November 17th, 2016

Deep Dish Caramel Apple Pie




You really can’t have Thanksgiving with pie can you?  This Deep Dish Caramel Apple Pie is sure to be a crowd-pleaser at your upcoming celebration.  This pie is loaded with apples, drizzled with homemade caramel and sprinkled with crumb topping before it bakes.





Once it’s ready to serve, add another drizzle of caramel, and maybe a scoop of ice cream, for a holiday pie that will have everyone requesting seconds.




You may also consider our Pumpkin Chess Pie with Praline Pecan Sauce, Salted Caramel Pie, or Chocolate Hazelnut Pie to go with your Holiday feast.


Deep Dish Caramel Apple Pie


2 3/4 cup sugar, divided
1/2 cup water
4 tablespoons butter
1/2 cup heavy whipping cream
pinch of salt
2 pounds granny smith apples, peeled and sliced (about 4 large)
1 pound gala apples, sliced (about 2 large)
1/3 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 unbaked pie crust in deep 9 inch pie plate

For Topping
4 tablespoons old-fashioned oats
2 tablespoons flour
2 tablespoons firmly packed brown sugar
1/8 teaspoon cinnamon
pinch of salt
3 tablespoons cold unsalted butter


Preheat oven to 350 degrees.

In a medium saucepan, bring 2 cups of sugar and 1/2 cup water to boil over medium heat.  Cook, stirring occasionally until mixture starts to boil.  After sugar dissolves and syrup is simmering, reduce heat to medium-low and cook for approximately 8 to 10 minutes, without stirring or until mixture turns a light amber color.  Remove from heat; stir in butter, cream and salt until smooth.  Let cool for 15 minutes.

Place apples in a large bowl.  Mix together the remaining 3/4 cup sugar, flour, cinnamon, and nutmeg.  Sprinkle the sugar mix over the apples.  Spoon the apples into the prepared pie crust.  (Apples will be mounded in the crust- see picture above.) Drizzle the apples with 1/2 cup of the caramel sauce.

To make the topping, in a small mixing bowl combine the oats, flour, brown sugar, cinnamon, and salt.  Using a fork or pastry knife cut the butter into the oat mixture until crumbly.  Sprinkle oat mixture over apples.  Place pie on a large rimmed baking sheet covered with foil to catch any spills.

Bake until browned and bubbly, 1 hour and 15 minutes – 1 hour and 30 minutes.  Loosely cover with foil last 30 minutes if necessary to prevent excess browning.

Let pie cool completely.  Warm the remaining caramel and drizzle pie or individual slices before serving.

Recipe adapted from Taste of South, Southern Pies, October 2016





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