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! This 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
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
- ½ cup unsalted butter
- 3 Tablespoons all-purpose flour
- ½ cup white sugar
- ½ cup packed brown sugar
- ¼ cup water
- 8 medium-sized apples – peeled, cored, and sliced
- 3 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
For the Pate Sucree
- 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.
- 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.
- When ready to use, let soften at room temperature for 30 minutes.
For the Caramel and Assembly
- Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. **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).**
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Since I did a full pie cover, I poured about 2/3 of the caramel sauce directly onto the apples before covering it. Cover with a lattice work crust or with a rolled out crust with slits cut into the top. You want a top that allows the sauce to drip into the pie.
- Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.Holy moly, do you see that crust?
Yum, so goooooood.