Caramel Amaretto Apple Pie
Indulge in the luscious flavors of fall with this decadent Caramel Amaretto Apple Pie. Featuring a flaky, homemade butter crust and a luxurious filling of tender apples infused with warm cinnamon, nutmeg, and a splash of rich amaretto liqueur, this pie is a show-stopping dessert for any occasion. Layers of velvety caramel sauce are baked right into the filling, creating a sweet and slightly nutty depth of flavor that perfectly complements the tartness of Granny Smith or Honeycrisp apples. Topped with a golden, sugary crust and best served warm with an extra drizzle of caramel, this pie is a comforting masterpiece that's as elegant as it is irresistible.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.5 teaspoon Salt
- 1 tablespoon Granulated sugar
- 6 tablespoons Ice water
- 6 medium Apples (Granny Smith or Honeycrisp, peeled, cored, and sliced)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Cornstarch
- 3 tablespoons Amaretto liqueur
- 0.5 cup Caramel sauce
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (for sprinkling)
Instructions
1. In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess. Place in the refrigerator while preparing the filling.
4. In a large bowl, toss the sliced apples with brown sugar, granulated sugar, cinnamon, nutmeg, salt, and cornstarch. Add the Amaretto liqueur and caramel sauce, and mix until the apples are evenly coated.
5. Pour the apple mixture into the prepared pie crust, mounding it slightly in the center.
6. Roll out the second disk of dough and place it over the filling. Seal the edges by crimping with a fork or your fingers, then trim any excess dough. Cut a few small slits in the top crust to allow steam to escape.
7. Brush the top crust with the beaten egg and sprinkle with coarse sugar.
8. Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
9. Remove the pie from the oven and allow it to cool for at least 2 hours before serving to allow the filling to set.
10. Serve warm or at room temperature, with a drizzle of extra caramel sauce if desired.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 55.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 244 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.
