Perfectly tart and sweet apples sliced thin and tossed in a quick caramel sauce, then tucked into an easy, flaky, homemade crust.
For Pie Crust
- 2 1/2 C All Purpose Flour
- 1 TBSP Sugar
- Pinch of Salt
- 1 1/4 C Unsalted Butter, cold and cubed (2 1/2 Sticks)
- 1/3 C Ice Water (+ extra if needed)
- 1 Lg Egg + 1 Egg White
For the Caramel Apple Filling
- 2 Lg Grannysmith Apples
- 3 Lg Honeycrisp Apples
- 1 Lemon
- 1/2 C Unsalted Butter
- 2 TBSP All Purpose Flour
- 1/4 C Apple Juices (from the sliced apples)
- 2 TBSP Water
- 1/2 C Granulated Sugar + 2 TBSP (divided)
- 1/2 C Brown Sugar
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 tsp Vanilla Extract
- Turbinado Sugar for Sprinkling
For the Pie Crust
- In a large bowl, whisk together the flour, sugar, and salt. Add in the butter and pinch it into the flour with your fingers until you have flat pea sized pieces. Using a wooden spoon, stir in the ice water. The dough will be a little crumbly, but will come together as you work with it. If it is too dry, add more ice water 1 tsp at a time until it holds it’s shape.
- Divide the dough in half, wrap in plastic wrap, and refrigerate for 1 hour, while you prepare the filling.
For the Caramel Apple Filling
- Fill a large bowl half way with water and the juice from 1/2 a lemon. Peel the apples and remove the core. Place peeled apples in the lemon water as you continue peeling to prevent browning. Once you have all of the apples peeled, drain the water and slice them thin – about 1/8″.
- Put the sliced apples in a colander over the (now empty) bowl. Toss the apples with the juice from the other half of the lemon and 2 TBSP of sugar. Let sit for 20 minutes so that apples release their juices. Reserve 1/4 C of the apple juices, then place the apples in the fridge.
- In a large skillet, melt the butter over medium heat, the whisk in the flour. Cook the flour for 1-2 minutes to remove the raw flour taste. While whisking, pour in the apple juices and the water. Then, add in the granulated and brown sugars, cinnamon, nutmeg, and vanilla. Bring to a boil, then simmer for 2-3 minutes, or until sugars are dissolved.
- Remove the caramel from the heat and pour it over the sliced apples. Toss to combine. Set aside.
Assembly & Baking
- Remove the pie dough from the fridge and roll out one half on a floured surface into a circle about 12″ in diameter. Place the dough circle in a pie dish and crimp the edges as you like. Brush the surface of the dough with a whisked egg white, then place the pie dish in the fridge. Roll the other half into a 10X10″ square and cut 9-10 strips about 1″ wide. Place the dough strips on a cookie sheet and place in the fridge.
- Remove the pie dish from the fridge and add the apples. Rather than dumping them all in, I recommend taking the time to place them carefully one by one. Packing them in tightly will result in a tall pie that holds it’s shape when sliced. Pour over any remaining caramel sauce.
- Apply a lattice top with the pie dough strips and trim the edges. Brush with an egg wash (1 egg whisked with 2 TBSP water) and sprinkle with turbinado sugar. Place the assembled pie in the freezer while you preheat the oven.
- Preheat the oven to 425 and then bake the pie at 425 for 15 minutes. Then, drop the oven temp to 350. Remove the pie from the oven and wrap the edges of the crust with foil to prevent them from browning too quickly, then return the pie to the oven and bake at 350 for an additional 50-55 minutes.
- Let the pie cool, then serve with vanilla ice cream.
Store pie at room temperature for up to 2 days, or a week in the refrigerator.
Keywords: caramel apple pie, homemade pie dough, scratch apple pie