Apple Pie with Caramel Sauce
Classic double-crust apple pie with a blend of tart and sweet apples in cinnamon-sugar caramel. The apples are pre-cooked to concentrate flavors and prevent a soggy bottom.
50 mins
2 hrs 30 mins
Ingredients
Filling
Egg Wash
Equipment Needed
- large sauté pan
- rimmed baking sheet
- colander
- wire rack
Ingredients
Filling
Egg Wash
Equipment Needed
- large sauté pan
- rimmed baking sheet
- colander
- wire rack
Instructions
Prepare the Filling
- 1
Prepare apples
Peel apples, and then cut them from top to bottom around the core to give you four pieces of apple. Compost or discard the cores and slice the apple 1/4-inch to 1/3 thick.
- 2
Mix cinnamon sugar
Combine sugar and ground cinnamon in a bowl and whisk together. Place two tablespoons of cinnamon sugar in a bowl and set aside for sprinkling over top crust.
- 3
Cook apples
Heat a large sauté pan over medium-high heat. Add 1 stick of butter to the pan and let it melt and bubble slightly. Add the sliced apples to the pan, cook and stir with a heatproof rubber spatula, swirling the pan. Sprinkle the cinnamon sugar evenly over the apples and fold to combine. Reduce to medium heat to prevent the sugar from burning.
- 4
Simmer covered
Cover and cook 15-18 minutes, stirring halfway through. As the sugar melts and the apples release juice, a lot of liquid will collect in the pan.
- 5
Reduce sauce
Continue to cook until reduced and thick. Transfer apples and juices to a rimmed baking sheet and cool to room temperature, about 10 minutes. Place in refrigerator 20-30 minutes.
Assemble and Bake
- 1
Preheat oven
While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425°F.
- 2
Drain apples
Set large colander over a now-empty bowl and transfer cooled apples to colander. Shake the colander to drain off as much sauce as possible. Reserve the drained sauce to serve with the pie.
- 3
Fill pie crust
Mound the filling into the cooled crust, pressing firmly to ensure minimal air pockets. Make a nice, rounded mound at the top.
- 4
Add top crust
Roll out the remaining dough to 1/4-inch thickness (or a bit less) and lay it gently over the fruit. Trim any excess and fold the edges into a thick rim. Crimp, if desired.
- 5
Finish top crust
Cut vents in the top of the pie. Egg wash the top crust evenly and sprinkle with remaining cinnamon-sugar all over.
- 6
Bake pie
Set pie on preheated baking sheet on the bottom shelf and bake until crust is dark golden brown, 45 to 60 minutes.
- 7
Cool
Transfer pie to wire rack and cool at least 1 1/2 hours before serving.
Cook's Notes
See separate recipe for pie crust designed for this pie, or use another one if you prefer. The drained apple sauce makes a delicious caramel topping to serve alongside the pie.
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