Candy Apple Pie
Indulge in the rich, nostalgic flavors of fall with this show-stopping Candy Apple Pie, a delightful twist on a classic dessert. Featuring a blend of tart Granny Smith and sweet Honeycrisp apples, this pie is elevated with a luscious caramel sauce and a hint of warming spices like cinnamon and nutmeg. A buttery, flaky crust encases the tender apple filling, with the option of a charming lattice top brushed with a golden egg wash. Perfect for holiday gatherings or a comforting weekend treat, this homemade apple pie bakes to perfection, boasting a balance of sweetness and tang. Serve it warm with a drizzle of extra caramel or a scoop of vanilla ice cream for a dessert that's as festive as it is delicious. With just 30 minutes of prep time and simple ingredients, this candy-inspired apple pie will be a crowd-pleaser at any table.
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Recipe Information
Ingredients
- 1 Pie crust (homemade or store-bought)
- 6 large Apples (Granny Smith and Honeycrisp are ideal)
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Caramel sauce
- 1 tablespoon Corn syrup
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
Peel, core, and thinly slice the apples. Set them aside in a large mixing bowl.
In a small saucepan over medium heat, combine the granulated sugar, brown sugar, and butter. Stir constantly until the mixture becomes smooth and slightly thickened, about 3-5 minutes. Remove from heat and mix in the flour, ground cinnamon, nutmeg, and salt.
Pour the sugar mixture over the apples. Toss the apples to coat evenly.
Roll out the pie crust into a 9-inch pie pan and trim the edges if necessary.
Fill the pie crust with the coated apple mixture, spreading it out evenly.
Drizzle the caramel sauce and corn syrup over the top of the apples.
Roll out the second crust and either lay it over as one piece and crimp the edges, or cut it into strips to create a lattice pattern over the pie. Trim off any excess dough and press the edges together to seal.
In a small bowl, beat the egg with the water to create an egg wash. Brush the egg wash over the crust for a golden, shiny finish.
Cut small slits in the top crust if it's not a lattice, to allow steam to escape.
Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for at least an hour before serving to let the filling set.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or extra caramel sauce on the side.
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 511.4 g | 186% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 446.1 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 266 mg | 20% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1597 mg | 34% | |
*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.
