The Best Ever Caramel Apple Pie
Isn't that one delicious looking slice of pie?! Apple pie is already a highly popular, traditional pie that everyone knows and loves.
But caramel apple pie! Yummy! I can't walk through a county fair, a candy shop or even an art show without stopping to grab a caramel apple. They're my absolute favorite!
I love it even more when they cut them into slices for you so you can eat one slice at a time, dripping with caramel, as you are walking around.
This pie definitely mimics that experience for me. Although, this is even better because you get yummy pie crust with your caramel and your apples.
- 6 tablespoons unsalted butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup water
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 1 teaspoon rum-flavored extract
- 1 (2-count) package refrigerated pie crusts
- 5 large apples
- pinch salt
- Preheat oven to 450 degrees F. Spray 1 large pie pan generously with cooking spray.
- Roll out one of your refrigerated pie crusts into your pie pan.
- When I use refrigerated pie crusts, I typically use a rolling pin to flatten them out just a little bit more before laying them out in the pie pan. This gives me an edge to play with before baking.
- For the caramel sauce, combine your butter, sugar, brown sugar, water, and cinnamon in a medium saucepan.
- Bring your ingredients to a boil on medium heat and then turn the heat off.
- For the apples, pull out your apples and slice them thinly for your pie.
- To do this, I typically cut them in quarter slices and core them, and then lay them flat on the cutting board and cut them really thin with a sharp knife.
- Combine your apples (sliced thinly) with your lemon juice and rum extract in a large bowl, and toss lightly to coat all of the apples
- Now pour your caramel sauce into the bowl of apples and toss again lightly to coat everything evenly.
- Pour your apple mixture into the bottom of your pie crust and spread it evenly across the bottom.
- If you feel like the pie needs more apples, feel free to add another apple or two of slices to your pie.
- Carefully roll out your second refrigerated pie crust out on top of your pie and flute the edges. Cut 8 shallow cuts halfway between the middle point of your pie to the edge in the pattern of pie pieces across the top of your pie crust to vent the pie while cooking.
- If you would prefer the lattice look for the top of your pie like I made in the picture, it's easy. Instead of rolling it out on top of your pie, roll it out really thin on a flat surface so you can cut it.
- Then, using a pizza cutter, slice your pie crust into long approximately 1" wide strips (or thinner if you prefer).
- I would recommend the easy way to create lattice on your pie, and first lay strips about 1" apart across one direction on your pie, and then do the same with strips the opposite direction.
- If you run out of long strips, just much them all together again and roll them back out. You can then cut them into strips again to use for the other direction.
- For an extra special treat, brush your top pie crust with egg white and sprinkle with sugar before baking.
- Bake your pie for 15 minutes at 425 degrees F, and then reduce your oven temperature to 350 degrees F and back for 45 more minutes longer, or until golden brown across the top.
- Let your pie cool slightly before serving. Yummy! Yummy!
|Serving size: 1 slice out of 8|
|Calories from Fat||189|
|% Daily Value *|
|Fat 21 g||32%|
|Carbohydrates 87 g||29%|
|Fiber 3 g||12%|
|Protein 4 g||8%|
|Cholesterol 17 mg||6%|
|Sodium 371 mg||15%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Add a little pizazz and presentation to your pie by drizzling caramel sauce and nuts over the top of your completed masterpiece.
Your friends and family will drool over the scents and smells coursing through your home when they arrive, and will drop their jaws when they see your beautiful pie.
You may have to do some convincing to make them believe that you baked this yourself. Maybe you could even offer them your recipe to prove it!
What do you think of this recipe?
© 2013 Victoria Van Ness