Q1: What are the best apples to use for this style of layered apple pie?

The secret to the best apple pie filling is to use a combination of apples . For this dense, layered pie, you absolutely need a firm-tart apple that will hold its shape and provide a good structure, like a Granny Smith . It is also great to mix in a firm-sweet apple that will soften a bit more, like a Gala or a Honeycrisp .

Q2: Why do you slice the apples so thinly and layer them, instead of just using chunks?

This is the professional secret to a "meaty," dense apple pie with no air gap under the top crust. By slicing the apples very thinly and layering them tightly, they will soften and settle together as they bake, creating a solid, beautiful filling that holds its shape perfectly when you cut into it.

Q3: My caramel sauce seized up or tastes bitter. What did I do wrong?

A seized caramel is usually caused by adding a cold liquid to the hot sugar. The key is to add your cream and red wine slowly and carefully , while whisking. A bitter caramel is one that has been overcooked. Watch it like a hawk, and the moment it turns a beautiful, deep amber color , remove it from the heat.

Q4: Do I have to use red wine in the caramel?

The red wine adds a wonderful, unique, and sophisticated acidity and fruity flavor that is truly special. However, if you prefer to cook without alcohol, you can substitute the red wine with an equal amount of a high-quality, unsweetened pomegranate or cranberry juice for a similar tangy flavor profile.

Q5: Can I make this with a store-bought pie crust?

Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust . You will need one box, which contains two crusts for a double-crust pie.

The Ultimate Gourmet Caramel Apple Pie

An elaborate from-scratch recipe for the ‘Ultimate Caramel Apple Pie’. This dessert features a homemade all-butter double pie crust. The unique filling consists of very thinly sliced apples layered with a rich, homemade caramel sauce that is infused with red wine and a fresh vanilla bean. The pie is assembled in a deep-dish pan, topped with a full crust, brushed with an egg white wash, and sprinkled with cinnamon sugar. It’s baked first under foil and then uncovered until the crust is deeply golden and the filling is bubbly.

Author: Grace
Prep Time: 55 minutes
Cook Time: 50 minutes
Total Time: 3 hours 45 minutes (includes chilling and cooling time)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pie Crust:
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, in chunks
1 egg yolk
3 tablespoons ice water, plus more if needed
For the Caramel Apples:
1 cup sugar, plus 1/4 cup for the top
3 tablespoons water
1/4 cup heavy cream
1/2 cup red wine
1/2 vanilla bean, split and scraped
1 lemon, halved
8 apples (e.g., Granny Smith and Gala), peeled, cored, and thinly sliced
1 tablespoon all-purpose flour
1 cinnamon stick, freshly grated
1/4 cup unsalted butter, in pieces
1 egg white, beaten

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Instructions

Make the Pie Crust: In a large bowl, combine the flour and salt. Cut in the cold butter with a pastry blender until the mixture resembles coarse meal. In a small bowl, whisk the egg yolk and ice water. Add this to the flour mixture and mix until a dough forms. Form into a ball, wrap in plastic, and refrigerate for 1 hour.
Make the Caramel Sauce: In a small pot over medium-low heat, cook 1 cup of sugar and 3 tablespoons of water without stirring for about 10 minutes, until the sugar has melted and caramelized. Carefully and slowly add the cream and red wine (it will bubble vigorously). Return the pot to the heat, add the vanilla bean, and simmer until the sauce is smooth and reduced by half. Let it cool.
Prepare the Apples: Preheat the oven to 350°F. Peel, core, and thinly slice the apples, placing them in a bowl of water with the juice of half a lemon to prevent browning. Drain the apples and toss with 1 tablespoon of flour and freshly grated cinnamon.
Assemble the Pie: Roll out half of the chilled dough and fit it into a 10-inch glass pie pan.
Create layers in the pie shell, alternating between shingled apple slices and a drizzle of the cooled red wine caramel sauce, until the pie is slightly domed. Dot the top layer of apples with pieces of butter.
Roll out the second half of the dough. Brush the rim of the bottom crust with beaten egg white. Place the top crust over the pie, trim, and crimp the edges to seal.
Brush the top crust with the remaining egg white, sprinkle with a mixture of 1/4 cup sugar and more cinnamon, and cut slits in the top for steam to escape.
Bake: Place the pie on a sheet tray. Tent with foil and bake for 25 minutes. Remove the foil and continue to bake for another 25 minutes, until golden and bubbly.
Let the pie rest at room temperature for at least 1 hour before slicing.

Notes

This pie requires several chilling and cooling steps, so it’s a great make-ahead project for a special occasion.
Making the caramel sauce requires care, as the hot sugar will bubble up aggressively when the cream and wine are added.
Slicing the apples very thinly, with a mandolin if possible, is key to creating a dense, meaty apple pie with no gaps.
Baking the pie on a sheet pan is recommended to catch any potential drips from the bubbling caramel.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 600-700
Sugar: 60-70 g
Sodium: 200-300 mg
Fat: 30-38 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 75-90 g
Fiber: 4-6 g
Protein: 4-6 g
Cholesterol: 80-100 mg

Find it online: https://www.eatswithsoul.com/caramel-apple-pie/