Perfect Caramel Apple Pie

November 22, 2013

Original Perfect Apple Pie recipe makes 1 – 9 inch pie

CRUST

1 recipe pastry for a 9 inch double crust pie

(OR cheat and use the packaged Betty Crocker “just add water” mix. Use vodka instead of water. It makes the crust flaky and the alcohol bakes out.)

Preheat the oven to 350.

TWO CRUST PIE

Make the full box of crust mix according to package directions. Divide in half and roll into two even balls. Roll the first half flat with a rolling pin on a floured surface and place into glass/ceramic pie dish, leaving at least a half inch overhang. Brush the crust with an egg white. This keeps it from getting soggy when the filling is added. Prick the crust with a fork and pre-bake in the oven for about 10 minutes until it just starts to turn golden (the edges will shrink in, hence the overhang).

Roll out the second ball of crust. If you want it to be a cut out crust, roll it into a circle about the same size as the first. Do your decorative cut outs and set it aside. Same process if you’re doing a lattice crust – assemble lattice and set aside.

ONE CRUST PIE

Make the half box of crust according to package directions (or make full box and divide in half for two pies).

CRUMBLE TOPPING

  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • ¼ cup butter, melted
  • ¼ cup old fashioned oats

Mix ingredients together in a food processor until they form a damp, fine grain. Sprinkle on top of finished pie before baking.

APPLE CARAMEL FILLING

Ingredients

  • ½ cup unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon ginger
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • ¼ cup water
  • 5-8 tart apples – peeled, cored and sliced into ¼ – ⅓ in
    (Any combination of Granny Smith, Braeburn, Cortland, Gala works well. For a sweeter pie, add Golden Delicious.)

CARAMEL APPLE FILLING

  1. Melt butter in a sauce pan. Stir in flour and cornstarch to form a thin paste. Add white sugar, brown sugar, spices, salt, and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Cool slightly.
  2. Toss ¾ of the caramel sauce with your sliced apples. Coat thoroughly.
  3. Bring back that pre-baked crust. Fill with apples – piling into a mound about 6 inches high above the dish (apples bake down significantly).
  4. Cover with a second crust if preparing a two-crust pie. If using a crumble top pie, crumble and press down crumb mixture onto top of pie. Gently pour the remaining ¼ caramel sauce over the crust/crumble. Pour slowly so that it does not run off.
  5. Bake 350 degrees F 45 to 55 minutes or until apples are desired consistency.

NOTE: Don’t serve this pie immediately – the sauce won’t gel properly if you try to slice it warm. This recipe is best when prepared the day prior and allowed to cool/set before serving. If you prefer warm pie, warm up slices in the oven or microwave prior to serving.