caramel apple pie

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
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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.