Deep Dish Caramel Apple Pie

I don't believe in dainty pies. If you want something delicate, there are lots of options out there. But pie isn't it. I think pies should be a serious desert, one that lets you know you had something substantial. Pie should make you want to unbutton your pants.

This one does it. I've been on a caramel kick anyway lately. It's so fast and easy to whip up, and seems to be the perfect thing in fall weather. I also happened to be looking at the apples when someone mentioned sea-salt caramel. I didn't have sea salt, but a good solid pinch of kosher salt was amazing. I'd say good grey or sea salt would be be magical. Combine that with the monster batch of apples someone just gave me, and this pie was fate. It's really big - you'll have to use a deep dish plate. Keep a baking sheet under the pie too - it does tend to want to bubble over a bit.

You also don't have to lattice the crust - I just happen to like the way it looks. If you want you can use decorative cutters to make large vents. And when pouring on the caramel, go slowly - it'll run off the edge of the crust easily.
But the end result is officially smack-your-mama-good. This is gonna roll your socks down - so get ready.

The Recipe!


You'll need:

•2 batches of All Butter Pie Crust

•3/4 cup butter

•5 Tbl all purpose flour

•1/4 cup water

•3/4 cup sugar

•3/4 cup packed brown sugar

•8 Jonagold, Golden Delicious or Granny Smith apples, peeled, cored and sliced

•1/2 tsp ground cinnamon

•1 1/2 tsp vanilla

•1/8 tsp freshly grated nutmeg

•pinch of kosher salt

1.Preheat oven to 425 F.

2.In a heavy bottomed saucpan over medium heat, melt butter. Add flour and whisk to form a roux. Add water and sugars and bring to a boil.

3.Reduce to a simmer, and allow to simmer gently while filling the pie crust.

4.Line a deep dish pie plate with one crust. Arrange apples as tightly as possible, mounding toward the middle - this pie is tall!

5.Remove caramel from heat. Whisk in vanilla, cinnamon, nutmeg and salt.

6.Pour a little over half of the caramel mixture over the mounded apples - work slowly.

7.Top pie with lattice crust, or with one cut with large vents. Slowly - very slowly! - pour remaining caramel over the top of the crust, allowing it to spread as much as possible. If you wish, you can dab it around with a pastry brush.

8.Place pie on baking sheet and bake at 425F for 15 minutes. Reduce heat to 350F and bake for another 35-45 minutes, or until bubbly and apples are soft.

9.Allow pie to cool before cutting - this prevents the filling from running all over.

Watch your apples!


One of the trickier things to manage in pie making is the amount of natural juice that will be released from the fruit during baking. It's hard to predict. However, with apples, some are juicier than others.

In this particular recipe, I used Jonagolds which are sweeter and juicier than Granny Smiths, but still hold thier shape well during baking. On top of that apples are in season, so they also have more juice now. So I doubled the amount of flour, and added a teaspoon of cornstarch for good measure. It was still a juicy pie, but not too bad. If you want a pie that will absolutely hold the 'pie' wedge shape when cut, then you need to amp up the thickeners.