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Blue Ribbon Caramel-Apple Pie

Author: Anita Newell

Blue Ribbon Caramel-Apple Pie Recipe

This recipe comes to us courtesy of Anita Newell of Groveton, NH. She took first place with this pie in the Lancaster, NH fair, and after tasting it in our test kitchen, we understood why. We love the pie because it combines the flaky, buttery crust of a traditional apple pie with the streusel topping of a classic apple crisp. It doesn't hurt, of course, that the pie also mimics one of our favorite fall treats: caramel apples.

At a glance

Prep
Bake
Total
Yield
one 9" pie

Ingredients

Choose your measure:

Crust

Filling

  • 1 cup sugar
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon ground cinnamon
  • 2 pounds whole apples, to yield 1 1/2 pounds peeled, cored, and sliced apples; about 6 cups
  • 1/2 cup caramel apple dip, caramel sauce, or melted caramel, divided
  • 2 tablespoons milk or cream

Topping

Instructions

  1. Preheat the oven to 375°F.
  2. To make the crust: Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough of the water to bring the dough together.
  3. Divide the dough in half, shape each half into a disk, wrap well, and refrigerate for 1 hour.
  4. To make the filling: Combine the sugar, flour, and cinnamon. Stir in the apples.
  5. Combine 2 tablespoons caramel with the milk or cream. Toss with the apples.
  6. To make the streusel: Combine the flour and sugar. Work in the butter until crumbly.
  7. To assemble the pie: Roll one piece of dough into a 12" round, and lay it into a 9" pie pan.
  8. Spoon in the filling; sprinkle with the topping.
  9. Roll the second piece of dough into a circle slightly larger than the top of your pie pan. Cut 3/4"-wide strips, and weave a lattice crust. Seal and crimp the edges.
  10. Bake the pie for 45 to 55 minutes, until golden brown. Remove it from the oven, and cool it for 15 minutes.
  11. Drizzle the pie with the remaining caramel, warming it slightly if necessary top make it "drizzlable."
  12. Cool the pie for at least 2 hours before serving.
  13. Yield: one 9" pie.