Description
Indulge in a classic autumn dessert featuring crisp, tart Granny Smith apples tossed in a rich, buttery, house-made salted caramel sauce. Wrapped in a flaky, golden double crust, this pie offers a perfect harmony of spiced fruit and velvety caramel. Designed for consistent, bakery-quality results, the pre-cooked caramel ensures a deep, uniform flavor that elevates every single bite. Perfect for holiday tables or a comforting weekend treat.
Ingredients
6 large Granny Smith apples, peeled, cored, and thinly sliced
1/2 cup unsalted butter, chilled for crust
1 cup brown sugar, packed
1/2 cup heavy cream
1 tsp ground cinnamon
2 1/2 cups all-purpose flour
2 tbsp cornstarch
1/2 tsp salt
6–8 tbsp ice water
Instructions
In a large bowl, mix flour and salt; cut in cold butter until mixture resembles coarse meal.
Gradually add ice water, mixing until dough forms; divide into two disks and chill for 1 hour.
Melt brown sugar and butter in a saucepan over medium heat until bubbling.
Whisk in heavy cream slowly and simmer for 3 minutes to thicken.
Toss apple slices with cinnamon, cornstarch, and half the caramel sauce.
Roll out dough disks; line a pie dish with the bottom crust.
Fill with the apple mixture and drizzle the remaining caramel over the top.
Cover with the second crust, crimp edges, and cut slits for venting.
Bake at 375°F for 50 minutes until golden brown and filling bubbles.
Notes
Ensure the caramel cools slightly before pouring over apples to prevent a soggy crust. Serve warm with vanilla ice cream if desired. Store leftovers covered at room temperature for two days or refrigerate for up to five days.
- Prep Time: 30
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg