biscuits and such | Caramel Apple Pie
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Caramel Apple Pie


Internet, meet my food weakness.  While mountain pie is certainly the most emotionally important pie to me, I always thought that apple pie was my favorite to eat.  And now, I know that caramel apple pie is my favorite pie to eat.  It’s delicious.  It’s so incredibly delicious, I don’t really know what else to say.  This may be my shortest post ever because I don’t know where to go with this except- drop everything you’re doing and make this pie.  Now.  Right now.


Okay, I’ll say more.  I’ll describe what makes this pie so incredible.  It’s the caramel.  It’s making your own caramel so that it has this nutty, toasty flavor.  I used the same caramel recipe I used for my caramel fried green tomatoes, the caramel recipe from the recipe book Seasoned in the South. I was worried about the pie being way too sweet, so I added lemon juice.  I like adding a little acidity to my pies to balance the sweetness, and in this case it accentuated the caramel flavor.  I almost feel as though I could have added more caramel.  I’m not sure, I guess my only  choice is to make it again.  Oh no!



Caramel Apple Pie


6 apples

1/2 cup caramel (recipe here)

2 tbsp lemon juice

1 tbsp cinnamon

2 tsp nutmeg

Pie dough (recipe here or here)

2 tbsp butter

Peel and slice your apples.  Melt butter in your pan.

Add your apples, half of the caramel, and spices.  Toss and cover.  Allow to cook over medium temperature with a lid on for 20 minutes, stirring occasionally.

Roll out your pie dough.  Add half the apples (and juice) to the pan.  Drizzle with caramel.  Add the remaining apples, and drizzle with the remaining caramel.

Cover with pie dough top.  Slit the top.

Bake at 400 for 30-35 minutes.


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