Caramel Apple Pie

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Intro: Caramel Apple Pie

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!

Step 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!


Step 2: Execution

Place your crust in a pie pan.

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.

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    9 Discussions

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    pjamestx

    5 years ago on Introduction

    Ever since I picked up one of these old-school apple slicer/peelers (which I saw on Firefly and totally had to get), making apple pies is a cinch.  (You can have it leave the peals on, or have them take it off, depending on the type of pie you're going for)

    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!

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    scoochmaroopjamestx

    Reply 5 years ago on Introduction

    Adding pre-made caramel sauce to the pre-made pie crust makes it even easier! But yes, I'll get that recipe up soon :D

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    audrey.klein.52

    3 years ago on Step 2

    This looks like a great recipe. Are you using a prepared caramel sauce, since there is not a recipe for the sauce included?

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    NAiMA79

    5 years ago on Step 2

    i have just tried that. added just a pinch of cinnamon though... looks great! can't wait to taste it ;) thanks, it's a very simple yet effective recipe!

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    tinpie

    5 years ago on Introduction

    BEAUTIFUL...the look is great, the slicing was done so well but is it sweet enough? and is it just like eating a cooked apple with a crust or does it taste like a traditional apple pie?....Love it anyway and will be making it soon....