Prep
1h
Cook
45m
Total
1h 45m
Ingredients
Method
Nutrition
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For
8
M
I
For the all-butter pie crust
See the All Butter Pie Crust recipe
For the salted caramel sauce
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Per Serving
Calories
427kcal
Fat
31g
Saturates
5g
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For more detailed step by step instructions on how to make homemade pie dough, see this post. If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust! The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 15-20 minutes. If making homemade caramel, I recommend making at least an hour before (or up to a week before) making the apple pie filling to give it time to cool down and thicken up.
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Prep
1h
Cook
45m
Total
1h 45m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the all-butter pie crust
See the All Butter Pie Crust recipe
For the salted caramel sauce
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
427kcal
Fat
31g
Saturates
5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For more detailed step by step instructions on how to make homemade pie dough, see this post. If you have vodka on hand, you can add a tablespoon or two to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust! The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 15-20 minutes. If making homemade caramel, I recommend making at least an hour before (or up to a week before) making the apple pie filling to give it time to cool down and thicken up.
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