Rustic Caramel Apple Pie

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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There's nothing quite like the aroma of a freshly baked pie wafting through your home, and this Rustic Caramel Apple Pie is sure to become a family favorite. With its flaky crust and gooey caramel apple filling, it's a perfect treat for those cozy fall days or any time you crave a bit of comforting sweetness.

Ingredients for Rustic Caramel Apple Pie

Granny Smith apples bring a tartness that balances the sweet caramel, and their firm texture holds up well during baking. Butter is essential for creating that rich caramel sauce and gives the pie its luscious, indulgent flavor. Heavy cream adds a velvety texture to the caramel, making it smooth and creamy. Granulated sugar is the backbone of the caramel, browning into that irresistible amber color. A hint of cinnamon and nutmeg brings warmth and depth, while a touch of salt enhances all the flavors. The lemon juice prevents the apples from browning and adds a bit of brightness. Vanilla extract rounds everything out with its sweet aroma. A double crust pie pastry provides the perfect vessel for our delicious filling.

Tips & Tricks

  • If you notice the edges of your pie browning too quickly, cover them with foil to prevent burning.
  • For a thicker caramel, let it cook for an additional minute or two before combining with the apples.

Serving Suggestions

This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an indulgent twist, try serving it with a drizzle of extra caramel sauce.

Frequently Asked Questions

Can I use a different type of apple?
Yes, feel free to use Honeycrisp or Fuji apples for a sweeter pie, but Granny Smith is preferred for its tartness.
How do I store leftovers?
Store any leftover pie in an airtight container in the fridge for up to 4 days.

Rustic Caramel Apple Pie Recipe Walkthrough

First, preheat your oven to 375°F (190°C) so it's ready when you are. In a large saucepan, melt the butter over medium heat, then stir in the sugar. Keep stirring frequently until you see it transform into a deep amber color. This is your caramel base.

Next, carefully whisk in the heavy cream. Watch out for splatters here; it's hot! Let it cook for another couple of minutes until smooth. Set this aside to cool slightly.

In a large bowl, toss together the apples, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Ensure the apples are evenly coated with all those lovely spices.

Pour your caramel mixture over the apples, giving it a good stir to combine everything well. Roll out your bottom pie crust and fit it into a 9-inch pie pan. Now, pour the caramel-apple mixture into the crust.

Roll out the second crust and place it over the filling. Seal the edges by crimping them together, and don't forget to cut a few slits on top to let the steam escape. Brush the crust with an egg wash and sprinkle with some coarse sugar for extra sparkle and crunch.

Bake your pie for 50-60 minutes until the crust is golden and the filling bubbly. Let it cool for at least two hours to allow the filling to set before serving.

Why You'll Love This Recipe

  • Rich, buttery caramel envelopes every apple slice for a decadent filling.
  • Perfectly spiced with cinnamon and nutmeg for an autumnal delight.
  • Uses a blend of tart Granny Smith apples for a balanced sweetness.
  • Simple enough for a weeknight dessert but impressive enough for special occasions.

Ingredients

3 lbs Granny Smith apples, peeled, cored, and sliced
1 cup granulated sugar
1/2 cup unsalted butter
1/2 cup heavy cream
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tbsp lemon juice
1 tsp vanilla extract
1 double crust pie pastry
Egg wash (1 egg beaten with 1 tbsp water)
Coarse sugar for sprinkling

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large saucepan, melt the butter over medium heat. Stir in sugar and cook, stirring frequently, until the mixture turns a deep amber color.
3. Gradually whisk in the heavy cream, being careful of splatters. Cook for 2 more minutes until smooth. Remove from heat and set aside.
4. In a large bowl, combine the apples, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss until apples are evenly coated.
5. Pour the caramel mixture over the apples and stir until well combined.
6. Roll out the bottom crust and fit into a 9-inch pie pan. Fill with the apple-caramel mixture.
7. Roll out the second crust, place it over the filling, and seal the edges. Cut slits on the top to allow steam to escape.
8. Brush the crust with egg wash and sprinkle with coarse sugar.
9. Bake for 50-60 minutes or until the crust is golden brown and the filling is bubbly.
10. Let the pie cool for at least 2 hours before serving.

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