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Caramel Apple Pie

Caramel Apple Pie

Ingredients

  • 2 prepared pie crusts unbaked
  • 5-6 granny smith apples
  • 2 tbs lemon juice
  • 2 tbs. brown sugar
  • 1 tbs. cornstarch
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. vanilla extract or paste
  • 1/2 tsp. salt
  • 1/2 cup thick caramel sauce
  • 1 egg
  • 2 tbs. coarse sugar

Instructions

  1. Preheat the oven to 375 degrees, and place a large baking sheet in the middle rack of your oven. Form your bottom crust into a 9 inch pie plate, and pop it into the freezer to chill while you make the filling. Peel and slice your apples into 1/4 inch thick slices. Immediately toss the apples in a large bowl, with the lemon juice to coat. Add in the brown sugar, cornstarch, cinnamon, ginger, vanilla extract, and salt, and stir until the apples are well coated and everything is evenly distributed throughout.
  2. Pour the apple mixture into your prepared bottom crust. The apples will fill the crust up quite a lot- don't be afraid to pile them up. Pour the caramel sauce all over the top of the apples in the pie- this doesn't have to be perfect, but try to drizzle it around fairly evenly.
  3. Take your second crust and slice into strips that about 1 inch thick. Create a simple lattice top to your pie by weaving the strips in and out on top to cover the pie, leaving space between the lattice for the filling to vent. Trim the edges and crimp around the edges of the pie to seal. In a small bowl, beat your egg until it's well mixed, and use a brush to coat the top of your pie crust generously. Sprinkle the coarse sugar all over the top.
  4. Place your pie in the oven on top of the pre-heated baking sheet. This will help ensure you get a fully baked crust. Bake the pie for 45 minutes, or until the top is a deep golden brown all over.