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Apple pie with caramel sauce
This pie will become your ultimate Thanksgiving dessert. The caramel brings out the sweetness of apples and makes it taste even more like fall. A little cider vinegar in the filling keeps this apple pie from being too sweet.
SERVES
8
Ingredients
Caramel Sauce
- 3 tbsp water
- 2 tsp lemon juice
- 1 cup granulated sugar
- 1/2 cup whipping cream
- 1/2 cup unsalted butter, cut in pieces
- 1 tsp pure vanilla extract
- 1 tsp fine sea salt
Double Crust Pie Dough
- 2 cups all-purpose flour
- 3/4 tsp salt
- 1 tbsp granulated sugar
- 1 cup vegetable shortening
- 1 egg
- 2 tbsp cold water, plus extra if needed
- 1 tbsp white vinegar
Filling
- 4 pounds McIntosh apples, peeled, quartered and cored
- 2 tbsp Calvados or apple cider vinegar
- 1 lemon zest, chopped fine
- 4 tbsp lemon juice
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 tsp flaky sea salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Egg Wash Mixture
- 1 egg
- 1 egg yolk, beaten
Garnish
- Demerara sugar and cinnamon, for sprinkling
Directions
For Caramel Sauce
- Place the water and lemon juice in a medium saucepan and then add the sugar (do not stir). Bring to a full boil on high heat and continue to boil, without stirring, until the sugar becomes amber, about four minutes from when it begins to boil. As the sugar cooks, occasionally brush the sides of the saucepan with water to keep the saucepan clean (this prevents the sugar from crystallizing).
- Remove the saucepan from the heat. Carefully whisk in the cream, and then whisk in the butter until melted.
- Whisk in the vanilla and salt and set aside to cool for at least an hour. Set aside. To store, cool to room temperature before chilling in an airtight jar.
For the Double Crust Pie Dough
- Combine flour, salt and sugar in a mixing bowl.
- Cut room temperature shortening into flour with pastry blender until mixture is uniform and shortening resembles coarse crumbs.
- Beat egg, water and vinegar together to blend, pour all the liquid over flour mixture, stir with fork until mixture is moistened.
- Divide the dough in half and shape into a ball.
- Flatten each into a circle about four inches. Wrap and chill dough for 15 minutes. Roll each portion of dough separately.
- Dust rolling pin and work surface lightly with flour.
- Roll dough to a uniform thickness.
- Roll to a circle about one inch larger than upside down pie plate. Set aside.
For the Filling
- Turn the oven on to 425°F.
- Cut the apple quarters in thirds crosswise. Combine in a bowl with the Calvados, lemon zest, lemon juice, sugar, flour, salt, cinnamon, and nutmeg.
- Roll out half the cold dough and drape it over a nine inch pie pan. Let the dough hang over the rim by about ½ inch.
- Fill the pie shell, mounding with the apple mixture.
- Brush only the edge of the bottom pie crust, along the rim, with the egg wash. This step will help the top crust adhere firmly to the bottom crust.
- Roll out the remaining dough. Top apples with this second round of dough. Trim the edges so that they hang over the rim by one inch.
- Gently tuck edge of top crust under the bottom crust and crimp the two together with your fingers.
- Brush entire top crust with egg wash. Sprinkle with demerara sugar. Cut air slits.
Time to Bake!
- Place the pie on a sheet pan and place in oven. Bake 10 minutes at 425°F, then turn oven down to 350°F and bake for one hour to one 1/4 hours, until crust is browned, and the juices begin to bubble out.
- Warm up caramel sauce. Slice pie and serve with sauce. Enjoy!
