Last night I spent quite a bit of time putting together this pie.
And even though I lacked some of the equipment needed (candy thermometer).
I dove head first into this pie.
Alex and I contemplated on whether or not to just eat the pie last night or save it for the family Thanksgiving celebration.
Okay, I have a confession. I don’t like Apple Pie, but it’s Alex’s favorite.
And he won the contemplation.
We dug into the pie and the family got none.
I even had a piece, well I did make it after all.
I still don’t like apple pie. But this one was not bad.
- 1 cup sugar
- 1 tablespoon corn syrup
- 1/4 cup cold water
- 1/2 cup heave cream, room temperature
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 pre-made pie crusts ( I know I should have made them by hand I just didn’t have the time)
- 8 cups of apples, sliced into medium slices
- Juice of one lemon
- 2 tablespoons flour
- 1 tablespoon cinnamon
- 3 tablespoons butter
- 1 pinch of sea salt
- caramel sauce
- 1 egg
- In a heavy sauce pan.
- Stir together sugar, syrup, and water.
- Heat over medium-high heat.
- Stirring constantly until all sugar is dissolved and bubbling.
- If you have a candy thermometer make sure the mixture is heated to 380 degrees F.
- Remove from heat.
- Then add heavy cream.
- It will boil and bubble when it is done mix with a spatula.
- Re heat if everything is not combined.
- Removed from heat.
- Add butter.
- Stir until dissolved
- Cool for 4 minutes.
- Stir in vanilla.
- Place apples in a large bowl and sprinkle with lemon juice.
- In a small bowl combine flour and cinnamon.
- Toss the apples with the flour mixture.
- Combine well.
- Set aside.
- Preheat oven to 400 degrees F.
- Spray pie plate with non-stick spray.
- Lay one pie crust down onto the pie plate.
- Add apples to pie plate
- Pour caramel sauce over apples stir a little
- sprinkle sea salt over top.
- Cut butter into chunks
- Place butter on top of apples.
- Place second pie crust over the top.
- Crimp edges.
- Whisk egg in a small bowl.
- Brush egg over the top.
- Cut 5 slits into top, to vent.
- Bake at 400 degrees for about 50 minutes.
- Let cool for about 30 minutes.
- Cut and serve.