Fall often means trips to the apple orchard. Trips to the apple orchard often mean bringing home more apples than you planned. Having more freshly picked apples than you planned at home is a great excuse to make a delicious apple pie! Today I’m sharing my favorite apple pie recipe, along with a recipe for caramel sauce you can drizzle on the top. I used Jonathan apples, which are on the sweeter side, but you can also make this with Granny Smith apples for a little more tartness.
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A note about the crust: I am terrible at getting homemade crusts to come out just right, so I used Pillsbury Refrigerated Pie Crusts. To make them look even more homemade and amazing, brush on an egg white that’s been beaten until frothy and sprinkle some sugar (and a little cinnamon, if you like) over the top before baking. Comes out looking BEAUTIFUL and they taste great!
We have a Breville Ice Cream Maker and always make our own ice cream (check out one of our favorite ice cream recipes here), so we made a creamy vanilla custard-style ice cream to eat with this pie. We topped the warm pie with a scoop of homemade vanilla ice cream and drizzled warm caramel sauce over the top. It.Was.SO.Delicious.
Apple Pie Recipe
- 6-7 cups thinly sliced and peeled apples
- 1.5 tablespoons fresh lemon juice
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Pastry for double-crust pie (9 inches)
- 1.5 tablespoons butter
- 1 egg white
- Additional sugar (and cinnamon, if desired)
- Preheat oven to 375 degrees.
- Slice apples and place in a large mixing bowl; toss with lemon juice.
- Mix sugars, flour, and spices together in a small bowl.
- Add sugar-flour-spice mixture to apples and toss to combine.
- Place bottom crust in a 9-inch pie pan and trim edges.
- Add apple mixture to crust.
- Place top crust over apple filling, trim edges, pinch edges together, and flute all around the edges (I used a salad fork!).
- Cut slits in crust.
- Beat egg white until foamy, then brush over the top of the crust.
- Sprinkle with additional sugar (and a bit more cinnamon, if desired).
- Cover edges of pie loosely with foil.
- Bake in 375 oven for 25 minutes.
- Remove foil, and continue baking for another 20-25 minutes more or until crust is golden and apples are soft.
- Cool on a wire rack, then serve.
Salted Caramel Sauce Recipe
- 2.5 tablespoons butter
- 1 cup heavy cream
- 1 tsp kosher salt
- 1.5 cups granulated sugar
- 1/4 cup water
- Combine butter and salt with heavy cream in medium saucepan over medium heat, stirring until the butter has melted (about 3-4 minutes).
- Remove from heat.
- In a smaller saucepan, heat the sugar and water over high heat, stirring constantly, about 8-10 minutes or until the mixture is a dark amber color (it will look like syrup).
- Remove this pan from heat, then pour carefully into the cream-butter-salt mixture and stir until caramel is dissolved.
- Serve warm or store in the refrigerator (you’ll need to heat it back up if you serve it later).
One thing to keep in mind is how long it will take to make this. I always think I’m going to whip up an apple pie, but slicing and peeling the apples takes me quite a bit of time. If you’re lucky enough to have a handy-dandy apple peeler, the task would go much more quickly. Then even though mixing up the pie filling doesn’t take too long, it’s going to take you another 45-50 minutes baking the pie. You can make the caramel sauce while the pie’s baking. I promise you, though, it’s 100% worth the wait!