Ingredients
Scale
Caramel Sauce:
- ½ cup (113 g) unsalted butter
- ½ cup (112.5 g) white granulated sugar
- ½ cup (100 g) packed brown sugar
- ¼ cup (59 ml) water
- 1 tsp cinnamon
- 1½ tbsp cornstarch
Pie:
- 2 pie crusts for a 9-inch (22.86 cm) pie pan **See Notes
- 4–5 apples (Gala, Fuji, Honeycrisp, Green)
- 1tbsp lemon juice
- 1 egg, beaten (Optional)
- 1 tsp sugar (Optional) I use turbinado or white granulated sugar
Instructions
- Pre-heat oven to 425ºF (220ºC).
- In a small saucepan melt the butter at medium low temperature. Then add the white sugar, brown sugar, water, cinnamon and cornstarch. Stir well. Reduce heat to low and and let it simmer for a couple of minutes.
- Peel and cut the apples into slices. Place the apples in a large bowl and cover with lemon juice so they don’t turn brown.
- Place one pie crust over a greased pie pan and add the apples. Drizzle the hot caramel sauce over the apples. Place the second pie crust on top, seal the edges and cut a few slits on top to let the steam out during baking. Optional: Brush slightly with the beaten egg and sprinkle with sugar.
- Bake the apple pie in the pre-heated oven for 15 minutes. Then lower the temperature to 350ºF (180ºC) and bake for another 40 minutes.
- Let the pie rest for at least an hour before serving so the caramel thickens. You can serve it with vanilla ice cream or homemade whipped cream.
Notes
You can find the pie crusts in the refrigerator section at most grocery stores. They save you a lot of time and are just as good as homemade pie crusts.
If you prefer to make the pie crusts from scratch, you can use this super easy-to-follow recipe: Pie Crust.