If you're going to take the time to make a pie, then you need to start with the best Caramel Apple Pie Recipe!
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Servings: 8
Author: The Frugal Girls
Ingredients
6cupspeeled & thin-sliced Granny Smith Apples{approx. 4-5 medium apples}
2tsp.Fresh-Squeezed Lemon Juice
1cupGranulated {White} Sugar
4tbsp.All-Purpose Flour
1tsp.Ground Cinnamon
1/4tsp.Ground Nutmeg
1/4tsp.Salt
1/8tsp.Allspice
1/2cupSmucker's Caramel Sauce
Two 9" Pie Crusts {Homemade or Pillsbury Refrigerated Crusts}
Egg Wash: 1 Large Eggbeaten well + 1 tbsp. Milk + a pinch of Salt
Pie Crust Topping: 1.5 tsp. Turbinado Sugar {Sugar in the Raw}
Instructions
Preheat oven to 400 degrees.
Place one pie crust in 9" pie dish. Trim and fold edges over, then crimp, pinch, or flute around the entire edge.
Peel, then thinly slice your apples. I use this Johnny Apple Peeler to get the job done in a jiffy!
In a large bowl, mix together apple slices and lemon juice until all apples are well coated.
Then over your apples, add Sugar, Flour, Cinnamon, Nutmeg, Salt, and Allspice to same bowl, and stir until all has been well combined.
Transfer apple mixture into pie crust you've rolled out in your pie dish. Using your hands, pack your apples down tightly into the dish.
Drizzle Caramel Sauce evenly over apple mixture.
Now transfer your pie to the refrigerator... it's time to work on your lattice!
When placing the pie crust on top, make sure to leave adequate holes or gaps for venting. I like to roll it out on a cutting board and slice a variety of sizes of dough strips, using my pizza cutter. Then you can weave in a lattice pattern. You can even take 3 long and narrow slices of pie crust dough and braid it to add some additional fun texture. Or cut out little leaves or acorns with these Pastry Stampers to add some fun designs to the crust! The design options are endless!
Once you've laid out your top crust, it's time for the egg wash.
Beat 1 Large Egg well, then stir in 1 tbsp. Milk plus a pinch of salt. Dip your pastry brush in the egg mixture, and brush over the entire top and outer edges of your pie crust.
Once you've finished your Egg Wash, sprinkle the top of your crust with 1.5 tsp. Turbinado Sugar.
Bake at 400 degrees for 20 minutes.
After 20 minutes, add your Pie Crust Shield to keep the edges from burning, adjust temperature to 375 degrees, and bake for 40 - 45 more minutes, or until done.
Transfer to a wire rack and cool for a minimum of 4 hours prior to serving. I like to wait even longer to allow all that apple gooey goodness plenty of time to solidify.
Slice and serve up with big ol' scoops of vanilla ice cream, and ENJOY!
Storage Tip: Leftovers can be covered and stored in the refrigerator for up to 4 days.