Caramel Topped Apple Pie
Indulge in the rich, buttery decadence of a Caramel Topped Apple Pie, a dessert masterpiece that blends classic comfort with a luscious twist. This pie features a flaky, homemade double crust encasing a generous filling of tart Granny Smith apples, spiced to perfection with cinnamon and nutmeg. As it bakes, the warm apple filling bubbles into a fragrant, fruity delight, while the golden crust gets a beautiful shimmer from a light egg wash and a scattering of coarse sugar. The finishing touch? A drizzle of gooey caramel sauce cascading over the cooled pie, adding a luxurious sweetness to every bite. Serve this irresistible treat warm or at room temperature with a scoop of creamy vanilla ice cream for the ultimate autumn dessert experience. Perfect for holidays, gatherings, or any occasion where comfort food reigns supreme, this caramel apple pie is sure to be a hit at your table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold)
- 6 tablespoons Ice water
- 6 cups Granny Smith apples (peeled, cored, and sliced)
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 3 tablespoons All-purpose flour (for filling)
- 0.5 cup Pre-made or store-bought caramel sauce
- 1 Egg (lightly beaten for egg wash)
- 2 tablespoons Coarse sugar (for sprinkling)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the flour and salt. Cut the cold unsalted butter into cubes and add it to the flour, using a pastry cutter or your hands to work it into coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
In another large bowl, mix the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, and 3 tablespoons of flour. Toss until the apples are fully coated and set aside.
On a floured surface, roll out one disc of chilled dough to fit a 9-inch pie dish. Gently transfer the dough to the pie dish, pressing it into the edges and trimming any excess.
Fill the crust with the apple mixture, mounding it slightly in the center.
Roll out the second disc of dough to cover the pie. Place it over the filling and crimp the edges to seal. Cut small slits in the top to allow steam to escape. Alternatively, create a lattice pattern for a decorative effect.
Brush the top crust with the beaten egg and sprinkle with coarse sugar.
Bake in the preheated oven for 50-60 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 30 minutes.
Drizzle the caramel sauce over the top of the cooled pie before serving.
Serve warm or at room temperature with a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 63.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 298 mg | 6% | |
*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.
