While it is impossible to snack on the mathematical constant that is π, our Caramel Apple Pie, on the other hand, is a delicious way to keep your mouth busy while your brain works out the circumference of said pie. (It's about 28.26" if you're wondering.) Makes one 9" pie, approximately 12 servings.
- 2½ cups all purpose flour
- 1½ tsp sugar
- 1 tsp salt
- 1 cup (2 sticks) + 2 tbsp unsalted butter, cold and cubed
- 4 tbsp ice water
- 1 egg white, lightly beaten, for egg wash
- 1 tbsp raw sugar
- Combine flour, sugar, and salt in a large bowl.
- Cut in butter until pea-sized.
- Add ice water and mix until the dough comes together.
- Wrap in plastic and chill for 4 hours or overnight.
- Peel, core, and slice the apples.
- Combine the sugars, lemon juice, salt, cinnamon, and nutmeg in a large bowl.
- Add the apples and toss to coat. Set aside for 15-20 minutes, stirring often.
- Sauté the apples in the butter 6-8 minutes. You may have to do this in two batches if your pan is not big enough.
- Remove the apples from the heat, add Caramel Extract and Crema di Caramel Syrup. Stir to combine.
- Preheat the oven to 350℉.
- Roll out half the pie dough to fit your pie dish, leaving some dough overhanging on sides.
- Brush the bottom of the pie dough lightly with egg white wash to keep liquid from soaking through the dough as it bakes.
- Drain the apples for a few minutes.
- Pour the drained apple mixture into the prepared pie crust.
- Roll out the second amount of pie dough.
- Brush the edges of pie dough with egg wash.
- Lay the top crust over the apples.
- Press the edges together, roll and tuck the top crust over the outside of the bottom crust and crimp as you go around the edge of the pie, sealing edges.
- Cut small holes or slices in the top to let the steam release as the pie bakes.
- Brush with egg wash and sprinkle the top with raw sugar.
- Bake for 75-85 minutes or until the bottom crust is browned and the juices are bubbling.
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