I’ve recently been dabbling in pie making. Because I’ve always envied after people who can make delicious AND beautiful pies. And living in the South, I feel like it’s somewhat of a right of passage to make a good pie. I’ll be honest, I’m not a huge pie fan. I love me some pies with a graham cracker crust and a custard like filling, but pies with fruit and stuff in them? Not so much. But if I had to choose a favorite it would definitely be apple pie. But not just any apple pie. I like my apple pies with spice and thick sauce… the kind you can’t really slice up without making a gooey mess because let’s be honest… those taste divine. This apple pie just happens to have a thick spicy, caramel like sauce that is just to die for!
You might want to reach for your pie pan because well… we are making a pie, right? But trust me and reach for your handy dandy tart pan. Think a tart pan is superfluous? Think again. I use mine ALL. THE. TIME. If you don’t have a tart pan and want one, try looking at your local Goodwill or thrift store. That’s where I found mine for a mere $2! So grab your tart pan and about 5 apples.
And how cool and amazing is my new cobalt cake stand made by my talented pottery making friend from Bunny Hill Studio? Oh, my goodness, you
need to must check out her etsy site. You will want all the things. They make fantastic Christmas presents too!
And why a tart pan, you ask? Good question! I love using a tart pan because I love how crispy it makes the pie crust on the edges. Crispy pie crust = good pie crust. But you won’t ruin the pie if you use a regular old pie pan. I’ve made it both ways, and loved it both ways.
And if you’re feeling lazy or getting the onset of “Thanksgiving overwhelmingness” (like me), you can use a little store bought help. No shame. But if you want a good pie crust recipe, there’s a great one here.
And it took me all of 2 minutes to unroll and press into the pan. Woo hoo! And place it in the refrigerator until you make the filling.
Next, you’ll want to peel 5 apples. Everyone has their favorite apple. I’ve even used red delicious to make a pie *gasp*. Here I’m using Fuji, but use whatever breed of apple that makes your heart sing. Pink ladies, anyone?
Then slice them up. I like this handy dandy contraption.
I still find the slices too thick so I slice them once more with a knife.
Once the apple are all sliced up, add about 1/8 cup of sugar and mix to coat. Then let sit for about 10-15 minutes. This helps pull some moisture out of the apples so they don’t take a dive when baking.
Now, it’s time for my favorite part: the sauce. Add 1 and 1/2 sticks of butter to a saucepan.
Then, half white sugar and half brown sugar.
Now for some spice. I like Fall spices. A. Lot.
Dash of Cloves.
Melt over medium low heat until all melted together and a dark caramel color.
Time to assemble!
Apples get dumped into the pie crust, along with the “apple juice” at the bottom of the bowl.
Then the caramel sauce goes on top.
Place the top crust over top and press down the sides. Pull off the excess crust.
And make a pretty design on top.
Top the crust with an egg wash, then place on the very bottom oven rack with a drip pan under it.
And if it’s spilling into a heap on your plate, you’ve done it right. And don’t forget the vanilla ice cream.
Spicy Caramel Apple Pie
2 pie crusts
5 apples, cored and peeled and sliced
1/8 cup sugar
3/4 cup butter (1-1/2 sticks)
1/2 cup sugar
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
dash of cloves
egg wash for top (1 egg beaten with water)
Peel, core, and slice 5 apples. Mix in bowl with 1/8 cup sugar. Let sit for about 10-15 minutes. Press pie crust into tart pan and place in refrigerator. In a medium saucepan, melt butter, sugars, and spices together until thick and caramel in color. Preheat oven to 425 degrees. Pour apples in crust in tart pan. Pour caramel sauce over top and spread to get even. Place second pie crust over top and press to seal. Remove excess crust. Make a design in the top crust or vent. Brush egg wash over top of crust. Place tart pan on a lipped baking sheet and place on the very bottom rack of the oven. Bake at 425 degrees for 15 minutes, then lower oven temperature to 350 degrees and bake for another 20-30 minutes. Let cool for at least one hour before serving.
Happiest of Thanksgivings to you and your families!