Today you get a classic: American apple pie, this one, however, with caramel. We will use the caramel in the filling, but have enough to also serve some on the side. This is an updated version of my apple pie recipe I published five years ago. I simplified the recipe a bit and finally am a proud owner of a pie form. Finally my pies look how they are supposed to look. Obviously they are delicious, anything made from scratch is always so much better!
As I got into how to make strudel last year and obviously made a lot of apple strudel, I wanted to make something else with fresh apples I had gotten. So I decided to make a pie. If you would like to learn more about how to make an American pie and with a lot of pie recipes, check out that blog post. First I considered making a classic apple pie, but then I decided to make one with caramel. As we are going to make the caramel ourselves, this is another component you need to consider. The good thing about pie though is that you can make the pie dough in advance. In this instance, you can also make the caramel in advance. If you would like to get more apple recipes, how about these 12 cake recipes with apples.
This classic apple pie is made with caramel. For the dough mix the flour and sugar in a large bowl and cut the cold butter in smaller pieces on top. Quickly crumble into crumbs the size of pies. Then either add the egg or about 1-2 tablespoons of ice-cold water and knead until you can form a ball. Wrap dough tightly (I usually place in an airtight container) and chill for at least half an hour or overnight. For the filling peel, core, and slice the apples. The slices shouldn't bee too thin, around 4mm is perfect, otherwise it will become mush afterwards. Mix with lemon juice, starch, and cinnamon and let sit for half an hour for the apples to release their juices. Meanwhile prepare the caramel. For this melt the sugar on medium in a pan. Once it has light amber color, add the butter in chunks. Take off heat and stir until the butter melts. Then add the heavy cream. Be careful, due to the temperature change it will be very bubbly. Stir and let simmer for about one more minute. Then take off heat and pour into prepared jar. Roll out one third the dough on a lightly floured surface. I like to roll it out in a circle much bigger than my pie form. Then I fold it together, lift it and put it in the pan and only unfold it there. Any leftover can stay for now. Then stack the apple filling inside. Make sure not to include the juices from the bottom of the bowl. Pour caramel on top, I wouldn't use more than half of what you prepared. Roll out remaining dough and create a nice pie design, if you want to know how to do the lattice design, check this video. Crimp the edges. The best way to do this is by not cutting away all the overhang, but to simply roll it towards the middle and then crimp with your finger. Watch this video for details. If you find that too scary, you can also crimp with a fork. Preheat oven to 220 degrees Celsius and brush pie with eggwash and sprinkle with coarse sugar. Bake for 20 minutes, then reduce to 180 degrees Celsius and bake for about 40 more minutes. I like to use aluminium foil for the last 20 minutes for the pie not to get too dark. Let cool completely before serving with further caramel sauce (gently heat if need be) and some ice cream. Pie is best cut when fully cold, however, I enjoy a warm piece of pie with extra ice cream and caramel sauce.Apple Pie with Caramel
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