Name: Caramel Apple Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 3 c. all-purpose flour, plus more for surface -; 1 c. (2 sticks) butter, cut into ½" pieces -; 2 tbsp. granulated sugar -; 1/2 tsp. kosher salt -; 1 tbsp. apple cider vinegar -; 6 tbsp. ice water (or more, if needed) -; 3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced (about 7 apples) -; 1/4 c. packed dark brown sugar -; 2 tbsp. freshly squeezed lemon juice -; 1 tsp. cornstarch -; 1 tsp. cinnamon -; 1/2 tsp. pure vanilla extract -; 1/4 tsp. kosher salt -; 1/2 c. caramel, plus more for serving -; 1 egg beaten with 1 tbsp. water (egg wash) -; Coarse sugar, for sprinkling -; Ice cream, for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Caramel Apple Pie

1. 3 c. all-purpose flour, plus more for surface -

2. 1 c. (2 sticks) butter, cut into ½" pieces -

3. 2 tbsp. granulated sugar -

4. 1/2 tsp. kosher salt -

5. 1 tbsp. apple cider vinegar -

6. 6 tbsp. ice water (or more, if needed) -

7. 3 1/2 lb. assorted apples (Granny Smith, Honeycrisp, Gala) cored, peeled, and thinly sliced (about 7 apples) -

8. 1/4 c. packed dark brown sugar -

9. 2 tbsp. freshly squeezed lemon juice -

10. 1 tsp. cornstarch -

11. 1 tsp. cinnamon -

12. 1/2 tsp. pure vanilla extract -

13. 1/4 tsp. kosher salt -

14. 1/2 c. caramel, plus more for serving -

15. 1 egg beaten with 1 tbsp. water (egg wash) -

16. Coarse sugar, for sprinkling -

17. Ice cream, for serving -

How to cook deliciously - Caramel Apple Pie

1. Stage

Make crust: Place butter into freezer for 30 minutes before starting crust process.

2. Stage

In a large bowl, combine flour, sugar, and salt. Add butter and using your hands or a pastry cutter, cut butter into flour mixture until pea-sized and some slightly larger pieces form. Add vinegar and ice water 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

3. Stage

Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).

4. Stage

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

5. Stage

Preheat oven to 400° with a large baking sheet on the middle rack.

6. Stage

In a large skillet over medium heat, add apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt. Cook until liquid has thickened and apples are tender, 12 to 15 minutes. Let cool while rolling out dough.

7. Stage

On a lightly floured surface, roll out one disc of dough into a 12” circle. Transfer crust to 9” pie plate and gently press to fit. Trim edge to a 1” overhang, then tuck under itself and crimp edges. Layer apples on top of crust, then pour caramel over apples.

8. Stage

Roll out second disc of dough into a 12” circle. Cut into 10 strips. Lay 4 strips over apples. Fold back the first and third strip and place a fifth slice over apples in the opposite direction and lay folded-back slices over the fifth slice. Fold back the second and fourth strip and repeat lattice top with remaining crust. Trim strips and press into crimped crust. Freeze for 15 minutes or until crust is well chilled.

9. Stage

Brush chilled crust with egg wash and sprinkle with coarse sugar. Place pie plate onto preheated baking sheet and bake until crust is very golden and filling is bubbling, about 50 minutes. If crust starts to darken too quickly, cover loosely with foil. Let cool on a wire rack at least 2 hours before serving.

10. Stage

Serve topped with more caramel and ice cream, if desired.