Caramel Apple Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 Pie
- Serves:
- 8
ingredients
- 2 deep-dish pie crusts (make your own or buy already made is fine)
- 1 egg white, beaten with 1 tsp. of water
- 2 teaspoons sugar
-
Apples
- 4 lbs granny smith apples, peeled and cut into slices
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
-
Caramel
- 1 1⁄2 cups brown sugar
- 1⁄3 cup light corn syrup
- 6 tablespoons unsealed butter, cut into 6 pieces
- 1⁄2 teaspoon salt
- 1⁄2 cup heavy cream
directions
- Place one of the piecrusts into a deep dish pie plate and press into dish. Refrigerate this and other crust for 30 minutes.
- In a large Dutch oven, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice over medium heat.
- Cover and cook, stirring occasionally about 20 minutes.
- Uncover and cool to room temperature.
- Stir in the cornstarch.
- In a heavy 4 quart saucepan combine the brown sugar, corn syrup, butter and salt over medium heat.
- Cook about 9 minutes or until bubbling, stirring only during the first few minutes.
- Remove from heat and gradually stir in the cream.
- Cool until just warm.
- Let the pie crusts stand at room temperature for 5 minutes.
- Combine 3/4 cup of the caramel with the apples. Reserve the rest of the caramel for serving.
- Pour the apple mixture into the piecrusts and top with the other crust.
- Brush the top of the crust with the egg wash and sprinkle with sugar.
- Place the piecrusts and bake until the crust is golden brown, about 45 minutes.
- Cool at least 2 hours before serving. Warm the caramel sauce and serve alongside.
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RECIPE SUBMITTED BY
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