CARAMEL APPLE PIE

November 25, 2010
caramel apple pie, apple pie, fall, thanksgiving, christmas, winter, dessert, caramel, homemade

Want to make a staple Thanksgiving dessert dish that will be 10 times better than any store bought dessert? Use this Williams-Sonoma recipe to really WOW your guests! I made this for Thanksgiving dinner and once it was over there was not a crumb left. Yes it’s easier to buy one…but you’ll have to try this pie and you’ll never want another again! Hope you enjoy this caramel apple pie recipe and enjoy eating even more! 🙂

Caramel Apple Pie

Ingredients

2 rolled-out rounds deep-dish piecrust (see related recipe at left)

For the apples:
4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices
1/2 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1 Tbs. fresh lemon juice
3 Tbs. cornstarch
For the caramel:
1 1/2 cups firmly packed light brown sugar
1/3 cup light corn syrup
6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces
1/2 tsp. kosher salt
1/2 cup heavy cream

1 egg white, beaten with 1 tsp. water
2 tsp. granulated sugar

Prepare

1. Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim.
2. Reroll the dough scraps and cut out shapes using decorative pie cutters.
3. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.
4. To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice.
5. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes.
6. Uncover and let cool to room temperature.
7. Stir in the cornstarch.
8. To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt.
9. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes of cooking.
10. Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream.
11. Let cool until just warm.
12. Preheat an oven to 400°F.
13. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes.
14. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving.
15. Pour the apple filling into the pie shell and place the top crust over the pie. 16. Trim the edges flush with the rim and press the top and bottom crusts together. 17. Brush the underside of the cutouts with egg wash and gently arrange them on the pie.
18. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
19. Place the pie dish on a baking sheet.
20. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark.
21. Let the pie cool on a wire rack for at least 2 1/2 hours before serving.
22. Warm the reserved caramel sauce and serve alongside the pie for drizzling. Serves 8.

Caramel Apple Pie
Serves 8
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. 2 rolled-out rounds deep-dish piecrust (see related recipe at left)
For the apples
  1. 4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices
  2. 1/2 cup firmly packed light brown sugar
  3. 1/2 tsp. ground cinnamon
  4. 1/4 tsp. freshly grated nutmeg
  5. 1 Tbs. fresh lemon juice
  6. 3 Tbs. cornstarch
For the caramel
  1. 1 1/2 cups firmly packed light brown sugar
  2. 1/3 cup light corn syrup
  3. 6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces
  4. 1/2 tsp. kosher salt
  5. 1/2 cup heavy cream
  6. 1 egg white, beaten with 1 tsp. water
  7. 2 tsp. granulated sugar
Instructions
  1. Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim.
  2. Reroll the dough scraps and cut out shapes using decorative pie cutters.
  3. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.
  4. To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice.
  5. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes.
  6. Uncover and let cool to room temperature.
  7. Stir in the cornstarch.
  8. To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt.
  9. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes of cooking.
  10. Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream.
  11. Let cool until just warm.
  12. Preheat an oven to 400°F.
  13. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes.
  14. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving.
  15. Pour the apple filling into the pie shell and place the top crust over the pie.
  16. Trim the edges flush with the rim and press the top and bottom crusts together.
  17. Brush the underside of the cutouts with egg wash and gently arrange them on the pie.
  18. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
  19. Place the pie dish on a baking sheet.
  20. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark.
  21. Let the pie cool on a wire rack for at least 2 1/2 hours before serving.
  22. Warm the reserved caramel sauce and serve alongside the pie for drizzling.
Adapted from Williams-Sonoma
Adapted from Williams-Sonoma
Florida Girl Cooks http://floridagirlcooks.com/
caramel apple pie, apple pie, fall, thanksgiving, christmas, winter, dessert, caramel, homemade

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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