Two of our sweetest dresses ever just arrived in our October release. The Sweetie Pie Dress and Best Recipe Dress are a coordinating sister set, both featuring a super-fun caramel apple pie print. Not only is the delicious pie included in the print, but also the recipe! When designing the fall release, Design Director Meagan drew inspiration from her favorite parts of fall and childhood memories. Each Thanksgiving, Meagan and her mom bake a homemade apple pie, which has turned into one of her favorite traditions. Meagan worked closely with Print Artist Maggie to bring this nostalgic tradition to life through the caramel apple pie print!
Ready to whip up this delicious pie? Here are the full instructions…
Caramel Apple Pie Recipe
Prep Time: 25 minutes
Total Time: 90 minutes
- 2 deep dish pie crusts, rolled out
- 1 egg white, beaten with 1 tsp water
- 2 tsp granulated sugar
For the salted caramel sauce
- 1 1/2 cups brown sugar, firmly packed
- 1/3 light corn syrup
- 6 tbsp unsalted butter, cubed
- 1 1/2 tsp sea salt
- 1/2 cup heavy cream
For the apple filling
- 4 lbs. Granny Smith apples, peeled, cored and each cut into 8 slices
- 1/2 cup brown sugar, firmly packed
- 3 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Roll out both pieces of pie crust, placing one of them in the bottom of a 9″ pie dish, gently pressing into the dish. Trim excess dough and re-roll the scraps, cutting out shapes using decorative pie cutters. Refrigerate the pie shell, cutouts and remaining dough for 30 minutes.
To prepare the apples, in a large Dutch oven over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes. Uncover and let cool to room temperature. Stir in the cornstarch.
To prepare the caramel, in a heavy 4-quart saucepan over medium heat, combine the brown sugar, corn syrup, butter and salt. Cook until the mixture is bubbling vigorously, about 9 minutes, stirring only during the first 2 – 3 minutes of cooking. Remove from heat and carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream. Let cool until just warm.
Preheat oven to 400°F. Let the pie shell, cutouts and dough round stand at room temperature for 5 minutes. In a large bowl, combine the apple mixture and 3/4 cup of the caramel; reserve the remaining caramel for serving. Pour the apple filling into the pie shell and place the top crust over the pie. Trim the edges flush with the rim and press the top and bottom crusts together. Brush the underside of the cutouts with egg wash and gently arrange them on the pie. Brush the entire top crust with egg wash and sprinkle with the granulated sugar.
Place the pie dish on a baking sheet. Bake until the crust is golden brown, about 1 hour; check the pie after 30 minutes and cover the top and edges with foil if they become too dark. Let the pie cool on a wire rack for at least 2 1/2 hours before serving. Warm the reserved caramel sauce and serve alongside the pie for drizzling.