Description
Indulge in the perfect fall dessert that marries the crisp tartness of orchard-fresh apples with a rich, buttery caramel sauce. This elevated American classic features a golden, lattice-style crust and a decadent, spice-warmed filling. Ideal for cozy gatherings, this pie is designed to be the centerpiece of your dessert table, offering a texture that balances melt-in-your-mouth tenderness with a satisfyingly crisp pastry finish.
Ingredients
1 double pie crust
6–7 large Honeycrisp or Granny Smith apples, peeled and sliced into 1/4-inch segments
1/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup prepared buttery caramel sauce (non-alcoholic)
1 tablespoon lemon juice
1 egg (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, toss the apple slices with lemon juice, granulated sugar, brown sugar, flour, cinnamon, and nutmeg until well coated.
Roll out half of the pie crust and line a 9-inch pie dish.
Pour the apple mixture into the crust, then drizzle the caramel sauce evenly over the top of the apples.
Roll out the second crust, cut into uniform strips, and weave into a lattice pattern over the pie. Trim and crimp the edges.
Brush the top crust with a lightly beaten egg to promote a golden finish.
Bake for 45-55 minutes, covering the edges with foil if they brown too quickly, until the crust is golden and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours to let the caramel and juices thicken before serving.
Notes
Ensure apples are sliced to an even thickness to guarantee consistent cooking. If the caramel feels too thick, warm it slightly in the microwave before drizzling. Serve warm with a scoop of vanilla bean ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg