Ingredients
- For the pie:
- 2 pie shells for a deep dish pie
- 6 apples
- 1 t cinnamon
- 1/4 C sugar
- 1/4 t salt
- 2 T butter (room temperature)
- 2 T flour
- 1/3 C dark corn syrup
- Topping
- 1/4 C brown sugar
- 2 T flour
- 2 T butter (room temperature)
- 1/4 C dark corn syrup
Details
Servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Preheat oven to 425
Peel, core and slice apples and place in a 9″ deep dish pie shell.
Step 2
Combine next 6 ingredients and pour over apples.
Step 3
Put on top crust. Crimp and slit to let out steam. Bake for 40 minutes.
NOTE: Crimp the edges high so that the caramel topping will have a place to rest and not slide off. I would bake on a baking sheet. This pie has a tendency to be very messy!
Step 4
While baking, combine the caramel topping.
After 40 minutes, remove pie from oven and pour the caramel mixture above over top of pie. Return to oven and bake for 5 more minutes.
I am not loyal to any particular type of apple. I usually try and use 2 ~ one a little tart and one a little sweet. It should be an apple that holds up well when baking.
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Chef Tips and Tricks
This French tarte tatin is golden, caramelized apple perfection!
INGREDIENTS
- 1 puff pastry
- 6 apples, sliced
- 3 oz. chilled butter, chopped into chunks
- 1/2 cup brown sugar
METHOD
- Roll out a puff pastry.
- Lay out the apple slices in a pan.
- Add chunks of butter on top of the apples.
- Sprinkle the brown sugar on top.
- Cook for 20 minutes in oven at 350°F, to caramelize the apples.
- Place puff pastry on top of the caramelized apples.
- Cook for 15 minutes at 350°F.
- Enjoy!
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