This caramel apple pie layers tender, tart Granny Smith apples with rich caramel, a buttery crumble topping, and a flaky crust. It’s a festive dessert that tastes even better when made a day ahead, making it ideal for holidays and gatherings. The caramels add a decadent twist—cut them with kitchen scissors (or a sharp knife) and immediately toss them with cornstarch to keep them from sticking.
INGREDIENTS:
For the crust:
1 cup flour
1/2 teaspoon kosher salt
3 tablespoons vegetable shortening
3 tablespoons salted butter
4 tablespoons apple juice
For the topping:
3/4 cup unbleached flour
1/3 cup dark brown sugar
1/2 teaspoon kosher salt
6 tablespoons chilled salted butter
For the filling:
10 ounces vanilla caramels, unwrapped and cut into 3 or 4 pieces each
1/4 cup cornstarch
5 medium Granny Smith apples (2–2 1/4 lbs), peeled, cored, and sliced 1/4 inch thick
1 tablespoon chilled salted butter, cut into small pieces
1 tablespoon freshly squeezed lemon juice
METHOD:
Prepare the crust:
Freeze shortening and butter for at least 1 hour. In a food processor, combine flour and salt; pulse to mix. Add frozen shortening and butter, then drizzle in apple juice evenly. Process just until the dough comes together, about 10 seconds. Turn the dough onto a floured surface. Flatten into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.
Make the topping:
In a medium bowl, combine flour, brown sugar, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Chill until ready to use.
Prepare the filling:
In a large bowl, toss caramel pieces with cornstarch until coated. Add apples, butter, and lemon juice; stir gently to combine.
Assemble the pie:
Preheat oven to 350°F. Position a rack in the lower third of the oven. Place a 9-inch pie plate on a rimmed baking sheet.
On a floured surface, roll dough into a 12-inch circle of even thickness. Fit into pie plate, letting edges hang over. Trim excess and crimp decoratively. Re-roll scraps to the same thickness. Use cutters to make 5–8 decorative leaves (or shapes). Chill until ready to use.
Spoon filling into the crust, mounding slightly in the center. Sprinkle topping evenly over apples and press gently to adhere.
Bake pie on prepared baking sheet for 1 hour. Remove briefly, arrange decorative cutouts over topping, then return to oven. Bake 15 minutes more, until filling is bubbling and cutouts are lightly golden.
Cool pie on a wire rack to room temperature. Best made a day ahead. Store uncovered at room temperature up to 2 days.
