Caramel Apple Pie Ii
Indulge in the decadence of homemade *Caramel Apple Pie II*, a dreamy dessert that takes the classic apple pie to a whole new level. Featuring tart Granny Smith apples coated in a luscious homemade caramel sauce infused with rich brown sugar, cinnamon, and vanilla, this pie strikes the perfect balance of sweet and spiced. Nestled in a flaky double crust and finished with an optional golden egg wash and sparkling coarse sugar, this pie is as beautiful as it is delicious. What sets this recipe apart is the unique caramel sauce, which not only coats the apples but is also gently poured through the top crust, ensuring every slice is oozing with buttery, caramelized perfection. Perfect for holidays, potlucks, or a cozy evening at home, this dessert is sure to impress and delight any crowd. Serve warm with a scoop of vanilla ice cream for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 pieces Prepared pie crust (top and bottom)
- 6 cups Apples (Granny Smith, peeled, cored, and sliced)
- 1 stick Unsalted butter
- 3 tablespoons All-purpose flour
- 2 tablespoons Water
- 1 cup Granulated sugar
- 1 cup Packed brown sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 1 large Egg (for egg wash, optional)
- 1 tablespoon Coarse sugar (for topping, optional)
Instructions
Preheat your oven to 425°F (220°C).
Place one prepared pie crust into a 9-inch pie dish, pressing it gently against the edges. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to form a paste.
Add water, granulated sugar, and brown sugar to the saucepan. Bring to a boil, stirring continuously until the sugars dissolve. Reduce the heat and simmer for 3 minutes, then remove from heat.
In a large bowl, combine the sliced apples, ground cinnamon, vanilla extract, and a pinch of salt. Toss until the apples are evenly coated.
Pour half of the caramel sauce from the saucepan over the apple mixture and toss to coat.
Transfer the caramel-coated apple mixture into the prepared pie crust, mounding it slightly in the center.
Cover the pie with the second pie crust, either as a solid top crust or in a lattice design. Trim and seal the edges, crimping them as desired.
If using an egg wash, beat the egg in a small bowl and brush it over the top crust. Sprinkle with coarse sugar, if desired.
Carefully pour the remaining caramel sauce through the openings of the top crust, ensuring it seeps into the pie filling.
Place the pie on the center rack of the preheated oven and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool for at least 1 hour before serving to let the caramel set.
Nutrition Facts
Calories |
5831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.1 g | 301% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 942.1 g | 343% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 601.3 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 410 mg | 32% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2257 mg | 48% | |
*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.
