award winning caramel apple pie recipe

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By alie

When it comes to fall desserts, few things are as quintessential as a warm, gooey, caramel apple pie. And lucky for you, we’ve scoured the internet to bring you two of the best caramel apple pie recipes out there. Let’s get baking!

First up, we have the prize-winning caramel apple pie from Hope Floats and More. This recipe combines sweet, juicy apples with rich, buttery caramel for a pie so good, it’s won awards. To start, preheat your oven to 425 degrees Fahrenheit.

Next, it’s time to make the crust. You can use your favorite homemade crust recipe, or opt for store-bought if you’re short on time. Once you’ve rolled out your crust and placed it in your pie dish, set it aside while you prepare the filling.

Peel and slice six cups of tart apples – Granny Smiths work great here – and place them in a large mixing bowl. In a separate saucepan, melt one cup of butter with one and a half cups of brown sugar, stirring constantly until the mixture comes to a boil. Remove from heat and pour the caramel over the sliced apples, tossing gently to coat.

Pour the caramel apple mixture into your prepared pie crust, then top with another layer of crust. Crimp the edges and cut a few slits in the top to vent the steam. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Next up, we have a slightly different take on caramel apple pie from Just a Mum. This recipe adds in a dash of cinnamon and nutmeg for a warm, cozy flavor that’s perfect for fall. To start, preheat your oven to 375 degrees Fahrenheit.

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Again, prepare your crust – homemade or store-bought – and set it aside. Then, in a large mixing bowl, combine six cups of sliced apples with one-third cup of granulated sugar, one-third cup of brown sugar, two tablespoons of flour, one teaspoon of cinnamon, and a pinch of nutmeg. Mix well, then pour the mixture into your prepared crust.

Now for the caramel sauce. In a small saucepan, melt four tablespoons of butter with one-third cup of brown sugar, then stir in one-third cup of heavy cream. Cook for two to three minutes, then pour the sauce over the apple mixture in your pie crust.

Top the pie with another layer of crust and crimp the edges. Cut a few slits in the top to release steam, then bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

No matter which recipe you choose, we guarantee you’ll have a drool-worthy caramel apple pie that’ll have everyone begging for seconds. Happy baking!

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