I’ve made about every pie at least once in my life… except apple. For some reason I’ve just never ventured into that orchard. This year for our pumpkin carving I decided to carve an apple or two as well. With a little help from Britt we peeled apples and made this festive yumminess happen!
Apple pie with caramel sauce
- 1 bag granny smith apples, peeled and sliced
- 1/4 cup sugar
- 1 Tablespoon apple pie spice
- 1 Tablespoon cornstarch
- Juice of 1 lemon
- Egg wash (1 egg beaten, slash of milk)
- 2 pie crusts (homemade is best but you do you)
- 1 bag soft caramels, unwrapped
- 2 tablespoons half & half
Preheat your oven to 425. Toss the apples in lemon, this helps them not turn brown! Mix the spice, cornstarch and sugar together. Sprinkle this mixture over the apples and toss them gently.
Lay one crust in the bottom and cut to the dish. Add you apples and sprinkle with a pinch more sugar. Top with the other crust and cut 3 vents for the steam. Brush the top with egg wash.
Bake it off for about 45 minutes or until the crust is golden.(Mine got a wee bit past brown).
For the easy caramel drizzle! Add caramels and half and half to a small saucepan. Stir as they melt down. That’s it. Embarrassingly easy.