Of all the things the Amish people are known for, their delicious pies may very likely be in the “Top Ten” list. With pies showing up at almost every special occasion, the Amish women have perfected pie-making. That flawless flaky crust with an abundance of the most amazing pie filling — it’s the perfect dessert!
The Amish apple pie that I’m sharing today has a beautiful buttery crust with just the right amount of flakiness. The hint of caramel in this filling adds a subtle richness, making this apple pie stand out from its competitors.
For my recipe, I used Granny Smith apples. However, any firm apple such as Honeycrisp or McIntosh should also work well.
The key to an apple pie that looks full after baking is to mound it with apple slices. The apples will cook down and give you the perfect thickness when cooled.
I’m always excited to hear when someone enjoys my recipes. Let me know in the comments below how you liked this recipe!
Amish Caramel Apple Pie
Mary Schrock & Rosa Balzamo | MarySchrockBooks.com
Servings: 8
Makes one double-crusted pie
Ingredients:
Crust:
- 1 ¼ cup (2 ½ sticks) unsalted butter, chilled
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ cup very cold water
Caramel Apple Pie Filling:
- 4-5 cups sliced raw apples (about 5 large apples)(sliced 1/8-inch thick)
- ½ cup brown sugar
- ½ cup white sugar
- 3 tablespoons cornstarch
- ½ teaspoon cinnamon
- 1/16 teaspoon salt
- 3 tablespoons heavy whipping cream
- ½ teaspoon vanilla
- 1 tablespoon butter, cut into small pieces
Egg Wash:
- 1 egg
Instructions:
CRUST:
Combine flour, sugar, and salt in a medium bowl.
Slice butter into ⅛-inch pieces and drop into flour mixture. Try to avoid the butter clumping together by tossing in the flour. Cut the butter into the flour with a pastry cutter or a fork until butter pieces are no bigger than ¼-inch.
Gently pour very cold water over the flour mixture. Stir until evenly moistened and dough sticks together. Add 2-3 Tbsp. of water if needed.
Divide dough into two portions. Transfer each portion to a sheet of plastic wrap. Working with one portion at a time, draw edges of plastic over dough and press firmly on sides and top to form compact lump of dough. Wrap in plastic and form into 5-inch disk. Repeat with remaining portion; refrigerate dough for at least 2 hours or up to 2 days. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
- When ready to use the crust, let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. Roll one portion of the dough onto a floured surface until about ⅛-inch thick. Form into a circle a couple inches larger than your pie pan.
- Carefully place one pie crust into pie pan. Gently press and adjust dough to remove air pockets. Using a sharp knife, cut off excess dough along the edge of the pan, leaving enough dough to crimp the edge later.
- Roll out top crust using the same methods as the bottom crust. Using a paring knife, score a design into the crust to allow stem to escape during baking; set aside while you prepare the filling.
PIE FILLING:
- Preheat oven to 375º F.
- In a large bowl, toss apple slices in brown sugar.
- In a separate bowl, combine white sugar, cornstarch, cinnamon, and salt. Add to apples and toss to coat. Add cream and vanilla to apples; toss to coat.
- Pour apple mixture into prepared unbaked pie crust. Place pieces of butter randomly over top of apples before adding the top crust.
FINAL STEPS:
- Carefully, place the top crust onto the now filled pie. Using a sharp knife, trim the excess dough to match the bottom crust.
- To seal the edge of the two crusts, dip a clean finger into a cup of water and run your finger along the top edge of the bottom crust to moisten the dough slightly. Gently press the top dough onto the moistened bottom crust edge as you work your way around the pie, sealing the edge.
- Crimp the edges of the pie using your favorite crimping method. Most Amish women use the standard finger crimp. (see video link in original post)
- In a small bowl, using a fork, scramble one egg. Using a pastry brush, evenly brush a thin layer of the raw egg onto the crust, avoiding the crimped edges.
- Bake for 45-50 minutes in a preheated oven. Pie will be done when the crust is golden brown and the apples are tender (insert a toothpick to test tenderness). Allow to cool before serving to allow the filling to set up.
Notes:
- The key to an apple pie that looks full after baking is to mound it with apple slices. The apples will cook down and give you the perfect thickness when cooled.
- Choose a firm baking apple such as Granny Smith, Honeycrisp, or McIntosh.
Amish Caramel Apple Pie
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Don't forget to pick up the true story of my Amish life, The Greater Inheritance!