Description
Caramel Apple Pie offers a deliciously sweet twist on the classic apple pie. With caramel-coated apples baked in a buttery, flaky homemade pie crust, it’s a perfect Autumn dessert. Serve it with ice cream or custard for an extra treat!
Ingredients
Units
Scale
- For the Pie Crust:
- 300g (2 cups) plain (all-purpose) flour
- 1 teaspoon fine salt (not sea salt flakes)
- 1 tablespoon white sugar
- 175g (6oz) very cold butter, diced
- 1 tablespoon apple cider vinegar (or another tbsp of iced water)
- 4–5 tablespoons iced water
- For the Apples:
- 850g apples, peeled, cored, and sliced (mix of cooking and eating apples)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 2 tablespoons cornflour (cornstarch)
- 100g (1/2 cup) soft light brown sugar (adjust for non-cooking apples)
- 80ml (1/3 cup) store-bought caramel sauce
- Finishing Touches:
- 1 beaten egg (for sealing and glazing)
- 1 tablespoon demerara or caster sugar
- Extra caramel sauce for drizzling (optional)
Instructions
- To make the pie crust, mix flour, salt, and sugar in a large bowl. Add cold butter and rub it into the flour mixture until pebbly with small butter chunks.
- Stir in apple cider vinegar and 4 tablespoons iced water, mixing until it forms a rough, shaggy dough. Add more water if needed to bring the dough together without making it sticky.
- Divide the dough in half, wrap in cling film, and chill for an hour.
- Roll out one half of the dough to fit a 9-inch pie plate and line it with the dough. Return to the fridge while prepping the apples.
- In a large bowl, toss the apples with cinnamon, sugar, salt, and cornflour. Spoon the mixture into the pie plate, pressing down to avoid gaps.
- Drizzle caramel sauce over the apples, making sure not to touch the edges of the dough.
- Brush the edge of the bottom dough with the beaten egg to secure the top layer.
- Roll out the second piece of dough, place it over the apples, and press firmly to seal. Trim any excess dough and press the edges flush with the pie plate. Brush with the remaining beaten egg and sprinkle with demerara or caster sugar.
- Bake at 180°C (350°F) for 1 hour 15 minutes, or until the crust is golden and apples are tender. Allow to cool for 30 minutes before serving. Drizzle with extra caramel sauce, if desired.
Notes
- For a richer flavor, try using a mix of tart cooking apples and sweet eating apples.
- Ensure the caramel sauce doesn’t spill over the edges to avoid a messy pie.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg