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Open Top Caramel Apple Pie

Open Top Caramel Apple Pie

Serves 6


Ingredients

  • ½ medium granny smith apple, cored and very thinly sliced
  • 1 medium pink lady apple, cored and very thinly sliced
  • 2 Tablespoons sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • pinch of nutmeg
  • 1 teaspoon lemon juice
  • pinch of salt
  • ¾ teaspoon flour
  • 1 sheet puff pastry, thawed and chilled


Directions

  1. Pre-heat your oven to 400 degrees.
  2. In a medium bowl, toss all the ingredients together except for the puff pastry creating the apple mixture. Set aside.
  3. On a lightly floured surface lay out 1 sheet of puff pastry. With a knife score a ¾ inch border around the out side of the pastry square, then fold the pastry at the score to create a raised border around the pastry, press gently on the outside edges.
  4. Pour the apple mixture in the middle of the pastry and spread out evenly inside the border. Bake on a sil-pat or parchment lined baking sheet in the middle rack for 20-22 minutes.
  5. Meanwhile, make the caramel sauce (recipe below).
  6. Remove the pie from the oven and pour about ¼ cup of the caramel sauce over the apples. Serve with a scoop of vanilla ice cream.


Caramel Sauce

Ingredients

  • 3 tablespoons butter
  • 1/4 cup + 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • pinch of salt

Directions

  1. Place butter and brown sugar in a small saucepan over medium heat.  Bring butter and sugar to a boil, stirring constantly.
  2. Once the sugar mixture is well combined and comes to a boil, immediately reduce heat to low and whisk in vanilla, heavy cream and salt.
  3. Serve or keep in the refrigerator up to 5 days. Freeze up to 4 months.

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