Bready or Not Original: Caramel Apple Pie

Posted by on Dec 1, 2021 in apples, Blog, Bready or Not, breakfast, pie | 0 comments

Bready or Not has featured many kinds of apple pie and cake over the years, but this is the recipe that I have made most often across my twenty years of marriage: Caramel Apple Pie.

Caramel Apple Pie

I was shocked to realize I hadn’t featured it on Bready or Not since I started it on my domain site in 2014. I posted an earlier version on my LiveJournal, back in the day.

Caramel Apple Pie

The base recipe came from Mr. Food. Who else remembers the Mr. Food spots on TV? He used to be on Channel 30’s midday news in Fresno. I was newly engaged when I saw him demonstrate this on his five-minute TV spot, and I mailed to the TV station with a SASE to get a print copy of the recipe.

Caramel Apple Pie

The air date on the sheet is October 8th, 1999. I would have been watching the news from my dorm room at Fresno Pacific University!

Caramel Apple Pie

I’m pretty sure I made this recipe for my fiancĂ© when he came to visit me that Christmas (and we hoped that the Y2K Disaster would happen so he didn’t have to fly back to the Navy on January 1st).

Caramel Apple Pie

It seems only right to feature this recipe at holiday time all these years later. I wouldn’t be surprised if I’m asked to make this again in just a few weeks!

Greatly modified from Caramel Crunch Apple Pie from Mr. Food (rest in peace, good chef).

Bready or Not Original: Caramel Apple Pie

A basic, delicious apple pie that is sure to be a family favorite! Use a good mix of baking apples, and then go as hardcore on the caramel as you want. The Dutch crumb-style topping is a beautiful and perfectly-crunchy crown for this pie.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: apple, pie
Author: Beth Cato

Ingredients

Pie filling:

  • 1 deep-dish pie shell homemade dough or store-bought
  • 5 medium apples mix of varieties best, including Granny Smith, Honeycrisp, Pink Lady, etc
  • 2 Tablespoons all-purpose flour

Topping:

  • 2/3 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter 1 stick, cold
  • 1 jar caramel drizzle as much as desired; most of the jar will be unused

Instructions

  • Preheat oven at 375-degrees; set a baking sheet in the oven to heat up as well (this will reduce the likelihood of a pie with a soggy bottom). Press the pie dough into a deep dish pie pan, if not already formed. Stash it in the fridge while the filling is being prepared.
  • Peel and core apples and slice into thin wedges. Toss them with the 2 Tablespoons flour to coat. Set aside.
  • In a mixing bowl, sift together the flour, sugar, and cinnamon. Dice up the butter and toss it in the mix. Use a pastry cutter or a fork to mash up the butter to make pea-sized and smaller pieces of various shapes. Set bowl in fridge briefly, and bring out the pie shell.
  • Pour the apple slices into the pie shell and distribute them to make a nice mound. Drizzle jarred caramel over the top, to personal preference. Use a spoon to distribute crumb topping to cover apples, using butter lumps and powder to fill the nooks and crannies.
  • Set pie on hot baking sheet. Bake for 40 to 45 minutes, until apples are tender when pierced by fork. Cool for at least 30 minutes before cutting in.
  • Store pie covered by foil in fridge. Will keep for as long as a week. Great eaten cold or warmed up!

OM NOM NOM!

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