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Caramel Apple PieThis apple pie recipe is super easy, but is unusual in it's construction. It contains no flour or other starch in the filling to bind it together. The filling is basically caramelized apples, glued together with the natural pectin from the apple skins, and a glossy, clear, just thick enough, apple syrup.
If you prefer a thicker, starchier filling you can add a couple tablespoons of flour to the sliced apples.Ingredients:6 large red apples, sliced1/2 cup sugar1/2 cup brown sugar6 tbsp unsalted... butterpinch of salt1/4 tsp cinnamon1/4 cup water1 package (15-oz) Pillsbury Pie Crust, or pie dough for a double-crust 9" pie
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Prep the Caramel SauceMeasure the sugar, brown sugar, butter, salt, cinnamon, and water into a saucepan.
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Cook the Caramel SaucePlace over medium heat, and bring to a boil, whisking occasionally. When the caramel sauce is boiling, turn off the heat, and reserve.
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Prep the Bottom CrustPlace the bottom crust into a 9-inch pie dish, and press into shape.
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Prep and Add the ApplesCore the apples, and cut each apple into approximately 12 wedges. Place the apples into the bottom crust.
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Form the Lattice Top CrustRoll out the top crust and cut into 8 strips. Place 4 strips one way, turn and place 4 strips across the others.
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Seal the Crimp the Pie's EdgesOnce the lattice top is in place, go around the pie and seal together the top and bottom crusts. Using your fingertips, go around and crimp the edge of the crust as seen in the photo.
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Spoon Over the Caramel SauceUsing a large spoon, pour the caramel sauce over the top of the apple pie. Be sure to cover all the strips of dough that form the lattice. Try not to get any of the syrup on the outside edge of the piecrust if possible.
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Bake the Caramel Apple PiePreheat the oven to 425 degrees F. Bake the pie in the hot oven for 15 minutes, then reduce the heat to 350 degrees F., and bake for 30-40 minutes, until the pie is browned, and bubbling. Remove and let cool completely.
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When Cooled, Slice and Enjoy!This pie needs to cool completely for the filling to thicken. If you cut it warm, the caramel sauce will be too thin.