A delicious classic with a twist… check out this Boozy Caramel Apple Pie! It’s ooey, gooey and downright indulgent.
Caramel Apple Pie
This was Aunt Shelly’s contribution to Thanksgiving celebrations. As a kid, I was only ever allowed a tiny bite, but as an adult, I got a whole piece to myself! (Or two. Ok, it was two.)
I just love how she added her own special twist to the caramel sauce… WINE! Her favorite red wine to be exact. While this Caramel Apple Pie has all the traditional components, that red wine caramel sauce gives it an extra kick that you will come to crave!
Homemade Apple Pie Crust
I love her homemade crust too. It was a tad unconventional, but seriously tasty none the less!
Layers and layers of apples are baked up in a homemade buttery crust. After each layer of apple is added, you drizzle the delicious caramel wine sauce over top. It makes it rich and gooey, just the way I like it! Sprinkle the top crust with a little cinnamon sugar mixture and bake it up nice and golden.
Caramel Apple Pie Topping
Now the best part is topping this Caramel Apple Pie off with some vanilla ice cream and drizzling some more of that caramel goodness right over the top!
This pie is the perfect addition to your dessert table this holiday season! Traditional yet untraditional enough that it will get your guests talking and raving about this delicious treat!
Tips, tricks, and variations:
When it comes to a perfect pie crust, there are a few things you can do to ensure it will be just as perfect in YOUR kitchen:
- make sure ALL your pie crust ingredients are cool
- use the liquid sparingly, and add a few drops at a time
- if you run into tearing dough, try rolling it out between two pieces of parchment paper
Try to get all your apple slices the same size. Using a mandolin is a great option.
Add a teaspoon of salt to the caramel sauce for a fun variation. Or pair this with caramel ice cream!
If you have a couple pieces left over, try making a trifle! Simple chop the pie into small pieces and then layer it in a cup with whipped cream. Drizzle with caramel and you have a really fun new twist!
A delicious classic with a twist… It’s ooey, gooey and downright indulgent.
- 3 cups (384g) all-purpose flour
- 1/4 tsp. salt
- 3/4 cup (12 tablespoons, 170g) cold unsalted butter and cut into chunks
- 1 egg yolk (save your egg white to brush on top of pie crust)
- 3-5 tbsp. ice water
- 1 cup (200g) granulated sugar
- 3 tbsp. water
- 1/4 cup (60g) heavy cream
- 1/2 cup red wine, drinking quality
- 1 vanilla bean, split and scraped (pod reserved)
- 8 apples peeled, cored and sliced thin
- 1 tbsp. all-purpose flour
- 1 tbsp. + 1 teaspoon ground cinnamon divided
- 1/4 cup (50g) granulated sugar (for topping pie)
- 1/4 cup (4 tablespoons or 57g) unsalted butter (for topping pie)
To make the pie crust, whisk together the flour and salt together in a large bowl.
Using a pastry blender add in your butter and cut in until coarse crumbs appear.
Add the egg yolk and the ice water, and stir until dough is moistened. Form the dough into a ball, wrap it tightly in plastic wrap, and put in the refrigerator for 1 hour.
Meanwhile make your caramel sauce by placing the sugar and water in a saucepan and cook, without
stirring, over medium-low heat until the sugar has melted and caramelized, which takes about 10 minutes.
Watch carefully so it doesn't burn.
Remove the pot from the heat and add the cream and stir then add wine slowly.
When the sauce has stopped bubbling, return it to heat, add the scraped vanilla bean and pod and heat it
slowly until smooth and has thickened, remove from heat to cool slightly. (If it cools too much you can add back to low heat to get pouring consistency).
Take the dough out of the refrigerator and unwrap and split into two.
Let sit for about 15 minutes to warm up slightly.
On a lightly floured surface roll each of your dough sections into 12-inch circles.
Carefully add one of your crusts to a deep dish pie plate.
Preheat the oven to 350°F.
Place sliced apples in a large bowl. Add the 1 tablespoon flour and 1 tablespoon cinnamon and toss to coat all the apples.
Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps.
Pour about 1/4 cup of the caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top.
Top the apples with remaining butter pieces.
Brush your bottom pie crust edges with reserved egg white.
Place the other pie crust over the top of the filled pie pan and press down and crimp the edges.
Cut slits in the top of the pie so steam can escape.
Cover the pie with tin foil and bake for about 25 minutes, then remove from oven and brush with more of your egg white.
Combine your remaining sugar and cinnamon and sprinkle over the top.
Return to oven and continue to bake uncovered for another 25 minutes, until the pie is golden.
Let rest at room temperature for at least 1 hour to set up.
Serve with ice cream and drizzle with any remaining caramel sauce.
Check out these other fun apple-inspired recipes:
Photos by Tornadough Alli