Oh-So-Easy Caramel Apple Pie

My husband really, really loves apple pie.  It is the only dessert he ever asks for.  But being the devoted wife that I am, I would only ever make it for Thanksgiving.  Because let’s face it:  Apple pie is a lot of work.  Between the homemade crust and all those apples that need to be peeled and cored and sliced, it just wasn’t a commitment I was willing to make on a regular basis.

Until now.
Then a few months ago, on our month-long road trip, some friends introduced us to a handy little tool that has changed our life!  You may have already heard of it but I was blown away. It was an apple-corer-peeler-slicer.  Have you ever seen one?  They are SO cool!  We have never eaten so many apples in our life, and by always keeping a few rolls of refrigerated pie crust handy, I can now literally whip up an apple pie any time the urge strikes.
My go-to apple pie recipe is pretty simple, but I sometimes like to jazz it up with the addition of some homemade caramel sauce.  It also works great with a jar of store-bought caramel, or you can skip the caramel altogether and just add extra sugar.  I also like to use a combination of sweet and tart apples for better flavor.

Here is what you need:

1 package refrigerated rolled pie crust (2 rolls)

5 tart apples (I like Granny Smith)

3 sweet apples (such as Pink Lady, Macintosh, Envy, or Honeycrisp)

1/2 cup sugar

2 1/2 tablespoons lemon juice

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

3 pats butter

1 8oz jar caramel sauce (optional)

1 large egg

1 tablespoon heavy cream

Step 1: Peel, core, and slice apples.   Remove pie crust from refrigerator and let set on counter for 10 minutes.  Preheat oven to 375 degrees    Note:  Peeling and slicing the apples is the hardest part of making apple pie, so just trust me when I say that if you like apple pie, buying one of these apple peeler corer slicers might be the best twenty-five bucks you ever spend.  It literally took me about 5 minutes to core, peel, and slice all 8 apples.

Step 2:  In a large bowl, mix apples, sugar, lemon juice, cinnamon, and nutmeg until apples are well coated.  Note:  If you are omitting the caramel sauce, be sure to add an extra 1/4 cup of sugar here.

Step 3:  Unroll first pie crust and set on 9 1/2″ pie plate.  Unroll second pie crust on cutting board and cut out design or pattern, if desired.

Step 4: Place 1/2 of apples in pie crust.  Top with 3 pats butter.  Cover with remaining apples.

Step 5:  Heat caramel in microwave to bring it to pouring consistency.  Carefully pour over top of apples.

Step 6:  Carefully place 2nd crust over top of apples and crimp edges with edge of bottom crust to seal.

Step 7:  Whisk together egg and heavy cream.  Carefully brush top of pie with egg mixture.  Sprinkle with sugar if desired.

 Step 8:  Bake at 375 degrees for 60-75 minutes, until crust is brown and juices are bubbly.  If crust begins to brown too quickly, cover with foil.  Let cool on wire rack before serving.

Recipe: Oh-So-Easy Caramel Apple Pie

Summary: A great addition to your Thanksgiving pie lineup!

Ingredients

• 1 package refrigerated rolled pie crust (2 rolls)
• 5 tart apples (I like Granny Smith)
• 3 sweet apples (such as Pink Lady, Macintosh, Envy, or Honeycrisp)
• 1/2 cup sugar
• 2 1/2 tablespoons lemon juice
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 3 pats butter
• 1 8oz jar caramel sauce (optional)
• 1 large egg
• 1 tablespoon heavy cream

Instructions

1. Peel, core, and slice apples. Note: This is the hardest part of making apple pie, so just trust me when I say that if you like apple pie, buying one of these apple peeler corer slicers might be the best twenty bucks you ever spend. It literally took me about 5 minutes to core, peel, and slice all 8 apples. Remove pie crust from refrigerator and let set on counter for 10 minutes. Preheat oven to 375 degrees
2. In a large bowl, mix apples, sugar, lemon juice, cinnamon, and nutmeg until apples are well coated. Note: If you are omitting the caramel sauce, be sure to add an extra 1/4 cup of sugar here.
3. Unroll first pie crust and set on 9 1/2″ pie plate. Unroll second pie crust on cutting board and cut out design or pattern, if desired.
4. Place 1/2 of apples in pie crust. Top with 3 pats butter. Cover with remaining apples.
5. Heat caramel in microwave to bring it to pouring consistency. Carefully pour over top of apples.
6. Carefully place 2nd crust over top of apples and crimp edges with edge of bottom crust to seal.
7. Whisk together egg and heavy cream. Carefully brush top of pie with egg mixture. Sprinkle with sugar if desired. Bake at 375 degrees for 60-75 minutes, until crust is brown and juices are bubbly. If crust begins to brown too quickly, cover with foil. Let cool before serving.

Preparation time: 20 minute(s)
Cooking time: 75 minutes

Number of servings (yield): 12