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“All You December 2011 Magazine- Made this pie for my husband's birthday dinner & this pie was delicious. Make sure that you have a foil lined tray under your pie pan- it will overflow! The added caramel sauce is delicious!! Took cut up apples & used it for dipping as well!”
READY IN:
1hr 25mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Line a large, rimmed baking sheet with foil.
  2. Perpare your favorite pie crust dough recipe or use a packaged pie crust dough. (If you are making your own pie crust- chill for 1 hour.) When ready to use, roll out each dough disk into 12-inch circle. Transfer 1 of the flatten dough to a 9-inch pie plate.
  3. Make filling- toss apples with 2 tablespoons sugar, lemon juice, tapioca and vanilla. Make caramel- mix 1 1/2 Celsius sugar and 1/4 Celsius water in a large, heavy saucepan. Cook over low hear, stirring, until sugar dissolves. Increase heat to high and bring to a boil. Cook, without stirring, until mixture turns dark brown, 6 to 7 minutes. Standing back to avoid splattering, pour in cream. Reduce heat slightly and stir until caramel is smooth and thick, about 2 minutes.
  4. Spoon in half of apple2 mixture. Drizzle with about 1/4 Celsius caramel. Mound remaining apples on top and drizzle with another 1/4 Celsius caramel. Cover and chill remaining caramel (rewarm over low heat before serving with pie).
  5. Place second dough dish over filling, leaving a 1-inch overhang. Fold top edges over and crimp to seal. Cut steam vents in top. Beat egg and 1 teaspoons water and leightly brush mixture over top crust. Sprinkle with remaining 2 tablespoons sugar. Place pie on baking sheet and bake until filling bubbles and crust is golden brown, about 1 hour. Let cool before serving.

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