It doesn’t get much more classic than an apple pie, and what better way is there to bring an apple pie to the next level than to add some caramel to it? This Caramel Apple Pie is a classic. Lightly spiced and not too sweet, this pie is the perfect dessert to welcome in apple season.
I like to use a combination of apples in my pies, more often than not it’s a pairing of Granny Smith and Golden Delicious. Maybe I’m just biased because I love a tart Granny Smith, but both varieties are great for baking and while one brings a tart kick to the pie, the other brings that classically sweet apple flavor to the table.
The spices in this pie are light–just a little bit of cinnamon, and if you have some on hand, a smidge of chai spice (highly recommended) are added to help bring out the warming effects of this apple pie. Yes, it’s going to be insanely sweltering this weekend and yet I’m all about the warmth of an apple pie. Whoops. Is anyone else ready for fall and winter? I usually tend to just hope that, if I wear long sleeves, drink enough cocoa, or bake the right things, the weather will follow (this never happens).
This was another pie that I put together from my sister’s suggestion. Apple was always going to hit the blog (and may return in other variations as the year goes on), but it felt like it was finally about time to post this one ;).
| Cook Time | 45-60 minutes |
| Servings |
slices
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- 600 grams all purpose flour (4 3/4 cups spooned and leveled)
- 13 grams granulated sugar (1 Tbsp)
- 1/2 tsp salt
- 340 grams unsalted butter cold and cubed (1 1/2 cups)
- 2 Tbsp vodka
- 2 tsp apple cider vinegar
- ice water (as needed)
- 75 grams granulated sugar (about 1/3 cup + 1/2 Tbsp)
- 50 mL heavy whipping cream room temp (about 1/4 cup)
- 56.5 grams unsalted butter softened (1/4 cup)
- 1 tsp vanilla extract
- 1/2 tsp flaky salt
- 9 medium apples (cut into 1/2" chunks this should be about 9-10 cups or apples or 1220 grams)
- 20 mL lemon juice (2 Tbsp, about 1/2 a lemon)
- 1 Tbsp vanilla extract
- 45 grams light brown sugar (1/4 cup packed)
- 52 grams granulated sugar (1/4 cup)
- 2 tsp ground cinnamon *
- 100 mL salted caramel sauce (about 1/2 cup)
- 1/2 tsp salt
- 50 mL bourbon (about 1/4 cup)
- 1 Tbsp + 1 tsp corn starch mixed in 1 Tbsp water
- 1 recipe All Butter Double Pie Crust (as above) (or 1 box refrigerated pie crust)
- 2 Tbsp almond flour
- 1/2 Tbsp unsalted butter
- 1 egg whisked
Ingredients
All Butter Double Pie Crust
Salted Caramel Sauce
Caramel Apple Pie
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- In a medium bowl, whisk together the flour, granulated sugar, and salt. Using your finger tips, rub in the cold cubes of butter until you have mostly pea-sized chunks of butter covered in flour with a few larger chunks as well. Using a knife or your fingertips, stir in the vodka and apple cider vinegar until large clumps begin to form. Add in the ice water 1 Tbsp at a time until you can form the dough into a ball. Divide the dough in half and form into two balls, using your fingertips to pinch together any dry bits into the dough. Shape the dough into two flat discs and wrap in plastic wrap. Chill for 30 minutes to 1 hour.
- Lightly flour your countertop or work surface. Roll the dough into a rectangle, about 12" x 4". Fold the top 1/3 of the dough to the center. Fold up the bottom 1/3 of dough to overlap with the top half. Rotate the dough 90 degrees and repeat the rolling and folding process. Rotate 90 degrees and repeat one more time. Wrap in plastic. Using a rolling pin, gently press down to flatten the dough and bring any remaining dry bits at the edges together. Allow the dough to chill and rest in the refrigerator for at least 1 hour or overnight. While the dough is chilling, make the caramel sauce.
- In a medium saucepan, heat the granulated sugar over medium-high heat. As the edges begin to caramelize, lift the pan and give the caramel a shake to redistribute any remaining sugar. Once the caramel reaches a deep amber color, remove the pan from the heat and immediately whisk in the butter. The caramel will bubble. While still whisking, slowly pour in the warm cream. Stir in the vanilla and salt. Pour into a glass container or a jar and allow the caramel sauce to cool and thicken. You should have about 2/3 cup to 3/4 cup or 175 grams of caramel.
- Peel and slice the apples into 1/2" chunks. Place the apple chunks into a large saucepan or soup pot. Stir in the lemon juice, vanilla, brown sugar, granulated sugar, cinnamon*, 1/2 cup of the salted caramel sauce, salt and bourbon. Allow the apples to cook over a medium heat for about 15 minutes until the apples soften and get juicy. Whisk 1 Tbsp + 1 tsp of corn starch into 1 Tbsp of water. Stir into the apple mixture and allow to cook for another minute. Remove the apples from the heat and transfer to a shallow dish or bowl. Allow to cool completely. The juices should thicken as the mixture cools.
- Preheat the oven to 400°F. Grease a 9" or 10" pie dish. Roll out the pie dough until it's a little bit larger than the pie dish. Gently place the dough into the prepared pie plate, pressing against the sides to fit the dough snug into the dish. Sprinkle 2 Tbsp almond flour over the bottom of the pie dough. Spoon half of the apple mixture into the prepared crust. Pour the remaining caramel sauce over the apples and cover with the remaining apple mixture.
- Dot the top of the apples with small pieces of butter. Roll out the second half of the pie crust and top the pie, if covering the full pie, use a knife to slice the lid and create air vents for the steam to escape while baking. Crimp as desired. Brush beaten egg over the lid of the pie.
- Place the pie on a large baking sheet and bake on the middle rack of the oven for 20 minutes. Reduce the oven heat to 350°F and continue to bake an additional 25-40 minutes until the crust is cooked through and the juices from the apples are thick and bubbly. Remove the pie and allow to cool on a wire rack for at least 4 hours before slicing.
*Substitute 1/2 tsp of the ground cinnamon with a chai spice blend for an extra boost of flavor.
I like to use a combination of Granny Smith and Golden Delicious apples. Both hold their shape well in the pie and the Golden Delicious are sweet while the Granny Smith bring a bit of tartness to the table.