Caramel Apple Pie Recipe

Apple pie delivers more than a warm slice topped with whipped cream during holidays. It captivates through intoxicating spices filling the air as it bakes. Plus, there's that delightful morning bite you sneak for breakfast. More importantly, it brings cherished memories shared among loved ones.

This version enhances the classic with delightful, sweet, and salty caramel, creating an indulgent surprise in each bite. A buttery crumble accompanies the dessert, reminiscent of traditional Dutch apple pie. The flaky crust assembles quickly. For convenience, consider using a store-bought crust and caramel sauce to save time.

Ingredients

For the Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 9 tablespoons unsalted butter, cold, cubed
• 1/3 cup ice water

For the Salted Caramel

• 1 cup granulated sugar
• 1/4 cup water
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 3/4 teaspoon kosher salt
• 1/4 teaspoon vanilla extract

For the Filling

• 3 pounds baking apples, about 6 (any combination of Granny Smith, Honeycrisp, Pink Lady, or Braeburn)
• 3/4 cup prepared salted caramel
• 1/2 cup all-purpose flour or cornstarch

• 2 tablespoons lemon juice
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Crumble

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted

Steps to Make It

Prepare the Crust

1. Gather all ingredients.
2. In a medium bowl, combine flour and salt. Add cubed butter and use a pastry blender or your hands to cut until the mixture resembles walnut-sized pieces.
3. Gradually add 2 tablespoons of ice water, mixing until the dough holds together when pinched. Add water as needed — adequate moisture will make the dough feel moist without being wet.
4. Shape the dough into a ball and flatten it into a disc. Cover and chill if not using immediately.
5. Roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate.
6. Trim excess dough, leaving only 1/2 inch overhanging the edge of the pie plate. Fold the excess under itself to align with the edge, then crimp as desired. Chill the crust for at least one hour.

Prepare the Caramel Sauce

1. Gather all ingredients.
2. In a medium saucepan, cook granulated sugar and water over medium heat, swirling occasionally until the sugar becomes a deep amber color, about 10 minutes.
3. Remove from heat and carefully stir in the butter until melted. Add heavy cream, mixing until smooth.
4. If lumps form, return to medium heat, stirring until smooth. Add salt and vanilla extract. The caramel thickens as it cools.

Prepare the Filling

1. Gather ingredients and preheat the oven to 400°F.
2. Peel, core, and dice the apples, transferring them into a large pot.
3. To the pot, add 3/4 cup of prepared caramel (reserving the rest for serving), flour, lemon juice, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla. Fold to coat the apples evenly.
4. Cook over medium heat, stirring occasionally, until apples soften, about 6 to 8 minutes. Stir in butter and cool slightly as you prepare the crumble.

Prepare the Crumb Topping

1. Gather ingredients.
2. In a medium bowl, combine flour, brown sugar, cinnamon, salt, and melted butter until clumps form.
3. Once the apple filling has cooled to room temperature, pour it into the chilled crust. Sprinkle with crumb topping.
4. Bake for 50 to 60 minutes until apples are softened and crumb topping turns brown. If the crust browns too quickly, cover with foil and continue baking.
5. Once baked, allow to cool for at least 30 minutes. Slice and serve with remaining salted caramel.

Earlier, SSP told how to make Miso Soup.