Caramel Apple Pie

Caramel apple pie takes this fall staple to a new level. I don't know a dessert deemed more of a staple for fall and Thanksgiving than apple pie. My version combines butter, sugar and vanilla bean extract simmered down into a thick caramel sauce to coat the apple chunks in before it's baked. The homemade pie crust couldn't be any easier to master. 

Ingredients:

*Homemade Pie crust

8 honey crisp apples

1 stick Butter

4 Tablespoons flour

1/2 cup Sugar

1/2 cup brown sugar 

1/4 cup Water 

1 teaspoon Cinnamon 

1/2 teaspoon Nutmeg

1 teaspoon vanilla bean extract

1/4 teaspoon grated ginger

Pinch of sea salt

Supplies:

Apple corer/divider

Saucepan

Whisk 

Measuring spoons

Measuring cups

Microzester

Rubber spatula

Glass pie pan

Directions:

Preheat oven to 425 degrees. 

Make 2x homemade pie crust. Roll out crust about 1/8" thick. Lay half in bottom of pie pan. Use remaining half to make lattice. Refrigerate pie crusts until ready to bake.

Wash apples. Use apple corer/divider to slice apples, discard cores. Cut pieces in half width-wise or leave in wedges. Leave skins on.

In a small saucepan, combine water, flour, sugar, butter, cinnamon, nutmeg, vanilla, ginger and salt. Whisk and bring to simmer until it caramelizes.

In a large bowl, cover apple slices with caramel mixture and stir to coat. 

Remove pie crusts from fridge. Roll bottom crust to size and press into bottom of pie pan. Roll top into circle and cut into strips or designs as desired. Pour covered apples into bottom crust and cover with lattice top crust. 

Cover with foil. Bake at 425 degrees for 10-12 minutes. Lower temperature and bake at 350 degrees for 50 minutes uncovered. 

Tips:

I prefer a glass pie dish so I can check the bottom crust as it bakes to make sure it cooks through. If the top crust starts to darken too much while baking, cover again with foil until bottom crust bakes through.