Caramel Apple Pie
Apple pie with a smooth, sweet twist. This caramel sauce is foolproof, no need to fret over scorched caramel with this recipe!
Ingredients
- 1 double crust pie crust
- 8 medium apples peeled and sliced thinly
- 1 tsp lemon juice fresh is best, but bottled works as well
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 cups water
- 1 cup sugar
- 4 tbsp cornstarch
- 3 tbsp butter chilled and cubed
- 1 tbsp granulated sugar
Instructions
- Roll out bottom crust and fit into a deep dish pie plate. Roll out top crust and place on lightly floured cookie sheet. Place in fridge to chill while preparing apples.
- Preheat oven to 425F.
- Place prepared apples in a large bowl. Sprinkle lemon juice, cinnamon, nutmeg, allspice and ginger over apples and toss gently to combine. Set aside while making caramel sauce.
- Combine cold water, sugar, cornstarch and salt in a medium pot. Whisk until cornstarch is well mixed, then turn heat on to medium.
- Whisking occasionally, bring the mixture to a gentle boil. Whisk constantly as the mixture boils and thickens, for about 2-3 minutes. Remove from heat. You want the sauce to be thickened, but still easily pourable.
- Remove pie crusts from the fridge. Pour the caramel sauce over the apples and mix well. Pour apples into the bottom crust. Evenly distribute the butter cubes on the apples. Place remaining crust on top and seal. (Wetting the bottom crust edges with a little water helps the two crusts stick together.)
- Flute the edges or use a fork to press the two together. Using a sharp knife or kitchen razor, score the top.
- Sprinkle the top of the pie with 1 tbsp of sugar. Place pie on cookie sheet and bake it on the middle rack of the oven for 15 minutes at 425F.
- After 15 minutes, turn down the temperature of the oven to 350F and continue to bake for 50-60 minutes or until crust is golden brown and filling is bubbly. If the crust is browning too quickly, use aluminum foil to loosely cover the top.
- Once done, remove pie from the baking sheet and cool on a cooling rack. Allow pie to cool for 3-4 hours before slicing into. This gives the filling time to set up.
- Serve with vanilla ice cream, whipped cream or all on its own!