prepare the Apples: Peel, core, and slice the apples. I like to slice them about ¼ inch thick. Thicker slices will take longer to cook, while thinner slices may become mushy.
- Combine Filling Ingredients: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Toss gently to coat the apples evenly. The flour helps to thicken the filling as it bakes, preventing it from becoming too watery.
- Add Lemon Juice and Butter: Stir in the lemon juice and dot the apple mixture with the butter pieces. The lemon juice adds a touch of brightness and prevents the apples from browning, while the butter adds richness and flavor.
Making the Caramel Sauce:
- Melt the Sugar: In a medium saucepan over medium heat, melt the granulated sugar. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar is completely melted and turns a deep amber color. Be patient and watch carefully, as the sugar can burn easily. If the sugar starts to clump, reduce the heat slightly and continue stirring.
- Add Butter: Once the sugar is melted and amber-colored, remove the saucepan from the heat and add the butter. Stir vigorously until the butter is completely melted and incorporated into the sugar. The mixture will bubble up, so be careful.
- Add Heavy Cream: Slowly pour in the heavy cream, stirring constantly. The mixture will bubble up again, so be cautious. Continue stirring until the caramel sauce is smooth and creamy.
- Stir in Vanilla and Salt: Remove the saucepan from the heat and stir in the vanilla extract and salt. The vanilla enhances the flavor of the caramel, while the salt balances the sweetness.
- Cool Slightly: Allow the caramel sauce to cool slightly before using it in the pie. It will thicken as it cools.
Assembling the Pie:
- Roll Out the Bottom Crust: On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges of the dough, leaving about a 1-inch overhang. Crimp the edges of the dough to create a decorative border. You can use a fork to crimp the edges, or you can use your fingers to create a more elaborate design.
- Add Apple Filling: Pour the apple filling into the prepared pie crust, spreading it evenly.
- Drizzle with Caramel Sauce: Drizzle about half of the caramel sauce over the apple filling. Reserve the remaining caramel sauce for serving.
- Roll Out the Top Crust: On a lightly floured surface, roll out the remaining dough disk into a 12-inch circle. Carefully place the dough over the apple filling. Trim the edges of the dough, leaving about a 1-inch overhang. Crimp the edges of the dough to seal the top and bottom crusts together.
- Cut Slits in the Top Crust: Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up and cracking. You can use a knife or a decorative cutter to create the slits.
- Apply Egg Wash (Optional): If desired, brush the top crust with the egg wash. This will give the crust a golden-brown color and a glossy finish.
Baking the Pie:
- Bake: Preheat oven to 400°F (200°C). Place the pie on a baking sheet lined with parchment paper. This will catch any drips and prevent the bottom crust from burning. Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover it loosely with aluminum foil.
- Cool: Remove the pie from the oven and let it cool completely on a wire rack before serving. This allows the filling to set and prevents it from being too runny.
Serving the Pie:
- Serve: Serve the caramel apple pie warm or at room temperature. Drizzle with the reserved caramel sauce and top with a scoop of vanilla ice cream, if desired. Enjoy!
Conclusion:
This Caramel Apple Pie isn’t just dessert; it’s an experience, a warm hug on a chilly evening, a celebration of autumn flavors in every single bite. From the flaky, buttery crust to the gooey, caramel-infused apple filling, this recipe is a guaranteed crowd-pleaser and a must-try for anyone who appreciates a truly exceptional pie. I know there are a million apple pie recipes out there, but trust me, the addition of homemade caramel takes this one to a whole new level of deliciousness. It’s the perfect balance of sweet, tart, and comforting, making it an unforgettable treat.
But why is this Caramel Apple Pie a must-try? It’s simple: it’s the perfect combination of textures and flavors. The apples are tender but still have a bit of bite, the caramel is rich and decadent without being cloying, and the crust is perfectly golden brown and flaky. It’s a symphony of deliciousness that will have everyone begging for seconds. Plus, the aroma that fills your kitchen while it’s baking is simply divine! It’s an instant mood booster and creates a warm and inviting atmosphere.
Looking for serving suggestions? A scoop of vanilla ice cream is the classic pairing, and for good reason! The cold, creamy ice cream complements the warm, gooey pie perfectly. But don’t stop there! A dollop of freshly whipped cream, a sprinkle of cinnamon, or even a drizzle of extra caramel sauce can elevate this pie to even greater heights. For a truly decadent experience, try serving it with a scoop of salted caramel ice cream the salty-sweet combination is simply irresistible.
And if you’re feeling adventurous, there are plenty of variations you can try. Add a handful of chopped pecans or walnuts to the filling for a nutty crunch. Or, for a spicier pie, add a pinch of ground ginger or cloves to the apple mixture. You could even try using different types of apples, such as Honeycrisp, Granny Smith, or Fuji, to create a unique flavor profile. Another fun twist is to make mini Caramel Apple Pies in muffin tins perfect for individual servings or parties! You can also experiment with different crusts, such as a graham cracker crust or a shortbread crust, for a different texture and flavor. Don’t be afraid to get creative and make this recipe your own!
I truly believe that this Caramel Apple Pie recipe is a winner, and I can’t wait for you to try it. It’s the perfect dessert for any occasion, from a casual family dinner to a festive holiday gathering. So, gather your ingredients, preheat your oven, and get ready to bake the best apple pie you’ve ever tasted.
I’m so confident that you’ll love this recipe, and I’m eager to hear about your experience. Did you make any variations? What did your family and friends think? Please, share your photos and stories in the comments below! I love seeing your creations and hearing your feedback. Happy baking, and enjoy every delicious bite of your homemade Caramel Apple Pie! I hope this becomes a cherished recipe in your family for years to come.
Caramel Apple Pie: The Ultimate Fall Dessert Recipe
Classic caramel apple pie with flaky crust, sweet-tart apple filling, and rich caramel sauce.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- ½ cup cold vegetable shortening, cut into cubes
- 6-8 tablespoons ice water
- 8 medium apples (such as Honeycrisp, Granny Smith, or Gala), peeled, cored, and sliced
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 cup granulated sugar
- 6 tablespoons (¾ stick) unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 large egg, beaten
- 1 tablespoon milk or water
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. Work quickly and keep the butter and shortening cold.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water.
- Divide the dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Peel, core, and slice the apples about ¼ inch thick.
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and allspice. Toss gently to coat the apples evenly.
- Stir in the lemon juice and dot the apple mixture with the butter pieces.
- In a medium saucepan over medium heat, melt the granulated sugar. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar is completely melted and turns a deep amber color. Watch carefully, as the sugar can burn easily.
- Once the sugar is melted and amber-colored, remove the saucepan from the heat and add the butter. Stir vigorously until the butter is completely melted and incorporated into the sugar. The mixture will bubble up, so be careful.
- Slowly pour in the heavy cream, stirring constantly. The mixture will bubble up again, so be cautious. Continue stirring until the caramel sauce is smooth and creamy.
- Remove the saucepan from the heat and stir in the vanilla extract and salt.
- Allow the caramel sauce to cool slightly before using it in the pie. It will thicken as it cools.
- On a lightly floured surface, roll out one of the dough disks into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges of the dough, leaving about a 1-inch overhang. Crimp the edges of the dough to create a decorative border.
- Pour the apple filling into the prepared pie crust, spreading it evenly.
- Drizzle about half of the caramel sauce over the apple filling. Reserve the remaining caramel sauce for serving.
- On a lightly floured surface, roll out the remaining dough disk into a 12-inch circle. Carefully place the dough over the apple filling. Trim the edges of the dough, leaving about a 1-inch overhang. Crimp the edges of the dough to seal the top and bottom crusts together.
- Cut several slits in the top crust to allow steam to escape during baking.
- If desired, brush the top crust with the egg wash.
- Preheat oven to 400°F (200°C). Place the pie on a baking sheet lined with parchment paper. Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover it loosely with aluminum foil.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
- Serve the caramel apple pie warm or at room temperature. Drizzle with the reserved caramel sauce and top with a scoop of vanilla ice cream, if desired. Enjoy!
Notes
- For the best crust, use very cold butter and shortening, and don’t overwork the dough.
- Refrigerating the dough is crucial for a flaky crust.
- Use a variety of apples for the best flavor and texture.
- Be careful when melting the sugar for the caramel sauce, as it can burn easily.
- Let the pie cool completely before serving to allow the filling to set.
