Caramel Apple Pie
It’s all the flavor of a caramel apple wrapped in a pie crust. Yes, please! This is a great recipe for any fall occasion.
Ingredients
1 double pie crust
6 large apples, peeled and sliced (about 8–10 cups)
¼ cup Shawnee Mills All-Purpose Flour
½ cup granulated sugar
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 ½ teaspoons Savory Spice Ground Ceylon Cinnamon
¼ teaspoon Savory Spice Ground Madagascar Cloves
¼ teaspoon Savory Spice Ground Nutmeg
1 teaspoons Griffin Foods Vanilla
1 cup Braum’s Caramel Sauce, divided
1 Equally Yolked Egg, beaten
1 tablespoon Braum’s Heavy Whipping Cream
Savory Spice Vanilla Bean Sugar, for topping
- Fit one crust into a 9-inch pie pan. Flute edges. Place remaining crust and crust that’s fitted in pan into refrigerator until ready to use.
- Preheat oven to 400 degrees. To make the filling, peel and slice the apples into ¼-inch slices. Toss in a large bowl with flour, sugar, lemon juice, lemon zest, cinnamon, cloves, nutmeg and vanilla until evenly coated.
- Transfer the apple pie filling to the bottom crust, mounding the apples slightly in the center. They will bake down as they cook. Drizzle ½ cup of the caramel sauce over the top of the apples.
- Roll out the top crust, and place over apples to cover. Fold pastry over edges to seal, then cut slits in pastry to seal. Alternately, you can make a lattice topping.
- Whisk together egg and cream, making an egg wash to brush over the top crust. Sprinkle with vanilla bean sugar. Bake 20 minutes, then decrease the oven temperature to 375 degrees and continue to bake for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling inside. If the top crust starts getting too dark around the edges, cover with aluminum foil.
Let the pie cool for at least 4 hours before serving so that the filling has time to set up. To serve, drizzle the whole pie or each slice of pie with additional caramel sauce.