The BEST version of apple pie is a caramel apple pie. Traditional pie crust filled with fresh apples and topped with a generous pile of cinnamon streusel, caramel sauce and ice cream.

AP flour granulated sugar salted butter ice cold water egg turbinado sugar



apples lemon light brown sugar fine sea salt cinnamon nutmeg vanilla cornstarch



salted butter AP flour dark brown sugar cinnamon ice cream



STEP 1: For the pie crust, place flour and sugar in a food processor bowl and place in freezer. Add cubed butter and freeze for 5 min.

STEP 2: Remove the bowl from the freezer and pulse until small chunks form. Stream in water as the processor is on so the dough is crumbly.

STEP 3: Remove the dough and press it together. Divide it in half and wrap each one in plastic wrap. Freeze one for later and refrigerate one for an hour.

STEP 4: For the apple filling, combine peeled and sliced apples with lemon and brown sugar in a bowl. Allow to maerate for an hour.

STEP 5: Strait the juice at the bottom of the bowl and discard. Before assembling, toss the fruits with the vanilla, cinnamon, nutmeg and cornstarch.

STEP 6: For the brown sugar streusel, combine the melted butter with the flour, brown sugar and cinnamon and stir with a fork.

STEP 7: For assembly, roll out the bottom crust to a circle that's 1/8-inch thick. Place it into a deep pie dish, bringing it all the way to the top edge.

STEP 8: Dust the bottom of the crust with cornstarch and fill with the apple filling, leaving the juice behind. Sprinkle the streusel on top.

STEP 9: Refrigerate for 30 min and preheat oven to 350F. Bake for 75 min and cool to room temperature. Top with ice cream and drizzle with caramel.

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