Do you love caramel coated green apples? This pie is exactly that with the added bonus of a double crust!
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My favorite thing about my food processor is not how amazing it is at doing its job. It is the convenient storage for wrapping up the cord located at the bottom.
I do not have enough counter space to keep all of my lovely tools on display. Many of them live in cabinets or on shelves, and cords are my enemy. I attempt to save the twisties from the original packaging, but eventually I lose them (I blame my cat) or they break.
I tackle the onslaught of cords by strategic wrapping but inevitably while pulling out the necessary appliance, something else comes with it roped in by the cord. But not when I grab the food processor. For this, Cuisinart, I thank you!
No this is not sponsored.
For this pie I use two other contraptions: a silicone pie crust shield which protects the crust from being over-cooked, and an apple peeler that not only peels, but cores and slices all at once. It makes sure that those slices are uniform and bake evenly!
Apple pie is one of my favorites, especially the kind my dad makes. I have the recipe and use it most of the time but I decided to try something new – CARAMEL apple pie. This pie uses green apples and caramel sauce made from caramels and milk. Add some spices and it’s as easy as that.
However, I stuck to my dad’s crust recipe. The key is the mixture of shortening and butter. So it has the tastiness of butter but keeps its form thanks to the shortening. And of course results in the most perfectly crispy, flaky crust. You’ll be glad it’s a double crust for sure!
And of course a big scoop of ice cream. Because I have to a la mode everything.
- 2-1/2 cups flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup cold shortening, cut into cubes
- 1/2 cup cold milk + 1 tsp white vinegar
- 5 large granny smith apples peeled, cored and thinly sliced
- 30 unwrapped caramels
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- In a large bowl, whisk together the flour, sugar, and salt. Add butter and shortening and cut into the flour mixture with a knife or pastry cutter (or pulse in a food processor).
- Add milk mixture, stirring (or pulsing) until a dough forms. Form two smooth flattened discs of dough, wrap in plastic and chill for 30 minutes or overnight.
- Meanwhile. preheat the oven to 450 degrees.
- Melt caramels and milk together in the microwave and stir well. Stir in vanilla, cinnamon, and ginger until combined.
- In a large bowl, toss the apples in the caramel mixture until evenly coated.
- Roll one dough out on a floured surface and fit to a 10-inch pie plate. To avoid a soggy crust, beat an egg with 1 tsp milk and brush on crust before adding caramel apples.
- Roll out the second dough and top the pie; trim and flute the edges. Slice some cuts in the center of the pie.
- Brush a little of the milk-egg mixture over the pie dough. (Sprinkle with 1 tsp cinnamon-sugar if desired.)
- Bake on bottom rack at 450 degrees for 10 minutes.
- Cover edges with a silicone pie crust shield or foil. Reduce oven temperature to 350 degrees and bake an additional 35-50 minutes or until golden brown.
Source: Sugar Plum and my dad
Post updated 9/28/20, photo above is the original.