Caramel Apple Pie

What could possibly be better than a flaky, buttery crust bursting with sweet, caramely, spiced apples? Apple pie is a hard to beat, it’s a traditional treat for a very good reason. This recipe is my take on the scrumptious classic. The addition of ginger and caramel sauce give more nuance to the usual apple pie flavor. I used a pre-made pie crust to save time, but if you are feeling adventurous, feel free to make your own (pro-tip for pre-made crust: brush a small amount of melted butter on the crusts prior to baking for a melt in your mouth crust). Apple choice is entirely up to you. I like to use a mix of honeycrisp, golden delicious, and fuji apples.

I absolutely love making this apple pie. It’s a simple, delightful recipe that is fun to make and creating it will fill your home with the sweet, autumnal aroma of perfectly baking apples. So what are you waiting for? Get to baking!

Ingredients:

• 6 medium apples
• 2 tablespoons flour
• ½ cup sugar
• 1 teaspoon apple pie spice
• ½ teaspoon ground cinnamon
• ½ teaspoon ground clove
• ½ teaspoon ground ginger
• ⅛ teaspoon salt
• 2 tablespoons butter
• 2 tablespoons caramel sauce
• 2 pre-made pie crusts

1. Preheat oven to 425℉. Peel and slice apples into thin, bite-sized pieces, set aside.
2. Stir together sugar, flour, cinnamon, clove, ginger salt, and apple pie spice in a large bowl until well incorporated. Stir apples into the mixture until evenly coated.
3. In a small saucepan melt butter over medium-low heat. Turn off heat and add caramel sauce to butter while stirring with a rubber spatula. When mixture is fully uniform, spoon over apples and stir.
4. Place apple pie filling into one pie shell, there should be enough filling for a heaping mound slightly taller than the pie shell.
5. Place the additional pie shell on top of filled shell. Pinch around the rim of shells to seal them together. Cut 4 slits on the top pie crust to allow steam to escape during baking.
6. Cover edges of pie with strips of foil to prevent crusts from burning.
7. Bake for 45 minutes. Crust should be brown and pie filling should emit a juice that bubbles up through slits.
8. Serve warm. This is great served with a scoop of vanilla ice cream.