What do you do when a friend gives you two grocery bags full of the best little apples? You make a fall apple pie of course! But not just any apple pie. Today we are making the best Caramel Apple Pie you’ve ever tasted. Yum!
Caramel Apple Pie Recipe
- 5-6 Large Apples or 10-12 Small Apples
- 1.5 TBS Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Ginger (optional)
- Pinch of Cardamom (optional)
- 1/2 C Brown Sugar
- 1/4 C Packed Brown Sugar
- 2 TBS Flour
- 2 TBS Butter, Melted
- 1/4 tsp + Pinch More Cinnamon
- 1/2 C Pecans, Chopped
- 1 Can Sweetened Condensed Milk
About 8 hours before making your pie, open a can of sweetened condensed milk, pour about 2/3 of the can into a pint sized mason jar and seal the lid. Place in crock pot full of water (covering the mason jar by about an inch) and set to low for about 8 hours. Place remaining sweetened condensed milk in a ziplock bag in the fridge.
Prepare your pie crust. Take apple coring tool and core washed apples. Slice in half and then in rings about 1/4” thick. As you work, place sliced apples in a bowl of cold water with juice of 1/2 lemon to prevent browning.
Once finished slicing apples, drain the water from your bowl and dry apple slices on a tea towel or paper towels. Place back in dry bowl. Add pie filling spices and brown sugar and mix well. Next, arrange apples slices in pie pan on top of crust.
Add several thin tabs of butter on top of apples.
Preheat oven to 425 degrees.
Now we will make the streusel topping. Mix brown sugar, flour, nuts and cinnamon together with a fork. Then add in melted butter. Stir until well combined. Sprinkle evenly over top of the apples.
Bake at 425 degrees for 40-45 minutes. Use a pie ring or foil to cover the edges of the pie crust after the first 10 minutes of baking. After baking time is complete, remove from oven.
Allow to cool completely. Now, take your caramel topping from the crock pot and pour into a small bowl. Mix in the remaining sweetened condensed milk from the fridge. Use a whisk and mix well until it is smooth. Drizzle this over top of the Apple Pie. Slice and enjoy a bite of homemade caramel apple pie goodness.
I think the caramel topping is more of a dulce de leche flavor, which works really well for a Caramel Apple Pie and any leftover can be put on the scoop of vanilla ice cream that goes with your pie. Yum! If you still have leftover caramel topping, put it back in a mason jar, seal and store in the fridge. It will keep for about 5-7 days.
Give it a try and let me know what you think!
Ice Water Pie Crust
1 Cup Flour
1 Stick Butter, Frozen and Cubed
1-2 TBS Ice Water
Mix in food processor until small beads of dough form, give a few pulses more. Put dough on floured surface, roll to just large enough to cover pie pan. Try not to handle dough more than necessary to avoid transferring heat from hands to dough.
Tip: If your pie turns out “soupy”, next time either dry the apples more thoroughly or add in a tablespoon of Corn Starch (non-gmo of course!) to the apple filling spice mix.