Caramel Apple Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the Caramel Sauce:</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">85g unsalted butter, room temperature, cut into pieces</li><li class="ingredients-single-item">120ml heavy cream, room temperature</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">For the Apple Filling:</li><li class="ingredients-single-item">1kg baking apples (Granny Smith, Braeburn, or Honeycrisp), peeled and sliced</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">50g brown sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground allspice</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">For Assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (or coarse sugar) for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Candy thermometer (optional)</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying butter sizes create layers in your crust – larger pieces mean flakier texture!</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix ice water and apple cider vinegar in a small bowl. The vinegar inhibits gluten formation, ensuring a tender crust. Drizzle the liquid over the flour mixture, 1 tablespoon at a time, gently tossing with a fork until the dough just begins to come together. You may not need all the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and divide into two equal portions. Shape each into a disc without overworking (which would develop gluten and make your crust tough). Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or ideally overnight. Cold dough is essential for a flaky crust!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the caramel sauce. In a heavy-bottomed saucepan, spread sugar in an even layer and heat over medium heat. Watch carefully as the sugar begins to melt around the edges. Resist the urge to stir! Instead, gently swirl the pan occasionally to promote even melting.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the sugar has completely melted and turned a deep amber color (around 175°C/350°F if using a thermometer), remove from heat and immediately add the butter pieces (be careful, it will bubble vigorously). Whisk until the butter is incorporated, then slowly pour in the heavy cream while continuing to whisk. The residual heat creates the perfect caramel consistency. Add the sea salt, whisk until smooth, and set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the apple filling, toss the sliced apples with both sugars, cornstarch, spices, and lemon juice in a large bowl. The cornstarch will thicken the juices as the pie bakes, preventing a soggy bottom, while the lemon juice prevents browning and adds brightness to balance the sweet caramel.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 190°C (375°F) and place a baking sheet on the bottom rack to catch any drips. Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface to about 3mm (1/8 inch) thickness and about 30cm (12 inches) in diameter. Transfer to your pie dish by gently rolling it around your rolling pin, then unrolling over the dish. Press gently into the bottom and sides, leaving a slight overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour about 1/3 of your cooled caramel sauce over the apples and toss gently to coat. Reserve the remaining caramel for serving. Arrange the caramel-coated apples in the prepared crust, mounding slightly higher in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the second disc of dough and either place it whole on top (cutting vents) or create a lattice pattern by cutting the dough into strips and weaving them over the filling. The lattice not only looks beautiful but allows steam to escape, preventing a soggy crust. Trim excess dough and crimp the edges to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top crust with egg wash for a beautiful golden shine, then sprinkle with demerara sugar for a delightful crunch and sparkle. If your pie edges are browning too quickly during baking, you can cover them with foil strips or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake on the center rack for 50-55 minutes, until the crust is golden brown and the filling is bubbling through the vents or lattice. The bubbling is crucial – it indicates that the cornstarch has activated and thickened the juices. Cool on a wire rack for at least 3 hours before slicing to allow the filling to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm or at room temperature with the reserved caramel sauce drizzled over each slice. A scoop of vanilla ice cream makes a perfect accompaniment! The pie will keep at room temperature for 2 days or refrigerated for up to 5 days, though the crust will soften slightly over time.</li></ol>