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Chef John's Caramel Apple Pie

Reviewed: Nov. 12, 2012
I followed the recipe just as it was. After reading the reviews, I was concerned about the filling being watery. I have had that problem with pies in the past. I did cook the sauce as per the recipe and let it come to a rolling boil. Then let it cool. I used 6 Granny Smith apples and cut them into 8 slices per half. Using the boxed pie crust that just unrolls, was so easy! Did the lattice top. I debated if I should use the cornstarch or flour and decided not to. I did just as Chef John said and poured the sauce over the top of the pie...lattice and all. Put the pie on cookie sheet and baked as directed for the first 15 minutes. Then put a pie ring around the edge and finished baking at 350 degrees. I let it cool on the cookie sheet. I was pleasantly surprised that my pie came out like it the recipe!! Loved the simple flavor of the buttery, cinnamon sauce with the tart apples! I am sure there are many variations that can be added, but if you want a pretty, delicious, homemade pie...this is one to try! I'm making one to take to Thanksgiving Dinner. That is saying a lot because there is a lot of pressure to make something that everybody is going to like! Thanks Chef John for another successful recipe!
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