Caramel-Apple Pie

Caramel-Apple Pie
Caramel apple pie recipe
A cinnamon-spiced sauce of butter and melted caramel candies poured over apples makes a wonderfully sweet, gooey pie filling.James Roper

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.

Caramel-Apple Pie
A cinnamon-spiced sauce of butter and melted caramel candies poured over apples gives this pie a wonderfully sweet, gooey filling.
Yield: serves 8

Ingredients

  • Flour, for dusting
  • 1 recipe Buttery Pie Dough
  • 8 tbsp. unsalted butter
  • 12 cup packed light brown sugar
  • 12 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

Instructions

  1. 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.
  2. Melt butter in a 1-qt. saucepan over medium heat. Stir in brown sugar, 12 cup granulated sugar, cornstarch, cinnamon, and caramels; cook, stirring occasionally, until sugars are dissolved and sauce is slightly thick, 5–7 minutes.
  3. 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.