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- Yields:
- 8 serving(s)
- Total Time:
- 4 hrs 30 mins
Ingredients
For the Crust
- 5 c.
all-purpose flour, spooned and leveled, plus more for work surface
- 2 tbsp.
granulated sugar
- 2 tsp.
kosher salt
- 2 c.
(4 sticks) cold unsalted butter, cut into pieces
For the Filling
- 2 tbsp.
unsalted butter
- 3 1/2 lb.
apples (such as Granny Smith and Honeycrisp; about 6 large), peeled and sliced 1/4-inch thick
- 3/4 c.
store-bought sea salt caramel sauce, plus more for serving
- 3/4 c.
packed light brown sugar
- 1 tsp.
kosher salt
- 1 tbsp.
lemon juice
- 1/4 tsp.
ground cinnamon
Pinch freshly grated nutmeg
- 6 tbsp.
cornstarch
- 2 tsp.
pure vanilla extract
- 1
large egg, beaten
- 1 tbsp.
coarse sugar
Vanilla ice cream, for serving
Directions
1. Make crust: Whisk together flour, granulated sugar, and salt in a large bowl. Cut in butter with two forks or a pastry blender until pieces are the size of small peas and mixture is crumbly. Drizzle in 1 1/2 cups ice-cold water, stirring just until dough starts to come together. Turn dough out onto a work surface and knead just until it comes together. Divide in half. Flatten each half into a rough rectangle (about 9 by 6 inches) and wrap with plastic wrap. Chill at least 2 hours or up to overnight.
2. Make filling: Melt butter in a large skillet over medium-high heat. Add apples and cook, stirring often, until crisp-tender, 10 to 12 minutes. Stir in caramel sauce, brown sugar, salt, lemon juice, cinnamon, nutmeg, and cornstarch. Cook, stirring often, until mixture comes to a simmer and begins to thicken, 2 to 4 minutes. Remove from heat; stir in vanilla. Let cool.
3. Roll one piece of dough on a lightly floured work surface to a 19-by-14-inch rectangle; place in a 15-by-10-inch jelly-roll pan. Cover and chill 30 minutes.
4. Roll out second portion of dough on a lightly floured work surface to a 19-by-14-inch rectangle. Cut out 5 or 6 apple shapes with a 2-inch apple-shaped cutter, saving cut-outs and dough for top of pie. Cover and chill dough and cut-outs 30 minutes.
5. Preheat oven to 375°F with oven rack in bottom position. Whisk together egg and 1 tablespoon water in a bowl.
6. Spoon filling into crust in pan. Place top crust over filling. Trim any excess, fold edges under, and crimp. Place apple cut-outs on top of pie. Brush crust with beaten egg mixture. Sprinkle with coarse sugar. Bake until golden brown and filling is bubbly, 50 minutes to 1 hour. Cool on a wire rack 1 hour. Serve with vanilla ice cream and additional caramel sauce.
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