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The ultimate Caramel Apple Pie

I found this recipe here on The Food Network.com with extremely high ratings and since I have been seeing a lot of Tyler Florence recipes in the blogoshpere, I had to see for myself what this was all about.
I must say I was not disappointed, although the caramel made the pie extra sweet, too much for my taste but my children loved it.
I am copying the exact recipe as given.  The only changes I made was to substitute butter with olive oil margarine, I added light cream instead of heavy cream, I added vanilla essence instead of vanilla bean and the apples were golden delicious.

The ultimate Caramel Apple Pie

Recipe courtesy Tyler Florence


  • 3 cups all-purpose flour
  • Pinch salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut in chunks
  • 2 eggs separated, (yolks for the pastry, whites for the glaze)
  • 3 tablespoons ice water, plus more if needed

Caramel Apples:

  • 1 cup sugar, (190 gr.)plus 1/4 cup (50) for the top
  • 3 tablespoons water
  • 1/4 cup heavy cream
  • 1/2 cup red wine
  • 1/2 vanilla bean, split and scraped
  • 1 lemon, halved
  • 8 apples (recommended: Granny Smith and Gala)
  • 1 tablespoon flour
  • 1 cinnamon stick, freshly grated
  • ¼ (55 gr) cup unsalted butter


  1. Preheat oven to 350 degrees F. (180C)
  2. To make the pastry, combine the flour and salt together in a large bowl. Cut in the chunks of cold butter with a pastry blender, a little at a time, until the dough resembles cornmeal. Add the 2 egg yolks and the ice water, and blend for a second just to pull the dough together and moisten. Be careful not to overwork the dough. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for 1 hour.
  3. While the dough is resting, prepare the filling.
  4. To make the caramel sauce: place the sugar and water in a small pot and cook, stirring constantly, over medium-low heat until the sugar has melted and caramelized, about 10 minutes. Remove the pot from the burner and add the cream and wine slowly. It may bubble and spit, so be careful. When the sauce has calmed down, return it to the flame, add the vanilla bean and heat it slowly, until the wine and caramel are smooth and continue to slowly cook until reduced by half. Remove from the heat and cool until thickened.
  5. Fill a large bowl with cold water and squeeze in the lemon juice. Peel the apples with a paring knife, cut them in half, and remove the core with a melon baller. Put the apple halves in the lemon-water (this will keep them from going brown). Toss the apples with the flour and cinnamon.
  6. Take the dough out of the refrigerator, unwrap the plastic, and cut the ball in half. Rewrap and return 1 of the balls to the refrigerator, until ready for the top crust. Let the dough rest on the counter for 15 minutes so it will be pliable enough to roll out. Using a rolling pin, roll out the dough on a lightly floured surface into a 12-inch circle (30 cm). Carefully roll the dough up onto the pin and lay it inside a 10-inch (26 cm) glass pie pan. Press the dough into the pan so it fits tightly.
  7. Slice a couple of the apples at a time using a mandolin or a very sharp knife. The apples need to be thinly sliced so that as the pie bakes, they collapse on top of each other with no air pockets. This makes a dense, meaty apple pie. Cover the bottom of the pastry with a layer of apples, shingling the slices so there are no gaps. Ladle about 2 ounces of the cooled red wine caramel sauce evenly over the apple slices. Repeat the layers, until the pie is slightly overfilled and domed on the top; the apples will shrink down as the pie cooks. Top the apples with pieces of the butter.
  8. Now, roll out the other ball of dough just as you did the first. Brush the bottom lip of the pie pastry with a little beaten egg white to form a seal. Place the pastry circle on top of the pie, and using some kitchen scissors, trim off the overhanging excess from around the pie. Crimp the edges of dough together with your fingers to make a tight seal. Cut slits in the top of the pie so steam can escape while baking. Place the pie on a sheet tray and tent it with a piece of aluminum foil, so the crust does not cook faster than the apples.
  9. Bake the caramel apple pie for 25 minutes on the middle rack. In a small bowl, combine the remaining 1/4 cup of sugar with the freshly grated cinnamon. Remove the foil from the pie and brush the top with the remaining egg white. Sprinkle evenly with the cinnamon sugar and return to the oven. Continue to bake for another 25 minutes, until the pie is golden and bubbling. Let the apple pie rest at room temperature for at least 1 hour to allow the fruit pectin to gel and set; otherwise the pie will fall apart when you cut into it.

This recipe goes to Aparna, of My Diverse Kitchen, this month’s host for Meeta’s Monthly Mingles Event.  This month’s theme is Hight Tea Treats.

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26 Responses

  1. I want a slice!!!! Since I go for a long and fast walk every morning, I think it won’t be a problem the excess of sugar ;D. Mmmmm your last picture is so tempting Ivy!

  2. Avec ses pommes fondantes à l’intérieur et cette croûte toute sucrée, une gourmandise

  3. I have ner made apple pie myself and this just looks so so yumm.

  4. I used to make a caramel apple pie. Love this version. I don’t eat too much sugar, but I know lots of people who would enjoy a slice or two and I couldn’t resist a nibble or three myself. Hope you are well Ivy.

  5. so goood ,ivy!i love the apples flavour!

  6. …and I was just about to cut down on baking sweets. Now i am tempted again and the next weekend is coming up…

  7. This looks superb Ivy! It is so wonderful and deep.

  8. I bet it tastes fantastic! With that filling, it must be incredibly scrumptious!



  9. I def want a slice too! I would love this with a cup of strong coffee!

  10. wow, I am drooling…apple pie is my favourite tea time snack! thanks for the healthier version..

  11. Yay! You went with the caramel apple pie!!! That’s the one I voted on!
    This looks delicious too! I love Tyler Florence recipes, he is amazing in the kitchen.

  12. Caramel & apples are a natural duo…any slices left for me?

  13. Ben

    I am right there with Peter, give me a slice and some coffee and that would make it a perfect afternoon/evening with friends.

  14. The caramel apple filling sounds wonderful! I can’t wait to try this pie, yum!

  15. Ivy, you’re KILLING me over here! I’m supposed to be trying to lose weight for our wedding, and you post a caramel apple pie. Of course, since I can’t EAT said pie I just substituted with a handful of cookies. Now I feel guilty AND a sense of sad loss for not having the ability to produce pie on whim.

  16. Apple pie’s a favourtite here too, though like you I find caramel too sweet. But my daughter loves it. 🙂
    Thanks for joining us for High Tea.

  17. Sounds pretty good, but I am with you, I think it would be too sweet for me. Looks beautiful though!

  18. Perfect high tea snack.Tyler’s recipes are usually ultimate in calories too :D.Good that you could reduce it were ever possible.

  19. This is the first apple pie recipe I’ve ever seen with wine in it! It looks terrific !! What does the wine add to it Ivy???

  20. I love apple pies but I agree that it would be too sweet for me as well.

  21. Ivy

    Thanks everybody for the lovely comments.

    Bunny, let me put it this way. If I were to make it again I would leave the wine out.

  22. I am definitely saving this recipe, Ivy. It looks delicious! I love caramel and nothing can be too sweet for me. LOL 🙂

  23. The caramel flavors in this sound real delicious. I’ve never seen red wine in apple pie. Very unigue. It’s looks so thick and firm, and the crust looks great!

  24. Caramel goes so well in apple pies! Great looking pie!

  25. Finally I got to see it:-) I have to admit that I am such a sucker for apple pies that I go buy it from Mcdonalds to satisfy my frequent cravings. The caramel sounds really wonderful- a nice twist to the regular apple pie.

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