Description
This classic Caramel Apple Pie combines a flaky homemade crust with a spiced apple filling drizzled with rich caramel sauce. Perfectly baked to golden perfection, it offers a delightful balance of sweet and tart flavors with a crisp, buttery pastry that’s ideal for dessert or special occasions.
Ingredients
Scale
For the Pastry:
- 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
- â…“ cup store-bought caramel sauce
For Assembly and Glaze:
- 1 beaten egg (for sealing and glazing)
- 1 tablespoon demerara or caster sugar
- Extra caramel sauce for drizzling (optional)
Instructions
- Prepare the Dough: In a large bowl, combine flour, salt, and sugar. Rub in the very cold diced butter using your fingertips until the mixture resembles coarse crumbs, ensuring cold butter pieces remain for a flaky texture.
- Form the Dough: Add apple cider vinegar and iced water a little at a time, mixing gently until a rough dough forms. Divide the dough in half, wrap each portion in plastic wrap, and chill in the refrigerator for 1 hour to firm up.
- Prepare the Filling: In a separate bowl, toss the peeled, cored, and sliced apples with ground cinnamon, salt, cornflour, and light brown sugar until the slices are evenly coated with the spiced sugar mixture.
- Preheat the Oven and Roll Dough: Preheat your oven to 350°F (180°C). Roll out one half of the chilled dough on a lightly floured surface to fit a 9-inch pie plate. Line the pie plate with the rolled dough and chill it while preparing the filling to keep it firm.
- Assemble the Pie: Add the apple mixture to the prepared crust in the pie plate, spreading it out evenly. Drizzle the â…“ cup of store-bought caramel sauce over the apples to add sweetness and depth of flavor.
- Seal the Pie: Brush the edges of the crust with the beaten egg to act as a glue. Roll out the second dough piece and gently place it over the filling. Seal the edges by pressing down and trim off any excess dough for a neat finish.
- Glaze and Sugar: Brush the top pie crust with the remaining beaten egg and sprinkle with demerara or caster sugar to create a golden, sweet, and slightly crunchy topping.
- Bake the Pie: Bake in the preheated oven for 1 hour 15 minutes until the crust is golden brown and the filling is bubbling, indicating the apples are cooked and the pie is set.
- Cool and Serve: Allow the pie to cool for at least 30 minutes to let the filling thicken and set. Optionally, drizzle extra caramel sauce over the top before slicing and serving for added indulgence.
Notes
- Using very cold butter ensures a flaky pie crust.
- Chilling the dough before rolling helps prevent shrinking during baking.
- The cornstarch in the filling thickens the juices released by the apples.
- If store-bought caramel sauce isn’t available, homemade caramel can be used.
- Letting the pie cool before serving prevents the filling from running.
- Use tart apple varieties like Granny Smith for a balanced sweet-tart flavor.
