Thursday, 21 August 2014

Caramel Apple Pie

Caramel Apple Pie


1 Recipe Pie Crust, or your favorite recipe for a top and bottom pie crust

4  Apples, peeled, cored and cubed
2-3 Teaspoons Cinnamon
1-2 Teaspoon Nutmeg
1 Teaspoon Allspice
1/2 Teaspoon Ginger, ground
Lemon Juice
1/3 Cup Brown Sugar

1/2 Cup Caramel or Dulce de Leche or Butterscotch Sauce

Special Tools:

8 or 9 inch Pie Pan
Fine Sieve or strainer
Rolling Pin
Crimp Cutter if you have one, if not don't worry about it


Prepare the pie dough according to the recipe you plan to use. Divide dough in half and chill at least one hour.

If you are making your own style of caramel sauce, get on to making that.

While the dough chills, prepare pie filling.

Peel, core, and cube the apples. Transfer the apples to a large pot and toss with a bit of lemon juice to prevent browning. Add the cinnamon, nutmeg, allspice, ginger and brown sugar and cook over medium heat until apples are just soft, but not falling apart into apple sauce. About 20 minutes.

Strain the apples through a fine sieve and reserve the liquid and solid apple bits. Set aside the apple bits for a moment.

Return the liquid to the pot and continue to cook and reduce over medium heat and until about half the liquid has evaporated away. Set aside for now.

Preheat oven to 425°F.

Lightly grease the pie pan.

Roll out one of the pie crust dough halves to about 1/8 inch thick and large enough to fill the pie plate. Do not trim edges yet.

Pour the solid apple bits into the pie shell.

Roll out the second dough half and slice into 2/3-1 inch wide strips (here is when you use the crinkle cutter if you have it). Cover the apples with a lattice pattern. Google how to videos if you have no idea what that is.

Roll the edges of the pie crust underneath each other so you have a tube of crust going around the entire circumference of the pie. Pinch and seal the edges into a pretty pattern.

Bake pie in preheated oven for 15 minutes. Do not open that oven door during this time!

Remove pie from oven, reduce oven heat to 350°F.  Remember that liquid we separated from the apples and reduced earlier? Grab that and pour it over the entire top of the pie, trying to cover all the lattice evenly.

Return pie to oven and continue to bake for 30-40 minutes until crust is golden and bottom crust is cooked through. There should be some bubbling from inside the pie when it is cooked through.

Remove pie from oven. Pour caramel sauce of choice over the entire pie over the lattice, and in the gaps between the lattice. Allow pie to cool slightly. Serve warm with ice cream or whipped cream.



This is apple pie done right!

Other places:

How about some Ice Cream or Whipped Cream with this pie?

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