Apple Pie With Caramel Sauce Recipe

This apple pie with caramel sauce recipes make one deep dish 9 inch pie. The caramel sauce just adds another level of gooey goodness to an already tasty pie!

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Ingredients

PIE CRUST
2 1/2 cups all purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) butter, very-cold, cut into 1/2 inch cubes
1 teaspoon sugar
6 to 8 Tablespoons ice water

FILLING
8 medium size apples, sliced thinly
2/3 cup packed light brown sugar
1 Tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt

CARAMEL SAUCE
1/2 cup butter
1 cup firmly packed brown sugar
4 Tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon pure vanilla extract

GARNISH
1/4 cup confectioners' sugar

Directions

Pie Crust

Add flour, cubed butter and sugar, into a mixer. Mix this slowly until crumbly. Make sure not to over-mix you should see butter still in the mix.

Adding water a tablespoon at a time, continue to mix slowly. Your dough will be ready when you can grab some dough and make a ball out of it.

Taking the dough of the bowl press and form two balls of dough. Wrap these up, and refrigerate for about an hour.

Filling

Mix together sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, allspice and salt. Set aside.

Preheat oven to 425 degrees F.

Roll the dough out, with flour to make sure it doesn't stick, and line a 9 inch deep dish pie pan.

Trim off excess pie dough. Add apple filling. Roll out other ball of dough, with flour. Using water and a brush, brush some water along edge, and place pie dough on top, trim and crimp. Make sure to cut some vents in pie dough.

Bake pie for 20 minutes. Reduce oven to 375 degrees F.

Bake for another 25 to 35 minutes, or until top of pie is golden brown. Let cool on a wire rack.

Dust the pie top with confectioners' sugar.

Serve with caramel sauce.

CARAMEL SAUCE

While the pie is baking make the sauce.

Melt the butter in a saucepan over medium heat.

Stir in the brown sugar and corn syrup, combine well and bring to a boil. Once boiling, reduce the heat and boil for 2 minutes.

Remove from the heat and use a whisk to stir in the heavy cream and vanilla.

Transfer to a small bowl.

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