Some days are just meant for baking pies, and today is one of them!
We’ve been so anxious for apple season to get here, so as soon as we could, we picked up some beautiful honeycrisp apples! We’ve already been enjoying them as snacks with a bit of peanut butter, I’ve made a few batches of apple crisp, and today is pie day
If you’re like me, you have a special Pinterest board set aside just for the special dessert ideas that you want to try! Well, I’ve had a pin that I’ve been waiting to try as soon as apple season got here. It’s called Cider Caramel Apple Pie. I got my initial inspiration from Hannah’s pin below, and have added my own tweaks to it.
Cider Caramel Apple Pie
The pie has three parts to it – Crust, Cider Caramel, & Apple Filling
We’re going to start making the caramel, and let it simmer while we’re making the crust. You could also make it ahead & use it for other recipes as well.
4 Cups Apple Cider
1/2 Cup Brown Sugar
1/4 Cup Unsalted Butter (I used sweet salted, because I had it on hand)
Simmer cider in a heavy sauce pan until it reduces by half – approx 20 minutes (you can make the crust while it’s simmering)
Add sugar & butter, stir occationally & reduce again to approx 1 1/4 Cups – until it thickens slightly. Then turn of the heat.
This pastry crust recipe was given to me by a friend – be sure to follow her on Instagram @pottersarms
She loves this recipe so much, that she doesn’t ever use any other! I can tell you, it was very easy to make!
2 Cups Flour (sifted or lightly spooned – if it’s packed it could come out dry)
1/2 Cup Butter – cold but soft
2 Tablespoons Castor Sugar (finely ground sugar – I just used my emersion blender to make reg sugar more fine)
1 Egg Yoke
3 Tablespoons Cold Water
* For pastry topped pies such as this one, simply double the recipe & keep the top half covered until ready to roll out & finish pie.
Mix flour & butter with fork or pastry blender until they resemble fine crumbs. Mix in sugar. Make a well in the center, and add egg yolk & cold water. Mix gently until it’s mostly together. With flour dusted hand, gently work pastry dough togehter. Don’t overmix, because the crust will be tough. Roll out gently on a lightly floured surface. Lift dough with your rolling pin, and place in pie dish removing excess. Place in fridge while making filling.
*To make a savory pie, you can simply leave out the sugar.
5-6 Cups Peeled/Sliced Apples
1/2 Cup Brown Sugar
1/4 Cup Flour
1 tea Cinnamon – I use Saigon for the absolute BEST flavor
1/4 tea salt
2 tea vanilla – I use Pure Madagascar Vanilla Extract for the BEST flavor
1 Cup Warm Cider Caramel
Mix spices, then mix in flour & sugar. Sprinkle over apples in the bowl & mix. Stir in vanilla & caramel, and pour into crust.
Roll out crust & top pie, crimping sides. Using a knife, cut 4 steam vents in the top crust. Beat 1 egg and brush on top of crust, then sprinkle sugar & cinnamon. Bake for 45-60 minutes – until brown & juices are bubbly. If the edges of your crust start to brown more than you’d like, simply cover the edges with some tinfoil for the remaining baking time. You must allow pie to cool before cutting, or it will be too runny.
I LOVE this cobalt blue pottery pie dish that my mom bought for me years ago! It was made by a local potter – Mr. White.
Enjoy & feel free to Pin & Share!