You’re going to love this caramel apple pie because it is super delicious! With a homemade caramel and lots of apples, it’s a perfect dessert for this fall time of year!
Ingredients:
• 2 recipes of pie crust, 1 for the 9-inch shell, 1 for the lattice top
• 7 cups apples, pared and sliced (2 1/2 to 3 lbs, approx.) (preferrable Granny Smith and Honeycrisp)
• 1/2 cup brown sugar
• 1 tsp salt
• 1 tablespoon lemon juice
• 2 tbsp butter
• 2 tbsp Calvados liqueur (optional)
• 1 teaspoon cinnamon
• 5 tbsp cornstarch
• 3/4 cup caramel sauce
Instructions:
• Place apples in a large kettle or dutch oven and add sugar, salt, lemon juice, butter, and Calvados.
• Cook over medium to medium-high heat until the apples just begin to become tender, 6-8 minutes.
• Remove from heat and let cool to room temperature. It’s important to cool so when placed in prepared pie shell, the shell won’t soften and cornstarch won’t clump.
• Once cool, stir in the cinnamon, cornstarch, and caramel sauce and pour into prepared pie shell. depending on the type of apples extra liquid may form. Pour in all the apples and just enough liquid to come to the edge of the crust.
• Before placing on a double crust or lattice top, brush edge with water to seal. Roll and crimp edges and sprinkle the top with sugar.
• Place on a parchment-lined baking sheet and place in a preheated 375°F oven. Bake for 60-90 minutes until the pie is bubbling throughout and the crust is nicely browned. The crust may need to be covered around the edges to prevent too much browning.
• Remove from oven and cool completely before cutting or serving to ensure the filling sets.
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