This Caramel Lacquered Apple Pie recipe is from The Sprinkles Baking Book. All I have to say about this recipe is WOW! The salted caramel sauce is to die for!

How To Make Caramel Lacquered Apple Pie

First, gather all your ingredients.

FOR THE SALTED CARAMEL SAUCE:;

1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
1/2 cup light corn syrup
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

FOR THE APPLE PIE FILLING:

2 tablespoons unsalted butter
8 large Golden Delicious apples (about 4 pounds), peeled, cored, and sliced into 1/2-inch wedges
1/4 teaspoon fine sea salt
3/4 cup lightly packed light brown sugar
1 & 1/2 tablespoons all-purpose flour
1 & 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice
Flour, for dusting

1 Recipe Master Pie Crust, dough chilled OR store bought pre-made refrigerated pie crust

1 large egg

FOR THE SALTED CARAMEL SAUCE:

In a heavy-bottomed medium saucepan, combine the butter, both sugars, corn syrup, and heavy cream and bring to a boil over medium-high heat.

Cook, whisking occasionally, until the sugar has fully dissolved and the mixture begins to bubble.

Reduce heat to medium and simmer (the surface will be bubbling), stirring occasionally, until the caramel is thickened, golden brown, and coats the back of a spoon, about 9 minutes.

Remove from the heat and stir in the vanilla and salt (the sauce may not seem thick enough, but will thicken as it cools).

FOR THE APPLE PIE FILLING:

In a large skillet, melt the butter over medium-high heat.

Add the apples and cook, stirring, until coated with the butter. Sprinkle the salt and brown sugar over the pan, stirring to combine as the apples begin to release their liquid.

Reduce the heat to medium and simmer until the apples have started to soften, 5 to 6 minutes.

Sprinkle the flour and cornstarch over the apples and cook, stirring occasionally, until the liquid has thickened and coats the apples, 1 to 2 minutes more (the apples will be silky, slightly limp, and soft, but not mushy).

Remove the pan from the heat, add the lemon juice, stir to incorporate, scrape the fruit mixture into a bowl or onto a baking sheet to cool completely.

TO BAKE THE PIE:

Arrange rack in the center of the oven and preheat the oven to 425°F degrees. Cover a large baking sheet with aluminum foil and set it on the oven rack.

On a lightly floured surface using a lightly floured rolling pin, roll out the dough, rotating and carefully flipping the dough and sprinkling it lightly with flour as needed, until you have a 12-inch round (the dough should be smooth and not sticky).

Carefully roll the dough back over the rolling pin and drape it over a 9-inch glass pie pan, gently guiding the dough into the plate.

Trim the dough, leaving a 1/2-inch overhang all around the pie pan.

Chill in the refrigerator while you roll our the other disc of dough.

On a lightly floured surface, roll out the other disc of dough to a 13-inch diameter.

Remove the chilled pie crust from the refrigerator and pour 1/4 cup of the caramel sauce evenly over the bottom of the dough (if the caramel sauce has been refrigerated, warm it in the microwave for 1 minute to loosen).

Place the cooled pie filling on top and drizzle another 1/4 cup of the caramel sauce over the filling.

Cover with the second crust, trim the excess with a pairing knife, and fold the dough under itself around the edges to seal. Crimp the edges with the tines of a fork or with your fingers into a decorative pattern.

Whisk the egg with 2 teaspoons water and lightly brush the top of the pie with the egg wash.

Bake the pie on the hot baking sheet for 20 minutes, then reduce the oven temperature to 375°F degrees and bake for another 20 minutes more.

Remove the pie from the oven, brush with 2 tablespoons of the caramel sauce, and return to the oven, rotated 180 degrees from its original direction. Bake until the interior is bubbling and the crust is golden brown and shiny, 15 to 20 minutes more.

Serve with vanilla ice cream, sweet whipped cream (recipe below), or the remaining caramel sauce (you can store the sauce in an airtight container in the fridge for up to 1 month for another use).

Homemade Sweet Whipped Cream

Ingredients:

1 cup heavy cream
3 tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract

Directions:

In the chilled bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer, whip the cream, confectioners sugar, and vanilla until soft peaks from, 2 minutes.
Cover and chill until ready to use.

Tips & Tricks

I like to place the pie pan on a baking sheet just incase any pie filling boils over.
My favorite go-to baking book is The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Caramel Lacquered Apple Pie

Adapted from The Sprinkles Baking Book: Caramel Lacquered Apple Pie

By: Tammie

March 18, 2019
8
1 hr 30 min
Print this

Ingredients

FOR THE SALTED CARAMEL SAUCE:
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
1/2 cup light corn syrup
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
FOR THE APPLE PIE FILLING:
2 tablespoons unsalted butter
8 large Golden Delicious apples (about 4 pounds), peeled, cored, and sliced into 1/2-inch wedges
1/4 teaspoon fine sea salt
3/4 cup lightly packed light brown sugar
1 & 1/2 tablespoons all-purpose flour
1 & 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice
Flour, for dusting
1 Recipe Master Pie Crust, dough chilled OR store bought pre-made refrigerated pie crust
1 large egg

Directions

Step 1: FOR THE SALTED CARAMEL SAUCE: In a heavy-bottomed medium saucepan, combine the butter, both sugars, corn syrup, and heavy cream and bring to a boil over medium-high heat.
Step 2: Cook, whisking occasionally, until the sugar has fully dissolved and the mixture begins to bubble.
Step 3: Reduce heat to medium and simmer (the surface will be bubbling), stirring occasionally, until the caramel is thickened, golden brown, and coats the back of a spoon, about 9 minutes.
Step 4: Remove from the heat and stir in the vanilla and salt (the sauce may not seem thick enough, but will thicken as it cools).
Step 5: FOR THE APPLE PIE FILLING: In a large skillet, melt the butter over medium-high heat.
Step 6: Add the apples and cook, stirring, until coated with the butter. Sprinkle the salt and brown sugar over the pan, stirring to combine as the apples begin to release their liquid.
Step 7: Reduce the heat to medium and simmer until the apples have started to soften, 5 to 6 minutes.
Step 8: Sprinkle the flour and cornstarch over the apples and cook, stirring occasionally, until the liquid has thickened and coats the apples, 1 to 2 minutes more (the apples will be silky, slightly limp, and soft, but not mushy).
Step 9: Remove the pan from the heat, add the lemon juice, stir to incorporate, scrape the fruit mixture into a bowl or onto a baking sheet to cool completely.
Step 10: TO BAKE THE PIE: Arrange rack in the center of the oven and preheat the oven to 425°F degrees. Cover a large baking sheet with aluminum foil and set it on the oven rack.
Step 11: On a lightly floured surface using a lightly floured rolling pin, roll out the dough (master pie dough recipe above or you can use pre-made store bought dough), rotating and carefully flipping the dough and sprinkling it lightly with flour as needed, until you have a 12-inch round (the dough should be smooth and not sticky).
Step 12: Carefully roll the dough back over the rolling pin and drape it over a 9-inch glass pie pan, gently guiding the dough into the plate.
Step 13: Trim the dough, leaving a 1/2-inch overhang all around the pie pan.
Step 14: Chill in the refrigerator while you roll our the other disc of dough.
Step 15: On a lightly floured surface, roll out the other disc of dough to a 13-inch diameter.
Step 16: Remove the chilled pie crust from the refrigerator and pour 1/4 cup of the caramel sauce evenly over the bottom of the dough (if the caramel sauce has been refrigerated, warm it in the microwave for 1 minute to loosen).
Step 17: Place the cooled pie filling on top and drizzle another 1/4 cup of the caramel sauce over the filling.
Step 18: Cover with the second crust, trim the excess with a pairing knife, and fold the dough under itself around the edges to seal. Crimp the edges with the tines of a fork or with your fingers into a decorative pattern.
Step 19: Whisk the egg with 2 teaspoons water and lightly brush the top of the pie with the egg wash.
Step 20: Bake the pie on the hot baking sheet for 20 minutes, then reduce the oven temperature to 375°F degrees and bake for another 20 minutes more.
Step 21: Remove the pie from the oven, brush with 2 tablespoons of the caramel sauce, and return to the oven, rotated 180 degrees from its original direction. Bake until the interior is bubbling and the crust is golden brown and shiny, 15 to 20 minutes more.
Step 22: Serve with vanilla ice cream, sweet whipped cream, or the remaining caramel sauce (you can store the sauce in an airtight container in the fridge for up to 1 month for another use).