TARA'S FAMOUS CARAMEL APPLE PIE
- WineCheeseScallops
- Sep 4, 2024
- 6 min read
Updated: Nov 14, 2024
Discover the Perfect Fall Dessert with Our Caramel Apple Pie Recipe!
At Wine Cheese Scallops, we believe in sharing recipes that not only taste amazing but also bring people together. Our Caramel Apple Pie is the ultimate fall dessert—combining the tartness of Granny Smith apples with the warmth of cinnamon and nutmeg, all topped with a buttery streusel and a luscious caramel drizzle.
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What makes this recipe even more special is the story behind it. Today we used apples straight from Tara's father's apple trees, adding a personal touch that we’re thrilled to share with you. Each slice of this pie is filled with the comforting flavors of homemade goodness, perfect for family gatherings, holidays, or just a cozy night in.
Plus, we’ve got a tip for making your baking experience even easier. When we’re baking for a crowd, we often use frozen deep-dish pie crusts—they’re a lifesaver for quick clean-up and make it easy to share a delicious homemade pie without worrying about returning pie dishes.
So whether you’re an experienced baker or just looking to try something new, our Caramel Apple Pie recipe is sure to impress. Let’s bring a taste of fall into your kitchen!
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The apple pie is a beloved dessert that has woven itself into the cultural fabric of many countries, but its origins date back to medieval Europe. The earliest recorded apple pie recipe comes from England in 1381, appearing in the "Forme of Cury," a cookbook compiled by the master cooks of King Richard II. This early version of apple pie included not only apples but also spices like saffron and figs, encased in a pastry shell that was used more for preservation than for eating. The concept of using pastry to encase fruit quickly spread throughout Europe, with variations emerging in France, the Netherlands, and beyond.
In the 16th and 17th centuries, apple pie recipes began to evolve. With the influence of Dutch bakers, who introduced lattice-style crusts and sugar into their pies, apple pie started to take on the sweet and comforting form we recognize today. The Dutch were also among the first to bring apple pie to America, where it became a staple in colonial kitchens. As settlers spread across the New World, they adapted the recipe to include locally available ingredients and techniques, such as adding molasses or maple syrup for sweetness.
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Apple pie soon became a symbol of American prosperity and ingenuity, especially as the country began to establish its own culinary identity separate from Europe. By the 18th century, apple orchards were thriving across the American colonies, and the pie was enjoyed by people of all classes. In the 19th century, it was often eaten for breakfast, as apples were a plentiful and inexpensive fruit. This period also saw the rise of the phrase "as American as apple pie," reflecting the pie's deep association with American culture and its values of home, family, and tradition.
Today, apple pie continues to be a cherished dessert around the world, with countless variations and regional twists. From the classic American apple pie, often served à la mode with a scoop of vanilla ice cream, to French tarte Tatin with its caramelized apples, the versatility of apple pie recipes speaks to its universal appeal. Each version tells a story of migration, adaptation, and the enduring love of simple, comforting flavors.
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Reasons Why Our Caramel Apple Pie Recipe is So Great:
Fresh, Homegrown Apples: We normally use Granny Smith apples, but today we used Striped Fuji and Cortland appples straight from Tara’s father's apple trees, ensuring the freshest, most flavorful fruit for our pie. The tartness of these apples perfectly balances the sweetness of the caramel and streusel topping.
Perfectly Flaky Crust: Our homemade pie crust is made with a blend of cold butter and shortening, creating a buttery, flaky texture that complements the filling perfectly. The addition of cinnamon and nutmeg to the crust adds a warm, spiced flavor that enhances the overall pie experience.
Warm Spices: A blend of cinnamon and nutmeg is mixed into the crust adding layers of cozy, fall-inspired flavors to each bite.
Rich, Buttery Streusel Topping: The streusel topping adds a delicious crunch and a rich, buttery flavor, making this pie stand out from traditional apple pie recipes. With oats, brown sugar, and pecans, it provides a satisfying texture contrast to the soft apples.
Decadent Caramel Drizzle: The finishing touch of caramel sauce poured over the warm pie elevates it to a new level of indulgence. This gooey topping adds a sweet, buttery note that pairs beautifully with the tart apples and nutty streusel.
Versatile and Crowd-Pleasing: This pie is perfect for any occasion, from family gatherings and holidays to a simple weekend treat. It can be made in advance, travels well, and is always a crowd-pleaser.
Easy Adaptations for Convenience: We offer tips for making the recipe more convenient, such as using frozen deep-dish pie crusts for quick prep and easy cleanup. This way, you can enjoy all the homemade goodness without the hassle of baking from scratch every time.
Tested and Loved by Our Family: This recipe is a family favorite that has been perfected over time. It's tried and tested, ensuring a delicious pie every time, whether you're making it for your family or friends.
Perfect Balance of Sweet and Tart: The combination of tart apples, sweet caramel, and a touch of salt in the streusel ensures a perfectly balanced flavor profile that’s not overly sweet, making it irresistible.
A Great Way to Celebrate Fall: Our Caramel Apple Pie captures the essence of fall with its warm spices and fresh apples, making it the perfect dessert to enjoy during the cooler months.
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Caramel Apple Pie
For the Crust:
Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, very cold
3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup vegetable shortening, very cold and cubed
6 to 8 tablespoons (about 1/2 cup) ice water
Instructions:
Dice the butter and return it to the refrigerator while you prepare the flour mixture. In the bowl of a food processor fitted with a steel blade, combine the flour, cinnamon, nutmeg, salt, and sugar. Pulse a few times to mix. Add the cold, diced butter and shortening, then pulse 8 to 12 times, until the butter is the size of peas. With the machine running, slowly add the ice water through the feed tube, pulsing until the dough begins to form a ball. Turn the dough out onto a floured surface and shape it into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
After chilling, cut the dough in half. Roll each piece out on a well-floured surface into a circle, rolling from the center to the edge. Turn and flour the dough as needed to prevent sticking. Fold the dough in half, place it in a pie pan, and unfold it to fit the pan. Repeat with the second piece of dough for the top crust.
For the Filling:
Ingredients:
7 cups peeled and sliced Granny Smith apples (we used apples from Tara’s father’s apple trees!)
1 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Instructions:
In a large bowl, combine the apples, lemon juice, granulated sugar, flour, and salt. Mix well and set aside.
For the Streusel Topping:
Ingredients:
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 jar (or more) caramel topping
Instructions:
Using a pastry cutter, cut the butter into the flour. Add the brown sugar, oats, and salt, mixing until well combined.
Assembling and Baking the Pie:
Preheat the oven to 375 degrees F. Give the apple mixture a good stir and pour it into the prepared pie shell. Top with the streusel topping. Bake for 1 hour, covering the edge of the crust with foil if it begins to brown too quickly. After 1 hour, sprinkle the chopped pecans over the pie and bake for an additional 5 minutes.
Remove the pie from the oven and pour 1/2 jar of caramel topping over the top. Allow the pie to cool slightly before serving.
Note: When making this pie for family or friend gatherings, we often use frozen deep-dish ready-to-bake crusts, as they come in disposable tins, so we don’t have to worry about forgetting our pie dish. With these crusts, even though they are deep-dish, this recipe can be divided between two crusts to make two pies—a win-win!
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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