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Caramel Apple Pie

Apple Pie

Life isn't complete without an amazing recipe for Apple Pie.  Even better if it has been handed down from generation to generation.   This Homemade Apple Pie is filled to the brim with fresh apples and then coated with a from-scratch caramel sauce that will have everyone licking the plate and asking for a second slice. 

Course Dessert
Cuisine American
Keyword Apple Pie, Caramel Apple Pie, Homemade Apple Pie
Prep Time 2 hours 20 minutes
Cook Time 40 minutes
Servings 12
Author Autumn Maring - Dwight's Daughter

Ingredients

Apples

  • 8 Granny Smith apples, peeled, cored and sliced
  • 6 cups water
  • teaspoons salt

Caramel Sauce

  • ½ cup unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • ¼ cup water

Pie Assembly

  • 2 unbaked pie dough crusts

Instructions

  1. Preheat oven to 425° F

Apples

  1. In a large bowl add sliced apples, water, and salt. Allow the apples to rest in the water for about 10 minutes.

Caramel Sauce

  1. While the apples are soaking, melt butter in a medium saucepan. Stir in flour to form a paste.
  2. Add sugar, brown sugar, and water and bring to a boil. Reduce the temperature to low, and simmer 5 minutes. Remove from heat and set aside.

Pie Assembly

  1. Set out an 18" piece of parchment and roll out one of the pie crusts to about 14". Using a pizza cutter, slice into 1-inch strips. Set aside.

  2. Place the second pie crust in the bottom of a 9-inch pie pan. Pressing the sides to fit the pan.

  3. Drain and rinse the sliced apples to wash off any remaining salt, and then pour them on top of the bottom crust.

  4. Cover with a latticework crust by arranging half the strips over the pie, in parallel lines, leaving space in between.
  5. Fold every other strip up to about the mid-line of the pie. Lay another strip over the middle of the pie, perpendicular to the others. Fold the parallel strips back down, then fold up all the other strips. Lay another perpendicular strip down, and repeat until all the strips have been used.
  6. Trim any excess dough and press to adhere to the bottom crust. Using a fork, crimp the edge of the pie to seal.
  7. Gently pour the sugar mixture over the latticework crust. Do your best to cover as much of the crust as you can, gently use a basting brush to cover any open spots.

  8. Bake on the lowest oven rack for 15 minutes at 425° and then reduce the temperature to 350° F, and bake for another 35 to 40 minutes.