After my boyfriend and I went apple picking a few weeks ago, we had a surplus of apples that we really had no idea what to do with...so we did what anyone in this situation would do and made pie. This caramel apple pie was so incredible that we had to make it twice!
This original recipe is via the Earth Balance-sponsored blog here. We kept the recipe the same, but made a few tweaks to the write-up to make it easier to understand. Let me know if you make this pie and what you think!
- two pie crusts, for bottom and top (I bought mine, but homemade would be that much better)
- 3-4 apples, cored, peeled, and thinly sliced
- 1/4 cup, plus 1/2 cup brown sugar
- dash of cinnamon
- 1/2 cup Earth Balance, or preferred butter substitute
- 3 Tbs whole-wheat flour
- 1/2 cup cane sugar
- 1/3 cup water
- Preheat oven to 425F.
- Prepare apples. Mix with 1/4 cup brown sugar and a dash of cinnamon. Fill pie crust.
- Lattice (or if you lack that skill, as I do, crumble) the second pie crust over the apples.
- Combine the Earth Balance, flour, cane sugar, water, and 1/2 cup brown sugar in a saucepan, and bring to a boil.
- Reduce heat, and simmer for 5 minutes, until the liquid starts to thicken.
- Pour caramel sauce over the pie, letting it seep through into the apples under the top crust.
- Bake for 15 minutes at 425F.
- Decrease oven temperature to 350F, cover with aluminum foil, and bake for 40 minutes.