prep: 40 min cook: 1 hour total time: 2 hours 40 min serves: 12

“This quick homemade pie has a delicious caramel sauce that is poured over the fresh apple slices. It tastes like a caramel apple!”

Ingredients:

Crust

2 1/2 cups all-purpose flour

1 TBSP sugar

1/4 tsp kosher salt

6 TBSP chilled unsalted butter, cut into 1/2 in. pieces

1/4 cup canola oil

1/4 cup ice water

How to Make It:

Filling

3 pounds Honeycrisp or Braeburn apples

1/2 cup dark brown sugar

2 TBSP unsalted butter

2 TBSP water, divided

3/8 tsp kosher salt

2 TBSP whole milk

1 tsp vanilla extract

1/4 cup all-purpose flour

1 large egg white, lightly beaten

1. Measure and level flour into measuring cups with a knife. Place 3 cups of flour, 1 TBSP sugar, and 1/4 tsp salt in a food processor; pulse to combine. Add 6 TBSP butter and canola oil: pulse until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough forms into a ball. Turn dough out onto a work surface. Divide in half and shape into disks. Wrap in plastic wrap and let it rest 1 hour or overnight.

2. Prepare the filling by combining brown sugar, 2 TBSP butter, 1 TBSP water, and 3/8 tsp kosher salt in a small saucepan over medium high heat. Cook for 7 minutes or until mixture begins to thicken and bubble. Make sure to stir it frequently so it doesn’t burn. Remove from heat. Stir in milk and vanilla. Return to heat to medium high heat, and bring it to a boil. Cook mixture for 1 minute, stir it constantly. Remove from heat; cool for a few minutes.

3. Preheat oven to 425°F

4. Unwrap 1 disk of dough and place it between 2 pieces of parchment paper. Roll it out to an 11” circle. Place into a 9” pie plate coated with butter or cooking spray. Refrigerate until ready to fill.

5. Grate apples until you have 1 cup. Combine grated apple with 1 TBSP all -purpose flour in a bowl. Cut remaining apples into quarters into 1/2” slices; combine with 3 TBSP all-purpose flour. Add grated apple mixture. Pour caramel mixture over top and stir to coat. Pour filling into pie shell.

6. Unwrap remaining dough disk; roll into an 11” circle. Cut circle into (10) 1/2” strips. Arrange a lattice pattern over the apple pie filling.

7. Combine 1 TBSP water with 1 egg white in a bowl; brush lattice and pie edges.

8. Bake at 425°F for 45 min. Cover loosely with foil or pie shield, and bake for another 15 minutes more or until the apple is bubbly and the crust is golden. Cool at least 20 minutes before serving.