After last week’s hurricanes Danny and Erika, for several days we didn’t get any fresh food deliveries to the island. Especially during hurricane Danny, no one was able to come in and out of the island for almost 3 days.
As a result, our supermarkets ran out of fresh food. All we could find were apples, onions, and potatoes. Though I was planning to make a couple of recipes using pumpkins, I had to change plans and make an apple pie instead. After all, if life gives you lemons, you have to make lemonade.
About the Caramel Apple Pie Recipe
I have been baking apple pies for a couple of years now, and like most people do, I have a recipe that I use over and over again. But this year, I decided to stir things up a little bit and add a sweet little twist to it. When I found this recipe on Tara O’Brady’s cookbook Seven Spoons, I knew this was the twist that I was looking for.
In my opinion, the genius part of this recipe is the caramel part. You simply marinate the apples with lemon juice and sugar (a combination of brown and granulated sugars) and let them sit on the counter.
After an hour or so, apples release their juices and you end up with a liquid that is sweet, sour, and tart, all at the same time.
Then you heat some butter in a pan, add the juices, and reduce it to a half a cup. After you mix it with apples and bake in a flaky and buttery pie crust, it is simply out-of-this world.
In terms of apples, I used a combination of Macintosh and Granny Smith as I love the sweet and tart flavors that they offer, especially when paired up with the caramel. In terms of the pie crust, I used my favorite pie crust recipe that I like to use all the time. But if you have one that you prefer, feel free to use your own recipe.
Oh and do yourself a favor; top it off with a scoop of homemade vanilla ice cream and sprinkle it with some chopped walnuts. Just like we did.
Other Apple Recipes You Might Like
Warm Farro Breakfast Bowl with Cinnamon-Apples
Baked Oatmeal with Date Butter, Apples and Walnuts VEGAN
French Apple Cake
Easy Cranberry and Apple Cake
Caramel Apple Pie
- 2 1/2 cups (12.5 ounces) all-purpose flour (plus more for the surface)
- 1 teaspoon table salt
- 2 sticks + 2 tablespoons 9 ounces unsalted butter, cut into cubes and chilled
- 1/2 cup ice-cold water
- 1 teaspoon apple cider vinegar
Pie filling :
- 3 lbs apples cut into small cubes
- 2 tablespoons lemon juice freshly squeezed
- 1/2 cup (3.5 ounces) light brown sugar, plus more for sprinkling at the end
- 1/4 cup (1.75 ounces) granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- Vanilla Ice Cream optional
- 1/2 cup walnuts chopped (optional)
To make the dough:
- Place flour and salt in a large mixing bowl. Add in the butter. Using a fork or a pastry cutter cut the butter into the flour until the butter is in pea-size pieces. Pour the water and mix just until it comes together. If you feel like it is too dry add more water, 1-teaspoon at a time. You will know that you have added enough water when you pick up a handful of the dough and you can squeeze it together between your fingers without it falling apart. Transfer the dough onto a lightly floured surface and divide it into two equal pieces. Shape each piece into a 4-inch disk. Wrap with plastic wrap and refrigerate for at least an hour or overnight.
To make the filling:
- Place the apples in a large bowl. Squeeze the lemon juice over the apples. Stir in the sugars and salt. Give it a big stir. Let it sit on the kitchen counter for an hour. Stir it a couple of times during the hour. You can make this a day ahead and keep it covered with stretch film in the fridge. Set a colander over a large pot. Drain the apples. Pour the juices in a measuring cup. Depending on the juiciness of your apples, it should barely be a cup. Take note of the amount.
- Flip the apples back to the bowl; sprinkle them with cornstarch, cinnamon, and nutmeg. Set aside.
- To make the caramel: Place the butter into a small pot over medium-high heat. Let it brown, swirling occasionally. Add the drained apple juice. Bring it to a boil, turn the heat down to medium, and let it simmer 15-17 minutes or until it is reduced to a 1/2 cup. Keep a close eye on it as it may burn instantly. When it is reduced to a half a cup, pour it over the apples and give it a stir. Set it aside.
To assemble the pie:
- Adjust your oven rack to lower middle position and preheat the oven to 375 F Degrees.
- On a lightly floured surface, roll one of the dough into an 11-inch round. Loosely roll the dough around rolling pin and gently unroll it onto a 9-inch pie plate, letting excess dough hang over the edges. Ease dough into plate by gently lifting edge of dough with one hand while pressing into the bottom of the plate with the other hand. Leave any dough that over hangs on the sides. Place it in the fridge while working on the second dough.
- To make the lattice top: Roll out the second dough into a 10-inch round. Using a pastry cutter (I used one with a scalloped edge) and a ruler cut it into 8 equal vertical pieces. If the dough gets difficult to work put it back in the fridge for 5-10 minutes and then continue working on it.
- Line a baking sheet with parchment paper.
- Retrieve the pastry shell from the fridge. Fill it with the apple and caramel mixture, mounding the fruit towards the center. Weave the lattice directly on top of the filling. Press the top and bottom crusts on the edges to seal. Tuck the excess underneath to form a neat and even edge. Place it in the freezer for 10-15 minutes.
- Generously brush the top and sides of the pie dough with an egg whisked with a tablespoon of water. Sprinkle the dough with a teaspoon of brown sugar.
- Set the pie on the prepared baking sheet and bake until the juices of the apples are bubbling, 50-55 minutes.
- Remove the pie from the oven and cool on a wire rack for two hours.
- If preferred, serve with a scoop of vanilla ice cream and some chopped walnuts.
Recipe is adapted from Tara O’Brady’s cookbook Seven Spoons.
Amazing! I made this and it turned out really well.
This looks gorgeous! I’m headed to upstate NY this week. Perfect to pick up some apples and try this at home. Doubt it will look as beautiful but will try!
Thank you for your kind words. Why would you think it won’t look good? It will!
Let me know if you have any questions or if I can help in any way.
Çok güzel görünüyor. Apple cider vinegar yerine Türkiyede ne kullanabilirim.
Nasilsin? Guzel sozlerin icin cok tesekkur ederim.
Ben hic denemedim ama normal sirke kullansan problem olmaz diye dusunuyorum. Zaten miktari da cok az.
Onun disindaki tum malzemeleri kolaylikla bulacagini umuyorum.
Son anda firina koymadan buzdolabinda tutmak cok onemli. Zira bu kadar dik durmasini saglayan trick o.
Bir sorun olursa lutfen sor bana. Simdiden afiyet olsun.
Herkese sevgiler. Torunlarin hepsini tek tek op benim icin.
This is, by far, the BEST LOOKING apple pie I have ever seen, Aysegul. If I were to bake an apple pie, your recipe would be the one I come to. For now, I am dreaming of visiting you, just to have a piece 🙂
P.S. Hope things have calmed down by now. Take care 🙂
Pang… You are the sweetest. Come on down anytime.
Weather is better, but finding fresh produce is almost impossible. I am trying to be as creative as I can.. :/
Emilie @ The Clever Carrot
Darling, you can come to Thanksgiving at my house anytime. What a gorgeous pie! What I love most, is that you were able to cut it into such lovely slices. My version would have gloppy filling (technical term) all over the plate. The is lovely. Elegant. And perfect with a cup of coffee!
In other news, how did it go with both storms? Were you able to prepare in time? Hope all is well on the island 🙂 xo
Oh hi Emilie..
Okay, this year we’ll be at your house for Thanksgiving 😛
Thank you for your kind words my friend. This recipe is truly foolproof. I do not know if you have Tara O’Brady’s cookbook, but it is full of inspiration and ideas.
Neither of the hurricanes effected us that much. It was just a lot of wind and some rain, but the island of Dominica got so badly affected from the second hurricane, Erica. We have so many friends here, who are from there.. Everyone around the island is talking about how bad it is over there.
Hope all is well with you too. I am dying to hear how the book is coming along.
All my love to you..
Claudia | The Brick Kitchen
This looks like the ultimate absolutely perfect apple pie!! Cinnamon + caramel + lattice crust + super deep + homemade vanilla ice cream melting down?! Seriously amazing. And I love your photography too – totally stunning, especially the photo of your husband holding the piece of pie 🙂
Hi Claudia.. I think so too. The recipe is truly foolproof. I am glad you liked it.
Yeah.. My husband is joking about quitting his job and becoming a full-time hand model.. :))
Beeta @ Mon Petit Four
Aysegul, your apple pie looks PHENOMENAL!! Wow!!! Look at the height on that thing….I’m just in shock! And the crust…its PERFECT! Seriously…the most perfect pie crust I’ve ever seen. Gorgeous lattice work and gorgeous, even color…I feel like this is what pie heaven looks like. Also, I love the idea of mixing the apples with the sugar and lemon. I do something similar for my apple tarts, except I don’t leave them for an hour. I’m going to try that next time as I’m sure they would be even more delicious. I can’t wait to try out this recipe for my next fall gathering. Looks absolutely stunning <3
P.S. I totally want pie right now. :p
Hi Beeta.. You are so sweet. Thank you!
Yes, you should try macerating your fruit. It does magical things to it.
Thanks again for your lovely comments. It means SO much to me.
PS: I wish we were living closer, I would totally have you over and we’d have a slice together. Ahhh hopefully someday.
Sarah | Broma Bakery
OK, so glad to have found YOU because you’re a total rockstar when it comes to photography. Can we, like, tag team? 🙂
Aww thank you for saying that Sarah. I feel the same way about your photography.
Yes, let’s tag team. I AM IN! 🙂
Sophie | The Green Life
This pie looks INSANE!! And your photos are stunning Ice! Gorgeous. <3
Aww thank you Sophie! 🙂
Traci | Vanilla And Bean
Ohhhh, I get it! Macerating the fruit does incredible things to it.. and takes it’s depth of flavor over the top! I hope your food supply has been replenished for now and all is well again. Your apple pie is gorgeous as is your inspiring photography. I want to grab my fork and dig in! Thank you for this my dear. Your husband makes a handsome model!
Well, I just read your note to Dwight and he is literally up in the clouds. He keeps talking about quitting his job and becoming a hand model (!?!!!) I wonder how would that be for us??? Yeah, right… :)))
Yes, macerating the fruit with sugar and lemon does magical things to the fruit. This is going to be my strategy with every fruit from now on.
And THANK YOU so much for your lovely words about my photography. It means so much coming from such a great photographer like yourself.
Traci | Vanilla And Bean
Hehe…. thank you for your smile my dear 😀 Awh, Dwight! Okay – if not full time, then part?
Yes, yes, and YES! 😛
Oh yum!!! I could eat a slice or two… or more!
You and me both Miranda! 😛