I didn’t realize that apple pie was a staple for thanksgiving until I got to Texas. We were strictly a pumpkin pie household which was great. There’s few simple pleasures I love more than a super cold sliver of pumpkin pie for a post thanksgiving dinner coma treat or a quick pick me up. So when I got to Texas and in addition to pumpkin and pecan pies, apple pies were also served I was not pleased. Don’t get me wrong, people should eat whatever they want. However, I don’t love apple pies. The crust would always be soggy, the filling always goopy and way too sweet, and I can’t easily steal a sliver out of the fridge and convince myself that no one would know. But this year, I was determined to make an apple pie that I liked.
While working at Sur La Table in the cooking school, there was a class right around Thanksgiving where people would come to the class and prep their pies, but take them home and bake them. The flavors were pumpkin (super easy) and apple (in theory, easy). I was in charge of making a lot of the crusts just to help speed the class along and the pumpkin pie was basically just everything getting tossed in a bowl and mixed, then put in a to go container. For the apple pie, oh my, what a cluster. This class is great if you can get in because, at the time, you could get two pie plates ($40/each) and make the mess at someone else’s kitchen and still have homemade pies for Thanksgiving – and drink while you do it. But for the apples, we had people peel and cut their apples. Which doesn’t seem terrifying, but drinking plus super sharp knives and old ladies cutting the apples in their hands instead of on the cutting board “like they do all the time at home” is nerve-wracking. Also no one listened to the instructions that the apples were supposed to be in large chunks and so some people minced their apples in oblivion and were so unhappy when their pie had no volume. Too bad I couldn’t drink and help them.
So needless to say, my experience with apple pies are not exactly great. Until now. And yes I know that I’ve made apple pies in the past and posted them here but this is my newest favorite.
This pie was requested by my friend Andrea on IG when I offered to make and deliver pies to people. As much as I love baking, I can’t eat it all myself so it often gets dropped off at someone’s doorstep for them to enjoy. This is a simple apple pie base and traditional dutch topping, but what makes it really special is the apple cider caramel. I make it by reducing a half-gallon of apple cider that also includes the peels and cores from the apples of this pie. It’s also a nice treat to have on hand anyway and a nice gift to give the extras with the pie. Also, shout out to my friend Astrid who came over and took these pictures of the most beautiful pie in the world that inevitably got destroyed by Wallis. The second pie was just as beautiful and no casualties due to a seven-pound cat.
Caramel Dutch Apple Pie
Ingredients
1 single-crust pie dough
Caramel – takes several hours but can also be substituted for store bough caramel sauce
4 cups apple cider or Simply Apple
4 tbsp butter
1 tbsp kosher salt
1 tsp apple pie spice
Filling
6 extra large Honeycrisp apples
2 tbsp ground cinnamon
3-4 tbsp corn starch
1/4 cup light brown sugar
1 lemon, juiced
1/2 cup apple caramel (recipe follows) or other caramel sauce
Topping
1 cup flour, plus extra for rolling out pie dough
1/3 cup light brown sugar
1/3 cup quick cooking oats
1/2 cup unsalted butter, cubed
Tools
Pie Plate
Rolling Pin
Fork
Parchment Paper
Pie Weights/Dried Beans
Large Sauce Pan
Cutting Board
Knife
Vegetable Peeler (optional)
Measuring Cups and Spoons
Large Bowl
Medium Bowl
Small Bowl or Glass Jar
Aluminum Foil
Instructions
Preheat oven to 400 degrees Fahrenheit.
Roll out pie dough on a floured work surface and gently place in the pie dish, leaving a 1 1/2 inch overhang. Fold the excess under and either crimp between your fingers to make a traditional looking pie crust or press down with the tines of a fork all the way around the side. With the fork, dock all over the pie crust – on the inside of the pie plate on the sides and on the bottom. Take your parchment paper and place it in the pie plate, making sure to leave a bit of an overhang and that it covers the whole pie. Place the weights or beans on the parchment paper and fill the plate up to the top. This will keep the pie crust in place and prevent slouching when it’s par baking. Place into the oven and bake for 25 minutes or until lightly golden brown. Remove from oven and let cool slightly before taking the pie weights and parchment out. Set aside until ready to bake, keeping in an airtight container if making a few days ahead of time- can be made 3 days in advance.
For the caramel, in a large sauce pan over low heat reduce the cider to one cup – this will take several hours and only requires stirring every 20 minutes or so. If you want to enrich the apple flavor, add the peels and cores from the apples used to make the filling. Once reduced, removed apples if using and save those for later. Oven medium heat, stir in the butter, salt, and spices, stirring until well mixed. Transfer to glass jar and let cool before refrigerating. Keeps for several weeks.
For the pie filling, you’ll want to peel your apples (leaving the peel on is fine too, I just prefer it without) and core the apples. I cut around the apples in thirds to make a triangular core, and then cut the thirds in half from the top to the bottom, and then slice about a 1/3 of an inch thick. Place into a large bowl and continue until all apples are sliced. In the large bowl, add the cinnamon, corn starch, brown sugar, lemon juice. Toss until apples are evenly coated. Stir in the caramel as best as possible – doesn’t have to be perfect as it will melt while baking. Set aside or in the fridge until ready to bake. Can be made up to a day before baking, and a baked pie should last two days on the counter or a few days in the fridge.
For the topping, Combine the flour, sugar, and oats in a medium bowl and mix to throughly combine. Add in the butter and with your fingers mix it all together to create little flour clumps. Set aside.
For assembly. preheat oven to 375 degrees. Take your par-baked pie crust and fill it with your apple slices, the apples will create a large mound in the middle, and just try to get all the slices in there. This part is optional but you can top the apples with more caramel sauce if you’re feeling rich. Top with all of the oat crumb topping, covering the apples and it can overflow onto the crust. Bake for 50 minutes or until filling is bubbling and crumb topping is nicely browned. If it’s getting too dark while baking, loosely cover with aluminum foil. Can be served 30 minutes after coming out of the oven but will hold its shape after cooling for 3 hours or preferably overnight in the fridge. Serve with vanilla ice cream and extra caramel sauce.
Happy Thanksgiving Eating!
Kelly
