Sweet Apple Caramel Pie

Ingredients

• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon granulated sugar 1 tablespoon granulated sugar
• 6-8 medium-sized apples, peeled, cored, and thinly sliced 6-8 medium-sized apples, peeled, cored, and thinly sliced
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• ½ cup (120ml) heavy cream ½ cup (120ml) heavy cream
• ½ cup (113g) unsalted butter ½ cup (113g) unsalted butter
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg ¼ teaspoon nutmeg
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling) 1 tablespoon granulated sugar (for sprinkling)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 54g, 32g
• Protein: 3g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. 3.
   Preheat the oven to 190°C (375°F). Roll out one disc of dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim the excess dough, leaving a 1-inch overhang.
4. 4.
   In a large saucepan, melt the butter over medium heat. Add the sugar, heavy cream, vanilla extract, cinnamon, and nutmeg. Stir until the sugar has dissolved and the mixture is smooth. Remove from heat and set aside.
5. 5.
   In a large bowl, toss the sliced apples with lemon juice. Pour the caramel sauce over the apples and mix until well coated.
6. 6.
   Transfer the apple filling into the prepared pie crust. Roll out the second disc of dough and place it over the filling. Trim the excess dough and crimp the edges to seal. Cut a few slits on the top crust to allow steam to escape.
7. 7.
   Brush the top crust with beaten egg and sprinkle with granulated sugar. Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. 8.
   Remove from the oven and let it cool for at least 2 hours before serving. This pie is best enjoyed warm with a scoop of vanilla ice cream.

Treat your ingredients with care...

• Apples — Choose firm and tart varieties such as Granny Smith or Honeycrisp for the best flavor and texture.
• Heavy cream — Make sure the cream is cold before adding it to the caramel sauce to prevent curdling.
• Butter — Use unsalted butter to have better control over the saltiness of the pie.

Tips & Tricks

• For a decorative touch, use cookie cutters to create shapes from the top crust before placing it over the filling.
• To prevent the crust from becoming soggy, brush the bottom crust with beaten egg before adding the filling.
• If the edges of the pie crust start to brown too quickly, cover them with aluminum foil to prevent burning.
• Serve the pie warm for the best flavor and texture.
• Leftover pie can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Sweet Apple Caramel Pie warm with a generous scoop of vanilla ice cream on top. The combination of warm pie and cold ice cream creates a delightful contrast in temperature and texture.

Presentation advice

To enhance the presentation, dust the top of the pie with powdered sugar before serving. You can also drizzle some additional caramel sauce over the slices for an extra touch of indulgence.