Apple Pie will always be a holiday classic. We turned this timeless apple pie into a Caramel Apple treat!
Caramel Apple Pie
1 double pie crust (recipe below)
1 cup unsalted butter
6 Tablespoons all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1.5 teaspoon cinnamon
1/2 cup water
6-7 granny smith apples, peeled, cored, and diced
1. Preheat oven to 425 Degrees
2. Melt 1 cup butter in a sauce pan. Stir in 6 Tablespoons flour to form a paste. Add 1 cup granulated sugar, 1 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup of water. Bring to a boil. Reduce temperature, and simmer for 5 minutes.
3. Meanwhile, place the bottom crust in your pan. Fill with sliced apples. Top with about half of the sugary caramel sauce.
4. Cover with a top crust, using whatever technique you feel comfortable with. Gently pour the remaining caramel over the crust. Pour slowly so that it does not run off. Top with a few shakes of cinnamon.
5. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.
6. Once finished baking, let sit out for at least 4 hours, preferably closer to 12 hours.
This is a perfect pie to make the day before.
Quick and Easy Pie Crust
Makes 2 crusts
2 ½ cups All Purpose flour
2 tbsp granulated sugar
½ tsp table salt
2 ½ sticks of VERY cold Unsalted butter, cut into ½ inch thick pieces
6 tbsp VERY cold water (ice water)
1. Add 2/3 (about 8 oz) of the flour to the bowl of food processor. Add in the sugar and salt and pulse to combine. Lay out the cold butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up, be patient. You will know when the dough has formed and will be a big clump in the processor.
2. Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top. Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer the dough to a large bowl.
3. Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into the dough. Once the water is mixed in and the dough has become a cohesive ball, turn out the dough onto a well floured surface. Flour hands and fold and press the dough a few times by hand so that it makes a nice, smooth ball that can be shaped into a disc. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
4. After the dough has rested, use it in any recipe calling for one or two 9-inch pie crust
5. When you are ready to roll make sure you let the dough sit out until it’s pliable. Refrigerated dough is too cold to roll and will crack as you work.
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Photos by Kelly Clare Photography