There are two things that are so fall-ish, fall couldn’t be a season without them.
Pumpkins and Apple Pie.
Don’t you agree?
There is nothing more All American than a good, ol’ slice of warm Apple Pie.
One simple look at Pinterest, and you’ll find dozens of recipes for Apple Dips and Cinnamon Chips and Pumpkin Smoothies, all the way to chewy, timeless Apple Fritters.
Unfortunately, after doing major trimming on our fruit trees, the arborist assured us we wouldn’t have apples this year.
But, apparently Mr. Arborist hadn’t met the Little Apple Tree That Could.
And, after it’s valiant effort? Of course, Apple Pie was simply inevitable at our house. And, the caramel sauce?…A perfectly rich, decadent, necessary and welcome compliment.
Caramel Apple Pie
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water minus 1 tablespoon
- 1 tablespoon pure vanilla extract
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 8 Granny Smith apples - peeled cored and sliced
- Preheat oven to 350 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, vanilla, white sugar, brown sugar, cinnamon and nutmeg and bring to a soft boil. Reduce temperature to low and let simmer.
- Prep the double-layer crust of your choice ahead of time. You can use a lattice top, or a full crust top with decorative slices cut out of it. Place the bottom crust in your pie pan.
- Toss sliced apples with 2/3rds of caramel sauce. Place apples in the pie plate. Cover with preferred top crust. Pour or brush-on the remaining 1/3rd of the caramel sauce over the top of the crust.
- Bake 35-45 minutes in the pre-heated oven until apples are soft. Remove and cool before placing in the refrigerator.