Caramel Crusted Apple Pie

Alright, this is the last of my apple recipes (for now). I had to do an apple pie as part of the apple series. It’s a classic, but this pie is not! DSC_0284_webtitleThis is a more unique apple pie because there is a simmering caramel sauce poured on top of it before it’s baked! This caramel pour gives the crust an extra depth from the caramelization of the sugars. It’s yum yum yum!

I got the caramel pour from allrecipes.com. I used my favorite pate sucree recipe I used in my apple dumpling recipe, and added some cinnamon, nutmeg, and salt to the mix for extra flavor. Can’t have an apple pie without those flavors right?

Caramel Crusted Apple Pie

Caramel crust adapted from Allrecipes.com

Yield:  One 9 inch pie

Ingredients

Pate Sucree (Pie Crust)

  • 1 cup butter, room temperature, 16 pieces
  • ½ cup sugar
  • 1 teaspoon kosher salt
  • 2 cups all-purpose flour
  • 2 egg yolks

Caramel Pour

  • ½ cup unsalted butter
  • 3 Tablespoons all-purpose flour
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • ¼ cup water

Apple Filling

  • 8 medium-sized apples – peeled, cored, and sliced
  • 3 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt

Directions

For the Pate Sucree

  1. Using stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium speed for 2-3 min or until pale and light. Scrape the sides and bottom of the bowl with a rubber spatula. Add the flour and beat on low speed for about 30 seconds. It will look like wet sand. Add the egg yolk and continue to mix on low speed for about 30 seconds until the dough comes together.
  2. Wrap the dough tightly in plastic wrap and refrigerate for about an 1 hour. It can be made ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks.
  3. When ready to use, let soften at room temperature for 30 minutes.

Apple Filling

  1. Whisk cinnamon, nutmeg, and salt in bowl. Dump apples in bowl and toss to coat completely.DSC_0255_webDSC_0268_web

For the Caramel and Assembly

  1. Melt butter in a sauce pan. DSC_0256_webStir in flour to form a paste. DSC_0257_webAdd white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. DSC_0260_webDSC_0261_webDSC_0263_webDSC_0264_web**If you are slow with your pie crust, then do the caramel after you prepare your pan with the crust and apples (otherwise the sauce will get too thick and cool too much before you can pour it on the pie. This happened to me! Turned out OK but I would’ve made this sauce after I prepared the pie for it).**
  2. Place the bottom crust in your pan. DSC_0265_webDSC_0266_webDSC_0267_webFill with apples, mounded slightly. DSC_0270_webSince I did a full pie cover, I poured about 2/3 of the caramel sauce directly onto the apples before covering it. DSC_0275_webCover with a lattice work crust or with a rolled out crust with slits cut into the top. DSC_0276_webDSC_0277_webDSC_0278_webYou want a top that allows the sauce to drip into the pie.
  3. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.DSC_0281_web
  4. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.DSC_0284_webHoly moly, do you see that crust? DSC_0288_web

DSC_0293_webDSC_0296_web

I was too impatient to wait for the pie to cool. So my slices are a bit messy – I suggest you wait so it solidifies a little. Pieces later on looked better…DSC_0309_webDSC_0298_web

DSC_0300_webDSC_0301_web

 

Yum, so goooooood.

 

 

 

10 thoughts on “Caramel Crusted Apple Pie

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