Craving a dessert that combines the tartness of Granny Smith apples with the sweetness of caramel? Look no further than this Deep-Dish Caramel Apple Pie. This recipe takes the classic apple pie to the next level with a rich caramel sauce and a buttery, flaky crust. Perfect for fall gatherings or any time you want to impress your guests with a homemade dessert, this pie is sure to be a hit.
Ingredients
Produce
- Granny Smith Apples: 3 lbs, peeled, cored, and sliced
- Lemon Juice: 2 tablespoons, fresh
Breakfast Foods
- Rolled Oats: 1/3 cup, old-fashioned
Condiments
- Lemon Juice: 2 tablespoons, fresh
Baking & Spices
- Brown Sugar: 1/2 cup, packed light
- Ground Cinnamon: 1 teaspoon
- Flour: 2 3/16 cups
- Granulated Sugar: 9 tablespoons
- Kosher Salt: 1/2 teaspoon
- Whipped Cream: For serving
Drinks
- Ice Water: 5 tablespoons
Dairy
- Unsalted Butter: 1 stick (for crust) + 7 tablespoons (for filling)
- Heavy Cream: 1/4 cup
Instructions
Step 1: Prepare the Crust
- Mix Dry Ingredients: In a large bowl, combine 2 cups of flour, 1 tablespoon granulated sugar, and 1/2 teaspoon kosher salt.
- Add Butter: Cut 1 stick of cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Water: Add 5 tablespoons of ice water, one tablespoon at a time, mixing with a fork until the dough comes together. If necessary, add more water, one teaspoon at a time, until the dough is cohesive.
- Chill Dough: Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Apples: In a large skillet, melt 7 tablespoons of unsalted butter over medium heat. Add the sliced apples, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons lemon juice. Cook, stirring occasionally, until the apples are tender and caramelized, about 10 minutes.
- Add Oats: Stir in 1/3 cup rolled oats and cook for an additional 2 minutes. Remove from heat and let cool slightly.
Step 3: Assemble the Pie
- Roll Out Dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Fit into a 9-inch deep-dish pie plate, trimming any excess dough.
- Add Filling: Pour the apple filling into the prepared pie crust.
- Top Crust: Roll out the second disc of dough into a 12-inch circle. Place over the filling, trimming and crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
Step 4: Bake the Pie
- Bake: Place the pie on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool: Remove the pie from the oven and let cool on a wire rack.
Step 5: Make the Caramel Sauce
- Cook Sugar: In a small saucepan, combine 8 tablespoons granulated sugar and 2 tablespoons water. Cook over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color.
- Add Butter and Cream: Remove from heat and carefully whisk in 1/4 cup heavy cream and 2 tablespoons unsalted butter until smooth. Let cool slightly.
Step 6: Serve
- Serve: Drizzle the caramel sauce over the cooled pie. Serve with a dollop of whipped cream.
Cooking Notes and Variations
Cooking Notes:
- Apple Variety: While Granny Smith apples are recommended for their tartness and firmness, you can use other apple varieties such as Honeycrisp or Fuji for a different flavor profile.
- Crust Tips: Ensure your butter is very cold when making the crust. This helps create a flaky texture.
Variations:
- Nutty Crust: Add 1/2 cup of finely chopped pecans or walnuts to the crust dough for added crunch and flavor.
- Spiced Caramel: Add a pinch of ground nutmeg or cloves to the caramel sauce for a warm, spiced twist.
- Double Crust: For a more rustic look, use a lattice top crust instead of a solid top.
Keto and Low-Carb Version
Ingredients:
- Almond Flour: 2 cups
- Coconut Flour: 1/4 cup
- Erythritol: 1/2 cup
- Butter: 1 stick (for crust) + 7 tablespoons (for filling)
- Granny Smith Apples: 3 lbs (or substitute with zucchini for fewer carbs)
- Ground Cinnamon: 1 teaspoon
- Lemon Juice: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Heavy Cream: 1/4 cup
Instructions:
- Crust: Mix 2 cups almond flour, 1/4 cup coconut flour, 1/4 cup erythritol, and 1 stick of cold, cubed butter. Add 1 egg and mix until the dough forms. Chill for 30 minutes.
- Filling: If using zucchini, peel and slice 3 lbs of zucchini, and cook as directed for the apples. Sweeten with erythritol to taste.
- Caramel Sauce: Use erythritol instead of granulated sugar and proceed as directed.
- Bake: Follow the same assembly and baking instructions.
Frequently Asked Questions (FAQs)
Q: Can I make the pie crust ahead of time?
A: Yes, you can make the pie crust up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate. You can also freeze it for up to 3 months.
Q: Can I use a store-bought crust?
A: Absolutely! If you’re short on time, a store-bought pie crust works just fine.
Q: How do I store leftover pie?
A: Store leftover pie covered in the refrigerator for up to 4 days. You can also freeze the pie for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use a different type of sugar for the caramel sauce?
A: Yes, you can use coconut sugar or maple syrup as a healthier alternative to granulated sugar.
Q: How do I prevent the bottom crust from getting soggy?
A: Pre-bake (blind bake) the bottom crust for about 10-15 minutes before adding the filling to help prevent sogginess.
This Deep-Dish Caramel Apple Pie is the perfect dessert for any occasion. Its combination of tart apples, sweet caramel, and a flaky crust makes it irresistible. Whether you’re making it for a special gathering or just because you have a craving for something sweet, this pie is sure to impress. Try the variations or the keto/low-carb version to suit your dietary needs. Happy baking!
