Caramel Apple Pie

Caramel Apple Pie is rated 4.8 out of 5 by 6.
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Prep Time: 25 minutes
Cook Time: 90 minutes
Servings: 8

Laced with homemade caramel sauce, this apple pie makes the perfect finale for an autumn meal. When preparing the sauce, stir only during the first 2 to 3 minutes of cooking, as instructed below.

Ingredients:

For the apples:

  • 4 lb. Granny Smith apples, peeled, cored and each cut into 8 slices
  • 1/2 cup firmly packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. cornstarch

For the caramel:

  • 1 1/2 cups firmly packed light brown sugar
  • 1/3 cup light corn syrup
  • 6 Tbs. (3/4 stick) unsalted butter, cut into 6 pieces
  • 1/2 tsp. kosher salt
  • 1/2 cup heavy cream
  •  
  • 1 egg white, beaten with 1 tsp. water
  • 2 tsp. granulated sugar

Directions:

Transfer 1 dough round to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Reroll the dough scraps and cut out shapes using decorative pie cutters. Refrigerate the pie shell, cutouts and remaining dough round for 30 minutes.

To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes. Uncover and let cool to room temperature. Stir in the cornstarch.

To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 to 3 minutes of cooking. Off the heat, carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream. Let cool until just warm. Preheat an oven to 400°F.

Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving. Pour the apple filling into the pie shell and place the top crust over the pie. Trim the edges flush with the rim and press the top and bottom crusts together. Brush the underside of the cutouts with egg wash and gently arrange them on the pie. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.

Place the pie dish on a baking sheet. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Let the pie cool on a wire rack for at least 2 1/2 hours before serving. Warm the reserved caramel sauce and serve alongside the pie for drizzling. Serves 8.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Better than regular Apple Pie I have made this pie before but had not written a review. I made it again for Thanksgiving and it is a favorite dessert, considering it's not chocolate. I think the caramel makes the flavor so much richer. I have used other apple types instead of granny smith due to the tartness but either way the pie comes out great. I find the caramel to be smooth and so good! This you can make ahead the day before then reheat to go into the pie to save time. I used a regular pie dish and did not find 4 lbs of apples too much. After peeling,coring and slicing thinly they fit fine. I wouldn't change a thing about the recipe except to say you can use a regular pie dish and also, I always recommend using cold and firmer pie dough: once it begins to warm it can be difficult to manage especially with cut outs like I used. A very yummy fall dessert for any occasion.
Date published: 2016-11-26
Rated 5 out of 5 by from Best Apple Pie Ever I came across this recipe while I was looking for a ruffled pie dish. I have made this Apple Pie many times and everyone that has tasted it says it is the BEST APPLE PIE that they have ever tasted.
Date published: 2015-03-08
Rated 5 out of 5 by from great and easy apple pie I made this the other day for work so when I arrived it was still warm and they loved it. A gentleman said it was the best apple pie he has ever eaten. I took the ingredients and just eyed everything because I am not one for measuring and I used 6 apples for each pie with my own pie crust. I also didn't use the homemade caramel I used Kraft caramel pieces and torn them by hand and then melted some and poured over pie. Hey it was 5 am and I still had to get ready for work. I am in the process of making another for my son now at 11:24 pm. Its almost done so yum yum
Date published: 2014-09-12
Rated 5 out of 5 by from Crowd pleaser! Hi made this for Thanksgiving and it was a huge hit! It was somewhat time consuming, but completely worth it. Everyone raved. I was actually asked to make it again for Christmas. I know some people said they would use less apples, but I wouldn't do anything different. I used the Emile Henry ruffled pie dish and it was deep enough to accommodate all the apples. Highly recommend!
Date published: 2013-12-24
Rated 5 out of 5 by from Great Pie! If you are using a standard 9" pie dish, then I agree ... 4 lbs of apples is too much. However, if you are using a deep dish pie pan like the recipe calls for, I'm sure 4 lbs is fine. That said, I only cooked the apples for about 12-15 mins, stirring occasionally and the apples turned out fine. Everyone loved the pie! Especially the caramel!! I had to make extra caramel sauce to drizzle over the pie slices and over the vanilla bean ice cream!! It's a bit time consuming but worth it! Love this recipe!!
Date published: 2012-12-04
Rated 4 out of 5 by from Tangy but sweet pie I followed the recipe exactly but i had premade crust. Next time i will do 3 pounds instead or get a bigger dish. I cooked it over 20 minutes but i had it on low, i just have stainless steel pots and pans. I will cook it slightly shorter then before because some of the pieces have an applesauce texture but some of the pieces are just right. Caramel sauce is a little grainy but it doesnt bother me. I love the taste, i made extra for ice cream,etc... I will make this again for my Thanks giviing and i recommended it to friends/family.
Date published: 2012-09-25
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