Caramel Apple Pie

Crisp, sweet apples dipped in gooey, golden caramel. As a kid, caramel apples were a treat most of our Moms made. They’re a delicious combination, blending beautiful autumn flavors with creamy and crisp textures. What if we deconstruct that classic caramel apple into a pie, starting with a crisp, tender pastry crust and a sprinkling of toasted pecans across the bottom. Then we’ll pile in slices of crisp apples, tossed with the warm spices of cinnamon and nutmeg plus a scoop of dark brown sugar. Now add some magic with a layer of creamy caramel sauce nestled in between the layers of all those apples.

Finish with a light glaze of maple syrup across the top and another handful of pecans for good measure.

Apple pie is definitely a fall favorite. And this is a fun twist that elevates an apple pie to something quite special. Sweet, crisp apples are mixed with cinnamon, freshly grated nutmeg, and dark brown sugar to bring out those gorgeous fall notes, tossed in a bit of flour to help thicken their juices. Then for that unexpected touch, melt caramel pieces with a bit of half and half creating a luscious element hiding out in the middle.

Bake everything in a buttery crust, nestled in a cast iron skillet, layered with pecans and topped off with a brush of maple syrup.

For baking, I love a blend of apples. McIntosh apples are a great choice. They keep their shape and are slightly sweet with a tart undertone. I add a Granny Smith for the tart and Fuji or Jonagold for a wonderful balance.

It’s certainly a lot easier to eat than a caramel apple – plus you can add a scoop of ice cream!

Caramel Apple Pie with Toasted Pecans and Maple Glaze

For the pastry crust:

¾ cup unsalted butter, 1-½ sticks

1-½ cups all-purpose flour, plus extra for rolling out the dough

⅛ teaspoon kosher salt

1 tablespoon plus 1 teaspoon sugar, divided

⅓ cup cold water

Spray a 10” cast iron skillet or deep dish pie pan with a cooking spray. Cut the butter into cubes and chill it in the freezer for about 30 minutes.

Combine the flour, kosher salt, and 1 tablespoon of the sugar in a food processor and mix for about 5 to 10 seconds. Scatter the cold butter cubes on top of the flour and pulse about 10 times, just until the butter is the size of peas.

Pour the cold water over the top of the flour and process for about 10 to 15 seconds, or just until the water is blended into the flour and butter. Don’t over process or your pastry will be tough. The dough will still be somewhat crumbly. Turn the dough out onto a lightly floured surface or parchment paper.

Gather it together in a disc then roll the dough out into a round, about 15” to 16”, turning and dusting with extra flour occasionally so it doesn’t stick to the surface. Don’t worry if it’s not perfectly round – this is rustic!

Roll the dough around the rolling pin and gently unroll it into the skillet. Ease the dough into the skillet, working it into the bottom and sides. Leave the edges of the pastry dough; you’ll fold them over before baking.

For the pie:

2 McIntosh apples, peeled, cored and sliced thin

2 Fuji or Jonagold, peeled, cored and sliced thin

1 Granny Smith, peeled, cored and sliced thin

¼ cup dark brown sugar

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

3 tablespoons flour

35 to 40 caramel pieces, one 11-ounce package

¼ cup plus one tablespoon half and half, divided

½ cup toasted chopped pecans

2 tablespoons maple syrup

1 egg

1 teaspoon sugar

Preheat the oven to 400-degrees. Place the rack down one position from the middle in the oven. Measure out 6 cups of the sliced apples and toss them in a large mixing bowl with the brown sugar, cinnamon, nutmeg, and the flour. Stir well to thoroughly coat the apples.

In a small saucepan, melt the caramel pieces with ¼ cup of the half and half over low heat. Stir occasionally and cook until the caramels are melted completely into the half and half and you have a smooth sauce. Keep an eye on the caramels so that they don’t scorch. Set aside to cool slightly.

Sprinkle the toasted pecans in the bottom of the crust, keeping a small handful for topping the pie.

Spoon half of the apples into the pastry crust.

Pour the warm caramel sauce over the apples.

Top with the remaining apples. Fold the edges of the pastry dough up over the apples.

Whisk the egg together with the remaining 1 tablespoon half and half. Using a pastry brush, brush the egg wash over the exposed pastry dough. Sprinkle with the teaspoon of sugar.

Bake in a 400-degree oven for 40 minutes. Remove the pie and brush the exposed apples with maple syrup and top with the remaining handful of toasted pecans. Return to the oven and bake for an additional 5 minutes or until the apples are tender when pierced with a sharp knife.

If the crust begins to brown too much before the apples are tender, lay a piece of foil loosely over the top and continue baking. For neater slices, cool the pie on a wire rack for about 45 minutes before slicing to allow the juices to set up.

Serves 6 to 8.