Caramel Apple Pie
A delightful dessert combining sweet caramel and tart Granny Smith apples, perfect for any occasion.
Ingredients
For the pie crust
- 2 pieces homemade pie crust (or pre-made pie crust; one for the bottom crust and one for the lattice top) Use store-bought or homemade, based on preference.
For the filling
- 8 large Granny Smith apples (peeled, cored, sliced) These apples provide a nice tartness.
- 1 tablespoon fresh lemon juice Prevents browning of the apples.
- ¾ cup granulated sugar
- ¼ cup cornstarch Helps to thicken the filling.
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 dash salt Enhances flavor.
- 1 egg yolk plus 2 tbsp water for egg wash Gives crust a nice glaze.
For the caramel sauce
- 1 ½ cups heavy cream
- 1 cup granulated sugar
- ⅓ cup light corn syrup
- 1 teaspoon salt
- ¼ cup salted butter
- 1 teaspoon vanilla extract
Instructions
Preparation
- Prepare the caramel sauce and set it aside.
- Preheat the oven to 400°F (200°C).
- Press the bottom crust into a 9-inch pie pan and trim the excess dough with a sharp knife. Place the pie crust in the fridge until the filling is ready.
Filling preparation
- In a small bowl, mix together the sugar, cornstarch, cinnamon, nutmeg, and salt.
- In a medium bowl, toss the sliced apples with the spiced sugar mixture and the lemon juice.
- Pour the apple mixture into the chilled pie shell.
- Generously drizzle about half of the caramel sauce over the apples, then top with the lattice crust.
- Brush the top crust with the egg wash and sprinkle with coarse sugar.
Baking
- Place the pie on a baking sheet to catch any spills and bake for 50 minutes, or until the filling bubbles and the crust turns golden brown.
- Allow the pie to cool on a rack for 20-30 minutes before drizzling more caramel sauce over the top.
Notes
Serve warm or at room temperature with vanilla ice cream. Store covered at room temperature for up to 2 days, or refrigerate for up to a week. Reheat individual slices in the microwave for a few seconds.