Apple pie with caramel

Apple Pie with Caramel Sauce (Vegan)

Published: Oct 5, 2017 · Modified: May 12, 2020 by Anna · This post may contain affiliate links · This blog generates income via ads · 8 Comments

This apple pie with caramel sauce is everyone’s favourite at this time of the year. Delicious, buttery pastry filled with apples and warming spices. All finished with a drizzle of homemade caramel sauce! Perfect bake for any day of the week!

This post has been updated with new photos and text on 07/11/2019.

Hey there! And happy October once more!

With Autumn in full swing, I’ve decided to get into the spirit, and bake a pie. And what could say ‘autumn’ more, than a classic apple pie served with warm drizzle of caramel sauce?

As the days are getting shorter and nights are beginning to stretch more and more, I can’t help it, but feel super excited about this time of the year. I guess that’s mainly because I no longer need an excuse to stay in. and I can finally wear thick, woolly jumpers!

Apple Pie- timeless classic bake!

What I love about this recipe, is the fact that it’s so easy, yet it works every time. It’s one of these that you will make over and over again, year after year, and it would become your go-to pie recipe.

The smell of cooked apples and cinnamon would make anyone feel like at home. Add lovely, crumbly and buttery pastry, and you’re on your way to heaven!

But if that wasn’t good enough, there is also a caramel sauce to drizzle (or pour, if you are like me. ) your pie with.

Easy, simple ingredients to make this pie

To make this apple pie, you will only need few, simple ingredients, and the chances are, you already have all of them in your kitchen cupboard.

Basic pastry recipe

As with any pie, it all starts with pastry. I have adapted the pastry recipe from my Blackberry Tart, which technically is not vegan, as it includes egg yolks. To make the pastry vegan, simply omit adding egg yolks and choose vegan butter or spread. You may want to add an extra tablespoon of olive oil, but only if you find the pastry really crumbly.

There is also an option to use ready made, pre-rolled shortcrust pastry, which also happens to be vegan.

Which apples to use for the filling?

When it comes to apple pie, I always go for Granny Smith apples. This classic ‘green apple’ is firm, slightly sour and definitely one of the best varieties to use. They hold their shape really well, therefore you won’t end up with mushy filling. Plus, they are widely available at most stores and supermarkets.

How to make apple pie with caramel sauce

Start with preparing your pastry. Simply combine the flour, butter and a pinch of salt in a food processor until it resembles the texture of the breadcrumbs. Add 5 tablespoon of cold water and pulse it until the mixture comes together into a ball. Shape it into a disk and wrap the pastry in a cling film. Chill for 30 minutes.

Remember that when it comes to making your own pie pastry, chilling it is crucial to the success of your bake. I recommend chilling it not only before rolling it, but also before baking it, as it will hold the shape much better.

While the pastry is chilling, prepare your filling. In a large bowl, mix sugar, spices and cornflour together, then add the apples and stir it all until combined. Set aside.

Rolling the pastry

Once chilled, remove the pastry disk from the fridge and place it onto a lightly floured surface. Roll out roughly about two thirds of your pastry disk into a 30 cm circle. The remaining pastry will be used to create the lattice top.

When rolling the pastry, you want to make it about £1 coin thick. Then, carefully roll it around the rolling pin dusted with flour and unroll into the tart tin. Press it gently around all of the edges and trim off any excess.

Add the apples into the tart tin, then roll out the remaining pastry into rectangle, about 3 mm thick. Slice out 10 strips for lattice topping. I’m using a simple ‘over & under’ lattice, but feel free to get creative with yours. I have found this article on Food 52 with different lattice styles, and it’s definitely worth trying different looks!

Finishing touches

Once you have made your lattice top and placed it on the pie, brush it with some egg wash (or your choice of nut milk if making it vegan) and sprinkle with sugar. Bake it for 45 minutes until golden brown.

Because nobody wants a slice of just a plain apple pie, I have also included a recipe for caramel sauce, which is super quick and easy to do.

Any extra caramel sauce, that you have left over (if that’s even possible), can be transferred into a squeeze bottle and stored in the fridge for up to 5 days. Although, you may want to heat it up in a bowl of hot water before serving again.

Thanks for reading today’s post. As always, feel free to leave me a comment and a rating if you try this recipe! Also, remember that you can follow me on my Instagram, Pinterest and Facebook!

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Salted Caramel Apple Pie

Ingredients

• 8 large granny smith apples , peeled and thinly sliced
• 3 tablespoons lemon juice
• ¼ cup all-purpose flour ( 30 g )
• ⅔ cup granulated sugar ( 130 g )
• 2 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 premade pie crusts , thawed if frozen
• 1 large egg , beaten
• ¾ cup heavy cream ( 180 mL )
• ¾ cup light brown sugar ( 165 g )
• 2 tablespoons honey
• 3 tablespoons unsalted butter
• sea salt , for garnish

Nutrition Info

• Calories 644
• Fat 27 g
• Carbs 102 g
• Fiber 8 g
• Sugar 66 g
• Protein 5 g

Estimated values based on one serving size.

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
3. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.

Ingredients

• 8 large granny smith apples , peeled and thinly sliced
• 3 tablespoons lemon juice
• ¼ cup all-purpose flour ( 30 g )
• ⅔ cup granulated sugar ( 130 g )
• 2 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 premade pie crusts , thawed if frozen
• 1 large egg , beaten
• ¾ cup heavy cream ( 180 mL )
• ¾ cup light brown sugar ( 165 g )
• 2 tablespoons honey
• 3 tablespoons unsalted butter
• sea salt , for garnish

Nutrition Info

• Calories 644
• Fat 27 g
• Carbs 102 g
• Fiber 8 g
• Sugar 66 g
• Protein 5 g

Estimated values based on one serving size.

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18 Delicious Caramel Apple Recipes to Make for Halloween

An apple a day keeps the spooks away!

Candy apples are a fall favorite for kids and adults alike, and for good reason: They’re sticky, sweet, and crunchy—the perfect trifecta to enjoy this Halloween.

Combine the flavors of peanut butter and caramel to get a decadent dessert.

Tools you’ll need: $10, Caramel Apple Sticks, amazon.com

Think caramel apples are too messy? Try this recipe for apple slices on a stick instead.

Tools you’ll need: $10, Wooden Popsicle Sticks, amazon.com

The mini marshmallows are the best part of this delicious dessert.

Tool’s you’ll need: $11, Candied Apple Containers, amazon.com

Try an eerie twist on the traditional candy apple for a delicious Halloween treat.

Cloaked in creamy white chocolate and coconut, pink Fujis become positively pale.

These yummy caramel apples evoke memories of festive fall fairs.

Marshmallows, chocolate, and graham crackers meet their match in a tart Granny Smith.

The magic ingredients for these bewitching apples? A deep crimson variety like Red Delicious, a few drops of food coloring — plus a dash of spicy cinnamon.

Dip green apples in a layer of caramel and white chocolate once cooled. Sprinkle with cinnamon sugar and dip the bottom half of each apple in pie crust crumbs.

The best part about candy apples: Y ou can top them however you’d like. Case in point: crushed shortbread and milk chocolate chips create a Twix-like flavor on these apples.

Add elegant swirls of teal and green to white candy coating for a beautiful way to enjoy Granny Smith apples.

There’s nothing more palate-pleasing than a sweet and salty combo. Once you dip your caramel apples in white or dark chocolate, generously cover ’em with frighteningly festive sprinkles.

Sink your teeth into these dangerously delicious pops that feature mini marshmallow fangs and rich, not-too-sticky caramel.

These candy apples capture the essence of autumn with spiced flavors you’ll fall hard for.

This candy-coated treat is finished with a chocolate spider web drizzle.

There’s nothing scary about how these nightmarish treats taste. Dipped in white chocolate and decorated with black frosting, this treat pays homage to a Disney classic.

Drip melted red candy down the top of your cooled, white-chocolate covered candy apples to add a gory touch.

Yup, that’s an apple in there! Dipped in chocolate, this recipe makes a cauldron fit for any wicked witch.

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dutch caramel apple pie

November 15, 2018 54 Comments

Dutch Caramel Apple Pie deserves a place on your Thanksgiving table! It’s easier than a traditional pie thanks to the crumb topping, and is packed with tender, flavorful caramel-coated apples nestled inside a flaky pie crust.

Can you believe it’s only one week until Thanksgiving? October seemed to move so slow and November is flying by! I’ve been in pie mode all month (stay tuned for one more pie recipe next week!). What kind of pies are you having for Thanksgiving? For our family Thanksgiving,

I’m making this Dutch Caramel Apple Pie – obviously! – along with a Chocolate Pecan Bourbon Pie , a Pumpkin Pie, and a Cherry Pie! My Sweet Potato Casserole may be making an appearance too, along with this Pumpkin Swirl Cheesecake.

But seriously, I just want to eat pie! With ice cream! Or fresh whipped cream! And salted caramel.

I mean, how can you NOT want this at your Thanksgiving table? It’s a pretty simple pie to make, and it’s visually and flavorfully stunning!

We’re starting with a half-batch of my perfect pie crust and filling the pie dish with caramel-coated apples. The whole thing gets covered in a simple crumb topping – which is easier than adding a lattice or a top crust – and baked. Be sure to serve with a more of that beautiful salted caramel sauce!

If you’re not super comfortable making homemade pie crust, be sure to read my post on How to Make Perfect Pie Crust (the recipe I use is included with tons of tips and step-by-step photos!). Here are a few essential tools that I always use when making pie that help make things wayyy easier!

Essential Pie Making Tools:

Pie Shield – This helps protect your crust so it doesn’t burn while baking! I’ve definitely burnt pie crust before, and it is SAD, friends.

Leaf Cookie Cutters – A fun – and super simple – way to dress up your pies! I may or may not have used pie crust shapes to hide imperfections on the top of my pie before.

Pastry Cutter – This makes cutting the butter into the flour a complete breeze! I never make pie without this tool. If you only use one tool in your pie making, let this be it.

Are you drooling a little or is it just me? I thought so. Happy Baking, friends!

Did you make this recipe? Snap a photo and leave a comment!

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make! Be sure to leave a comment + rating if you make this recipe so I can see how you liked it!

Dutch Caramel Apple Pie

Dutch Caramel Apple Pie deserves a place on your Thanksgiving table! It’s easier than a traditional pie thanks to the crumb topping, and is packed with tender, flavorful caramel-coated apples nestled inside a flaky pie crust.

Keyword Caramel Apple Pie, Thanksgiving Dessert, Apple Pie, Dutch Apple Pie, Easy Pie Recipe

Prep Time 50 minutes

Cook Time 40 minutes

Dough Chilling 50 minutes

Total Time 1 hour 30 minutes

Servings 10 slices

Calories 10 kcal

Author Stephanie Simmons

Ingredients

For the Crust

• 1 half recipe of my Perfect Pie Crust linked below

For the Filling

• 6 medium apples 7 cups, sliced
• 2 tsp lemon juice
• 1/3 cup granulated sugar
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 3/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/4 cup all-purpose flour
• 1/2 cup caramel sauce recipe linked below

For the Topping

• 1 cup all-purpose flour
• 2/3 cup brown sugar, packed
• 1/4 tsp cinnamon
• pinch of salt
• 8 TBSP cold, salted butter

Finishing Touches

• 1 egg for egg wash
• coarse sugar for topping

Instructions

Make the pie dough: Follow the recipe and directions in my post on How to Make Perfect Pie Crust. Allow pie dough to chill in fridge for at least two hours (or overnight) or in the freezer for 30 minutes.

Make the Caramel: Follow my Simple Homemade Caramel Sauce recipe. You’ll use 1/2 cup of caramel in the apple filling — reserve the rest for topping pie slices when serving.

Make the Topping: Whisk together all topping ingredients EXCEPT the butter. Then, cut the cold butter into chunks(you should be pulling it straight from the fridge) and add it into the flour mixture. Cut it in using two forks or a pastry cutter, until you have crumbs of all different sizes (the largest should be about pea sized), that are coated with flour. You’ll need to clean out the pastry cutter a few times as it logs up. Set in the fridge to chill.В

Roll Pie Dough Out + Transfer to Pan: Follow the steps in my «Perfect Pie Crust» post through step 7. You’ll freeze the pie crust (without the filling or crumble topping or egg wash) for 15 minutes before filling and topping and baking. (It’s ok if it’s in the freezer longer than 15 — make the filling while it freezes then continue with the recipe).

Make the Filling: While the dough is in the freezer, make the filling and preheat oven to 400 degrees. Rinse your apples, peel, core, and slice into 1/4″ thick slices. In a large mixing bowl, stir together all filling ingredients as listed above EXCEPT for the caramel. Let filling sit for 10 minutes to get the apple juices going, then stir in the caramel. Set aside.В

Assemble Pie: Remove pie from freezer. Beat the egg in a small bowl, and brush over exposed parts of the crust (a pastry brush is helpful here). В Spoon the filling into the crust. Sprinkle the crumb topping over the apple filling. Sprinkle crust and topping with a little coarse sugar.

Bake: Bake for 40-60 minutes, checking the pie at 20 minutes to make sure the crust isn’t browning too quickly. If it is, use a pie shield or a place a piece of foil over the top of the pie and continue baking.В (I do this with this pie each time at about 30 minutes.)

Pie is done when the filling is bubbly, the topping and crust are golden brown, and the apples are tender (poke through the crumb topping with a fork if you’re not sure if it’s done — if it slides through the apple smoothly and easily, it’s done! I sometimes add 5-8 minutes extra if the apples aren’t tender yet).

Serve + Store: Allow pie to cool for 2-3 hours before slicing and serving. Serve with more caramel sauce!

Store leftovers, covered, in the fridge for up to 5 days.

Make Ahead Tips: Pie crust can be made ahead of time and stored in the fridge for 3 days, or in the freezer for 1 month. If making the pie a day or two ahead, bake, let it cool completely, cover it well with foil and keep in the fridge until ready to serve.В You can re-warm it in the oven the day you plan to serve it, if desired, at 350 for 12-20 minutes, until warmed. Make sure to cover it with foil so the top doesn’t brown further.

Recipe Notes

NOTE:В I used 3 granny smith and 3 golden delicious apples — here’s a list of other apples that are great for pie!

NOTE:В If you want a topping that’s a little more like an apple crisp topping, add 1 cup whole rolled oats with the dry ingredients, reduce brown sugar to 1/2 cup, packed, and continue making the topping as directed above. Both taste amazing!

This post contains affiliate links. This in no way affects the cost of the items – it simply allows us to earn a small fee when you purchase an item using that link. Thanks for supporting Blue Bowl!

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