Description
A classic homemade Caramel Apple Pie featuring a flaky, buttery crust and a rich filling of tender cooked apples infused with cinnamon and caramel. Perfectly latticed and golden baked to deliver a delicious seasonal dessert with a luscious caramel drizzle.
Ingredients
Scale
Crust
- 1 cup (2 sticks) unsalted butter, cut into 1/2″ pieces
- 3 cups (360 g) all-purpose flour, plus more for dusting
- 2 Tbsp granulated sugar
- 1/2 tsp kosher salt
- 1 Tbsp apple cider vinegar
- 6 Tbsp (or more) ice water
Filling
- 3 1/2 lb assorted apples (about 7; such as Granny Smith, Honeycrisp, and/or Gala) cored, peeled, thinly sliced
- 1/4 cup packed dark brown sugar
- 2 Tbsp fresh lemon juice
- 1 Tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- All-purpose flour, for dusting
- 1/2 cup store-bought or homemade caramel, plus more for serving
- 1 large egg beaten with 1 Tbsp water (egg wash)
- Coarse sugar, for sprinkling
Instructions
- Chill Butter: Place butter in the freezer for 30 minutes to ensure it is cold for creating a flaky crust.
- Make Dough: In a large bowl, whisk together flour, granulated sugar, and salt. Add the chilled butter and cut it into the flour mixture using your hands or a pastry cutter until pea-sized and some slightly larger pieces form. Add apple cider vinegar and ice water 1 tablespoon at a time until the dough is moist but not sticky. It will be crumbly but hold together when squeezed.
- Form Dough Disks: Turn dough onto a lightly floured surface, form into two balls and flatten each into disks, ensuring minimal cracks. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight to chill and firm up.
- Cook Apple Filling: In a large skillet over medium heat, combine sliced apples, dark brown sugar, lemon juice, cornstarch, cinnamon, vanilla extract, and kosher salt. Cook, stirring occasionally, until the liquid thickens and apples are tender, about 12 to 15 minutes. Remove from heat and let cool completely.
- Prepare Bottom Crust: On a lightly floured surface, roll out one dough disk to a 12-inch circle. Transfer it to a 9-inch pie plate and gently press to fit. Trim edges leaving a 1-inch overhang, fold under the edges and crimp them decoratively.
- Assemble Pie Filling: Spread the cooled apple filling evenly over the bottom crust. Pour 1/2 cup caramel sauce evenly over the apples.
- Create Lattice Top: Roll out the second dough disk into a 12-inch circle. Cut into 10 strips. Lay 4 strips over the filling vertically. Fold back first and third strips, lay a fifth strip horizontally over, then fold strips back over the horizontal strip. Repeat by folding back the second and fourth strips and laying remaining strips to form a lattice. Trim edges and press into the bottom crust edges. Freeze the pie for about 15 minutes until the dough is well chilled.
- Preheat Oven and Prepare for Baking: Arrange a rack in the center of the oven and preheat to 400°F. Place a large baking sheet on the center rack to preheat as well.
- Apply Egg Wash and Sugar: Brush the chilled lattice crust with the egg wash and sprinkle with coarse sugar for a shiny, crunchy finish.
- Bake Pie: Place the pie on the preheated baking sheet and bake for about 50 minutes. If the crust darkens too quickly, loosely cover with foil. The pie is done when the crust is golden and the filling is bubbling.
- Cool and Serve: Transfer the pie to a wire rack and let cool for at least 2 hours to set. Drizzle additional caramel on top before serving for extra sweetness and decoration.
Notes
- Chilling the butter and dough is essential for a flaky crust.
- Use a mix of tart and sweet apples for balanced flavor and texture.
- If caramel starts to darken too quickly while baking, covering with foil prevents burning.
- Allow the pie to cool completely before slicing so the filling sets properly.
- Store leftover pie covered in the refrigerator and reheat slightly before serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 410
- Sugar: 27g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
