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Caramel Apple Pie
 Ingredients:
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2 pie crusts (1 for bottom and 1 for lattice top - store bought or homemade)
- 1 jar salted caramel sauce
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6 large apples, cored, peeled, and thinly sliced (approximately 10-12 cups total - use a variety)
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½ cup granulated sugar
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2 teaspoons fresh lemon zest
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¼ cup lemon juice
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¼ cup all-purpose flour
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¼ teaspoon ground cloves
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¼ teaspoon ground nutmeg
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1 and ½ teaspoons ground cinnamon
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Egg wash- 1 large egg beaten with 1 tablespoon water
Directions:
- Place apple slices into a very large bowl. Add sugar, lemon zest, lemon juice, flour, cloves, nutmeg, and cinnamon. Gently toss to combine. Set aside.
- Place one of the dough rounds into the bottom of a 9x2 pie dish. Press it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard.
- Fill the pie crust with the apples, place them in tightly, don't dump them in. There are a lot of apples, but pile them as tight as possible and very high. Drizzle with ½ cup of the salted caramel, reserving the rest for topping.
- Preheat oven to 400°F
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough out a little until it is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips ½ inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Crimp the edges of the dough with a fork or your fingers. (If you don't want to do a lattice, be sure there are lots of holes for the steam to escape.)
- Lightly brush the lattice top with the egg wash. Sprinkle with sugar if desired
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and bake for an additional 40-50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up.
- Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve. This apple pie is best served on the same day.
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Submitted by:
Miria Toth
Assistant Secretary
Community Education Officer
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