Caramel Apple Pie

Name: Caramel Apple Pie
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 1 cup (2 sticks) unsalted butter, cut into 1/2" pieces; 3 cup (360 g.) all-purpose flour, for dusting plus more; 2 tbsp Granulated Sugar; 0.5 tsp Kosher Salt; 1 tbsp Apple Cider Vinegar; 6 tbsp ice water; 3.5 lb assorted apples (about 7; such as Granny Smith, Honeycrisp, and/or Gala), cored peeled thinly sliced; 0.25 cup Brown Sugar, packed; 2 tbsp Lemon Juice, fresh; 1 tbsp Cornstarch; 1 tsp Ground Cinnamon; 0.5 tsp Pure Vanilla Extract; 0.25 tsp Kosher Salt; All Purpose Flour, for dusting; 0.5 cup store-bought or homemade caramel, for serving plus more; 1 large egg with 1 Tbsp. water (egg wash), beaten; Coarse sugar, for sprinkling

We added sweet, rich caramel to this classic apple pie recipe for an indulgent twist that's perfect for making the holidays extra special.

Brooke1999

Prep15 min

Total15 min

Servings8

Difficultymedium

Dessert

Ingredients

1 cup(2 sticks) unsalted butter, cut into 1/2" pieces 
3 cup(360 g.) all-purpose flour, for dusting plus more
2 tbspGranulated Sugar
0.5 tspKosher Salt
1 tbspApple Cider Vinegar
6 tbsp ice water
3.5 lbassorted apples (about 7; such as Granny Smith, Honeycrisp, and/or Gala), cored peeled thinly sliced
0.25 cupBrown Sugar, packed
2 tbspLemon Juice, fresh
1 tbspCornstarch
1 tspGround Cinnamon
0.5 tspPure Vanilla Extract
0.25 tspKosher Salt
All Purpose Flour, for dusting
0.5 cupstore-bought or homemade caramel, for serving plus more
1 largeegg with 1 Tbsp. water (egg wash), beaten
Coarse sugar, for sprinkling

Instructions

1
Place butter in freezer for 30 minutes.
2
In a large bowl, whisk flour, granulated sugar, and salt. Add butter and, using your hands or a pastry cutter, cut butter into flour mixture until pea-sized and some slightly larger pieces form. Add vinegar and ice water, 1 Tbsp. at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
3
On a lightly floured surface, turn out dough. Form into 2 balls, then flatten into disks (making sure there are no/minimal cracks).
4
Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours and up to overnight.
5
In a large skillet over medium heat, cook apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt, stirring occasionally, until liquid is thickened and apples are tender, 12 to 15 minutes. Let cool.
6
On a lightly floured surface, roll out one disc of dough to a 12" circle. Transfer to a 9" pie plate and gently press to fit. Trim edges, leaving a 1" overhang, then tuck under itself and crimp edges.
7
Layer apple mixture on top of dough, then pour caramel over apples.
8
Roll out second disc of dough to a 12" circle. Cut into 10 strips. Lay 4 strips over apples. Fold back the first and third strip and place a fifth slice over apples in the opposite direction. Lay folded-back slices over the fifth slice. Fold back the second and fourth strip and repeat lattice top with remaining dough. Trim strips and press into crimped dough. Freeze until dough is well chilled, about 15 minutes or until crust is well chilled.
9
Arrange a rack in center of oven; preheat to 400°. Place a large baking sheet on center rack. Brush chilled crust with egg wash and sprinkle with coarse sugar.
10
Place pie plate onto preheated baking sheet. Bake pie, loosely covering with foil if crust darkens too quickly, until crust is very golden and filling is bubbling, about 50 minutes. Transfer to a wire rack and let cool at least 2 hours before serving.
11
Top with more caramel.