The Pioneer Woman Tasty Kitchen
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Caramel Apple Pie

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

The deliciousness of a caramel apple in the world’s best (and quickest) homemade pie crust!

Ingredients

  • FOR THE PIE DOUGH:
  • 3 cups All-purpose Flour
  • ½ teaspoons Salt
  • 3 Tablespoons Sugar
  • 10 Tablespoons Cold Butter, Cut Into Cubes
  • ½ cups Vegetable Shortening
  • ¼ cups Vodka
  • ¼ cups Cold Water
  • FOR THE APPLE FILLING:
  • 5 cups Granny Smith Apples, Peeled, Cored And Cut Into Thin Slices
  • ¼ cups Lemon Juice
  • 1 teaspoon Salt
  • ¾ cups Sugar
  • 2 Tablespoons Flour
  • 1 Tablespoon Cinnamon
  • 2 Tablespoons No Sugar Added Apple Sauce
  • 1 teaspoon Fresh Grated Nutmeg
  • FOR THE CARAMEL FILLING:
  • 2 cups Brown Sugar, Packed
  • ½ cups Heavy Cream
  • 3 Tablespoons Butter
  • 1 teaspoon Vanilla
  • FOR THE CRUST ASSEMBLY:
  • ¼ cups Melted Butter
  • 3 Tablespoons Sugar

Preparation

For the crust:
First, food processors are great at getting the job done as quickly as possible, and the more you mess with dough the tougher it becomes. So break out that food processor and add 2 cups of the flour, salt and sugar and give it a quick pulse until it’s combined.

Add the cubes of butter and the shortening and pulse until combined, about 1 1/2 minutes. A mixture of butter and shortening gives great texture and great flavor.

Add the remaining flour and process until it’s all combined. Move dough to a large bowl, then add the water and the vodka and knead gently until it’s all combined. Vodka makes your crust flaky. It cooks off completely, unlike water, so you have a great flakiness that will hold up to whatever you put inside of it. Your dough will be very moist, but you can add a bit of flour if it is too moist to hold together.

Split the dough into two evenly sized disks and wrap in plastic wrap, and chill for at least 2 hours. If you need to, this can be made up to three days in advance, just store the plastic wrapped disks in a large Ziplock bag.

Preheat your oven to 375F.

For the apple filling:
In a large bowl, combine the apples, lemon juice and salt, toss to coat. Let stand at room temp for about 30 minutes. Add the sugar, flour, cinnamon, apple sauce and nutmeg and toss to coat. Set aside.

For the caramel filling:
In a pot over medium heat, add the brown sugar and cream. Stir until the sugar is dissolved and allow to boil, untouched, until it reaches 210F on a candy thermometer. Remove from heat and add the butter and vanilla, stir to combine and allow to cool.

For the assembly:
Roll out one of your pie dough disks in a circle large enough to fit into your greased pie pan with a bit of over hang. Add the circle to the pie pan and press into shape. Poke a bunch of holes in the bottom with a fork. Pour the caramel filling on the bottom, then the apples on top of that. Roll out the remaining pie dough circle. I like to cut out cute shapes with a cookie cutter and layer them on top, adhering them to the top crust with melted butter. You can do this, or you can make a top crust that is your standard round circle with slits cut in the top. Brush the top with the remaining melted butter and sprinkle with sugar.

Bake at 375F for 35-40 minutes or until the crust is golden brown.

6 Comments

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Jackie Dodd on 12.2.2011

Rachel, either way is fine. Most should be absorbed/evaporated by then, but it is a small amount of liquid so it shouldn’t make a huge difference either way. I drained it off.

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Rachel on 11.18.2011

Do you drain the lemon juice and salt mixture from apples after 30 mins or does all that liquid go into the pie too?

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Jackie Dodd on 8.16.2011

Good question AngAK, Force of habit? This crust doesn’t get soggy, party because of the use of vodka. Feel free to skip that step!

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AngAk on 8.15.2011

just wondering why are you pricking the bottom crust on this fruit pie? it will get soggy. pricking the pie crust is for baking unfilled pie shells so they won’t puff up as much.

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Renee on 8.15.2011

Yum. I added your recipe to my recipe box… going to save it for fall baking! Can’t wait to make this!

One Review

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Julie on 9.13.2011

This little bad boy is insane! So delish, ladies your husbands will groan :)

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