“If you want to make an apple pie from scratch, you must first invent the universe” – Carl Sagan
I love that quote and even better, I love this remix song made out of Carl Sagan quotes, enjoy:
Now that we’ve got the universe taken care of, we can make an apple pie! I’ve made this pie recipe a few times now and it’s really become a family favorite. This is a classic apple pie recipe with the addition of caramel sauce that you drizzle over the apples just before building the lattice top. It’s a perfect pie recipe for Thanksgiving.
Once I discovered how easy it was to make homemade pie crust, now I want to create all the pies!! All you need is flour, butter and water and if you have a food processor, you can make pie crust in less than 5 minutes. I love making pies! I have to thank Martha Stewart for providing a foolproof recipe for pie crust, also know as pate brisee, that introduced me to a wonderful world of pie making.
Caramel Apple Pie
Recipe adapted from Savuer Magazine, Issue 106.
For the pie crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- 1/4 to 1/2 cup ice water
- Extra flour for dusting
For the filling
- 3 pounds of apples (about 7) I used both Golden Delicious and Granny Smith apples
- 1/3 cup of sugar plus 3 tablespoons of sugar
- 2 lemons
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- 1 egg
- 3 tablespoons caramel sauce
Other supplies needed
- Food processor
- Ceramic or glass pie pan
- Rolling pin
Peel, core and thinly slice the apples. Place the slices in a bowl with the juice from two lemons and 2 tablespoons of sugar. Refrigerate for 1 hour. The purpose of this is to let some of the juices extract from the apples (I skipped this step once and my pie turned out a little too watery).
Next, make the pie dough: Put 2 1/2 cups flour and 1 teaspoon of salt in the food processor. Pulse to combine. Next add the 2 cups of cold butter (cut into chunks) and pulse. While running, add the ice water, a little bit at a time, just until the dough starts to hold together. You may not need to use all of the water.
Place the dough on a floured surface and shape into two thick round disks. Wrap in plastic wrap and refrigerate until you are ready to create the pie. It’s better to work with cold dough – it makes it flaky when baked! Check out my go-to Martha recipe for pie dough for troubleshooting.
Preheat your oven to 375 degrees.
Take one disk of dough and roll it out using a rolling pin until it’s round and thin. Lay it in your pie pan and shape it to the pan.
Drain away all of the juices from the apples and place them in a fresh bowl. Stir in 1/3 cup of sugar, 1/4 teaspoon of nutmeg, allspice, cinnamon, kosher salt and 1/8 teaspoon fresh ground pepper.
Pour the sliced apple mixture into your pie pan making sure to press all the slices down evenly and create a mound that’s a little higher in the middle.
Drizzle the caramel sauce over the top of the apples.
Roll out the other disk of dough and using a knife, slice it into long, thin strips. Use these strips to create a lattice top. Start from the middle with three strips one way, then three strips the other way. Alternate lifting the strips to weave them together. See photos for example:
Press the ends of the strips together all along the border of the pie and cut off any additional dough around the edges using a knife. I like to press a fork all along the edges because it looks nice.
Mix your egg in a small bowl and brush it over the top. Sprinkle a bit of sugar over the entire thing.
Cut strips of foil and lightly cover the outside edges of the pie crust so they don’t burn. Bake for 1 hour, until the crust is golden and the filling is bubbly. You can remove the foil about halfway through.
Let it cool before serving and enjoy it with a nice scoop of vanilla caramel ice cream!
Enjoy your caramel apple pie while you ponder the universe with this mind-blowing article I ran across: The universe is scary