Grandma’s Caramel Apple Pie Recipe

If you're looking for a change of pace this year, why not try making caramel apple pie? This recipe is simple to follow and results in a delicious, gooey dessert.

Prep Time30

Cook Time50

cooling1

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: brunch recipe, holiday dessert, summer dessert

Servings: Servings 1 9-inch pie

Calories: 696kcal

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Kitchen Essentials

Ingredients

Double-Crust Pastry

2 Cups All-Purpose Flour
1 Teaspoon Salt
1 Cup Shortening
4 to 6 Tablespoons Water Cold

Caramel Apple Filling

3/4 Cup Granulated Sugar
½ Cup All-Purpose Flour
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Nutmeg
8 Cups Apples peeled and thinly sliced, about 8 medium to large apples
1 Tablespoon Butter

Caramel Sauce

1 Cup Brown Sugar packed in the cup
½ Cup Half-and-Half can use whole milk or whipping cream
1/2 Cup Light Corn Syrup
4 Tablespoons Butter
1 Teaspoon Vanilla Extract
Pinch of Salt if a salted caramel flavor is desired add a bit more

Instructions

Double-Crust Pastry Directions
In medium bowl, mix the flour and salt. Add the shortening and cut into the flour mixture with a pastry cutter until there are particles the size of peas. Add the cold water 1 tablespoon at a time combining in the flour mixture after each one. When the dough pulls away from the bowl, it is ready to chill.
Gather the dough into a ball, divide in half and shape into 2 flat rounds on a lightly floured surface. Wrap each one in plastic wrap and refrigerate 30-45 minutes. This will firm up the dough and help make the pastry flakier.
Caramel Sauce Directions
In a saucepan, melt the butter and add the brown sugar, light corn syrup, and half-and-half. Cook whisking gently until the mixture starts to boil. Continue cooking 1 minute, add the vanilla and cook another minute continuing to whisk. The mixture will be thicker and coat the back of a spoon.
Turn off the heat and cool slightly. Pour the caramel sauce into a jar and refrigerate or in this case, drizzle some onto the apple pie filling before adding the top crust.
Prepare the Apple Filling
In large bowl, add the sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Using a spoon, stir to combine.
Remove the pastry dough from the refrigerator and roll one pastry into a round on a floured surface and floured rolling pin. Roll about 2 inches larger than the pie plate. Transfer the pastry to the pie plate by gently folding into fourths, placing in the pie plate, and unfolding. Another method is to gently roll over the rolling pin and unroll into the pie plate.
Ease the pastry into the plate and gently pressing against the bottom and sides.
Spoon the apple pie filling into the pastry-lined pie plate. Dot with butter. Drizzle
Trim overhanging edge of pastry 1/2 inch from rim of plate.
Roll out the remaining round of pastry. Cut a few slits into this pastry. This will allow the steam to escape. Place this pastry over the top of the caramel apple pie filling. Trim to overhanging edge of pie plate by about 1-inch.
Turn the top crust over the bottom crust edges and flute or press together with a fork. Preheat oven to 425 Degrees Fahrenheit. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Make sure to poke a knife through the slits in the top to test the apples for doneness. They should be easy to poke the knife through.
Pro Tip. To make a golden crust, brush the top crust with a beaten egg. Sometimes, I like to sprinkle a bit of coarse sugar to the top too.
Let the pie cool 1 hour before serving. This allows the juices to set up. If you slice into the pie too soon, it might be a bit runny.
Serve with a drizzle of the caramel sauce and ice cream.

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Notes

You can use a pre-made pie crust for this recipe too.
Pro Tip. Save Time. While the pie crust is chilling, I peel and slice the apples to save time. When the apples are ready, the pie crust will be too.
The caramel sauce can be used on so many other recipes too.
The keep your oven clean, place the pie plate on a baking sheet. This will catch any juices that bubble over.
Make sure to poke a knife through the slits in the top to test the apples for doneness. They should be easy to poke the knife through.
If the edges of the pastry start to brown too much, place a pie shield or aluminum foil on the edges. It is important to bake until the apples are cooked through, and the bottom pie crust is baked too.

Nutrition