Old-Fashioned Caramel Apple Pie (Foodista Challenge #103)

Indulge in a slice of autumn bliss with this irresistible, ooey-gooey caramel apple pie. It's the perfect blend of nostalgia and sweetness that will transport you back to Grandma's kitchen. Get ready to fall in love with every bite!

Prep Time 20

Bake Time 45

Total Time 1 5

Equipment

Large Round Mold

Baking Sheet (M)

Rectangular Roul Pat®

Beechwood Rolling Pin

Ingredients

PIE DOUGH (MAKES TWO)

▢ 17.65 oz (500 g) bread flour
▢ 1.78 oz (50 g) sugar
▢ 8 oz (225 g) butter (Softened | At Room Temperature)
▢ 2 egg yolks
▢ 3.52 oz (100 g) water (At Room Temperature)

APPLE PIE FILLING

▢ 2.20 Lbs (1 kg) apples (About 7 | Peeled | Cored)
▢ 8 oz (225 g) butter
▢ 0.71 oz (20 g) all-purpose flour
▢ 2.12 oz (60 g) water
▢ 7.05 oz (200 g) sugar
▢ 1 tsp (5 g) vanilla bean paste
▢ 2 tsp (4 g) ground cinnamon
▢ 1 egg (For Egg Wash)
▢ 1 Tbsp (12 g) Demerara sugar (For Topping)

Instructions

PIE DOUGH PREPARATION

In the bowl of your stand mixer, with the paddle attachment on, mix the bread flour together with the sugar for about 1 minute on the lowest speed.
17.65 oz bread flour, 1.78 oz sugar
Add the softened butter all at once and mix on the next speed until it is thinly crumbled (1 or 2 minutes).
8 oz butter
Add the egg yolks. Continue mixing on the same speed for about 30 seconds to 1 minute, until it is combined.
2 egg yolks
Add a tablespoon of water, one at a time and continue mixing for about 2 minutes. NOTE: Depending of the bread flour and egg yolks you might need a bit more or need a bit less. Be careful to not under water your dough as it will be break upon rolling it. And the same goes if it is too wet, the dough will collapse upon baking.
3.52 oz water
Transfer the dough onto your Roul'Pat™ and divide it in two.
Roll both doughs slightly bigger than your round mold.
Take the first dough and make it fit to your mold with the help of the Cake Server Knife to remove the extra dough. Then, lightly pierce it with a fork.
Take the second dough and use your smallest cookie cutter to cut the center of the pie dough.
Cover and set aside in the refrigerator prior baking. NOTE: The dough will hold better and will have less chances to retract.

APPLE PIE FILLING PREPARATION

Peel and remove the core of your apples. Then thinly slice them and set aside in your mixing bowl.
2.20 Lbs apples
Place butter in a medium sauce pan and heat on low until melted. Whisk in the all-purpose flour (it will make a paste). Then, add the water and sugar right away. Bring it to a boil and let it simmer for a couple of minutes. Remove from heat and combine the vanilla bean paste and ground cinnamon.
8 oz butter, 0.71 oz all-purpose flour, 2.12 oz water, 7.05 oz sugar, 1 tsp vanilla bean paste, 2 tsp ground cinnamon
Pour the caramel over the apples and toss to coat.

ASSEMBLY

Preheat oven to 425F/220C.
Take your round mold out of the refrigerator and pour your apple preparation evenly making a small dome at the center.
Then, take your top dough and fit it on top, seeing the sides together. You can also use the extra dough to decorate your pie. Brush with the egg wash and sprinkle some Demerara sugar on top.
1 egg, 1 Tbsp Demerara sugar

BAKE!

Bake for 15 minutes at 425F/220C. At the mark, reduce the heat to 350F/180C and continue baking for about 45 minutes. It is ready when the apples are soft and the filling is bubbling.
Let your pie rest at room temperature for about 2 hours before serving. Enjoy with your favorite ice cream! Bon Appétit!
NB: The dough should be baked within 24 hours of assembly. Store it in the freezer up to 3 months.

Nutrition

Keyword Autumn Baking, best apple pie recipe, best tart recipes, bon cook, Caramel, défi foodista, fall baking, guy demarle, old fashioned

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