Decadent Caramel Glazed Apple Pie
This Decadent Caramel Glazed Apple Pie combines the tartness of Granny Smith apples with the richness of a homemade caramel sauce. The caramel not only weaves through the apple slices, infusing each bite with sweet and spicy warmth, but also forms a beautiful, crunchy glaze over the lattice crust. Whether you opt for a classic lattice pattern or a simpler full top crust, this pie promises a rewarding result. Perfect for holiday gatherings or a weekend treat, this pie is a showstopper in both taste and appearance.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
prepared pie crusts
2 (9 inch)
unsalted butter
1/2 cup (melted)
all-purpose flour
3 tablespoons (mixed into paste)
water
1/4 cup (added to caramel)
white sugar
1 cup (mixed into caramel)
packed brown sugar
1 cup (mixed into caramel)
Granny Smith apples
8 (peeled, cored, and sliced)
cinnamon
1 teaspoon (mixed into caramel)
vanilla
1 tablespoon (mixed into caramel)
allspice
1 teaspoon (mixed into caramel)
nutmeg
1/2 teaspoon (mixed into caramel)
lemon juice
to taste (tossed with apples)
Instructions
1
Begin by peeling, coring, and thinly slicing the Granny Smith apples. Place them in a bowl and drizzle with lemon juice to prevent browning. Set aside.
2
Preheat your oven to 425°F (220°C).
3
In a saucepan over medium heat, melt the unsalted butter until fully liquefied.
4
Stir in the all-purpose flour with a wooden spoon or whisk, creating a smooth paste.
5
Gradually add the water, vanilla extract, white sugar, packed brown sugar, cinnamon, allspice, and nutmeg. Increase the heat and bring the mixture to a gentle boil.
6
Once boiling, reduce the heat to low and let the caramel mixture simmer, stirring constantly, for about 5 minutes until it thickens.
7
Remove the caramel from heat. Pour approximately 3/4 of it over the prepared apple slices and gently toss to coat each slice evenly with the caramel blend.
8
Fit one prepared pie crust into the bottom of a deep dish pie pan. Ensure the edges are tightly pressed against the dish.
9
Pile the caramel-coated apple slices into the pie crust to form a generous mound at the center.
10
For the top crust, arrange a lattice pattern using the second pie crust. Alternatively, use the second crust to create a full top, ensuring to cut slits for ventilation.
11
If using a lattice top, carefully pour the remaining caramel sauce over the completed lattice, allowing it to glaze over the crust. If using a full top crust, you can either pour the remaining caramel over the apples before placing the crust or save it to drizzle after baking.
12
Place the pie on a cookie sheet to catch any potential run-off during baking.
13
Bake in your preheated oven for 15 minutes.
14
After 15 minutes, reduce the oven temperature to 350°F (175°C). Cover the edges of the pie crust with foil to prevent over-browning. Continue baking for an additional 35-45 minutes, until the apples are soft when pierced with a fork or skewer.
15
Remove the pie from the oven and allow it to cool before serving. Enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of apples are best for the Decadent Caramel Glazed Apple Pie?
The recipe specifically calls for Granny Smith apples because their tartness balances the sweet caramel sauce.
How many apples do I need to prepare?
You will need 8 Granny Smith apples.
How should the apples be prepared before baking?
The apples should be peeled, cored, and thinly sliced.
How do I keep the sliced apples from turning brown?
Drizzle the sliced apples with lemon juice to prevent browning while you prepare the rest of the ingredients.
What is the initial oven temperature for baking the pie?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
How do I make the base of the caramel sauce?
Melt 1/2 cup of unsalted butter in a saucepan and stir in 3 tablespoons of all-purpose flour to create a smooth paste.
What liquids are added to the caramel mixture?
The caramel mixture includes 1/4 cup of water and 1 tablespoon of vanilla extract.
Which sugars are used in this recipe?
The recipe uses a combination of 1 cup of white sugar and 1 cup of packed brown sugar.
What spices are included in the caramel sauce?
The sauce is seasoned with 1 teaspoon of cinnamon, 1 teaspoon of allspice, and 1/2 teaspoon of nutmeg.
How long should the caramel mixture simmer?
Simmer the mixture for about 5 minutes until it thickens, stirring constantly.
How much caramel should be mixed with the apples?
Pour approximately 3/4 of the prepared caramel sauce over the apple slices and toss to coat.
What size pie crusts are required?
The recipe uses two 9-inch prepared pie crusts.
How should I arrange the apples in the bottom crust?
Pile the caramel-coated apples into the bottom crust to form a generous mound at the center.
What are the options for the top pie crust?
You can arrange the top crust in a lattice pattern or use a full top crust with ventilation slits.
Where does the remaining caramel go if I make a lattice top?
Carefully pour the remaining caramel sauce over the completed lattice so it glazes the crust.
How do I handle the remaining caramel if using a full top crust?
You can either pour it over the apples before placing the top crust or save it to drizzle over the pie after baking.
How can I prevent the pie from leaking into the oven?
Place the pie on a cookie sheet to catch any potential run-off during the baking process.
When should I reduce the oven temperature?
Reduce the temperature after the first 15 minutes of baking.
What is the lower temperature for the remainder of the baking time?
Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
How do I prevent the edges of the pie crust from burning?
Cover the edges of the pie crust with aluminum foil after the first 15 minutes of baking.
How much total time does the pie spend in the oven?
The pie bakes for 15 minutes at high heat followed by an additional 35 to 45 minutes at lower heat.
How can I tell if the pie is fully cooked?
The pie is done when the apples are soft when pierced with a fork or skewer.
Should the pie be served immediately?
It is recommended to allow the pie to cool before serving to let the caramel set.
How much butter is needed?
The recipe requires 1/2 cup of unsalted butter.
What type of flour is used in the caramel?
The recipe calls for all-purpose flour.
Is vanilla extract used in the apples or the sauce?
The vanilla extract is mixed directly into the caramel sauce.
Can I use a deep dish pie pan?
Yes, the instructions specifically suggest using a deep dish pie pan for this recipe.
What tags are associated with this recipe?
Tags include dessert, pie, caramel, apple, holiday, lattice crust, baking, sweet, seasonal, and fall.
Is the caramel sauce homemade or store-bought?
This recipe features a rich homemade caramel sauce.
What is the benefit of the lattice crust in this recipe?
The lattice crust allows the caramel glaze to form a beautiful, crunchy texture over the top of the pie.