Caramel-Apple Pie

IMG_5076

Ingredients:

  • Flour, for dusting
  • 1 recipe Classic Pie Dough
  • 8 tbsp. unsalted butter
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar, plus 1 tbsp. for sprinkling
  • 3 tbsp. cornstarch
  • 1 tbsp. ground cinnamon
  • 15 soft caramel cubes
  • 8 tart apples, such as Granny Smith, peeled, cored, and thinly sliced
  • 1 egg, lightly beaten with 1 tbsp. water

Directions:

1. On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ pie plate. Trim edges, leaving 1″ dough overhanging edge of plate; chill 30 minutes.

2. Melt butter in a 1-qt. saucepan over medium heat. Stir in brown sugar, ½ cup granulated sugar, cornstarch, cinnamon, and caramels; cook, stirring occasionally, until sugars are dissolved and sauce is slightly thick, 5–7 minutes.

3. Heat oven to 400°. Arrange apples over dough. Pour sauce evenly over apples. Roll remaining disk of dough into a 12″ round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges. Brush with egg mixture; sprinkle with 1 tbsp. sugar. Cut three 1″-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.

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