Description
This Brandy Caramel Apple Pie is a perfect combination of sweet and tart with a buttery crust and warm spices for the ultimate treat year round.
Ingredients
Units
Scale
For the crust:
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 cup chilled unsalted butter
- 4 tablespoons ice water
- 1 egg, beaten for brushing
- Raw sugar, for sprinkling
For the caramel sauce:
- 1 cup white sugar
- 2 teaspoons brandy
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
For the apple filling:
- 6 Granny Smith Apples
- 2 teaspoons lemon juice
- 2 tablespoons butter
- 2 teaspoons Apple Pie Spice
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch plus 2 tablespoons water
Instructions
- For the crust: In a large bowl or in a food processor, combine flour, sugar, and salt. Add egg yolk and butter. Blend until a crumbly mixture comes together. Add the ice water to bind the dough, starting with just 3 tablespoons. Add the additional tablespoon if the dough still feels dry. Knead gently until a soft, pliable dough forms. Wrap in clingfilm and refrigerate for about 30 minutes.
- For the caramel sauce: In a small saucepan, melt down sugar over medium-high heat. Brush the sides of the saucepan with a wet pastry brush, to keep the sugar from crystalizing as it melts down. Once the sugar begins to turn to a golden brown syrup (about 355 degrees F. using a candy thermometer), remove from heat and slowly add the cream. Start with ¼ cup, whisking continuously. Add the remaining cream. Add the butter and whisk until the butter has fully dissolved into a smooth sauce. Transfer to a heat-proof bowl and set aside, allowing to cool to room temp.
- For the apple filling: Peel, core, and slice the apples. Squeeze about 2 teaspoons of lemon juice over the apples to keep them from turning brown. In a large saucepan, melt down 2 tablespoons of butter until it has browned. Add the sliced apples, spices, and vanilla extract. Let cook down for about 5 minutes.
- In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water and create a slurry.
- Once the apples have cooked down slightly and their juices have released (be sure not to overcook the apples), add the slurry to thicken the apple filling. Remove from heat immediately and set aside.
- Assembly: Preheat oven to 350 degrees F. Roll out the dough on a lightly floured surface until it's about 1/8-inch thick. Fit to a pie plate, trim the sides, and crimp the edges. Blind bake the crust for 10 minutes.
- While the crust bakes, cut out the lattice strips with the leftover dough.
- Fill the crust with the apple filling. Drizzle half the caramel sauce over the pie. Top with the lattice trim and brush the pie with the beaten egg. Sprinkle with raw sugar if desired and bake for about 45-60 minutes depending on the range of your oven, or until the pie is golden and bubbling.
- Let the pie cool before serving. Serve with remaining caramel sauce and whipped cream or ice cream if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
