Caramel Apple Pie Dessert
A delightful combination of caramel and apples, this easy-to-prepare dessert features a flaky crust and rich caramel sauce, bringing warmth and nostalgia to any gathering.
Ingredients
Pie Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 4-8 tablespoons cold ice water
Caramel Sauce
- 1 cup granulated sugar
- ½ cup water
- ¼ cup unsalted butter
- ½ cup heavy whipping cream
- ½ tablespoon vanilla extract
- 1/2-1 teaspoon salt
- 2 tablespoons all-purpose flour
Apple Filling
- 2 ½ pounds Granny Smith apples, peeled, cored, and sliced (4-5 large apples)
- 2 ½ pounds Honeycrisp apples, peeled, cored, and sliced (4-5 large apples)
- 1 tablespoon lemon juice
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- Coarse sugar for topping
Instructions
Preparation
- Gather and prepare all ingredients. Peel, core, and slice both the Granny Smith and Honeycrisp apples. Toss them with lemon juice in a mixing bowl.
Making the Pie Crust
- Combine 1 1/2 cups of flour and salt in a food processor. Add cold butter and process until crumbly. Gradually add remaining flour and pulse lightly.
- Transfer to a bowl, add 4 tablespoons of ice water, and mix until dough comes together. Divide dough, wrap in plastic, and refrigerate for at least one hour.
Making the Caramel Sauce
- Melt sugar and water in a saucepan over medium heat, stirring until dissolved. Cook until golden brown, then remove from heat and whisk in butter, cream, vanilla, salt, and flour.
Preparing the Apple Filling
- Combine sugars and salt with apples and flour in a bowl. Toss to coat, then cook over medium heat until apples are fork-tender but still hold shape. Stir in vanilla.
Assembling the Pie
- Roll out one dough disc and fit it into a pie plate, trimming excess. Pour half of the apple filling into the crust and drizzle with caramel sauce.
- Roll out the second dough disc for the top crust, crimp edges to seal, brush with egg wash, and sprinkle with coarse sugar.
Baking
- Bake at 425°F for 15 minutes, then reduce to 350°F and bake an additional 50-60 minutes until golden and bubbly.
Serving
- Cool completely before slicing. Serve warm with vanilla ice cream or whipped cream.
Notes
Always allow the pie to cool to set the filling properly. This dessert is great for special occasions and can be customized with spices.