Monday, April 7, 2014

Caramel Apple Pie

Yield: 8 servings


  • Crust
    • 2 cups flour
    • 1/3 cup shortening
    • 1/3 cup butter
    • 4-6 tbsp cold water
  • Caramel Drizzle
    • 6 tbsp butter
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 1/4 cup water
    • 1/4 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/8 tsp salt
  • Filling
    • 5 large granny smith apples
    • 1/3 cup flour


  1. To make the crust, combine the flour and salt.  Cut in the shortening and butter.  While tossing with a fork, add enough water for it to form into a dough.  Refrigerate for 15 minutes.
  2. Roll half of the crust on a floured surface.  Transfer to a 9" pie plate.
  3. For the caramel drizzle, combine all ingredients in a sauce pan.  Mix well and bring to a gentle boil.  Remove from the heat.
  4. Peel, slice, and core your apples.  Toss with the flour.  Pour into the pie crust.
  5. Roll the remaining crust and cut into 1" strips.  Arrange in a lattice pattern on the pie.  Seal and crimp the edges.
  6. Pour the caramel sauce over the pie, being sure to completely cover the lattice top and let the extra drip into the pie.
  7. Bake at 425°F for 15 minutes.  Reduce heat to 350°F and cook for an additional 35-40 minutes.
  8. Cool completely on a wire rack.  Store in the refrigerator.

Adapted from

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