Caramel Apple Pie

  • Currently 4/5
Makes one pie. Adapted from Williams-Sonoma's apple pie.
2 refridgerated pie crusts
5 apples, sliced very thin
3 Tablespoons flour
1/4 teaspoon nutmeg
1 1/4 teaspoons cinnamon
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla
Caramel sauce to taste
Butter, to taste
1. Preheat the oven to 425 degrees.
2. In a large bowl, combine the apples, flour, nutmeg, cinnamon, brown sugar, granulated sugar and vanilla. Toss until well blended.
3. Carefully unroll the prepared pie crusts and fit the first one into a pie dish, gently pressing it against the sides and bottom without stretching the dough.
4. Spread the apple mixture evenly in the crust-lined dish. Add caramel sauce and pats of butter to taste. Top with the remaining crust. Press the edges of the dough together and roll the overhang under itself. Crimp the edges of the dough to seal. With a knife, cut vent holes in the middle of the top crust.
5. Set the pie on a piece of tin foil in the oven and bake for 15 minutes. Reduce the heat to 375 degrees and continue to bake for about 30 more minutes or until the crust is golden and the apples are tender when pierced through a vent with a knife. Let pie cool on a rack. Serve warm or at room temperature.

Laurie Hogan

Member since Jan 2008

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