CARAMEL APPLE PIE
Don't let the number of steps for this caramel apple pie fool you. It's a very straightforward pie to make that's simply divine. There are layers of thin apple slices, sugar, spice, and caramel inside a flaky crust. The from-scratch pie crust is very easy to work with and comes together easily. Once baked, the caramel apple pie slices wonderfully. In each bite, there are layers of tart apples, sweet spice, and the flakiest crust. A fantastic apple pie for fall or the holidays.
Provided by Richard Cooley @Richard_Cooley
Categories Pies
Number Of Ingredients 17
Steps:
- Crust: Mix flour, baking powder, salt, and sugar together.
- Cut in the lard to the dry ingredients (preferably with a pastry blender) until you get pea-sized nuggets.
- Mix the egg and vinegar. Then add ice water up to 1 cup.
- Mix flour mixture and liquid together with a pastry blender.
- Create a couple of balls to be rolled out for the crusts.
- Roll out one of the balls to fit in a 12" cast iron fry pan.
- Fit the crust into the pan and trim the crust about 1/4" out from the pan edge. Use a fork to poke several holes in the crust bottom.
- Pie Filling: To make the pie filling, peel the apples. Quarter and core them.
- Use a food processor to create thin slices of the apples.
- Use half of the lemon juice on the apple to keep them from turning brown.
- Mix flour, sugar, and cinnamon together.
- Take the apple slices and lay out a layer of apples on the bottom of the crust. Sprinkle cinnamon sugar over the layer of apple slices.
- Then sprinkle lemon juice and butter over the layer.
- Next, add 3 more layers of apple slices with the flour mix and juice/butter sprinkled in between each layer.
- Take about 30 caramel cubes and mash them together into a disk.
- Place the disk into the center between two sheets of parchment paper (if the caramel disk is a little warm it will be easier to roll out). Using a rolling pin, roll out the caramel into a thin circular layer roughly 12" in diameter.
- Place the caramel layer over the apples.
- Add another layer of apples, flour/sugar/cinnamon mix with lemon juice and butter. Repeat the apple layers until all of the apple slices are used.
- Then make another caramel ball using about 30 to 40 caramel cubes. Roll out the caramel as done previously of sufficient size to cover the apples to extend to the pan edge.
- Roll out the last crust ball to cover the apples and caramel. Place the crust over the apples and trim the excess crust to the edge of the bottom crust.
- Seal the crusts together.
- Use a fork to poke holes in the top crust.
- Set the oven to 350 degrees and place the pie in the oven and bake for 55 min to an hour.
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