Caramel Apple Pie
Ingredients
Crust
- 2½ cup all-purpose flour (370g)
- ½ tsp salt (2g)
- 1 cup cold butter (220g)
- ⅓ cup cold water (80ml)
Apples
- 7 medium sized apples
- 1 tsp cinnamon (4g)
- 1 tsp sugar (4g)
Caramel Sauce
- ½ cup melted butter (110g)
- 3 tbsp all-purpose flour (25g)
- ½ cup brown sugar (100g)
- ½ cup white sugar (100g)
- ¼ cup hot water (60ml)
Instructions
Crust
- Combine flour and salt.
- Cut cold butter into small pieces. Mix the butter with flour until the mixture is flaky.
- Pour cold water. Adjust the amount of water depending on the texture of the dough. You can do one tablespoon at a time, until the dough forms a ball. Don’t make it too wet. Wrap in plastic and refrigerate for 1 hour.
Apples
- Slice 7 medium-sized apples into thin pieces.
- Sprinkle cinnamon sugar, then mix it in with apples. Leave it on the side.
Pie
- Take the crust dough out from the refrigerator. Divide the dough in two. One will be for the bottom and the other half is for the top.
- Get the rolling pin and roll the dough big enough to cover the entire pie dish.
- After placing the dough on the dish, cut the excess around the edge.
- Use a fork to make dimples. Don’t poke through it. It will prevent the pie crust from bubbling up.
- Place the cinnamon mixed apple pieces in the pie dish.
- Roll the second half of the dough for the top part of the pie. Once it is rolled, cut eight 1 inch /2.5cm strips.
- Make a lattice crust for the top of the pie. The strips of dough lay on top of the pie filling, layered over and under one another to create a basket weave appearance. Use a fork to seal the pie edge.
Caramel Sauce
- Cook in medium-low heat.
- Once the butter is melted well, mix flour. Once mixed well, add brown sugar and white sugar. When they are well combined, add hot water and whisk well for 5 minutes until the texture becomes heavier and thicker.
- Pour the hot caramel sauce over the pie. Use the spoon for finish and touches.
- Bake in the oven at 424F / 220 C for 15 minutes, then 350F/ 180C for 40 minutes. During the last 20 minutes of cooking, gently place tin foil on top of the pie to avoid burn on the top/edge of the pie.
- Wait for 30 minutes to cool off a little before eating. Serve with vanilla ice cream for extra yumminess.
Video
Notes
*Using international measuring size: 1 cup=250ml, 1tbsp=15ml, 1tsp=5ml