Cinnamon, sugar, butter, & brown sugar all make this apple pie special but in a classic way. The apples are super tender but can still hold its shape. The buttery crust is perfectly golden brown & flakey while the spiced caramel just holds everything together. Its such an easy pie to make, you want to make it twice! —Three Hungry Bellies
8 - 10
Caramel Apple Pie Filling
stick of butter
of brown sugar
of saigon cinnamon (or any cinnamon you have)
In a food processor combine all the ingredients into a food processor and pulse until everything has come together.
Next add 3 tablespoons of water and pulse until the dough forms together. Feel the dough, it should still be a bit crumbly but should be hold together overall. If its too dry add another tablespoon.
Then dump out the dough onto a floured surface and the shape into two circles. (note: I always make one circle larger than the other because on will just be a lattice crust and the other will have to cover the entire pie pan)
Plastic wrap it and then leave it in the fridge to hydrate and harden a bit. About 30 minutes is good.
In a medium sized pot melt the butter on a medium high flame.
Then add in the flour and whisk to combine.
Next add in the sugar, brown sugar, salt, cinnamon, and water.
Let this come to a boil and then bring the flame to a medium and let it simmer for about 5 minutes to thicken it.
Once it has thickened a bit, shut off the flame and start working on the apples.
Peel, core, and cut the apples into slices. Each apple should leave you with about 12 - 14 slices per apple.
Squeeze your lemon over the apples so that they don't oxidize while you start assembling everything along with the cornstarch to help everything thicken.
Preheat your oven to 375 degrees Fahrenheit.
Flour your surface and rolling pin with a decent amount of flour and keep some handy just in case you have some stickage.
Roll out one of your pie circles to fit your pie pan and transfer your crust over to your pie dish by rolling the pie dough onto the rolling pin and then unrolling it into the pie pan!
Next, you can either artfully place your apples into the pie dish (like my dad) or you can just dump them in (like me) either way works but my dads way is much neater.
Pour the caramel sauce onto of the apples.
Next, roll out your other pie dough to the same size as the pie and cut it into 8 strips. 4 going in one direction and 4 going in a perpendicular direction. Be sure to overlap them as you go. You can get really creative here but I went pretty classic.
Brush the top of your pie with egg wash and sprinkle on some dermerrara sugar. Put the pie into a baking tray so just incase the caramel bubbles over it will be contained.
Bake for 1 1/2 hours to 2 hours. Poke the apples to check to see if you like the tenderness of the apples. If its not soft enough cook it for another 30 minutes. Once its done let it cool off! If you cut into it while it's hot the caramel will be totally liquid and it will just pour out. That's me. I will cut into while its hot because I'm impatient. Don't be me, wait until it cools.
Once it's set, you can cut it into slices and serve with ice cream. If you want it warm, pop a slice into the microwave!