Caramel Apple Pie

This dessert is a little more complex than my usual recipes, but it is worth the effort! I like to infuse my apple pie with a homemade caramel sauce that is made from the liquid of the apples themselves! for best results, I recommend using sour green apples.

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Ingredients:

Crust:

• 2 1/2 cups bread flour

• 1 tsp salt

• 1 Tbs sugar

• 1 cup cold cubed butter

• 6 Tbs cold water

• 1/2 tsp lemon extract (optional)

Apple filling:

• 6 medium apples, peeled, cored, and sliced thin

• 1/2 cup sugar

• 2 Tbs cinnamon

• 1 tsp lemon juice

• 1 tsp vanilla extract

• Pinch of salt

• 3 Tbs flour ***for apples after drained***

Caramel Sauce:

• Juice from apples after they sweat in sugar mixture

• 1/2 cup sugar

• 1 tsp lemon juice

• 1 Tbs cinnamon

• Pinch of salt

• 1/2 cup heavy cream

• 1 Tbs butter

Instructions:

• Preheat the oven to 350°F

• Prepare the Apples: Mix peeled and sliced apples with the sugar, cinnamon, lemon juice, vanilla, and salt and let it sit for 30 minutes. The liquid sugar that comes off the apples will be used for the caramel sauce.

• Make the Crust:

  • Combine flour, salt, and sugar in a bowl.

  • Add cold butter cubes and mix until the mixture resembles coarse crumbs.

  • Gradually add ice water, 1 tablespoon at a time, until a smooth ball of dough forms.

  • Roll the dough into two large pie crusts 12-13 inch wide.

  • Place one crust in the pie dish and set the other aside in the fridge to cool.

• Make the Caramel Sauce:

  • Drain the liquid sugar from the apples into a skillet or saucepan.

  • Add the sugar, lemon juice, cinnamon, and salt to the sauce pan. Heat until boiling.

  • Once slightly darkened, turn off the heat and mix in cream and butter until smooth.

• Assemble the pie:

  • Add 3 Tbs of flour to the drained apples and mixture.

  • Pour the floured apples into the pie crust and spread them evenly.

  • Pour the caramel sauce over the apples.

  • Place the second pie crust on top and cut vents to allow steam to escape. (I like to do a lattice weave with the crust, but this is only for show.)

• Bake: for roughly 50-60 minutes until the center is bubbling and the top is golden brown.