Apple pie is a Thanksgiving tradition in my house. And Thanksgiving foods are, after all, about tradition. So while I'm not willing to forgo this familiar treat, I've been known to mess with it a little over the years. Last year I did away with the top crust altogether in favor of a peanut butter crumb topping. And I don't recall hearing any complaints about it, either.
So what would happen if I actually baked the caramel into the pie filling itself? Deliciousness, that's what happened. It was a creamy, sweet, tart flavor explosion. A scoop of ice cream made it even more crazy good and the leftover caramel drizzled on top sent it way over the edge. I suspect this pie version will get made more often. Enjoy!
Prep Time: 30 Minutes
Cook Time: 50 - 60 Minutes
Keywords: bake dessert pie
Ingredients (Makes 12 Servings)
- 2 Sticks unsalted butter, chilled and cut into 1" pieces
- 2 Cups all purpose flour
- 1/4 Cup sugar
- 1 Teaspoon baking powder
- 1 1/2 Teaspoons salt
- 1/2 Cup ice water
- 3 Golden Delicious apples (or other sweet apples)
- 3 Granny Smith apples (or other tart apples)
- 1/4 Cup sugar
- 1/2 Cup salted caramel sauce (recipe below)
- 1 Tablespoon fresh lemon juice
- 1/4 Cup all purpose flour
- 1/2 Teaspoon cinnamon
- 1/4 Teaspoon salt
- Salted Caramel:
- 1/2 Cup sugar
- 1/2 Cup heavy cream
- 1 Tablespoon unsalted butter
- Pinch of sea salt
To make the crust, combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.
While the dough is chilling, make the caramel sauce by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely dissolved, remove it from the heat and add the heavy cream. The mixture will bubble up. Return to a low flame and stir until any lumps are gone. Stir in the butter and salt to taste.
To make the filling, peel, core and slice the apples. Combine them in a bowl with the sugar, caramel sauce, lemon juice, flour, cinnamon and salt.
When the dough has chilled, cut about a third off and keep it refrigerated while you work with the rest. Roll it out on a well-floured surface until it's about a 12" circle. Lay it into a deep dish pie or tart pan (mine is 9" x 2 1/2") and pour the apple mixture into the dish.
Roll out the remaining third of the dough and cut into strips to weave into a lattice top. Crimp the edges together and bake in a pre-heated 350 degree oven for 50 - 60 minutes or until the top is a light golden brown. Serve with the remaining caramel sauce. Makes approximately 12 servings.
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