- Prep time
- 30 minutes PT30M
- Cook time
- 60 minutes PT60M
- 1 pie, 8 servings
Enjoy your caramel apple in pie form with this delicious dessert!
- 2 pre-made pie crusts
- 5 Granny Smith apples, peeled, cored, sliced thin
- Juice from ½ lemon
- ½ cup brown sugar, packed
- ½ cup granulated cane sugar
- 4 tablespoons tapioca flour or corn starch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 3 tablespoons unsalted butter
- 1 egg, for egg wash
- Raw sugar crystals, optional
Preheat oven to 350°F.
Roll out half the pie dough into a large circle, then line a pie plate with bottom crust. Roll out remaining pie dough into a 9-inch square, then slice into thick strips and set aside.
In a large bowl, sprinkle cut apples with lemon juice.
In a separate bowl, combine sugars, tapioca flour or corn starch, cinnamon, nutmeg and salt. Add mixture to apples and toss. Add vanilla and cream to apple mixture and stir to combine.
Melt butter in a heavy skillet, then add apple mixture and cook for approximately 4 minutes, until slightly softened.
Pour cooked mixture into pie shell. Layer dough strips over the apples in a lattice pattern, alternating over and under with each strip. Coat crust with egg wash and sprinkle with raw sugar crystals.
Place pie on a sheet pan to avoid spillage and bake for 45-60 minutes, until browned and cooked through.