Description
Not your traditional apple pie, this filling is caramelized apples held together with a very glossy, just-thick-enough apple syrup.
Ingredients
- 6 tablespoons unsalted butter
- ¼ cup white sugar
- ½ cup brown sugar
- 1 pinch salt
- ¼ teaspoon ground cinnamon
- ¼ cup water
- 1 (15 ounce) package double crust ready-to-use pie crust (such as Pillsbury®)
- 4 large red apples, cored and thinly sliced
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in saucepan over medium heat. Stir in white sugar
- brown sugar
- salt
- cinnamon
- and water. Bring the syrup to a boil
- stirring constantly to dissolve sugar
- then remove from heat.
- Unroll pie crusts
- press one into a 9-inch pie dish
- and place the apples into the crust. Unroll the second crust on a work surface
- and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples
- or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie
- covering lattice portion of top crust; let remaining sauce drizzle through the crust.
- Bake in 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 2 hrs 20 mins
Servings: 8