This apple pie is not your typical dessert. The filling is caramelized apples held together with a very glossy, just-thick-enough apple syrup.
Ingredients
- unsalted butter: 6 Tbsp
- brown sugar: 0.5 cup
- white sugar: 0.25 cup
- water: 0.25 cup
- ground cinnamon: 0.25 tsp
- pinch salt: 1 piece
- pie crust double-crust pie pastry, thawed (such as Pillsbury): 1 pack (14.1 ounce pack)
- red apples, cored and: 4 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Melt butter in a large saucepan over medium heat. Stir in brown sugar, white sugar, water, cinnamon, and salt. Bring to a boil, stirring constantly to dissolve sugar, then remove caramel sauce from heat.
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Unroll a pie crust and press into a 9-inch pie dish. Place apples into crust. Unroll second pie crust on a work surface and cut into 8 (1-inch-wide) strips. Arrange strips in a criss-cross pattern over apples or weave into a lattice crust. Crimp bottom crust over ends of lattice strips with your fingers.
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Spoon caramel sauce over pie, covering lattice strips; let remaining sauce drizzle over crust and onto filling.
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Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown, caramel on top crust is set, and filling is bubbly, 35 to 40 more minutes. Allow to cool completely before slicing.
