homemade apple pie recipe

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The Best apple pie recipe You’ll Ever Have By Hannah from Honey and Jam

The best kind of pie is apple pie. It always tastes great and is cozy and comforting. My favorite recipe by far is this one. It takes a little bit longer than the normal recipe, but I promise it's worth it! Google Ads

The apple cider caramel is the highlight of this pie. Making caramel may seem complicated, but all it requires is a few minutes spent hunched over a pot. It amplifies the taste of apples and provides such a depth of flavor. You should reserve the extra caramel for ice cream or waffles!

Tip: Let this cool completely before cutting. I always want to dive right in, but you have to let it set, otherwise you’ll have a watery mess. Enjoy!

Recipe: Cider Caramel Apple Pie

For the cider caramel:

4 cups apple cider

1/2 cup dark brown sugar

1/4 cup unsalted butter 

For the pie:

5-6 cups sliced apple (gala or granny smith are best)

1/2 cup brown sugar

1/4 cup all purpose flour

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon salt

1 teaspoon vanilla

1 cup cider caramel, warmed

1 large egg, beaten

For the crust:

(recipe from Martha Stewart)

2 1/2 cups all-purpose flour

1 teaspoon salt

2 sticks unsalted butter, cold, cut into small pieces

1/4 cup ice water, plus more if needed

To make the crust:

In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight.

To make the caramel:

Pour cider into heavy bottomed pot. Boil cider until reduced to 2 cups, about 20 minutes. Add butter & sugar, cook, stirring occasionally, until sauce thickens slightly and is reduced to 1 1/4 cups. Can be made 2 days ahead, transfer to bowl and keep refrigerated.

To make the pie:

Preheat oven to 350 F. Let pie dough rest on counter for 15 minutes. On a lightly floured surface, roll out dough into two 1/8 inch thick rounds. Press one round into lightly greased pie plate.

In a large bowl, combine apples, brown sugar, flour, cinnamon, ginger, salt, vanilla, and caramel. Mix well. Spoon apples into pie plate. Cover with remaining crust. Cut 4 steam vents into top. Brush with beaten egg, and sprinkle with sugar & cinnamon.

Bake until crust is brown and juices

 are bubbling, about 1 hour. Let cool before serving.