Foodie Friday Apple Pie Makes its Own Caramel Sauce
We call this a caramel apple pie since the butter melting through the brown sugar creates a caramel-like sauce perfect for spooning over ice cream after you’ve sliced up the pie.
Caramel Sauce Apple Pie (Prep time about 1 hour. Up to 8 slices)
Crust: (Single crust. Double it for a two crust or lattice pie)
2 C. all-purpose flour
1 tsp. salt
2/3 C. vegetable shortening (my mom’s way) or cold butter cut into cubes
Ice water (to be added a little at a time until dough just comes together)
Combine flour and salt. Cut in shortening or rub the flour into the cubes of cold butter until the flour mixture looks like coarse sand. Gradually mix in ice water until the dough forms a ball. If making a double crust pie, divide the dough in two and form into balls. Wrap in plastic wrap and refrigerate while preparing the filling.
Caramel Apple Filling
4 Granny Smith and 2 Fuji apples peeled, cored and thinly sliced
½ C. granulated sugar
¾ C. lightly packed brown sugar
2 Tb. flour
Pinch of salt
¼ tsp. grated nutmeg
2 tsp. ground cinnamon
1/8 tsp. powdered ginger
2 Tb. butter
(1 egg for egg wash and sugar for dusting the top)
Preheat oven to 460. In a large bowl, combine the apple slices, sugars, flour, salt, nutmeg, cinnamon and ginger, coating the apple slices. Roll out the bottom crust, slightly larger than the diameter of the pie plan so it covers the bottoms and sides so there is a little overhang of dough. Fill the bottom with the apple mixture. Roll out the top crust to the diameter of the top of the pan. Cut the 2 Tb. butter into small chunks and dot across the top of the filling. Wet your fingers and run around the rim of the bottom crust and lay the top crust over the top. Press the top crust onto the edge of the bottom crust (or cut the top crust into slices and basket-weave for a lattice effect). Crimp or press with a fork to seal. Cut vent holes in the top crust (if not doing a lattice). Beat the egg with a little water and brush on the top for a shiny, brown crust. Sprinkle granulated sugar over the top. After the first 10-15 minutes of baking, check to see how brown the crust is getting. When the edge is getting brown, take the pie out of the oven and carefully cover the outside rim with strips of aluminum foil to keep the crust from burning. Return to oven and bake another 20-30 minutes until the apples are tender, filling is bubbling and top crust is golden brown. Allow to cool at least 20 minutes before cutting. You will still get a lot of juice and you want that to spoon over the top of the pie and scoops of ice cream.