Caramel Apple Pie
Our old fashioned Caramel Apple Pie, baked with the perfect combination of apples and a rich caramel sauce. An award-winning combination that has been in our family for years.
Servings 8 servings
Ingredients
Caramel Sauce
- 1/2 cup (115 grams) butter
- 3 Tablespoons all-purpose flour
- 1/4 cup (60 ml) water
- 1/2 cup (90 grams) dark brown sugar
- 1/2 cup (100 grams) white sugar
Apple Pie
- 2 9 inch Pie Crusts, homemade or store bought
- 4 Granny Smith Apples
- 4 Golden Delicious Apples
- 2 teaspoons apple pie spice
- 1/4 cup (45 grams) brown sugar
- 1/4 cup (50 grams) white sugar
Instructions
Caramel Sauce
- Preheat oven to 425°F/220°C. In a heavy-bottomed saucepan over medium-high heat melt the butter and then stir in the flour with a flat bottomed wooden spoon until blended and smooth (30 seconds). Then add the water, brown sugar, and white sugar stir and bring to a gentle boil. reduce the heat to low and allow the caramel sauce to simmer.
Apple Pie
- Peel, core and slice apples, toss with apple pie spice, brown sugar, and white sugar.
- Place the bottom crust into a 9-inch pie pan, then fill with the apples.
- Slowly pour 3/4 of the caramel sauce over the apples.
- Cover with a lattice work crust.
- Use the remaining 1/4 caramel sauce and brush over the top of the pie.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F/175°C and continue to bake for another 35-45 minutes, until apples become tender.
Notes
- Prep time is approximate.
- Store apple pie covered up to 2 days at room temperature (due to the fact it does not contain eggs). It can also be stored in the refrigerator for up to 1 week.
- To freeze: Wrap already baked pie in a metal or ceramic pie dish, wrap tightly with double layers of plastic wrap and then heavy duty aluminum foil. Defrost on the counter for 2 hours or in the refrigerator overnight and then rewarm in a preheated 350°F/175°C for 15-20 minutes before serving.