"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Deep-Dish Caramel Apple Pie Recipe

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This recipe for Deep-Dish Caramel Apple Pie is from You Ate This At Mark and Tom's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
For Crust:
1 cups all purpose flour
2 tbsp sugar
tsp salt
cup unsalted butter, cut into inch pieces, frozen
4 tbsp ice water

For Streusel
cup all purpose flour
6 tbsp sugar
1 tsp pumpkin pie spce
tsp salt
6 tbsp chilled unsalted butter, cut into small pieces

For Filling
3 pounds apples (about 8), peeled, cored, cut into -inch-thick wedges
cup all purpose flour

1 cups sugar
cup plus 2 tbsp water
3 tbsp unsalted butter

Directions:
Directions:
Make Crust:

Mix 1 cups flour, 2 tbsp sugar and tsp salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water by tablespoons to form large moist clumps. Transfer dough to work surface. Gather dough into ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.

Make Streusel:

Mix flour, sugar, pumpkin pie spice and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps. (Dough and streusel can be made 1 day ahead. Cover and refrigerate streusel. Keep dough chilled. Let dough soften slightly at room temperature before rolling out.)

Make Filling:

Combine apple wedges and cup flour in large bowl and toss to coat. Let stand while preparing caramel.

Stir sugar and cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup turns deep amber colour, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove from heat. Add butter and remaining 2 tbsp water (mixture will bubble violently!) Return to heat and stir until smooth. Pour caramel over apples; toss to coat. Let stand until apples release juices, tossing occasionally, about 10 minutes.

Position rack in bottom third of oven and preheat to 375F. Roll out dough on floured work surface to 14 inch round. Transfer to 9 inch diameter glass pie dish with 1 inch sides. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie.

Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cook at least 1 hour. Serve pie warm or at room temperature.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I've found Honey Crisp apples the best choice for this pie.

 

 

 

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