Description
This classic Caramel Apple Pie combines a flaky homemade crust with a sweet, spiced apple filling generously enhanced with smooth caramel sauce. Baked to golden perfection, this dessert is perfect for cozy gatherings and holiday celebrations, delivering a comforting blend of tender apples, warm cinnamon, and rich caramel.
Ingredients
Scale
For the Pastry:
- 2 cups plain (all-purpose) flour
- 1 teaspoon fine salt
- 1 tablespoon white sugar
- 6 oz (175g) very cold butter, diced
- 1 tablespoon apple cider vinegar
- 4–5 tablespoons iced water
For the Filling:
- 850g apples, peeled, cored, and sliced
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- 2 tablespoons cornflour (cornstarch)
- ½ cup soft light brown sugar
- â…“ cup store-bought caramel sauce
For Assembly and Topping:
- 1 beaten egg (for sealing and glazing)
- 1 tablespoon demerara or caster sugar
- Extra caramel sauce for drizzling (optional)
Instructions
- Make the Pastry Dough: In a large bowl, combine the plain flour, fine salt, and white sugar. Rub in the very cold, diced butter using your fingertips until the mixture resembles coarse crumbs.
- Form the Dough: Stir in the apple cider vinegar and iced water a tablespoon at a time, mixing until a rough dough forms. Divide the dough into two equal halves, wrap each in plastic wrap, and chill in the refrigerator for 1 hour.
- Prepare the Apple Filling: In a separate bowl, toss the peeled, cored, and sliced apples with ground cinnamon, fine salt, cornflour, and soft light brown sugar until they are well coated.
- Preheat the Oven and Roll Out Dough: Preheat your oven to 350°F (180°C). Roll out one half of the chilled dough on a lightly floured surface and use it to line a 9-inch pie plate. Return this pie shell to the fridge while assembling the filling.
- Assemble the Pie: Spoon the apple mixture evenly into the chilled pie crust and drizzle the store-bought caramel sauce over the apples.
- Seal the Pie: Brush the edges of the crust with beaten egg. Roll out the second dough half and carefully place it over the filling. Press and seal the edges, trimming away any excess dough for a neat finish.
- Glaze and Sugar: Brush the top crust with the remaining beaten egg and sprinkle with demerara or caster sugar to add a sweet, crunchy topping.
- Bake and Cool: Bake the pie in the preheated oven for 1 hour and 15 minutes until the crust is golden brown and the filling is bubbling. Allow the pie to cool for at least 30 minutes before serving to let the filling set. Drizzle with extra caramel sauce if desired.
Notes
- Using very cold butter and iced water helps create a flakier pastry crust.
- Chilling the dough before rolling prevents it from shrinking while baking.
- Adjust the sugar in the filling based on the tartness of the apples you use.
- Allowing the pie to cool before slicing ensures cleaner slices and prevents the filling from running.
- Store any leftovers covered in the refrigerator for up to 3 days.
