Everyone loves to go apple picking in the fall…but what to do with that bucket of apples? Well there is no reason to fret with my wonderfully EASY and absolutely divine apple pie recipe loaded with tons of layers of fresh apples slices. This recipe calls for a touch of brandy and caramel sauce to add a warm, sweet and complex flavor to this classic pie. It will surely not disappoint.
Brandied Caramel-Apple Pie
Makes 1 (9-inch) pie
Prep: 40 minutes; Bake: 1 hour, 20 minutes;
Cool: 30 minutes
1⁄2 (14.1-ounce) package refrigerated pie crust
5 large Granny Smith apples, peeled, cored, and thinly sliced (about 12 cups)
1 cup plus 2 tablespoons all-purpose flour, divided
2 teaspoons ground cinnamon
2 cups prepared dulce de leche sauce or caramel sauce
3 tablespoons brandy
3⁄4 cup firmly packed light brown sugar, Domino®
2⁄3 cup chilled unsalted butter, cubed
1 cup chopped walnuts, lightly toasted
1. Preheat oven to 375°. Line a rimmed baking sheet with aluminum foil. Fit pie crust into a 9-inch pie plate; flute edges according to package directions for a one-crust filled pie. Bake for 4 to 5 minutes. Cool completely on a wire rack. In a large bowl, toss apples with 1⁄4 cup plus 2 tablespoons flour and cinnamon.
2. In a small saucepan, heat dulce de leche sauce over medium heat until warm. Remove from heat. Add 1 cup to apple mixture, and toss gently to coat. Stir brandy into remaining sauce, and reserve for topping pie. Spoon apple mixture into prepared pie crust, layering apples as tightly as possible.
3. In a medium bowl, combine remaining 3⁄4 cup flour and brown sugar. Using a pastry blender or fork, cut butter into flour mixture until crumbly. Add walnuts, tossing gently to combine. Sprinkle brown sugar mixture over apples, pressing to adhere.
4. Place pie plate on prepared baking sheet. Cover loosely with foil, and bake for 30 minutes. Uncover and bake for 35 to 45 minutes longer or until browned and bubbly. Let cool on a wire rack for 30 minutes before serving. Serve with reserved sauce mixture.
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