A cinnamon-spiced sauce of butter and melted caramel candies poured over apples gives this pie, from Oklahoma home baker Amanda Cadwell, a wonderfully sweet, gooey filling. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.
- Flour, for dusting
- 1 recipe Buttery Pie Dough
- 8 tbsp. unsalted butter
- 1⁄2 cup packed light brown sugar
- 1⁄2 cup granulated sugar, plus 1 tbsp. for sprinkling
- 3 tbsp. cornstarch
- 1 tbsp. ground cinnamon
- 15 soft caramel cubes
- 8 tart apples, such as Granny Smith, peeled, cored, and thinly sliced
- 1 egg, lightly beaten with 1 tbsp. water
On a lightly floured surface, roll 1 disk of dough into a 12" round. Fit into a 9" pie plate. Trim edges, leaving 1" dough overhanging edge of plate; chill 30 minutes.
Melt butter in a 1-qt. saucepan over medium heat. Stir in brown sugar, 1⁄2 cup granulated sugar, cornstarch, cinnamon, and caramels; cook, stirring occasionally, until sugars are dissolved and sauce is slightly thick, 5–7 minutes.
Heat oven to 400°. Arrange apples over dough. Pour sauce evenly over apples. Roll remaining disk of dough into a 12" round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges. Brush with egg mixture; sprinkle with 1 tbsp. sugar. Cut three 1"-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.