Harvest Orchard Caramel Apple Pie Supreme
A timeless American dessert featuring tender cinnamon-spiced apples nestled inside a buttery, flaky all-butter crust and baked until beautifully golden. Finished with a glossy caramelized filling and crisp pastry, this gourmet apple pie balances sweet and tart flavors with warm spices, making it the perfect centerpiece for holidays, family gatherings, or cozy autumn evenings.
Harvest Orchard Caramel Apple Pie Supreme
shopping_basketIngredients
- All-Purpose Flour2 1/2 cups (315g), plus extra for dusting
- Unsalted Butter1 cup (225g), very cold and cubed
- Ice Water6 to 8 tbsp
- Fine Sea Salt1 tsp
- Granulated Sugar1 tbsp for crust
- Granny Smith Apples4 large, peeled, cored, and sliced
- Honeycrisp Apples3 large, peeled, cored, and sliced
- Light Brown Sugar3/4 cup, packed
- Granulated Sugar1/4 cup
- Ground Cinnamon2 tsp
- Ground Nutmeg1/4 tsp
- Ground Allspice1/4 tsp
- Fresh Lemon Juice1 tbsp
- Vanilla Extract1 tsp
- Cornstarch3 tbsp
- Unsalted Butter2 tbsp, diced
- Large Egg1, beaten for egg wash
- Coarse Sugar1 tbsp, for topping
Nutrition Per Serving
Calories
485
Protein
5g
Fat
22g
Carbs
68g
restaurantInstructions
Prepare the Pie Dough
In a large mixing bowl, combine the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Divide into two discs, wrap tightly, and refrigerate for at least 1 hour.
Keeping the butter cold is the secret to creating flaky layers as the butter melts and releases steam during baking.
Prepare the Apple Filling
In a large bowl, combine the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, lemon juice, vanilla extract, and cornstarch. Toss until every apple slice is evenly coated. Let the mixture rest for 15 minutes so the apples release some of their juices.
Roll Out the Bottom Crust
On a lightly floured surface, roll one dough disc into a 12-inch circle approximately 1/8-inch thick. Carefully transfer it into a 9-inch pie dish, gently pressing it into the bottom and sides without stretching the dough.
Fill the Pie
Arrange the apple filling evenly inside the prepared crust, slightly mounding it in the center. Scatter the diced butter over the apples to add richness and help create a silky filling as the pie bakes.
Slightly mounding the apples accounts for natural shrinkage during baking and creates a beautiful finished pie.
Add the Top Crust
Roll out the remaining dough into another 12-inch circle. Place it over the filling or cut it into strips to create a lattice pattern. Trim any excess dough, then crimp the edges firmly to seal. Cut several small vents if using a full top crust to allow steam to escape.
Apply the Egg Wash
Brush the entire top crust with the beaten egg and sprinkle evenly with coarse sugar. This creates a beautifully glossy finish and adds a delicate crunch after baking.
Bake the Pie
Preheat the oven to 400°F (205°C). Bake the pie for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 40 more minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.
If the crust browns too quickly, loosely cover the edges with aluminum foil during the final portion of baking.
Cool Completely
Transfer the pie to a wire rack and allow it to cool for at least 3 hours before slicing. This resting period allows the filling to thicken properly, preventing it from running when served.
Serve
Slice the pie into generous wedges and serve warm or at room temperature. Pair with vanilla bean ice cream, freshly whipped cream, or warm caramel sauce for an elegant dessert.
A pinch of flaky sea salt over caramel sauce creates an incredible sweet-and-salty contrast that enhances the apple flavor.
Store Leftovers
Cover the cooled pie loosely with foil or store it in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices in a 325°F (165°C) oven for 10 minutes to restore the crisp crust.
Apple pie often tastes even better the next day as the spices continue to meld with the fruit.
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