Caramelized apple pie recipe


  • Yield: 6 Servings


  • 3½ pounds (1.6 kg/about 16) apples (Macoun, Empire, Granny Smith, Honeycrisp, Mutsu)
  • 8 tablespoons (1 stick/113 g) organic unsalted butter
  • Scant ½ cup (100 g) + 1 teaspoon organic granulated cane sugar
  • ½ teaspoon ground Ceylon cinnamon
  • ½ vanilla bean, scraped, using both seeds and pod
  • ½ cup (100 g) packed light brown sugar
  • ¼ cup (60 ml) heavy cream
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Maldon sea salt flakes
  • 1 teaspoon organic unbleached all-purpose flour
  • 1 batch Flaky Pie Dough, rolled out and frozen
  • 1 large pasture-raised egg (50 g)
  • 1 large pasture-raised egg yolk (20 g)
How to Make It
  1. Peel the apples and cut vertically into quarters. Cutting on an angle, remove the core and then cut the quarters in half lengthwise to make thin eighths.
  2. Place the butter in a low, wide pot over low heat and allow it to melt and brown, about 5 minutes.
  3. When the butter has browned, add the scant ½ cup (100 g) granulated sugar, the cinnamon, and the vanilla bean seeds and pod.
  4. Add all the apples and then sprinkle the brown sugar on top of the apples. Sear the apples and then sauté to caramelize until softened, about 10 minutes.
  5. Transfer the apples to a bowl to cool, reserving the cooking liquid in the pot.
  6. Place the cooking liquid over high heat and whisk in the heavy cream, lemon juice, and salt. Bring to a boil.
  7. Combine the flour and the remaining teaspoon of granulated sugar and whisk into the apple caramel. Boil for another minute, whisking.
  8. Pour the liquid over the apples and allow to cool.
  9. To Bake
  10. Preheat the oven to 375°F (190°C) convection.
  11. Remove both dough circles from the freezer. Place one dough circle into a 10-inch (25.5 cm) pie dish, with the edges hanging over. Pile the cooled apples into the dough-lined pie dish, being careful to not tear the bottom crust.
  12. Place the second round of pie dough on top of the pile of apple filling, pressing the edges to seal both crusts together. Trim the sealed edges so that they are even, but still hanging over the pie dish by 1 to 1½ inches (2.5 to 4 cm). Fold the edge of the piecrust under and pinch the edges between your thumb and forefinger to create a fluted, sealed border.
  13. Whisk together the egg and the egg yolk in a small bowl, creating an egg wash, and brush evenly over the entire piecrust. Cut slits in the center of the top crust to allow steam to escape.
  14. Place the pie on a half sheet pan, which will catch any juices that bubble over. Bake for 55 to 75 minutes, turning halfway through that time, until the pie is evenly and completely golden.

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