Fall is arriving – ignoring the Summer weather we are still having in Portugal – and to me, this season is synonymous with apple pie. I have already shared my crumble pie recipe here, and I’m also working on a “hidden” apple pie.
Today’s recipe is a much more traditional, American style, served with caramel sauce. Not only is it super tasty, but it is also quite charming, with its golden crust and lattice styling. The caramel is optional, but if you have a sweet tooth like me, it is indispensable.
You can use whatever apples you like best. I used half red Alcobaça apples and half green apples, and I loved the mix. Try it out, it is to die for!
Apple Pie with Caramel Sauce
delicious and irresistible
Ingredients
Pie Crust
- 240 g all-purpose flour
- 2 tbsp white sugar
- 1 tsp table salt
- 165 g unsalted butter (cold)
- q.b. cold water
Apple Filling
- 900 g apples (peeled, deseeded and chopped in cubes)
- 70 g light brown sugar
- 70 g yellow sugar
- 2 tsp cinnamon
- 1/2 tsp cardamom powder
- 1/2 tsp table salt
- 1 tbsp lemon juice
Caramel Sauce (optional)
- 150 g white sugar
- 150 ml heavy cream
- 90 g unsalted butter
- 1/2 tsp fleur de sel
Instructions
Pie Crust
- Mix the flour, sugar, and salt in a bowl.
- Add the cold, cubed butter and place this mixture in a food processor. Process until the butter is crushed into smaller bits and you can knead the dough.
- Transfer to a bowl and knead the dough, adding cold water a tablespoon at a time. Keep adding water as needed, until you have a smooth and slightly moist dough.
- Cover with cling wrap and refrigerate for at least 2 hours. In the meantime, prepare the remaining pie ingredients.
Apple Filling
- Remove the skin and seeds from the apples and chop them into cubes of about 2 cm in height.
- Place the pear and the remaining ingredients in a bowl and mix well. Set aside.
Assembling
- Preheat the oven to 180 º C.
- Remove the pie dough from the fridge. Sift some flour over a table and a rolling pin. Split the dough in half. Pick one half, roll it, and stretch it until you have a circle of about 24 cm in diameter.
- Place this circle in a pie dish of about 22 cm in diameter, ensuring it covers its entire surface and sides. Trim the edges.
- Next spread the apple filling on top of the pie crust. Make sure to distribute it evenly so that is about the height across the pie's surface.
- Spread the remaining dough with the rolling pin, just like you did previously.
- With a sharp knife, cut rectangular trips about 2 cm wide. Carefully lay them over the pear filling and attach them to the edges of the the dough, alternating to make the lattice pattern. (To learn how to do a lattice pattern, please check this recipe's notes)
- Beat one egg in a bowl, just to break up the yolk. Then, lightly brush the pie's top with the eggwash. Sprinkle the surface with the chopped almonds and white sugar.
- Bake for about 40 to 50 minutes or until the pie crust is a nice golden color and its filling is cooked. Let it cool down a little bit.
Caramel Sauce (optional)
- While the pie is in the oven, you can get started with the caramel. Place the sugar in a pan under medium heat until it caramelizes, turning into an amber color.
- Remove from the heat. Slowly add the butter and the warm cream (be careful as it will bubble up a lot). Mix.
- Bring over medium heat again, letting it boil for a few minutes until it thickens.
- Remove from the heat and store in an airtight container. Let it cool own to room temperature. Serve along with the pie.
Notes
To make the lattice crust as seen in the pictures, it is best to check a youtube tutorial such as this one, as it is difficult to put this process into words. This way you can follow along as you try it out.
