Chef John's Caramel Apple Pie45 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 40 min
“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.” - by Chef John
Original recipe yields 1 9-inch pie
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
- Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
- 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.
- Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
- 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.
Amount Per Serving (8 total)
- 336 cal
- 16.3 g
- 48.2 g
Based on a 2,000 calorie diet
Reviews (45)Rate This Recipe
"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 don't..." See more recommend doing a crust die, either, unless it's one that cuts out about half of the crust, because it will otherwise not release enough steam. Additionally, you should allow the caramel sauce to cool quite a bit before adding it to the pie, to the point where it's like a thick syrup. The added cooling allows for more water to evorate from there as well. Also, don't cut your apples too small, or they will release even more liquid as they begin to break down; I suggest no more than six slices per apple. This helps keep it from turning into an applesauce filling as well. Finally, the pie MUST cool completely before you cut it. This will allow the apples to take up some of the liquid they released before, allow even more liquid to evaporate, as well as allow the sugars to congeal. That's it! Enjoy this delicious pie!!"
"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 experience...." See more First, Cut the apples into 8 pieces each. I use 5 large or 6 small/medium Pink Lady or Cripps Pink apples. Second, make sure the sugar mixture is cooled off. I prepare the mixture first, and cut up my apples while it is cooling. Then simply toss the apples in the mixture before pouring them into the crust. Once the lattice top is on, brush the crust with 1 beaten egg, and then evenly sprinkle 1 tablespoon white sugar over the crust. This is finally a go to apple pie recipe for me!"
Keep it Simple!
"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 apples and ..." See moreextra cinnamon (about a tbsp). My only complaint was that the pie was very runny. I cut a few pieces and then drained off about 1/2 at least of liquid from the pie plate before I retuned it to the fridge. Perhaps I did not boil the caramel sauce long enough. I think the pie was fully cooled. I would make this again, but I think I might add a couple of tbsp of flour in with the apples to thicken things up a bit."
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