A delicious caramel apple pie, made without the heavy spices. Cinnamon optional! No thermometer necessary.
Course:
Dessert
Cuisine:
American
Keyword:
caramel apple pie
Servings: 8
Author: Leona Konkel
Ingredients
6tablespoonsbutter
½cupsugar
½cupbrown sugar
¼cupwater
¼teaspooncinnamon(optional)
a pinch salt
5large (or 7+ medium) apples(peeled, cored, and sliced)
2pie crustsor dough for a double-crust pie
Instructions
Combine butter, sugars, water, cinnamon, and salt in a small saucepan. Heat over medium heat until mixture comes to a boil. Boil, stirring constantly, for about 1 minute; this will thicken the caramel. Remove from heat and let cool briefly.
If you're not using premade crusts (I won't judge; I did since I have a baby), divide the pastry dough in half. Roll each half into a 10-inch circle. Place one crust in the bottom of a greased 9-inch pie plate. (Mine was glass.) Use a pizza cutter to cut the other crust into 8 strips. Spread apples into the pie plate. Place four strips of dough across the pie, and place the other 4 across the plate the other way. Weave the strips into a lattice. Tuck the edges of the lattice under the bottom crust.
Pour the caramel sauce over the lattice and onto the apples. Use a pastry brush to brush the sauce along all of the lattice and crust.
Place filled pie pan on a foil-lined pizza pan as the pie will bubble over. Bake at 425F for 15 minutes. Reduce temperature to 350F and bake for another 35-40 minutes, until the crust is golden brown and the apple filling is bubbling.
Cool completely before slicing.
Recipe Notes
adapted from Chef John's Caramel Apple Pie on AllRecipes