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apple of my pie

The first time I made this caramel apple pie was for an Easter lunch with my then boyfriend, and now husband,  and his family.  I was so nervous that when I made the pastry, I forgot to add enough butter.  I realized before rolling out into the pie pan.  Thank goodness a kind friend was making a pie for her family and let me use her dough.

Now it is one of my husband’s all time favorite desserts.  Using Granny Smith apples coated with lime and cinnamon creates a contrasting tartness with the lovely sweetness of caramelized sugar.

I do not make my own pie crust because pie crust and me have a funny relationship.  I wrestle with it, or maybe given the story above, the memories around the prep are not good.  There are lots of very good quality ready made crusts.  You need two pie crusts for this pie- bottom and top.

 

 

apple of my pie

The first time I made this caramel apple pie was for an Easter lunch with my then boyfriend, and now husband,  and his family.  I was so nervous that when I made the pastry, I forgot to add enough butter.  I realized before rolling out into the pie pan.  Thank goodness a kind friend was making a pie for her family and let me use her dough.

Now it is one of my husband’s all time favorite desserts.  Using Granny Smith apples coated with lime and cinnamon creates a contrasting tartness with the lovely sweetness of caramelized sugar.

I do not make my own pie crust because pie crust and me have a funny relationship.  I wrestle with it, or maybe given the story above, the memories around the prep are not good.  There are lots of very good quality ready made crusts.  You need two pie crusts for this pie- bottom and top.

 

 

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Ingredients

Recipe serves: 8
2 ready made or homemade pie crusts
6 Granny Smith apples, cored, peeled and sliced thinly
2 tablespoons cinnamon
juice of two limes
1 1/2 cups brown sugar
1/2 cup unsalted butter
1 egg, beaten
1 tablespoon granulated sugar
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Nutritional information

thoughts&stories

We think apple pie is as American as it gets, but the first recipe was recorded in England around the 14th century.

The Granny Smith apple variety in the recipe is best because of the crispiness of the interior and tart flavor.

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apple of my pie
  • time
    1 hour 30 minutes
  • serves
    8
  • skill level
    Medium

Ingredients

Directions

1
Done

Preheat oven to 350F (175C).

2
Done

In a large mixing bowl, add the sliced apples, 1 cup brown sugar, lime juice and cinnamon. Blend all together very well, tossing almost like a salad. Set aside for a moment.

3
Done

Melt the butter in a saucepan over medium heat, about 3-4 minutes.

4
Done

Add apple mixture to the butter, and cook until the apples are tender. It will take about 8-10 minutes. Mix gently since you do not want the apples to become mushy.

5
Done

Place a colander or large sieve over a mixing bowl, put the apple mixture in the sieve/ colander and drain all the juices well.

6
Done

As apples are draining, roll out your pie crust and put in deep about 10" (26cm) pie pan.

7
Done

Keep apples in the sieve/colander (you will need to put a plate as juice will keep coming out), and put the juices from the bowl back into the saucepan, and add remaining 1/2 cup brown sugar.

8
Done

Over a low-medium heat, cook the juices for 10-15 minutes until thickens, you are making it into a thin caramel sauce.

9
Done

Mix caramel sauce and the apples together, and then put in the prepared pie pan.

10
Done

Roll out the top pie crust and place over the apple filling. Pinch along the side, put a few cuts in the top to allow steam to escape when baking.

11
Done

If I have extra pie dough, I roll out and cut little hearts out and place a few around the top.

12
Done

Brush top with beaten egg and sprinkle with a little granulated sugar.

13
Done

Bake for one hour until the top is nicely brown and well cooked.

14
Done

Remove from oven, let cool a few minutes and serve warm. If serving later, warm the pie for about an hour in 170F (75C)oven before serving. It is good with a scoop of ice cream and a sprinkle of cinnamon.