Here is an all time classic with a little twist>> Caramel Apple Pie. I made my usually apple pie and added in some of my salted caramel sauce and it was heaven on a plate!!
I really, really like apple pie! It’s probably one of my favs, right along with a really good blueberry pie. MMMM slightly warm with some vanilla ice cream, it’s hard to beat!
I do cook my apples before putting the pie in the oven, that way your apples will for sure be nice and tender. If you don’t mind pie with crunchy apples then by all means you may skip that step.
I like to choose apples that will hold their shape too and not turn to applesauce. So choose from apples such as Granny Smith, Honeycrisp (one of my favorite apples), Gala, Fuji and Jonathan (just to name a few).
For this pie I did a combination of Granny Smith and Fuji because it’s what I had on hand. If I was to take this pie somewhere special I would probably use Granny Smith and Honeycrisp mostly because I really like the taste of Honeycrisp. But use whatever combination of apples you have on hand or prefer.
**Also my pie looks a little thin because I used a 10″ pie plate instead of a 9″. Ooops. That’s what happens when you’re being rushed and not paying attention. I grabbed the wrong pie plate and didn’t realize it until after the fact. Oh well, still tasted great!
Now, I do realize I am a little behind on posting apple recipes because it’s all about the pumpkin right now. But I figured since it is an American classic it can and should be enjoyed any time of the year. 🙂
Caramel Apple Pie
- 7 cups peeled and sliced apples
- 2 teaspoons lemon juice
- 1 teaspoon water
- 3/4 cup packed brown sugar
- 1/4 cup all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup salted caramel sauce
- 2 tablespoons butter
- 2 pie crusts store bought or homemade
- Preheat oven to 425 degrees F.
- Cook apples over medium to medium low heat with the lemon juice and water until tender, covered and stirring occasionally.
- In a small bowl combine the brown sugar, flour, cinnamon and nutmeg. When the apples are tender remove from heat and stir in brown sugar flour mixture. Stir in salted caramel sauce. Spoon into a 9" pie plate lined with pie crust. Dot the top of the apples with butter. Cover with other pie crust and seal the edges.
- Place on a baking sheet to catch any drips and bake for 10 minutes then reduce the heat to 375 degrees and bake for 40-45 minutes or until the crust is lightly golden. Cool before slicing.