Caramel Apple Pie Dessert (Print-Friendly Version)

Rich caramel sauce blends with fresh apples in a flaky, golden crust for a comforting crowd-pleaser.

# Ingredients You'll Need:

→ Crust

01 - 325 g all-purpose flour
02 - 1 teaspoon salt
03 - 224 g cold unsalted butter, cut into 1.25 cm cubes
04 - 4–8 tablespoons cold ice water

→ Caramel Sauce

05 - 207 g granulated sugar
06 - 120 ml water
07 - 56 g unsalted butter
08 - 120 ml heavy whipping cream
09 - 0.5 tablespoon vanilla extract
10 - 0.5–1 teaspoon salt
11 - 16 g all-purpose flour

→ Apple Filling

12 - 1.13 kg Granny Smith apples (about 4–5 large), peeled, cored, and sliced
13 - 1.13 kg Honeycrisp apples (about 4–5 large), peeled, cored, and sliced
14 - 1 tablespoon lemon juice
15 - 112 g packed light brown sugar
16 - 104 g granulated sugar
17 - 43 g all-purpose flour
18 - 0.5 teaspoon salt
19 - 1 teaspoon vanilla extract
20 - 1 large egg, beaten
21 - Coarse sugar, for topping

# How to Make It:

01 - Combine 195 g flour and salt in a large food processor and pulse together 2–3 times. Scatter the cubed butter over and process until a crumbly dough forms, about 15 seconds. Add the remaining 130 g flour and pulse just until evenly distributed and sandy in texture.
02 - Transfer dough to a bowl and add 4 tablespoons iced water, folding gently with a spatula. If dough does not hold together, add additional water 1 tablespoon at a time. Form into a ball, divide in half, shape into discs, wrap in plastic wrap, and refrigerate at least 1 hour (or up to 2 days).
03 - Combine sugar and water in a saucepan over medium-low, dissolving sugar for 3–5 minutes. Add butter, melt fully, then bring to a boil over medium heat without stirring. Cook to a deep golden copper color, about 10–15 minutes. Remove from heat and slowly whisk in cream (mixture will bubble). Add vanilla and 0.5 teaspoon salt, whisk to combine. Reserve 120 ml caramel for serving; stir flour into remaining caramel. Cool completely.
04 - Peel, core, and slice apples to approximately 3 mm thickness. Toss immediately in lemon juice. Add both sugars, flour, and salt; gently mix to coat. Transfer to a large skillet; cover and cook over medium heat until apples are just fork-tender but not mushy, about 20 minutes. Remove from heat, stir in vanilla. Spread out to cool completely.
05 - Roll one chilled dough disc on parchment to about 33 cm diameter, 2–3 mm thick. Line a 23 cm deep dish pie plate, letting excess hang over edges.
06 - Layer one-third of cooled apple filling into crust. Drizzle with 3–4 tablespoons of caramel sauce. Repeat two more times, ending with caramel sauce on top.
07 - Roll out second dough disc and cut for lattice or solid top. Place over filling and trim to fit, crimping edges decoratively. Brush top with beaten egg and sprinkle with coarse sugar. Chill assembled pie for 20–30 minutes in refrigerator or freezer to firm the pastry.
08 - Preheat oven to 220°C. Preheat a baking sheet inside. Place pie on hot baking sheet, bake 15 minutes until crust begins to brown. Lower oven to 175°C and continue baking 50–60 minutes until crust is golden and juices are bubbling. Shield crust with foil if browning too quickly.
09 - Cool pie on a wire rack to room temperature for at least 3–4 hours to ensure filling is set. Slice and serve with reserved caramel sauce.

# Extra Information:

01 - Cool the pie fully before slicing to prevent the filling from running.
02 - The apple filling can be prepared up to two days in advance for convenience.

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