Name: Two-Crust Caramel Apple Pie
Yield: Makes one 9-inch (23 cm) pie | Serves 8
Cuisine: French
Ingredients: 6 cups (1.5 L) peeled and sliced apples, such as Mutsu or Granny Smith; Turbinado or granulated sugar, for sprinkling; 2 Tbsp (30 mL) water; 1 cup (250 mL) sugar; 3 Tbsp (45 mL) unsalted butter; 2 Tbsp (30 mL) lemon juice; 1 egg; 1 tsp (5 mL) ground cinnamon; 1 recipe Double-Crust Pie Dough, chilled; ¼ cup (60 mL) water; 3 Tbsp (45 mL) rolled oats

Preparation info

Makes one 9 inch 23 cm ) pie | Serves
8

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This apple pie is sort of a cross between tarte tatin (a French apple pie) and a traditional apple pie. By first caramelizing the sugar and then stirring in the apples so they soften just a bit, you get an evenly sweetened pie, with excess juices thickened by the caramel so that they stay in the pie as you slice it and don’t run over the bottom of the pie plate.