World Food/ Desserts/ Fruits/ Sweet Snacks

American Caramel Apple Pie

Mum! You made a pie like in the movies!!

Yes I did… I switched into Bree Vandekamp mode… and voilà!

My American caramel apple pie!!

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Do you see me? As Bree Vandekamp??

Actually, I wanted to bake such an American caramel apple pie since I was a kid, watching Disney movies… Snow White and her apple pie, does this ring a bell? 😉

I have to admit too that I see very often such pies on Instagram, Pinterest…  most of the time before cooking, when the crust is perfect, that the juice of the fruits isn’t all over the pie, well… when the pie is still “instagramable”!!

That’s my challenge!! Will I be able to make a pie that still looks good after baking?? My apron, my rolling pin and there I go!!

So why with caramel? I could answer “why not? It’s a great combo with apples!!”. True, the combination is really good! The real reason (I always tell you the truth!!) : I had salted butter caramel in my fridge and each time I opened it, I wanted to grab a spoon!!

I found a solution to this unbarable problem with this recipe!! Quick look around the kitchen, organic apples there… That was enough to me!!

As far as the recipe itself is concerned, there’s nothing very complicated: we are going to make a nice crust, then we will add the caramel, then the apples, make a few strips and in the oven!

I used a ravioli cutter to make the strips. Honestly, you won’t see the details after cooking, so it’s not a mandatory utensil.

I used organic apples because I kept the skin. After cooking, the texture of the skin feels weird compared to the soft apple flesh. It makes a nice photo but next time I make an American caramel apple pie, I will peel the apples. I’m telling you everything… 100% transparency!

The utensils:

A food processor for the crust,

A 22 cm mold (I took my round pastry mold by De Buyer),

A rolling pin,

A sharp knife

And a pastry brush.

Let’s do this now!!

The recipe, Chef!

American Caramel Apple Pie

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Serves: 6 Difficulty: Easy Price: $
Prep Time: 20 min Cooking Time: 40 min

Ingredients

  • 300 g flour
  • 210 g cold butter
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 70 g cold water
  • 2 or 3 apples
  • 80 g caramel
  • 1 tablespoon apricot jam
  • 1 tablespoon brown sugar

Instructions

1

Place the flour, butter cut in cubes, sugar and salt in your food processor. Mix until it's like a crumble.

2

Add slowly the water. Mix until homogeneous.

3

Spread the pastry on a floured baking sheet.

4

When you get 7 mm thickness, put the pastry in your buttered mold.

5

Cut the boarders and spread them into a rectangle. Set aside in the fridge.

6

Spread the caramel on the bottom of your mold, place the apples cut in thin slices.

7

Make 6 or 7 strips of pastry with your rectangle and braid. Cut the boarders as your roll your rolling pin gently on the boarder.

8

Set aside in your fridge 15 to 20 minutes.

9

Preheat your oven at 180 degrees.

10

Spread the jam on the strips and boarders of the crust, spread brown sugar and bake for 40 minutes.

Notes

You can serve with a tablepoon of cream or with vanilla ice cream.

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8 Comments

  • Reply
    LadyMilonguera
    Monday January 20th, 2020 at 12:27 PM

    Aussi jolie que gourmande cette tarte aux pommes !

    • Reply
      Emma
      Wednesday January 22nd, 2020 at 10:20 AM

      Merci tout plein !!! Elle est effectivement très gourmande !!

  • Reply
    Margault
    Thursday January 23rd, 2020 at 07:08 PM

    Dans cette recette faut il utiliser un caramel beurre salé ?
    Merci beaucoup pour cette recette

    • Reply
      Emma
      Friday January 24th, 2020 at 07:18 AM

      C’est ce que j’ai fait car j’aime bien la pointe salée. Mais ça ira aussi avec du caramel non salé. 😉

  • Reply
    Adeline
    Wednesday February 26th, 2020 at 01:50 PM

    Bonjour,
    il faut un moule avec des bords assez hauts je suppose… J’ai un moule à manquer de 24 cm de diamètre, pensez-vous qu’avec vos quantités de pâte ça suffira ou il faut que j’augmente un peu les quantités ?
    Merci d’avance 🙂

    • Reply
      Emma
      Wednesday February 26th, 2020 at 02:14 PM

      Bonjour Adeline,
      Il faut un peu de hauteur comme avec des moules à tartes classiques. Avec votre moule à manqué il faudra augmenter effectivement les quantités. Prenez 20-25% de plus.

  • Reply
    Adeline
    Wednesday February 26th, 2020 at 01:59 PM

    Petite question, votre pâte est une pâte brisée ? On peut faire la tarte avec une pâte sablée ?

    • Reply
      Emma
      Wednesday February 26th, 2020 at 02:15 PM

      C’est faisable avec une pâte sablée mais il faudra la travailler bien froide sinon elle va “s’écrouler” …

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