Brandy Caramel Apple Pie

This Brandy Caramel Apple Pie combines sweet and tart with a buttery crust and warm spices for the ultimate treat year-round.

Apple pie is undoubtedly a pie for all seasons. We welcome fall with trips to the picturesque orchids and in the same way, we greet spring with the burgeoning apple tree blossoms.

I have published my fair share of apple pies throughout the years here on Living the Gourmet, but today I'm sharing one that (surprisingly) I've not shared before- a Granny Smith apple pie.

Bright, green, and bitter, while these apples are traditionally used for apple pies, they do not always bode so well in my household. Yet, often I am inquired about a granny smith pie. With that in mind, I set out to create a recipe that balances the sweetness of the tart apples without overpowering one flavor over another. Enter today's recipe, which is like a candy apple in pie form.

So without further delay, let's jump into it and get baking!

What to Expect – Recipe Overview

Taste and Texture

Granny Smith apples offer a crisp 'bite' to the filling with sweet notes of golden caramel and a splash of rich brandy. It comes together in an unexpectedly delightful way. For the filling, I sautee the apples first then fold in the caramel sauce creating a thick pie filling.

The crust for today's pie is an all-butter pastry dough that is flakey and easy to cut into and bakes beautifully with fruit fillings.

Difficulty Level

While I don't consider this pie difficult to make, I still rate it moderate due to the steps required. Novice chefs can certainly approach this recipe without feeling overwhelmed but read through the entire recipe card before getting started.

Preparation Process

Speaking of required steps, today's recipe is comprised of three recipes total: a handmade pastry crust, the apple pie filling, and of course, the caramel sauce. Below I break down the individual ingredients, tips, and substitutions.

Serving Suggestions

I reserved some of the caramel sauce to serve drizzled over the pie. With that, you can also top with a dollop of whipped cream or a scoop of vanilla ice cream.

Ingredient Checklist – Everything You'll Need

For the caramel

• 1 cup white sugar - The base for all homemade caramel sauces begins with sugar. Plain white sugar. It's quite simple yet also quite easy to burn, so keep a watchful eye, and if you're new to making caramel, a candy thermometer will come in handy. Here's a straightforward temperature guide on melting down sugar for your caramel.
  • Tip: As your sugar begins to melt down and caramelize, brush the sides of the pot with water to keep the sugar from crystalizing along the perimeter.
• 2 teaspoons brandy - I've always loved brandy and apples together in a baked delight. That is where the inspiration for today's recipe stems from except I've decided to spike the caramel sauce with brandy since we will also be serving the finished pie with a drizzle of remaining sauce.
  • Substitutions: If you don't have brandy, you could also use bourbon here. The key difference between the two is that brandy is made from fermented fruit, while bourbon is derived from grain. Both offer a sweetness that pairs nicely with apples (and caramel).
• 1/2 cup heavy cream - Once your sugar has melted down into a blistering golden brown syrup, it's time to add the cream and take it from candy to sauce.
  • Tip: Be sure to add the cream very slowly. I start by slowly pouring in 1/4 cup, whisking as I add it in, and then adding the rest. If you add the cream too quickly, it will boil over. Be sure to take the caramel off the heat while you whisk in the cream.
• 4 tablespoons unsalted butter - Add the butter, again whisking constantly until a smooth mixture comes together. Transfer to a heat-proof bowl and let the sauce thicken while it cools.
  • Tip: I never use salted butter when baking because I like being in control of the salt content for this reason, I prefer unsalted however, if you have only salted butter on hand, then just omit the additional salt from this recipe.
• 1/2 teaspoon salt - Like with all sweet things, a pinch of salt brings out the flavor and the sweetness. A pinch of salt goes a long way but if you want a more salted caramel flavor, add a whole teaspoon.

For the apple filling

• 6 Granny Smith Apples - Peel, core, and slice your apples then squeeze some lemon juice (about 2 teaspoons) over the apple slices to keep them from oxidizing and turning brown.
  • Substitutions: If you're like me and enjoy a subtle tartness to your apple pie, Granny Smith, Jonagold, or Pink Lady are good choices. For those who enjoy a sweeter apple Honeycrisp, Red Delicious, or Golden Delicious are also good options that hold up really well through the cooking/baking process.
• 2 tablespoons butter - We're sauteeing the apples first to create that classic, thick pie filling that you get in a can. So we need to start by melting down some butter. I like to leave mine until it turns brown for extra flavor depth. I do not recommend oil here.
• 2 teaspoons Apple Pie Spice - You can buy apple pie spice in the store or you could make your own. It's a simple mixture of cinnamon, cloves, nutmeg, ginger, and cardamom.
  • Substitutions: You can also use Pumpkin pie spice or our Autumn Spice mix. I find them to be interchangeable in recipes such as this where you want a heavily spiced recipe.
• 2 teaspoons vanilla extract - Vanilla ties everything together and plays beautifully with the brandy from the caramel.
• 1 tablespoon cornstarch and 2 tablespoons water - The key to a thick pie filling is a slurry. It's a 1:2 ratio. Whisk until the cornstarch has fully dissolved and the mixture is smooth. Add this at the end once the apples have cooked down and their juices have released.
  • Tip: There are many methods to pie filling thickeners, a slurry is my favorite way to ensure that the cornstarch doesn't clump with the filling which can often happen when you add it straight to the pie filling.

For the pastry crust

I have a whole post planned for all things pie crusts. I've tried a lot of different variations over the years and have found that nothing quite beats an all-butter pastry shell. Today I'll give you a quick rundown of today's crust and why everyone who has tried it says, I should just make pie crust cookies out of it- which you absolutely can do!

• 2 cups all-purpose flour - Depending on how much dough you want this measurement vacillates between 1½-2 cups. For apple pies I enjoy making a lattice so I'm using 2 cups.
  • Substitutes: If you want to make this pastry shell gluten-free, I recommend King Arthur's Measure for Measure Gluten Free Flour, King Arthur's Gluten Free Pie Crust Mix (though I feel their Measure for Measure will suffice and it is easier to locate), or Bob's Red Mill Gluten Free Pie Crust Mix.
• 3 tablespoons white sugar - I like a sweet pastry crust and a little extra sugar is the trick in my book.
• ¼ teaspoon salt - A pinch of salt adds flavor and is a must in the perfect pie shell.
• 1 egg yolk - Egg yolk binds the dough and makes it easier to work with but it also helps to make it flaky.
  • Tip: Save the egg white to brush the pie crust when you bake it.
• 1 cup chilled unsalted butter - Make sure your butter is chilled and cubed so it mixes easier with the flour. Whether you're using a pastry blender or food processor, you want the consistency to resemble sand.
• 4 tablespoons ice water - Start with 3 tablespoons of ice water and blend until a soft, pliable dough begins to form. If you feel the dough is still a little dry, add the additional tablespoon. Wrap the dough in clingfilm and chill in the fridge for about 30 minutes before assembling your pie.
• Raw sugar - Once the pie is assembled, I brush it with the reserved egg white and then sprinkle it with raw sugar
  • Tip: For a deeper golden color, brush your pie crust with a beaten whole egg.

More Apple Desserts to Love

If you're looking for more apple pie inspiration, check out some of our other favorite desserts:

1. Upside Down Apple Pie - This classic combination of baked apples, candied walnuts, and a buttery crust come together for a delicious treat that is perfect for any special occasion.
2. Summer Apple Cake - This Summer Apple Cake boasts a sweet, aromatic filling wrapped in a soft, shortbread-like crust. However, you can serve it any time of year.
3. Spiced Apple Hand Pies - Warm spices and flaky pie dough make these Spiced Apple Hand Pies a seasonal must for the holiday season!
4. Basque Apple Tart - Sweet pastry dough is filled with a simple apple filling for a delicious dessert. It is perhaps one of my favorite apple desserts to date!
5. Homemade Viennese Apple Strudel with Phyllo Pastry - Not quite a pie, but this elegant pastry was too beautiful not to include. Thin, flaky sheets of phyllo are baked around a hearty filling of spiced nuts and apples.

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And that is our recipe for Brandy Caramel Apple Pie. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Baking!

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