Description
This Gooey Caramel Apple Pie is an irresistible twist on the classic caramel apple, featuring tender Granny Smith apples coated in warm, homemade caramel and wrapped in a flaky double crust. The pie is topped with a beautiful woven lattice and baked to golden perfection, resulting in a dessert that's better than candy apples and perfect for any occasion.
Ingredients
Pie Crust
- 1 double crust pie crust
Caramel
- 1 ¾ cup sugar
- ½ cup water
- ¼ cup light corn syrup
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup Demerara sugar (for topping)
Filling
- 4-5 Granny Smith apples, peeled, cored and sliced (about 6 cups)
- ½ cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 2 tablespoons flour
Egg Wash
- 1 egg
- 1 tablespoon water
Instructions
- Make the Caramel: In a saucepan, combine 1 ¾ cups sugar, ½ cup water, and ¼ cup light corn syrup. Bring to a boil over medium-high heat, cooking until the mixture turns a slightly yellow straw color, about 8 minutes. Reduce heat to medium-low and continue cooking until the caramel reaches an amber color, approximately 5 more minutes. Use a candy thermometer to ensure the temperature reaches between 240ºF to 245ºF.
- Add Cream and Flavorings: Remove the saucepan from heat. Carefully stir in 1 cup heavy cream, 1 teaspoon vanilla extract, and ¼ teaspoon salt; the mixture will sizzle. Stir until the caramel is smooth. Pour into a glass bowl and allow to cool completely. Refrigerate until ready to use, up to two weeks. If the caramel thickens too much to pour, gently microwave in 10-second intervals before use. This makes about 2 cups of caramel, but only ½ cup is needed for the pie.
- Prepare the Filling: In a large bowl, toss the peeled and sliced apples with ½ cup sugar, 1 teaspoon lemon juice, 1 teaspoon nutmeg, 2 teaspoons cinnamon, 2 teaspoons vanilla extract, and 2 tablespoons flour until the apples are evenly coated. Set aside to let the flavors meld.
- Prepare the Pie Shell: Roll out one pie dough to about an inch larger than the rim of your pie dish. Place the dough into the pie dish and trim any excess dough from the edges.
- Assemble the Pie: Add the apple mixture into the prepared pie crust. Pour ½ cup of the cooled caramel evenly over the apples. Reserve the remaining caramel for serving or future use.
- Create the Lattice Top: Roll out the second pie dough into a rectangle and cut eight strips about 1 ½ inches wide. Lay the first two strips in a cross over the middle of the pie. Weave the remaining strips over and under these to form a lattice pattern. Refrigerate the pie for 30 minutes to set the dough.
- Preheat Oven: Preheat your oven to 375ºF (190ºC).
- Apply Egg Wash and Sugar: In a small bowl, whisk together the egg and 1 tablespoon water. Brush this egg wash over the lattice and edges of the pie crust. Sprinkle with ¼ cup Demerara sugar for added crunch and sweetness.
- Bake the Pie: Place the pie on a flat baking sheet and bake in the preheated oven for 1 hour. Check at 45 minutes and cover the edges of the crust with a pie shield or foil if they are browning too quickly. Continue baking until the apples are soft and the crust is golden brown.
Notes
- You can prepare the caramel up to two weeks in advance and store it refrigerated.
- If the caramel hardens too much in the fridge, warm it gently in 10-second microwave intervals to soften before pouring.
- Use a pie shield or foil after 45 minutes of baking to prevent over-browning of the crust edges.
- Granny Smith apples are preferred for their tartness and firmness, which hold up well during baking.
- This pie is delicious served warm with a scoop of vanilla ice cream.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American