Caramel apples are one of my favorite desserts that signify the beginning of fall. Being that we are still in the heat of summer, fall remains a long ways off (especially for Floridians). This may leave you wondering then why I’m bringing up fall already. To be quite honest, I’m secretly longing for much cooler temperatures because I’m 8 months pregnant and only a few weeks from my scheduled delivery. The heat has really gotten to me and has pretty much kept me indoors the majority of the past few months. If the weather turns cooler I’m allowed to be outside more and I’ve been going crazy being cooped up in the house on modified bed rest. A few days ago I began thinking of fall and how much fun it will be with a new little one. It was all downhill from there and I practically doomed myself into having a craving for a caramel apple.
Since caramel apples are scarce to find this time of year I decided to dress up an old-fashioned apple pie with the flavors of a caramel apple in order to quench my hormone induced craving (or at least that is what I like to blame it on). In a traditional apple pie, I like to add the warm spices typically associated with fall, like cinnamon and nutmeg. However, in this pie the traditional spices have been left out and I assure you with good reason. Simply put, caramel apples are not spiced with cinnamon or nutmeg and this pie is meant to be an equivalent to the sticky treat not an old-fashioned apple pie topped with a bit of caramel. If that is what you are expecting from this recipe then unfortunately this pie won’t be for you.
For those still willing to give it a try, I can practically guarantee this pie will disappear far too quickly. Who can really resist the perfect blend of sweet and tart apple filling drizzled with caramel and blanketed with a crunchy streusel topping? I can’t think of anyone either!
- This recipe will yield 2 (9 inch) pies with 12 servings per pie (24 servings total).
- If not serving immediately, do not cover pies until completely cool, otherwise streusel topping will become soggy.
Caramel Apple Pie
- 4.4 ounces Unbleached All-Purpose Flour
- 1 cup Light Brown Sugar; packed
- 8 tbsp. (1 stick) Unsalted Butter; chilled & cut into small pieces
- 1 (2 pk.) Frozen Traditional Pie Crusts
- ¼ cup Granulated Sugar
- 2 tbsp. Cornstarch
- 1 ¼ pounds Granny Smith Apples; peeled & thinly sliced (about 4 cups)
- 1 pound Fuji Apples; peeled & thinly sliced (about 3 cups)
- Caramel Sundae Syrup
- To prepare the streusel topping: Combine flour, brown sugar, and butter in a food processor. Pulse the mixture until crumbly, approximately 10 to 15 pulses. Transfer topping mixture to a bowl, cover, and chill.
- Preheat oven to 375°. Remove frozen pie crusts from freezer and allow to thaw while preparing the filling.
- To prepare the filling: Place granulated sugar and cornstarch in a large bowl. Stir with a whisk until combined. Add apples to bowl and toss to evenly distribute sugar mixture. Distribute and arrange apple mixture evenly among the two pie crusts, mounding apples slightly higher in the center. Drizzle caramel syrup evenly over apple mixture, using as much or as little as desired. Bake pies for 25 minutes.
- Remove pies from oven and sprinkle both evenly with chilled streusel topping. Bake an additional 25 minutes or until golden brown. Cool on a wire rack at least 20 minutes before serving. Serve with additional caramel if desired.
RECIPE ADAPTED FROM: BILL JAMISON & CHERYL JAMISON
PHOTOGRAPHY & STAGING: PETER MENDOROS