Caramel Apple Pie
Sep. 1, 2009 4:46 pm
Updated: Sep. 17, 2009 2:35 pm
I'm not ready for summer to be over, yet—but now that interesting apples are showing up at the farmers' market, I’m excited for fall baking. I was intrigued by this description of making a caramel apple sauce for a pie in this Sugar Cooking
I used a combination of Gravenstein apples, for flavor, and Ginger Gold, for firmness—although they didn't hold up as well as Golden Delicious seem to. I used the proportions from the hugely popular Grandma Ople’s Apple Pie
recipe, which I'd never tried before. Since I was trying out the caramel sauce for flavor, I wanted a recipe that didn't load the pie filling up with cinnamon. I wanted to taste the apples, not the spices (although next time I'll probably add a bit of cinnamon).
Instead of using half brown and half white sugar, I used all white sugar to make the caramel:
1 cup of sugar and ¼ cup of water.
When the sugar had caramelized to a nice brown color, I added 2 tablespoons of butter (I couldn't bring myself to use the full half cup called for in Grandma Ople's recipe), 1/3 cup apple cider, and a tablespoon of apple brandy.
I tossed my sliced apples with the three tablespoons of flour and a pinch of salt; next time, I think I'll stir those into the caramel sauce at the end of the cooking process. I poured the hot caramel over my sliced apples, let the filling cool, and then poured it into my pie pan.
I used my own pie crust recipe; it's similar to Alan's Pie Crust
, which uses both lard and butter. I baked the pie as directed in the recipe: 15 minutes at 425 degrees, and then at a reduced oven temperature of 350. I baked my pie much longer than the 35 to 45 minutes specified—it was probably more like an hour. I just kept baking it until the crust had turned a nice-looking golden brown color.
This was a great pie. I want to try it again next time by making more caramel sauce, maybe 1½ times the recipe, and adding about ½ teaspoon of cinnamon and a little more brandy.
Gravenstein & golden delicious apples
Butter & cider for caramel sauce
Adding butter to the apple cider caramel
Filled pie, waiting for the top crust
Caramel Apple Pie
More Caramel Apple Pie
Caramel Apple Pie slice. Oh, yeah.