Caramel Apple Pie La Mode Recipe

Make dough

In a large bowl, whisk together 2.5 cups flour, 1/2 tsp salt, and 1 tbsp granulated sugar. Add cold cubed butter and optional cold shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until mixture resembles coarse peas with some pea-sized pieces remaining (about 6-8 strokes).

Combine ice water and 1 tsp apple cider vinegar. Sprinkle 6 tablespoons of the mixture over the flour-fat mixture, toss gently, and add more 1 tablespoon at a time just until the dough holds together when pinched (you may not need all the water). Do not overwork the dough.

Divide dough into two discs, flatten to 3/4-inch thick, wrap tightly in plastic, and chill in refrigerator for at least 1 hour (or up to 2 days).

When ready to assemble, remove discs from fridge 20 minutes before rolling so they’re pliable but still cold.

Prepare apples

In a large bowl, combine 4 cups sliced Granny Smith and 2 cups Honeycrisp or Fuji slices. Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tbsp cornstarch, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, and 1 tbsp lemon juice. Toss until apples are evenly coated. Let sit 10 minutes while you preheat the oven and roll crusts.

Preheat oven to 400°F (200°C).

Roll out one chilled dough disc on a lightly floured surface to a 12-inch circle. Carefully fit it into a 9-inch (or 9.5-inch) deep-dish pie plate, letting excess hang over the edges.

Spoon the apple mixture into the prepared crust and dot the top with the pieces of 0.5 oz butter. Drizzle 2 tablespoons of the prepared salted caramel sauce over the apples (reserve remaining sauce for serving).

Assemble top and egg wash

Roll out the second dough disc to a 12-inch circle. Place over the filling (or cut into lattice as desired) and trim both crusts to leave a 1-inch overhang. Fold the bottom crust edge under the top crust edge and crimp to seal. Cut 4 steam vents in the top if using a full crust. Brush the top with the beaten egg and sprinkle with 1 tbsp coarse sugar.

Place the pie on a baking sheet to catch drips. Bake at 400°F for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 30-40 minutes, until crust is golden brown and filling is bubbling. If the crust browns too quickly, tent with foil.

When done, remove pie from oven and let cool on a wire rack for at least 2 hours to allow filling to set (for warm serving, 45-60 minutes is acceptable).

Make caramel

While pie chills or during final 30 minutes of baking, make the caramel. In a medium heavy-bottomed saucepan, combine 3/4 cup granulated sugar and 3 tbsp water over medium heat. Gently swirl pan (do not stir) until the sugar dissolves and begins to color. Continue cooking until amber (watch closely to avoid burning).

Remove from heat and carefully whisk in 4 tbsp butter until melted. Slowly add 1/2 cup warm heavy cream while whisking (mixture will bubble vigorously). Stir in 1/2 tsp salt and 1/2 tsp vanilla extract. If any sugar crystals form on the side of the pan, use a wet pastry brush to dissolve them while cooking. Transfer caramel to a heatproof container and let cool slightly.

Reserve 2 tbsp of caramel to drizzle over the apple filling before baking (used earlier) and keep the remainder warm for serving. Chill leftover caramel for up to 1 week in refrigerator and rewarm before serving.

Slice warm pie and place one slice on each dessert plate. Top each slice with 1 scoop of vanilla ice cream. Drizzle approximately 1-2 tablespoons per serving of the reserved warm salted caramel sauce over the ice cream and pie. Add extra flaky sea salt to taste if desired.

Recommended serving temperature: pie warm (about 45-60 minutes after removal from oven) with cold ice cream for contrast.