Description
This classic Caramel Apple Pie combines a buttery, flaky homemade crust with tender cinnamon-spiced apples and a luscious caramel drizzle, creating a perfect dessert that’s both comforting and indulgent. Ideal for fall or anytime you crave a sweet, fruity treat with a rich caramel twist.
Ingredients
Scale
For the Pie Crust
- 2 cups plain (all-purpose) flour
- 1 teaspoon fine salt
- 1 tablespoon white sugar
- 6 oz (175g) very cold butter, diced
- 1 tablespoon apple cider vinegar
- 4–5 tablespoons iced water
For the Filling
- 850g apples, peeled, cored, and sliced
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- 2 tablespoons cornflour (cornstarch)
- ½ cup soft light brown sugar
- ⅓ cup store-bought caramel sauce
For Assembly and Topping
- 1 beaten egg (for sealing and glazing)
- 1 tablespoon demerara or caster sugar
- Extra caramel sauce for drizzling (optional)
Instructions
- Make the Pie Dough: In a large bowl, combine the flour, salt, and white sugar. Rub in the cold diced butter using your fingertips until the mixture resembles coarse crumbs, ensuring a flaky crust.
- Form the Dough: Add the apple cider vinegar and iced water gradually, mixing gently until a rough dough forms. Divide the dough into two halves, wrap each in plastic wrap, and chill in the refrigerator for 1 hour to firm up.
- Prepare the Apple Filling: In another bowl, toss the peeled, cored, and sliced apples with cinnamon, salt, cornflour, and soft light brown sugar until all slices are evenly coated for a flavorful and thickened filling.
- Preheat Oven & Roll Out Base Crust: Preheat your oven to 350°F (180°C). Take one half of the chilled dough and roll it out on a lightly floured surface to fit a 9-inch pie plate. Line the pie plate with this dough and keep it chilled while you prepare the filling.
- Assemble the Pie Filling: Spoon the apple mixture evenly into the crust-lined pie plate. Drizzle the ⅓ cup of store-bought caramel sauce over the apples for added richness.
- Top Crust Preparation: Brush the edges of the base crust with beaten egg to help seal the pie. Roll out the second half of the dough and place it over the filling, pressing and sealing the edges tightly. Trim any excess dough for a neat finish.
- Glaze and Sugar the Top: Brush the entire top crust with beaten egg to achieve a golden color when baked, then sprinkle with the demerara or caster sugar for a sparkling, slightly crunchy surface.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 1 hour and 15 minutes, or until the crust is golden brown, and the filling is bubbling through the vents.
- Cooling and Serving: Allow the pie to cool for at least 30 minutes to let the filling set completely. Before serving, drizzle extra caramel sauce over the top if desired to enhance the caramel flavor and presentation.
Notes
- Use very cold butter and iced water to ensure a flaky pie crust.
- Chilling the dough helps reduce shrinking during baking.
- The cornflour thickens the apple juices so the filling isn’t runny.
- For best results, use tart apples like Granny Smith or Braeburn for balance against the sweetness.
- Allow the pie to cool properly to avoid a runny filling when sliced.
- This pie can be served warm with vanilla ice cream or whipped cream.
- Store any leftovers covered in the fridge and consume within 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
