Chef John's Caramel Apple Pie

Chef John's Caramel Apple Pie

103
Chef John 21731

"To me, this is the purest and most intensely flavored apple pie recipe there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That's how this whole pie is."

Ingredients

1 h 40 m servings 336 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Combine butter, white sugar, brown sugar, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat and set aside.
  3. Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
  4. Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel. Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
  5. Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
  6. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

Footnotes

  • Editor's Note:
  • This recipe calls for Chef John's Easy Homemade Pie Crust.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating

Cancel
Submit

Reviews

103
  1. 124 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This pie is absolutely delicious!! Just a note about it being too watery: If you aren't doing a lattice top crust, it will definitely be too watery, because not enough liquid can steam out. I...

I have tried several apple pie recipes (including Grandma Ople's) only to be disappointed...until this one! I followed the advice of some other reviewers and did a thing or two from my own exper...

Quite an easy pie! I used the Pillsbury crust, and it tasted really great in this receipe. Do the lattice he shows in the video. Easy and pretty! My son loved this pie. I added 2 extra apple...

To make the caramel sauce thicker, add 3 Tbsp of flour to the melted butter(roux) before adding the water and then sugars. The apple selection is critical when making a good apple pie. If your...

I made this apple pie for Thanksgiving and everyone loved it, but I made a few changes. One of the reviews suggested to make the caramel sauce thicker by adding 3 Tbsp of flour to the melted bu...

great pie just put alittle corn starch in it and it well be even better unless you like really runny pie I have made it both ways and the corn starch makes all the difference in the world and us...

I followed the directions exactly. I even lightly floured the apples to try to ensure it would set up and I got soup. Yummy soup, but soup. Not really sure how to fix this. Won't be making this ...

I made this pie for 4th of July & my family went nuts for it! Simple & easy to make. If you use an apple peeler/corer/slicer to cut up your apples, you may wanna add another apple or two to the ...

It's important to use BAKING apples in this pie. Repeat after me: "Granny Smith". Be sure to let the caramel sauce cool before pouring onto the lattice crust and bake the pie on the lowest rack ...