Caramel Apple Pie Recipe
Make Caramel Apple Pie Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie crust
Apple filling
Salted caramel
Finishing & egg wash
Method
Pie crust
- 1
Make dough
In a large bowl, whisk together 2.5 cups flour, 1 tsp sugar, and 1/2 tsp salt. Add cold cubed butter and optional shortening. Using a pastry cutter or fingers, cut the fats into the flour until mixture resembles coarse peas with some pea- to dime-sized pieces remaining.
- 2
Add liquid
Mix 1 tsp vinegar into 6 tablespoons ice water. Sprinkle the ice water over the flour mixture a tablespoon at a time, gently mixing with a fork after each addition until dough just comes together and holds when pressed. Do not overwork.
- 3
Chill
Divide dough into two disks (one slightly larger for bottom crust), flatten to 1-inch thick discs, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour (or up to 48 hours).
- 4
Roll out
On a lightly floured surface, roll the larger disk into a 12-inch circle to fit a 9-inch pie plate with a 1-inch overhang. Transfer to the pie plate, gently press to fit, and refrigerate while preparing filling.
Salted caramel
- 5
Prepare caramel
In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 3 tablespoons water, stirring gently just to moisten. Place over medium heat and cook without stirring until sugar dissolves and turns deep amber (watch carefully, swirling pan occasionally to promote even coloring), about 6–10 minutes.
- 6
Finish caramel
Remove from heat and immediately add 6 tablespoons butter in pieces, whisking cautiously (mixture will bubble). Slowly whisk in 1/2 cup warm heavy cream until smooth. Stir in 1/2 tsp salt and 1 tsp vanilla. Let caramel cool 10–15 minutes until warm but pourable. Reserve 1/3 cup of caramel to drizzle over the finished pie; set the rest aside warm to incorporate into filling.
Apple filling
- 7
Prepare apples
Place 6 cups thinly sliced apples in a large bowl. Add 1 tablespoon fresh lemon juice and toss to coat to prevent browning.
- 8
Combine dry filling ingredients
In a small bowl, whisk together 3/4 cup packed light brown sugar, 2 tablespoons granulated sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt until evenly combined.
- 9
Mix filling
Add the sugar-cornstarch spice mixture to the apples and toss thoroughly to coat. Pour in the reserved warm caramel (about 2/3 cup) and toss again until apples are evenly coated. Let sit 5 minutes for cornstarch to hydrate and thicken slightly.
- 10
Assemble filling in crust
Spoon the apple-caramel mixture into the chilled bottom crust, mounding slightly in the center. Dot the apples with 8 small pieces (about 1/2 cup) of butter, distributing evenly over the top.
Top crust & finishing
- 11
Roll and place top crust
Roll out the second disk of dough to about 11–12 inches for a full top crust or cut into strips for a lattice. Place the top crust over the apples (or weave lattice), trim excess dough leaving 1/2-inch overhang, fold the top and bottom crust edges together and crimp to seal. Cut a few vents if using a full top crust.
- 12
Egg wash and sugar
Whisk together 1 large egg and 1 tablespoon milk or cream. Brush the top crust with the egg wash and sprinkle with 1 tablespoon coarse sugar if desired.
- 13
Chill before baking
Chill the assembled pie in the refrigerator for 15–20 minutes to help the crust hold its shape.
- 14
Bake
Preheat oven to 425°F (220°C). Place the chilled pie on a rimmed baking sheet. Bake for 20 minutes at 425°F, then reduce oven temperature to 375°F (190°C) and bake an additional 35–45 minutes, or until the filling is bubbling and crust is deep golden. If edges brown too quickly, cover with foil or a pie shield.
- 15
Cool and finish with caramel
Remove pie from oven and cool on a wire rack at least 2 hours to allow filling to set. Warm the reserved 1/3 cup caramel slightly if needed and drizzle over the cooled pie, then sprinkle a light pinch of extra sea salt if desired for a salted-caramel finish.