Caramel Apple Pie

Votes: 40

Time: 2 hours 30 minutes
Complexity: average
Servings: 8 - 10

This delicious pie will delight any fan of caramelized apples or simply thick, creamy caramel. It's airy, moist, and soft, with baked apple chunks nestled within and a deliciously thick layer of caramel on top. For this beautiful result, the pie is baked upside down: first, the creamy caramel is poured into the pan, then the apples, and then the batter is poured over everything. When you flip the finished pie, drizzle it with more caramel. Slice it so that each piece of pie is garnished with a quarter of a baked apple.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Caramel and apples

4 tbsp unsalted butter, plus extra for greasing the pan
3 tbsp. sugar
5 tablespoons light corn syrup
1 cup heavy cream
4 large Golden Delicious apples (0.8 - 1 kg)

Dough

3 cups premium flour
2 tsp baking powder
0.5 tsp of soda
1 teaspoon of salt
0.5 tsp ground cinnamon
0.5 cup sour cream
1/3 cup freshly squeezed orange juice
1 tbsp vanilla extract
110 cups unsalted butter, softened
1.5 cups of sugar
3 large eggs

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: apples, caramel, corn syrup, premium flour, sour cream, cream, eggs, Orange juice, cinnamon

Cooking the dish according to the recipe:

Grease a 22 x 7.5 cm round cake pan with butter.

Cook the caramel: In a large skillet, heat the sugar and corn syrup over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture turns deep amber, 7 to 10 minutes.

Reduce heat to medium. Gently whisk in the cream and 4 tablespoons of butter (the mixture will splatter) and cook, stirring, for about 3 minutes.

Pour some of the caramel into the prepared mold.

Remove the pan from the heat and let it sit for 1 minute. Pour 1.5 cups of caramel into a measuring cup and set aside. Pour the remaining caramel into the prepared pan and set aside until set, about 30 minutes.

Place the apples on top of the set caramel.

Cut 3 apples into quarters and core them with a small knife. Arrange the pieces skin-side down in a baking dish (slightly overlapping) in a ring about 1 cm from the edge. Reserve any remaining pieces.

Cut the remaining whole apple in half crosswise. Scoop out the core with a melon baller or measuring spoon, leaving the stem on the top half. Cut the bottom half and the remaining apple quarters into pieces.

Place the apple tops, stem side down, in the center of the pan. If the apple quarters shift, simply push them back into place.
Preheat oven to 175°C.
Knead the dough: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a small bowl, combine sour cream, orange juice and vanilla.

In a food processor, beat the butter and sugar.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.

Crack the eggs into a small bowl.
Add them one at a time to the mixer bowl and beat until pale and creamy, about 5 more minutes. Scrape down the sides of the bowl and the mixer attachment. With the mixer on low speed, add half the sour cream mixture, then half the flour mixture. Repeat.

Turn off the mixer and scrape down the sides of the bowl with a spatula; then mix by hand.

Spread the dough over the apples in the pan. Top with apple slices.
Bake on the middle rack of the oven until the top is golden brown and springs back when lightly pressed, 1 hour to 1 hour 20 minutes (don't worry if the top is very dark). Cool on a wire rack in the pan.

In a skillet large enough to accommodate the pie pan, bring 1 inch of water to a simmer over low heat. Carefully run a sharp knife between the pie and the sides of the pan a few times, then place the pan in the water to soften the caramel, about 8 minutes. Remove the pan from the water and pat dry.

Press the pie down with a plate and turn it over, releasing it from the pan.

Place an inverted plate on the pie, then flip the pie and plate over. Use a towel to remove the pan.
Melt the reserved caramel and drizzle over the pie.Microwave the reserved 1.5 cups of caramel for about 2 minutes. Drizzle the caramel over the pie. Slice and serve with the remaining caramel.