Caramel Apple Pie
8
servings30
minutes1
hourIngredients
2 9-inch unbaked pie crusts
1/2 cup butter (unsalted)
3 Tbsp flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
8 medium-large apples, peeled, cored, and sliced (Granny Smith apples work best!)
Directions
- Preheat oven to 425F
- In a medium saucepan, melt the butter over medium-high heat
- Add the flour to the melted butter and stir to form a paste
- Add both sugars and water to the butter mixture, mix well and bring to a boil
- Once the sugar mixture has come to a boil, reduce heat to very low and let simmer
- Line a pie plate with one of the crusts, and then fill with the apples
- Place the second crust on top- you can either cut plenty of vent holes in the crust OR do a lattice crust. The holes should be big enough for the next step…
- Remove the butter and sugar mixture from heat and SLOWLY pour over the TOP crust. You do NOT want the caramel sauce to just run off the sides, you want it INSIDE the pie
- Place the pie onto a baking sheet and bake in the 425 oven for 15 minutes, then reduce the temperature to 350F and bake an additional 40-45 minutes, or until the apples are soft
I don’t think apple pie even breaks into my top 5 favorite pies, but here we are. My husband LOVES apple pie, so this is the one I make. Everything is better with caramel, amirite?
I can’t do a lattice crust to save my life. Yes, I have seen the video tutorials, yes I have tried those other methods. The real problem is that…. I don’t care. I can just as easily use a little heart shaped cookie cutter on the top crust to make plenty of holes and it’s basically the same thing, so why would I go to all that trouble? Betty Crocker isn’t coming to Thanksgiving to do a spread on my pies, probably.
I’d recommend using the DEEPEST pie plate you have, and definitely cook this bad boy on a lined baking sheet to save yourself from scrubbing burnt caramel off the bottom of your oven.