Wednesday, August 19, 2015

Caramel Apple Pie

Caramel Apple Pie
(1 pie)


6-7 large Granny Smith Apples, peeled, cored & sliced
12 oz. Apple Cider or Apple Juice (save a little for corn starch slurry)
1 tsp. Fresh Lemon Juice
½ tsp. Kosher Salt
1-1½ tsp. Cinnamon (extra for topping crust)
¼-½ tsp. Ground Nutmeg
¼-½ tsp. Ground Cloves
½ cup Brown Sugar
½ cup White Sugar (extra for topping crust)
2-3 tbsp. Unsalted Butter
½ cup Caramel Syrup
 ¼ cup Corn Starch (give or take a little)
1 pkg. (2 crusts) Refrigerated Pie Crusts (or make your own)
1 large Fresh Egg, beaten


In a large non-stick skillet over medium heat, combine ingredients from apples through caramel syrup.  Cook until apples are almost tender.  Taste filling and adjust as need with cinnamon, nutmeg and cloves.  Whisk together the corn starch and remaining apple cider/juice to make a slurry.  Add slurry to apple mixture and continue to cook until thickened.  Remove from heat and let cool completely.  Once apple mixture is cool, place one pie crust in pie pan.  Place apple mixture in crust and top with remaining crust, remove excess and crimp edges.  Brush top crust with beaten egg and sprinkle with cinnamon and sugar.  Cut one slit in middle of crust before placing in a pre-heated 350 degree oven for about 60 minutes.  Remove from oven to a rack and let cool a little before serving.  Serve warm with a little vanilla ice cream.

Note:               You can try other types of apples but should stick to the ones that are better for baking.

Ideas for Future Efforts

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