A great way to welcome in apple-picking time!
- For the Caramel Sauce
- 1 cup sugar
- 1/4 cup water
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 tablespoon sea salt (optional)
- For the Pie
- Crust for a 9-inch pie (double if using a top crust)
- 4 pounds apples, peeled, cored, and sliced (see note about apple selection)
- 1/2 c firmly packed light brown sugar
- 1/2 to 3/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- Dash ground allspice (optional)
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
- 1/2 cup chopped walnuts
- Turbinado sugar (optional)
- First make the caramel sauce.
- In a large saucepan, cook the sugar and water over low heat until the sugar is dissolved.
- Add butter and bring slowly to a boil. Cook until a deep golden brown.
- Remove from heat and immediately--and carefully--and add the heavy cream. It will bubble like crazy.
- Whisk together well over low heat.
- Sprinkle in the salt. Remove from heat and let cool.
- Time to make the Pie
- Preheat oven to 450 degrees.
- Put the pie crust in the pie pan.
- Put the apple slices in a large bowl. Stir in the lemon juice.
- In a smaller bowl, stir together the dry ingredients for the pie, except the walnuts.
- Add to the apples and stir well.
- Stir in the caramel sauce and walnuts.
- Pour into pie shell.
- Top with sprinkling of turbinado sugar, if desired.
- Bake in preheated oven for 15 minutes.
- Reduce heat to 350 degrees, and bake for another 45 minutes, or until the filling is bubbly and the crust is brown.
Use a mixture of apples. The apples should be able to hold their shape when cooked. I suggest Granny Smith, Jonathan, Gravenstein, Braeburn, and Fuji.
Don't care for walnuts? Try pecans.
If the crust, especially the edges, is browning too quickly, cover with aluminum foil.