A delightful twist on the classic apple pie, featuring a rich caramel filling and a buttery crust.
Preheat your oven to 425°F (220°C).
Preheating ensures even baking from the start.
Peel, core, and slice the apples into thin wedges.
Use a mix of apple varieties for a more complex flavor.
Melt the butter in a saucepan over medium heat.
Stir constantly to prevent the butter from burning.
Whisk in the cornstarch to form a smooth paste.
Ensure no lumps remain for a smooth sauce.
Add the apple cider, white sugar, and brown sugar. Bring to a boil, then reduce heat and simmer until thickened.
Simmer gently to avoid scorching the sugars.
Stir in the vanilla extract, allspice, and nutmeg. Remove from heat.
Adding spices off the heat preserves their aroma.
Mix the apple slices into the caramel sauce, ensuring they are well coated.
Coat evenly for consistent flavor.
Place one pie crust into the pie dish. Fill with the apple mixture, mounding slightly.
Press the crust gently to fit the dish snugly.
Cover with the second pie crust, creating a lattice if desired. Brush with reserved caramel sauce.
A lattice crust allows steam to escape during baking.
Bake in the preheated oven for 15 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 35-45 minutes.
Check for a golden crust and bubbling filling.
Let the pie cool before serving.
Cooling helps the filling set for cleaner slices.
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