Step 1: Preparation
1 pie crust
6 small, firm, red-skinned apples
Caramel sauce (recipe coming soon!)
Preheat your oven to 350F (180C).
The prep for this pie is the most time consuming and patience-testing. Unless you have a slick little device to slice your apples whisper-thin for you, you're going to want to get a sharp knife, put on some comfortable shoes, and get to work.
First of all, make your pie crust. While I normally default to my fool-proof/80-proof recipe, this time I went with an egg crust. I wanted something slightly sturdier for this pie, since I was only using a bottom crust. Also, I like to mix it up once in a while!
Next it's time to prep your apples. Wash your apples well. Don't peel them - the red edge is part of what makes this pie so gorgeous. Slice your apples in half, and use a melon baller (or paring knife) to remove the cores. Slice your apples very finely.
Keep the apple slices in bowl of ice water with a generous splash of lemon juice. This keeps them from turning brown early, but really doesn't matter too much in the end, as you're going to brown them intentionally anyway!
Step 2: Execution
Layer your apple slices in tight, concentric circles, starting at the outer edge of your crust. I ended up having to scoot the slices in closer and closer as I tried to cram more in.
Slowly drizzle caramel sauce over the top of your apples, being sure to well cover all of the apples. Do your best to avoid drizzling sauce over the crust, as it will start to burn quickly!
Bake your pie at 350F (180C) for 35-40 minutes, until nicely brown and apples are soft. Cooking time may vary based on type and amount of apples in the filling.
I hope you try this pie! It really is gratifying to see it all come together, and even more rewarding to devour.