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Deep-Dish Caramel Apple Pie Recipe

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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.

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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

  1. Mix Dry Ingredients: In a large bowl, combine 2 cups of flour, 1 tablespoon granulated sugar, and 1/2 teaspoon kosher salt.
  2. 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.
  3. 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.
  4. Chill Dough: Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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

  1. 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.
  2. Add Filling: Pour the apple filling into the prepared pie crust.
  3. 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

  1. 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.
  2. Cool: Remove the pie from the oven and let cool on a wire rack.

Step 5: Make the Caramel Sauce

  1. 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.
  2. 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

  1. 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:

  1. 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.
  2. Filling: If using zucchini, peel and slice 3 lbs of zucchini, and cook as directed for the apples. Sweeten with erythritol to taste.
  3. Caramel Sauce: Use erythritol instead of granulated sugar and proceed as directed.
  4. 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.

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Q: Can I use a store-bought crust?

A: Absolutely! If you’re short on time, a store-bought pie crust works just fine.

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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.

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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.

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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!

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