Caramel Apple Pie

 Caramel Apple Pie

A delicious classic with a twist… It’s ooey, gooey and downright indulgent.

Prep Time 1 hour 30 minutes

Cook Time 50 minutes

Total Time 2 hours 20 minutes

Servings 8

Calories 618 kcal

Author Amanda Rettke

Ingredients

Pie Crust

3 cups (384g) all-purpose flour

1/4 tsp. salt

3/4 cup (12 tablespoons, 170g) cold unsalted butter and cut into chunks

1 egg yolk (save your egg white to brush on top of pie crust)

3-5 tbsp. ice water

Caramel Wine Sauce

1 cup (200g) granulated sugar

3 tbsp. water

1/4 cup (60g) heavy cream

1/2 cup red wine, drinking quality

1 vanilla bean, split and scraped (pod reserved)

Apple Filling

8 apples peeled, cored and sliced thin

1 tbsp. all-purpose flour

1 tbsp. + 1 teaspoon ground cinnamon divided

1/4 cup (50g) granulated sugar (for topping pie)

1/4 cup (4 tablespoons or 57g) unsalted butter (for topping pie)

Instructions

Pie Crust

To make the pie crust, whisk together the flour and salt together in a large bowl.

Using a pastry blender add in your butter and cut in until coarse crumbs appear.

Add the egg yolk and the ice water, and stir until dough is moistened. Form the dough into a ball, wrap it tightly in plastic wrap, and put in the refrigerator for 1 hour.

Caramel Wine Sauce

Meanwhile make your caramel sauce by placing the sugar and water in a saucepan and cook, without

stirring, over medium-low heat until the sugar has melted and caramelized, which takes about 10 minutes.

Watch carefully so it doesn't burn.

Remove the pot from the heat and add the cream and stir then add wine slowly.

11/14/2018 Caramel Apple Pie | i am baker

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When the sauce has stopped bubbling, return it to heat, add the scraped vanilla bean and pod and heat it

slowly until smooth and has thickened, remove from heat to cool slightly. (If it cools too much you can add back to low heat to get pouring consistency).

Take the dough out of the refrigerator and unwrap and split into two.

Let sit for about 15 minutes to warm up slightly.

On a lightly floured surface roll each of your dough sections into 12-inch circles.

Carefully add one of your crusts to a deep dish pie plate.

Apple Filling

Preheat the oven to 350 degrees F.

Place sliced apples in a large bowl. Add the 1 tablespoon flour and 1 tablespoon cinnamon and toss to coat all the apples.

Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps.

Pour about 1/4 cup of the caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top.

Top the apples with remaining butter pieces.

Brush your bottom pie crust edges with reserved egg white.

Place the other pie crust over the top of the filled pie pan and press down and crimp the edges.

Cut slits in the top of the pie so steam can escape.

Cover the pie with tin foil and bake for about 25 minutes, then remove from oven and brush with more of your egg white.

Combine your remaining sugar and cinnamon and sprinkle over the top.

Return to oven and continue to bake uncovered for another 25 minutes, until the pie is golden.

Let rest at room temperature for at least 1 hour to set up.

Serve with ice cream and drizzle with any remaining caramel sauce.