a pie made with apples.
used to represent a cherished ideal of comfort and familiarity
Comfort and familiarity: my two favorite feelings in the world, but two that have seemed to be lacking lately. In the past few months, I have graduated college, moved from New York to my hometown in Wisconsin, then to Chicago to begin a new job. Comfort and familiarity are rare to come by in big cities and new jobs and strange apartments, but as summer turned to fall, I began taking joy in the little things that are comforting and familiar to me. My favorite pumpkin spice candle flickering softly in the corner of my kitchen, the Christmas instrumental playlist I have playing already (October is the start of the holiday season!), my sweet kitten dozing on our couch, and an apple pie cooling on the counter, waiting to be sliced into.
Something about fall, and apple pie, and pumpkin spice candles, and cute kittens, just seem to make a house feel like a home, filled with comfort and familiarity. I hope this recipe can bring the same warmth and coziness to your kitchen!
- This pie has a total of four recipes in it, which may be daunting. Feel free to double the crust recipe and use pie crust on the top instead of the crumble topping, or to leave off the apple cider caramel sauce. However, I think these are the best two parts. 🙂
- Any baking apples can be used for this pie. I recommend using a few different types, which will give a variety of textures and sweetness. I used Honeycrisp and Gala, but Granny Smith are excellent as well.
Dutch Apple Pie with Apple Cider Caramel Sauce
Yield: 1 9″ pie
Time: 2 hours
- 1 cup + 2 tbsp AP Flour
- 1 tsp salt
- 6 tbsp butter, cold, cubed
- 1/3 cup water, cold
- Combine flour and salt. Cut in butter with a fork or pastry blender, until butter is pea sized.
- Make a well in the center and add the water. Mix until well combined. Chill until you are ready to use.
- 3/4 cup AP flour
- 1/2 cup brown sugar
- 3/4 cup old fashioned oats
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 6 tbsp butter, melted
- Combine all ingredients until crumbly. Keep in the fridge until you are ready to use.
- 1 1/2 pounds of baking apples (see notes above), about 5 apples
- 3 tbsp granulated sugar
- 1/4 cup brown sugar
- 1/3 cup cornstarch
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tbsp butter, melted
- 1 tsp lemon juice
- Combine sugars, cornstarch, spices, and salt
- Peel and core apples. Cut into 1/4″ slices.
- Toss the apples with the dry ingredients, then add in the melted butter and lemon juice immediately before putting the pie together.
Apple Cider Caramel Sauce
- 1/2 cup granulated sugar
- 2 tbsp water
- 1 cup apple cider, warmed
- 1 tbsp butter
- Pinch of salt
- In a medium pot, combine the sugar and water. Over high heat, cook to an amber caramel. DO NOT STIR! If the caramel is cooking unevenly, you can swirl the pot to get an even color.
- Very slowly add in the cider, stirring constantly. It will foam up quite a bit at first, but will calm as more is added.
- Stir in butter and salt.
- Simmer for 5 minutes, until thickened.
- After the pie dough has had time to chill, roll it out and lay it in your pie tin. It should be large enough to cover the bottom and up the sides.
- Add in your apple filling.
- Place the crumble mixture on top.
- Bake at 400°F for 50 minutes. Check it after 30 minutes, and if the crumble mixture is baked, cover the top with foil so it doesn’t darken too much. Let cool slightly before adding the apple cider caramel sauce. Enjoy!