Description
This decadent caramel apple pie elevates a classic dessert by combining tart Granny Smith apples with a luxurious, homemade salted-style caramel sauce. Each slice features perfectly macerated apples inside a crisp, buttery, and flaky crust. The deep amber caramel provides a sophisticated contrast to the cinnamon-spiced fruit, making this the perfect centerpiece for family gatherings or special occasions. This gourmet recipe ensures a soggy-free crust and a flavor profile that balances intense sweetness with professional, depth-filled notes.
Ingredients
6 large Granny Smith apples, peeled and sliced thin
0.5 cup granulated cane sugar
0.5 cup brown sugar, packed
6 tbsp unsalted butter, cold
0.5 cup heavy cream
1 tsp ground cinnamon
2 sheets pie crust
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Peel, core, and slice the apples into uniform quarter-inch pieces.
Toss the apple slices with the sugar and cinnamon in a large bowl and let them sit for 30 minutes to macerate.
Heat the granulated sugar in a heavy-bottomed pan over medium heat until it melts into a clear, golden liquid.
Whisk in the heavy cream and butter slowly until the mixture becomes smooth and thickens into a rich caramel sauce.
Roll out the bottom pie crust into a greased pie dish.
Layer the macerated apples evenly across the crust.
Drizzle the warm caramel sauce generously over the apples.
Cover with the second pie crust, crimp the edges tightly, and cut small vents in the center for steam release.
Bake for 60 minutes until the crust is golden brown and the filling is bubbling vigorously.
Notes
Let the pie cool for at least 2 hours before slicing to allow the caramel filling to set properly. If the crust edges brown too quickly, cover them with foil strips.
- Prep Time: 45
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg