Look No Further! Apple Pie

Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

This pie boasts apples that are precooked before being baked, which prevents that unsightly gap between the apples and the top crust that you get when using raw apples. It also ensures a thick filling, and tender apples. The liquor and caramel makes it decadent!!

Ingredients Nutrition

Directions

  1. Prepare crust and divide in half. Roll out one of the halves, place in bottom of pie pan and refrigerate until you are ready to fill it. Also, roll out the top crust, fold in fourths and refrigerate until you are ready to top the pie.
  2. Melt butter in a LARGE sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar, spices, and brandy. Bring to a boil. Reduce to a simmer and add apples. Stir gently and occasionally, continue to simmer until apples are medium-tender, and have shrunken about 1/4 of their original size.
  3. Allow the apples to cool to lukewarm. Fill the chilled bottom crust with the cooled filling--you will have enough filling to make a mountain of a pie. Pour the caramel topping evenly over the apples.
  4. Cover with top crust, crimp and vent. Brush heavy cream over crust then sprinkle evenly with sugar.
  5. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 35 to 45 minutes longer. Allow pie to cool 1/2-1 hour before serving.
  6. *Apples can be sprinkled with the juice of 1/2 of a lemon prior to baking to prevent browning--this will not alter the flavor of the pie.

Reviews

(1)
Most Helpful

I was looking for a special dessert recipe for a small dinner party and this apple pie was absolutely delectable!!! I used my own crust recipe and added 1 cup of dark raisins to the saucepan to simmer with the apples. Pilialo is correct that simmering the apples a little makes a much more attractive pie. If you are looking for a truly divine pie (and to heck with the calorie count!) this is it. Thank you Pilialo!

Gail Lawton October 06, 2005

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