Candied Apple Pie
Indulge in the ultimate autumnal dessert with this irresistible Candied Apple Pie, where the nostalgic charm of homemade pie meets the decadent allure of candied apples. This recipe features a buttery, flaky crust made from scratch, encasing a luscious filling of sautéed Granny Smith or Honeycrisp apples coated in a rich caramel glaze spiced with cinnamon and nutmeg. The homemade candied mixture, crafted from melted butter, granulated and brown sugars, and a touch of heavy cream, creates an ultra-smooth and velvety texture that pairs perfectly with the tartness of the apples. Topped with a golden, sugar-kissed lattice crust, this pie bakes to bubbly perfection in just under an hour. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this dessert is sure to steal the show at any gathering. A true must-try for fans of classic apple pie with a caramelized twist!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.25 cup heavy cream
- 6 large apples (Granny Smith or Honeycrisp, peeled, cored, and sliced)
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 2.5 cups all-purpose flour
- 1 cup cold unsalted butter (cubed for pie crust)
- 0.5 cup ice water
- 1 teaspoon salt
- 1 egg (for egg wash)
- 2 tablespoons coarse sugar (for sprinkling, optional)
Instructions
1. Prepare the pie crust: In a large mixing bowl, combine the all-purpose flour and salt. Add the cubed cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
2. Divide the dough into two equal parts, form them into discs, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes.
3. Make the candied apple filling: In a large skillet or saucepan over medium heat, melt the butter. Add the granulated sugar and brown sugar, stirring until dissolved. Pour in the heavy cream and cook for 2-3 minutes until the mixture thickens slightly.
4. Add the sliced apples, ground cinnamon, and ground nutmeg to the skillet. Cook the apples for 5-7 minutes, stirring occasionally, until they soften slightly and are coated in the candied glaze. Remove from heat and let the mixture cool.
5. Preheat the oven to 375°F (190°C). Roll out one disc of the chilled pie dough on a floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the dish, trimming any excess overhang.
6. Pour the cooled candied apple filling into the prepared pie crust, spreading it out evenly.
7. Roll out the second disc of dough and place it over the filling. Seal the edges by crimping them with your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape.
8. Whisk the egg in a small bowl, then brush it over the top crust. Sprinkle with coarse sugar if desired.
9. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Allow the pie to cool for at least 2 hours before slicing to allow the filling to set. Serve warm or at room temperature, optionally with vanilla ice cream.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 56.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
