Apple "Pie"fection

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Apple "Pie"fection: A Thanksgiving Pie That’s Almost Too Good to Share...

If you’re searching for a pie recipe that stands out from the usual, this one’s a game-changer. I call it Apple “Pie”fection because it’s a uniquely delicious twist on classic apple pie—layered with sliced Granny Smith apples under a beautiful lattice crust, all bathed in a rich, buttery caramel sauce before baking.

This might just be the perfect apple pie recipe to impress your family or friends at your next holiday dinner. The magic is in that luscious caramel sauce that soaks into the crust and apples, creating a pie that’s sweet, buttery, and bursting with fall spices.

The Apple Filling & Caramel Sauce

(Makes enough for one 9-inch double crust pie)

  • 1/2 cup unsalted butter

  • 3 tablespoons all-purpose flour

  • 1/4 cup water

  • 1/2 cup white sugar

  • 1/2 cup packed brown sugar

  • 8 Granny Smith apples, peeled, cored, and sliced

  • 1/3 cup brown sugar

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 tsp vanilla extract

Method:

  1. Preheat your oven to 425°F (220°C).

  2. In a saucepan, melt the butter over medium heat. Stir in the flour to form a paste.

  3. Slowly add water, white sugar, and brown sugar, stirring continuously. Bring to a boil, then reduce the heat and let it simmer gently.

  4. Meanwhile, toss the sliced apples with 1/3 cup brown sugar, cinnamon, nutmeg, and vanilla extract.

  5. Place the bottom crust in your pie pan and mound the apple mixture inside.

  6. Cover the apples with a beautiful lattice crust.

  7. Gently pour the warm sugar and butter mixture over the lattice crust—pour slowly so it doesn’t run off the edges.

  8. Sprinkle the top with a bit of granulated sugar for extra sparkle and crunch.

  9. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 35 to 45 minutes, until the apples are tender and the crust is golden brown.

Pâte Sucrée (Sweet Crust)

This crust is buttery, tender, and slightly sweet—the perfect base for this caramel apple pie.

Ingredients:

  • 2 egg yolks

  • 1 tsp vanilla extract

  • 2 ½ cups all-purpose flour

  • ¾ cup powdered sugar

  • ½ tsp salt

  • 1 cup unsalted butter, very cold, cut into ½-inch cubes

Method:

  1. In a small bowl, whisk together the egg yolks, vanilla extract, and set aside.

  2. In a food processor, pulse the flour, powdered sugar, and salt until combined.

  3. Add the cold butter cubes evenly around the processor bowl and pulse 15 times, about 1-second pulses. You want the butter broken down with no large chunks remaining.

  4. With the processor running, slowly add the egg yolk mixture and process until the dough comes together into a ball, about 10-12 seconds.

  5. Turn the dough out onto a work surface, shape into a disk or rectangle (depending on your pan), wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

  6. When ready to use, roll out the dough to your desired thickness and fit it into your pie plate. You can blind bake the crust if you like—cover with foil for the first part of baking and remove the foil for the last 15 minutes to let it brown nicely.

Final Thoughts

This pie combines the best of textures and flavors: crisp-tart apples, buttery crust, and a caramel sauce that makes every bite dreamy. Plus, the lattice top adds an inviting rustic look.

If you try this recipe, let me know how it turns out! It’s quickly become a Thanksgiving staple in my kitchen, and I’m sure it’ll win you plenty of compliments too.