Description
A delicious twist on the classic apple pie, featuring a rich caramel sauce that adds sweetness and depth to the tart apples.
Ingredients
Units
Scale
- 1 package refrigerated pie crusts (or homemade crusts)
- 6 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for thickening)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 425°F (220°C).
- Line a 9-inch pie dish with one pie crust, pressing it into the bottom and sides.
- In a large bowl, toss the apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Set aside.
- Transfer the apple mixture into the pie crust, spreading evenly.
- In a small saucepan, melt the butter over medium heat. Add heavy cream and bring to a simmer. Stir in vanilla extract and cornstarch (if using). Let the mixture thicken for 1-2 minutes, then pour the caramel sauce evenly over the apples.
- Cover the pie with the second pie crust, pinching the edges together and cutting a few slits in the top for ventilation. Brush the top with the beaten egg.
- Bake the pie for 45-50 minutes, or until the crust is golden and the filling is bubbling.
- Allow the pie to cool for at least 30 minutes before serving. Serve warm, optionally with a scoop of vanilla ice cream.
Notes
- If you prefer a thicker caramel sauce, use cornstarch to thicken it before pouring over the apples.
- For extra flavor, top with whipped cream or a drizzle of additional caramel sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg