Description
A deep-dish double-crust apple pie loaded with tender cinnamon-spiced apples and ribbons of rich homemade caramel baked right into the filling. The flaky all-butter crust shatters delicately, while the caramel thickens into a glossy, buttery sauce that clings to every warm slice.
Ingredients
Scale
- For the crust:
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 tsp fine sea salt
- 2 tbsp granulated sugar
- 1 cup unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 cup ice water, plus 2 tbsp more if needed
- For the caramel sauce:
- 1/2 cup granulated sugar
- 3 tbsp unsalted butter, cubed
- 1/4 cup heavy cream, at room temperature
- 1/2 tsp fine sea salt
- For the apple filling:
- 6 medium Granny Smith apples, peeled, cored, and sliced 1/4-inch thick
- 3 medium Honeycrisp apples, peeled, cored, and sliced 1/4-inch thick
- 2 tbsp fresh lemon juice
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp fine sea salt
- 1 large egg, beaten, for egg wash
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- Make the crust: In a large bowl, whisk together the flour, salt, and sugar until evenly combined. Add the cold butter cubes and toss to coat, then use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces still visible; those larger butter chunks create flaky layers as they steam during baking.
- Drizzle 1/2 cup ice water over the flour-butter mixture, stirring with a fork until the dough begins to clump. Squeeze a handful; if it holds together without crumbling, it is ready. If too dry, add 1 more tablespoon of ice water at a time. Divide the dough into two disks, one slightly larger than the other, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Make the caramel: Set a medium heavy-bottomed saucepan over medium heat. Pour the granulated sugar in an even layer and let it sit undisturbed until the edges begin to melt and turn amber, about 4 to 5 minutes. Using a heatproof spatula, gently drag the melted sugar toward the center in slow, sweeping motions, continuing until all sugar is dissolved and the caramel is a deep golden-amber color with a nutty aroma.
- Whisk the cubed butter into the hot caramel, one piece at a time, until fully melted and incorporated; the mixture will bubble vigorously, so stand back. Remove the pan from the heat and slowly pour in the room-temperature heavy cream while whisking constantly; the caramel will steam and foam — keep whisking until completely smooth. Stir in the salt, then transfer the caramel to a heatproof bowl and let it cool to room temperature while you prepare the filling.
- Prepare the apples: In a very large mixing bowl, toss the sliced Granny Smith and Honeycrisp apples with the lemon juice to prevent browning and add brightness. The mix of tart Granny Smith and sweet Honeycrisp creates balanced flavor and layers of texture — some slices will soften completely while others keep a slight bite.
- In a small bowl, whisk together the brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, allspice, and salt until no lumps remain. Sprinkle this dry mixture over the apples and toss thoroughly with a rubber spatula until every slice is evenly coated; the cornstarch will thicken the juices as the pie bakes so the bottom crust never turns soggy.
- Roll and assemble: Remove the larger dough disk from the refrigerator and let it sit at room temperature for 5 minutes. On a lightly floured surface, roll it into a 12-inch circle about 1/8 inch thick, rotating the dough a quarter turn after each pass to prevent sticking. Drape the circle over a 9-inch deep-dish pie plate and gently press it into the corners without stretching; trim the overhang to 1 inch.
- Pour the cooled caramel over the apple mixture and toss gently to coat the fruit. Mound the apple filling into the crust, pressing down lightly to eliminate air pockets; the apples will shrink during baking, so heap them slightly higher in the center.
- Roll the second dough disk into an 11-inch circle. Brush the edge of the bottom crust with beaten egg, then lay the top crust over the apples. Trim the overhang to 1 inch, then fold both edges under together and crimp decoratively with your fingers or a fork to seal. Cut 4 to 5 steam vents in the top crust with a sharp paring knife — this allows moisture to escape and prevents the pie from bursting.
- Chill the assembled pie in the refrigerator for 20 minutes while the oven preheats. Preheat the oven to 400°F / 204°C with a rack in the lower third and place a rimmed baking sheet lined with foil on the rack to catch any caramel drips. Brushing the top crust generously with beaten egg and sprinkling with turbinado sugar right before baking yields a deeply golden, crunchy finish.
- Bake the pie: Place the chilled pie directly on the preheated baking sheet. Bake at 400°F / 204°C for 20 minutes, then reduce the oven temperature to 350°F / 177°C and continue baking for 40 to 50 minutes more, until the crust is deep golden brown and the filling is bubbling thickly through the vents. If the edges brown too quickly, cover them with strips of foil or a pie shield after the first 30 minutes.
- Cool completely: Transfer the pie to a wire rack and let it rest for at least 3 hours before slicing. This resting time is essential — the caramel and apple juices need to set so the filling slices cleanly instead of running. The pie is best served slightly warm or at room temperature; if desired, rewarm individual slices in a 300°F / 149°C oven for 10 minutes before serving.
Notes
Store leftover pie loosely covered with foil or plastic wrap at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, wrap the fully cooled pie tightly in a double layer of plastic wrap followed by foil and freeze for up to 3 months. To reheat a whole pie, thaw overnight in the refrigerator, then warm in a 300°F / 149°C oven for 20 to 25 minutes. Individual slices can be microwaved for 30 to 45 seconds or heated in a 300°F / 149°C oven for 10 minutes. The unbaked assembled pie can be frozen for up to 3 months — bake from frozen at 375°F / 190°C for 75 to 90 minutes, covering the edges with foil halfway through.
Nutrition
- Calories: 612
- Sugar: 48g
- Sodium: 410mg
- Unsaturated Fat: 18g
- Carbohydrates: 84g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 98mg
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