Apple Pie with Apple Caramel Sauce

The ultimate apple pie with apple caramel sauce! I've long sought a fool-proof apple pie and have finally found it! The stewed apples in this pie make for a fool-proof filling, that packs a spiced apple-y punch without unduly flooding your pie pan. The stewing liquids making for the perfect apple caramel accompaniment making this a fun and unique apple pie treat.

Jump to:

• Why you'll love this pie
• Equipment Notes
• Ingredient Notes for the Crust
• How to Make Cinnamon Pastry Crust
• Ingredients for the Stewed Apple Pie Filling
• Stewing the Apples
• Putting the Pie Together and Baking
• Ingredients for Apple Caramel
• How to Make Caramel with Apple Juices
• Storage Advice
• FAQs
• More Apple Recipes
• Cinnamon Apple Pie with Apple Caramel Sauce

Why you'll love this pie

• Flakey cinnamon pastry crust - this recipe uses a quick homemade shortcrust pastry packed full of cinnamon, to add that extra hint of spice to every bite!
• Super simple no-fuss filling - this spiced apple pie filling is so easy to throw together! Plus the additional few minutes spent pre-stewing your apples will give you the base for your caramel while also ensuring this doesn't become a runny mess when baked!
• Luscious apple caramel - waste not want not with this incredible caramel sauce made using the juices of your stewed apples!

Equipment Notes

To make this recipe, you'll need a few standard pieces of equipment. Before you get under way, I'd recommend gathering:

• 9" pie pan - a standard pie plate will be fine for this recipe. I like using deep dish, but your apples won't be piled miles high in this recipe, making a normal pie plate perfect here.
• Large mixing bowl - if you're making this full recipe, you'll probably want a couple of mixing bowls here. One for the pie crust and then another for the filling itself.
• Plastic wrap for wrapping up your dough.
• Rolling pin for your crust. If you're using a pre-made or pre-rolled pie crust you may not need this.
• Large saucepan for stewing the apples.
• Small saucepan for making your caramel sauce.
• Spatula - I like to use a rubber spatula for stirring the apples gently while stewing.
• Whisk - for when you are whipping up the sauce.

Ingredient Notes for the Crust

This cinnamon shortcrust pastry is essentially just a spiced adaptation of my classic all butter crust. You'll need:

• Flour - a mixture of both all-purpose flour and bread flour makes for the perfect crust here. You can substitute the bread flour for more all-purpose flour or use only bread flour, but this will impact how the dough comes together. You may end up needing more/less water dependent on the flours being used.
• Sugar - some superfine granulated sugar or caster sugar will give a touch of sweetness to this base.
• Ground cinnamon - a good dose of ground cinnamon gives a nice spice here. It will also add a richness to the shade of your finished pastry.
• Salt
• Unsalted butter - cold from the refrigerator and chopped into small pieces. I tend to slice slivers about a ¼" thick.
• Cold water - the colder the better! Personally I don't use ice water in my doughs, but if you chill your water in the freezer for a couple of minutes before adding (while you're putting together the rest of the dough), it helps to ensure this is well cold.
• Egg - you'll want one egg, beaten, to help seal together the bottom and top crust as well as giving the whole pie an egg wash before baking. Water or milk can be used. but an egg works best and helps ensure a gorgeous golden brown.

How to Make Cinnamon Pastry Crust

To make your crust, you'll want to follow these steps:

Step 1: Begin by mixing together your flours, sugar, salt and cinnamon in a large mixing bowl.

Step 2: Work in your butter. I do this by adding the chopped pieces and then rubbing with my fingers until you've worked the butter into the dry ingredients. You're not looking for this to be mixed so thoroughly that you can no longer see any flecks of butter. A coarse mixture with some still obvious blobs of butter will actually add to the flakiness of the finish.

Step 3: Slowly add your water. I start with about ¼ cup and then mix together, kneading lightly and adding a bit more water (a few teaspoons at a time) until it comes together as a dough. Avoid overadding water and overworking the dough since this can result in a tougher, less flakey consistency when baked.

Step 4: Divide the dough into two balls and wrap with plastic wrap. Lightly flatten these rounds for easier rolling when the time comes. Place in the fridge for at least 2 hours to chill thoroughly.

Step 5: After 2 hours, remove a dough ball from the fridge, working one at a time (leave the other in the fridge to avoid it warming up too much). Roll this out on a floured work surface until you have a large round, roughly ¼" thick.

Step 6: With the first of your dough rounds, gently place into your pie plate, pressing into the corners to line the base and sides of the pan. It should overhang about an inch all around. Place the dough lined pie plate in the refrigerator to continue chilling while you're finishing your filling (if not ready to bake yet!).

Step 7: Your second dough round can be rolled out in advance and chilled on a cookie sheet as a large flat crust (this will be your top crust for the pie). Or, you can leave the dough in the refrigerator unrolled until your filling is ready and you're about to put it all together for baking.

Ingredients for the Stewed Apple Pie Filling

For this filling, you'll need:

• Apples - I strongly recommend using an apple you like to eat as the flavor will come through in the bake. Different apple varieties are available in different areas, so a good seasonal apple is perfect here. I like to use medium to large apples, but again this will depend on what you have available. These should be peeled, cored and sliced.
• Lemon juice - half of a lemon should be perfect.
• Sugar - superfine granulated sugar or caster sugar.
• Brown sugar - firmly packed light brown sugar or muscovado is key to the richness of the filling and will really add to the caramel.
• Vanilla pod - half of a vanilla bean pod, sliced down the centre lengthwise.
• Ground spices - I used a mixture of cinnamon, ginger and cardamom. You can make amendments based on personal preferences but this combination gives a warmth and gentle aroma to the bake.
• Flour - a bit of all purpose flour can be added at the end of the stewing process, once you've strained your apples.

Stewing the Apples

To ensure you don't end up with a watery wet filling, your best bet is to stew your apples and let them cool before adding to the pie. This process is also key to making your caramel for topping the dessert.

Step 1: Place your apple slices, lemon juice, sugars, spices and vanilla pod into a large saucepan. Give this a stir to coat your apple slices and set on a medium heat to cook for about 15 minutes, stirring occasionally.

Step 2: After about 15 minutes, you'll notice that the apples have released quite a lot of liquid. They should be warm, but shouldn't be translucent or soggy - the goal here isn't mushy applesauce consistency, but a nice crunch of apple. The timings will vary based on the thickness of your apple slices and the types/sizes and ripeness of apples you are using, so just keep an eye.

Step 3: Once lightly stewed, drain the apples - I do this using a slotted spoon. Reserve the liquid, transferring to a smaller saucepan, to make your caramel (see below for instructions).

Step 4: Allow the apples slices to cool completely. You don't want to add a hot filling to your dough, or this can cause it to melt - leading to unpleasant textures, holes and just general mayhem when baking! Once cool, stir through your flour.

Putting the Pie Together and Baking

Once you've got your crust and the filling is cool, you're ready to assemble and bake!

Step 1: Preheat your oven to 380°F (200C or 180C for fan assisted ovens).

Step 2: Spoon your stewed apple filling into the prepared pie shell and spread into an even layer. As the apples shouldn't be mushy, you may need to do a bit of manually moving the apples around to gently even out (avoid scraping at your dough or you may end up with holes).

Step 3: If you've not done so already, roll out the second round of dough for your top crust. Gently brush the edges of your filled pie case with egg wash and place the top layer on to this.

Step 4: Trim the crust around the sides of the pie. Leave about half an inch overhang to crimp closed.

Step 5: Brush the top of the pie with egg wash and cut a small cross in the center of the top crust. This will allow steam to escape.

Step 6: Place the pie in the center of your preheated oven and bake for about 45-50 minutes, until golden brown all over the top.

Step 7: Remove from the oven and allow to cool. You can cut this pie while warm, or allow to cool further - all depends on your preferences. Slices also microwave well for reheating leftovers, but be sure to use microwave safe plates!

Ingredients for Apple Caramel

Who doesn't love the combination of apple and caramel?! Well, did you know you can make your own caramel using the juices from your stewed apples? This makes for the perfect accompaniment to your apple pie, infused with the flavors in your apple filling, including the essence of your apples themselves!

To make this caramel, you'll need:

• Reserved juices from stewed apples - the amount of your juice here will vary depending on your apples, but generally about a cup and a half of juices with the dissolved sugars and vanilla pod.
• Butter - a little unsalted butter at room temperature works best.
• Heavy cream - this gives you a silky creamy consistency to your final product and makes for a caramel sauce as opposed to straight caramel syrup.

How to Make Caramel with Apple Juices

Making your caramel from stewed apple juices is such an easy and satisfying process, letting you repurpose this liquid in such a luscious way!

Step 1: Place the reserved juices from your stewed apples into a saucepan over a medium high heat. You'll want to use a small or medium saucepan as the liquids will come to a boil.

Step 2: Bring the sauce to a boil, swirling the pan occasionally to stir this. Let it boil for about 15 minutes, beginning to thicken.

Step 3: Add the butter and stir to melt through.

Step 4: Remove the pan from the heat and add the cream slowly while whisking. The liquid may bubble up a bit at this stage, but whisking should help it to calm quickly.

Step 5: Decant into a heat proof bowl or jar to allow to cool.

Storage Advice

This pie is best kept in the refrigerator and will last for several days wrapped well in plastic wrap. For the best leftovers, re-heat slices in a microwave or in the oven (using appropriate microwave or oven safe dishes).

As the caramel is served separately from the pie, the pie itself can be left out of the refrigerator for relatively long periods of time. This will of course depend on the environment and temperature of your kitchen. For example, if you're in a warm area or making this at the height of a heatwave, I'd be reluctant to leave it out all day, but in a chilly kitchen I've been known to keep it out overnight, well wrapped, and it's been fine!

The sauce will need to be kept refrigerated as this is made with cream.

FAQs

More Apple Recipes

• Blackberry Apple Crisp
• Baked Apple Crisp Cheesecake
• Cinnamon Rolls with Homemade Apple Pie Filling
• Homemade Apple Cider