This caramel apple pie is as delicious as it is beautiful to behold. Inspired by a rosette apple pie recipe I saw on craftster.org, and wanting to give it a little something special to raise it above the rest, this caramel apple pie recipe was born. I experimented with technique, filling, crust and topping, to bring you one pie that's truly special. If you have the patience and love for both pie and caramel apple, then you're going to love making this pie!
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Signing UpStep 1: Preparation
Assemble:
1 pie crust
6 small, firm, red-skinned apples
Caramel sauce (recipe coming soon!)
Preheat your oven to 350F (180C).
Prep:
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!
1 pie crust
6 small, firm, red-skinned apples
Caramel sauce (recipe coming soon!)
Preheat your oven to 350F (180C).
Prep:
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!
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The last time we made a pie, the person prepping the apples was done faster than the person who was prepping the *pre-made* crust and measuring out the cinnamon. That would make this recipe dead-simple, so as soon as the caramel sauce portion is posted (*cough*cough*), I'll give this a go for sure!