Apple Caramel Pie

Blog post


Sweet Pie Crust x 2 for this pie
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 tsp Kosher salt
1 stick + 1 Tbsp cold unsalted butter
1 large egg yolk

Caramel Cider

4 cups of apple cider
6 pieces of soft caramel candy (gives the sauce an extra boost)
1/2 cup dark brown sugar
1/4 cup unsalted butter

5-6 cups of sliced apple (Gala or Granny Smith best choices)
1/2 dark brown sugar
1/4 all-purpose flour
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp kosher salt
1 tsp vanilla
1 cup of the caramel cider
1 egg beaten

Turn oven on to 350 degrees. 

To make the pastry crust
*Remember to pre-bake the bottom pastry crust prior to adding the filling. 

1. Recipe requires 2 batches for the bottom and top crusts.
2. Using your food processor, add the flour, confectioners' sugar, and salt and pulse to mix.
3. Add the diced butter, and the egg yolk and process in long pulses until the dough forms clumps and is coming together. Slowly add a tablespoon of cold water at a time if needed to bring together. Do not over mix.
4. Turn the dough out onto your work surface and lightly knead together to make sure all ingredients are incorporated smoothly together.
5. Wrap in plastic wrap and place in the refrigerator for about 20-30 at the minimum to chill.
6. Time to roll out the dough. Flour your working surface and lightly flour the dough as well. Roll out the dough until it's about 1/4" thick and larger than your pie shell. You can flip the dough over as you're rolling out to get a better roll out.
7. Hold the rolling pin at one end of the dough, lightly start rolling the dough up and around the rolling pin. Make sure the dough is loose, and gently drape into the pie shell, or over the fruit for the top layer.
8. Trim up the dough and place parchment paper on top of the crust and weigh down with rice, dry beans, or anything that will keep the pastry dough from rising.
9. Place the baking dish on a sheet pan and into the oven. Bake at 350 for 12-15 mins.

Pastry dough almost ready for the oven.
Pastry shell with parchment paper and rice as a weight. Something is needed when baking to keep the dough from rising. 

To make the caramel cider
Pour the cider into a cook pot and turn the heat to high. Boil the cider until it reduces in half, about 20 minutes. Add the other ingredients and continue cooking until it's about 1 1/4 cup. You want the mixture to reduce and get thicker. This takes about 25 mins total. 

To make the filling
1. Wash and peel the apples. Slice into quarters, core the apples, and thinnly slice. 
2. Add the ingredients dark brown sugar through vanilla to the sliced apples. Stir together. 
3. Pour the caramel cider over the apples and stir. Let this mixture sit and marinade while you roll out the top layer of pastry dough. 

Assemble everything together
1. Pour the apple mixture into the pre-baked pie crust. 
2. Add the top crust and add 4 slits for ventilation if you're doing a full crust. 
3. Brush with an egg wash (beaten egg brushed on top of pastry dough) for a golden finish.
4. Bake on 350 degrees for 50-60 mins until the crust is nicely golden brown and the filling is bubbling. Place a sheet pan on the rack below to catch any drippings. If the pastry browns too quickly you can cover with tin foil, but the pie should bake fine without this step.
5. Allow the pie to cool throughly before slicing. The caramel sauce needs to cool and thicken, otherwise you'll have a soupy mess. Even after the pie does cool it's likely that you'll have some caramel sauce at the bottom, but this can be drizzled on top of each slice.
6. Optional, serve with bourbon vanilla ice cream or whipped cream. 

Original recipe. Pastry inspired by Doris Greenspan.

Pie filling before pouring the 1 cup of caramel apple sauce over. 


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