Rustic Spiced Caramel Apple Pie is the perfect marriage of sweet, spiced, and buttery flavors wrapped in a flaky crust. It's an ideal treat for crisp fall days or any time you're craving a comforting dessert with a hint of nostalgia.
The all-purpose flour forms the base for our pie crust, creating a sturdy yet tender shell. Cold unsalted butter and vegetable shortening are key to achieving that classic flaky texture. The ice water helps bind the dough without making it tough. A pinch of salt enhances the overall flavor.
For the filling, Granny Smith or Honeycrisp apples provide the perfect tartness and firmness, holding up well during baking. Granulated sugar sweetens the pie just right, while ground cinnamon, nutmeg, and cloves infuse it with a warm, autumnal spice. A bit of all-purpose flour thickens the filling, ensuring it's not too runny. Caramel sauce adds a delicious richness, and a splash of lemon juice keeps the apples bright and fresh. Finally, diced butter enriches the filling, creating a luscious texture.
Serve slices of this pie warm with a scoop of vanilla or cinnamon ice cream on top. For an extra indulgent touch, drizzle some additional warm caramel sauce over each slice just before serving. A dollop of freshly whipped cream also pairs beautifully with the pie's flavors.
Start by preheating your oven to 425°F (220°C). This high heat will give your crust a nice initial boost. In a large bowl, combine the flour and salt. Cut in the cold butter and shortening until the mixture looks like coarse crumbs. You can use a pastry cutter or your fingers for this step; just work quickly to keep the fats from warming up.
Gradually stir in the ice water, one tablespoon at a time, until the dough just comes together into a ball. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and let them chill in the refrigerator for at least 30 minutes. This rest period helps relax the gluten, making the dough easier to roll out.
While the dough chills, prepare the filling. In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, cloves, flour, caramel sauce, and lemon juice. Make sure the apples are well coated with the mixture.
Roll out one disk of your chilled dough on a floured surface until it’s large enough to fit a 9-inch pie plate. Gently transfer the dough into the pie plate, letting the excess hang over the edges. Fill it with your spiced apple mixture, and dot the top with diced butter.
Roll out the second disk and place it over the filling. Trim any excess dough, then seal and flute the edges to give the pie a pretty finish. Cut a few slits in the top crust to let steam escape. Beat the egg yolk with water and brush it over the crust. A sprinkle of coarse sugar on top adds a delightful crunch.
Bake the pie for 15 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes. You'll know it's done when the apples are tender and the crust is a beautiful golden brown. Let it cool on a wire rack before serving.
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