A delicious pie filled with caramelized apples and cinnamon. The perfect pie crust brushed with pie filling and baked, making the crust as irresistible as its filling. This recipe has evolved with each pie i’ve made, making it a tried and true recipe, and the only apple pie you will ever want to make in the future. I used to toss the raw apples in cinnamon, place in the pie crust and cover with a lattice before pouring the pie filling over it, however I found by pre-cooking the filling and brushing the crust with it after is far less messy and the apples cook better without burning the crust. Also baking the pie in a glass dish instead of a metal pie pan does a far better job at crisping the bottom crust. I hope you enjoy this pie as much as I have, and those I’ve shared it with. Oh, and don’t forget the ice cream!
Caramel Apple Pie
- 2 1/2 Cup Flour
- 1 Cup Salted Butter Cold & Cut In
- 3 Tablespoons Cold Water
- 6 Whole Fuji Apples Peeled, Diced and Core Removed
- 1/2 Cup Butter
- 1/2 Cup Brown Sugar
- 1/2 Cup Sugar
- 3 Tablespoons Flour
- 1 Tablespoon Ground Cinnamon
- 1/4 Cup Water
Prepair Pie Filling
- To make sure you have enough apples for the size of the pie dish you choose, fill the dish with apples as you cut them. You want to over fill the dish, because the apples will cook down. You may need more or less than 6 apples depending on the size of the apples and the dish you use. Combine the apples, melted butter, water, flour, sugar and cinnamon in a sauce pan. Whisk the ingredients together before applying heat, to avoid clumps of flour. Simmer over low heat, stir occasionally.
- Once the pie filling has thickened and the apples are almost soft, remove from the heat and let cool fully while you prepare the pie crust.
Prepare Pie Crust
- In a mixing bowl, combine the flour and salt. Cut in the butter with a knife or pastry cutter. Next add the water and use your hands to knead the dough until all flour is incorporated and a ball forms.
- Split the dough ball in half and roll both out over a pastry cloth. Fipping and flouring both sides as you roll it into a circle that is consistent in thickness. Not too thick or too thin. One of the pie crusts will be used to top the pie, the other used for the bottom.
- Turn one of the pie crusts out over a glass 9 inch pie dish. Do so by lifting the crust up with your hands under the pastry cloth you rolled it out on, and turning it top-side-down into the dish. Cut off any excess pie dough that hangs over the sides.
Put It All Together
- Pour the cooled pie filling into the dough lined pie dish. Top with the remaining pie crust and seal the edges with your fingers to prevent pie filling from leaking out. Use a basting brush to brush the top of the pie with any remaining pie filling from the sauce pan. Make a few slits in the center of the pie.
- Bake the pie at 350 degrees for about 45 Minutes. The pie filling will start to bubble up from the center and the crust will be golden brown. let the pie cool slightly before serving.