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.
MIO Products in Caramel Apple Pie
Shawnee Mills All Purpose Flour – Shawnee Mills flour is milled from the finest Oklahoma wheat and is a staple in every Okie’s kitchen. Proudly produced in Oklahoma for years, Shawnee Mills provides Oklahoma with exceptional quality for all of their products.
Savory Spice Ground Ceylon Cinnamon, Ground Madagascar Cloves, Ground Nutmeg, & Vanilla Bean Sugar – Savory Spice in Oklahoma City produces delicious spices made from the freshest ingredients. These delicious spices elevate any recipe, including this Caramel Apple Pie.
Griffin Foods Vanilla – Griffin Foods produces several pantry staples including the vanilla we are using for this pie. Griffin Foods is a long-time favorite of Oklahomans with its high-quality products and family-owned values.
Braum’s Caramel Sauce & Heavy Whipping Cream – Braum’s provides Oklahomans with top-quality products like their sweet and delicious caramel sauce, which is perfect for turning this apple pie into a caramel apple pie. Their heavy whipping cream is a go-to for any recipe.
Equally Yolked Eggs – Equally Yolked Eggs prioritizes the care of their animals, their environmental impact, and the health of the customer. Equally Yolked Eggs is a proud Oklahoma egg producer you and your family can trust.
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.