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This BOOZY Caramel Apple Pie is for adults only!
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Caramel Apple Pie

A delicious classic with a twist… It’s ooey, gooey and downright indulgent.
Prep Time1 hour 30 minutes
Cook Time50 minutes
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Caramel Apple Pie
Servings: 8
Calories: 618kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Pie Crust

  • 3 cups (384 g) all-purpose flour
  • ¼ teaspoon kosher salt
  • ¾ cup (1½ sticks / 170 g) cold, unsalted butter, cut into chunks
  • 1 large egg yolk, reserving the egg white to brush over the top of the pie crust
  • 3-5 tablespoons ice water

Caramel Wine Sauce

  • 1 cup (200 g) granulated sugar
  • 3 tablespoons water
  • ¼ cup (60 g) heavy cream
  • ½ cup red wine, drinking quality
  • 1 vanilla bean, split and scraped (pod reserved)

Apple Filling

  • 8 medium apples, peeled, cored, and thinly sliced
  • 1 tablespoon all-purpose flour
  • 1 tablespoon + 1 teaspoon ground cinnamon, divided
  • ¼ cup (50 g) granulated sugar, (for topping pie)
  • ¼ cup (½ stick / 57 g) unsalted butter, (for topping pie)

Instructions

Pie Crust

  • In a large bowl, whisk together flour and salt.
  • 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.

Caramel Wine Sauce

  • Meanwhile, make your caramel sauce. Place the sugar and water in a saucepan and cook, without stirring, over medium-low heat until the sugar has melted and caramelized (about 10 minutes). Watch carefully so it doesn't burn.
  • Remove the pot from the heat and add the cream. Stir, and then slowly add the wine.
  • When the sauce has stopped bubbling, return it to heat. Add the scraped vanilla bean and pod and heat it slowly until smooth and thickened. Remove from heat to cool slightly. (If it cools too much, you can add back to low heat to get pouring consistency).
  • When ready, remove the dough from the refrigerator and unwrap it. Split the dough ball into two equal-sized pieces.
  • Let the dough balls sit for about 15 minutes at room temperature 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.

Apple Filling

  • 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 ¼ 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 aluminum foil and bake for about 25 minutes. After 25 minutes, 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.

Nutrition

Serving: 8g | Calories: 618kcal