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To me, this caramel apple pie recipe is the purest and most intensely flavored apple pie there is. The interesting thing about this recipe is the way the caramel sauce is poured over the apples and the lattice crust. You know how with a traditional apple pie some of the apple juices will caramelize as it bakes and bubble out of the pie and bake into and onto the flaky crust? That’s how this whole pie is.
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- 6 tablespoons unsalted butter
- ¼ cup water
- ¼ teaspoon cinnamon
- 1 pinch salt
- 1 pastry for double-crust pie (see footnote for recipe link)
- 5 apples – peeled, cored and sliced
Directions
Step 1
Gather all ingredients.
Step 2
Preheat the oven to 425 degrees F (220 degrees C).
Step 3
Combine white sugar, brown sugar, butter, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat, and set aside.
Step 4
Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
Step 5
Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel.
Step 6
Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
Step 7
Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
Step 8
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.
Tips
Get the recipe for Chef John's Easy Homemade Pie Crust.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 336 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat7g | 37% |
| Cholesterol23mg | 8% |
| Sodium142mg | 6% |
| Total Carbohydrate48g | 18% |
| Dietary Fiber3g | 10% |
| Total Sugars35g | |
| Protein2g | |
| Vitamin C4mg | 20% |
| Calcium22mg | 2% |
| Iron1mg | 4% |
| Potassium128mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This was absolutely delicious
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This is by far the easiest and best apple pie you will ever make. I made it for our Icre cream social and it was the 1st pie gone. I am making another one today for my Family. You will love it : ) Eileen
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This was fabulous. I did use Trader Joe’s frozen pie crust to save time.
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I made this pie for 4th of July & my family went nuts for it! Simple & easy to make. If you use an apple peeler/corer/slicer to cut up your apples, you may wanna add another apple or two to the recipe to fill the pie a bit more.
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This recipe was very easy and it did taste really good but it seemed to shrink down too much for me. The recipe called for 5 apples and I think i will double that amount the next time I make it and double the caramel sauce too. But it really is good.
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Easy and delicious! No adjustments/changes have been made. Perfect!
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Quite an easy pie! I used the Pillsbury crust, and it tasted really great in this receipe. Do the lattice he shows in the video. Easy and pretty! My son loved this pie. I added 2 extra apples and extra cinnamon (about a tbsp). My only complaint was that the pie was very runny. I cut a few pieces and then drained off about 1/2 at least of liquid from the pie plate before I retuned it to the fridge. Perhaps I did not boil the caramel sauce long enough. I think the pie was fully cooled. I would make this again, but I think I might add a couple of tbsp of flour in with the apples to thicken things up a bit.
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Very good recipe but a little runny, add less water to caramel sauce and flour to the apples.
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I agree, Chef John
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i added flour to my apples so it wasnt runny as the other reviews said. and i brought it warm to my inlaws lastnight a absolute hit . thanks john and will make again and again
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The apple filling ended up being watery. I suggest add flour. The crust on the other hand was amazing with the caramel topping.
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This was an awesome recipe, the directions are easy to following and it came out PERFECT, for the first time my pie looked like those in the magazine and cookbook. WTG Chef John!!!!! 5 stars to you.. and if I could I would give you more.
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This pie is absolutely delicious!! Just a note about it being too watery: If you aren’t doing a lattice top crust, it will definitely be too watery, because not enough liquid can steam out. I don’t recommend doing a crust die, either, unless it’s one that cuts out about half of the crust, because it will otherwise not release enough steam. Additionally, you should allow the caramel sauce to cool quite a bit before adding it to the pie, to the point where it’s like a thick syrup. The added cooling allows for more water to evorate from there as well. Also, don’t cut your apples too small, or they will release even more liquid as they begin to break down; I suggest no more than six slices per apple. This helps keep it from turning into an applesauce filling as well. Finally, the pie MUST cool completely before you cut it. This will allow the apples to take up some of the liquid they released before, allow even more liquid to evaporate, as well as allow the sugars to congeal. That’s it! Enjoy this delicious pie!!
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My family and I absolutely love it. It is the best apple pie that I ever had. Just make sure to let it cool down at list 30min.
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This is one of the best tasting pies I’ve ever eaten. The only thing keeping it from being a 5 star rating for me is the fact that it was so full of liquid when I was done. I read the other reviews before making the pie and prepared for this by flouring up my apples and putting a layer of flour on the bottom crust and it still didn’t help. I think I’ll cut the amount of butter and water in the caramel sauce next time.
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Excellent and very easy (except for the dough, which I am not an expert at working with yet).
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I have tried several apple pie recipes (including Grandma Ople’s) only to be disappointed…until this one! I followed the advice of some other reviewers and did a thing or two from my own experience. First, Cut the apples into 8 pieces each. I use 5 large or 6 small/medium Pink Lady or Cripps Pink apples. Second, make sure the sugar mixture is cooled off. I prepare the mixture first, and cut up my apples while it is cooling. Then simply toss the apples in the mixture before pouring them into the crust. Once the lattice top is on, brush the crust with 1 beaten egg, and then evenly sprinkle 1 tablespoon white sugar over the crust. This is finally a go to apple pie recipe for me!
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simply loved the pie…i tossed the apples in 1 tbsp lemon juice and 3 tbsp cornflour as i didn’t want it to be watery…it was really a yummy recipe!
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great pie just put alittle corn starch in it and it well be even better unless you like really runny pie I have made it both ways and the corn starch makes all the difference in the world and use at least 3 to 4 different apples gives it a better flavor love the recipe
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Overall i really liked this recipe! There are wild apple trees near my house, so I picked those and used them in the pie instead of buying from the store. I am not sure what kind they are, but they are firm, and a good balance of sweet/tart. I like a more complex spice flavor, so when I made the sauce I added a bit more cinnamon, a couple sprinkles of pumpkin pie spice mix (allspice, nutmeg, clove, cinnamon), one whole clove crushed, and a splash of pure vanilla extract. The resulting flavor was AMAZING! After cutting the apples, I tossed them in a few tablespoons of flour to coat them to help absorb some of the liquid, as many reviewers mentioned they had a lot of excess juice. This did help the final product, though there was still a little more juice than I like. Next time i will add a bit more flour to coat the apples, and I will also cook the caramel sauce a minute or two longer to try to get it a bit thicker. I did a lattice top pie and used Chef John’s recipe for Easy Homemade Pie Crust which came out beautifully. I would not do a “closed” top pie with this recipe because i fear there would be a lot more juice trapped in there. The lattice top helps with the evaporation of the juice. Will definitely be making again with the next batch of apples I pick!
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I followed the directions exactly. I even lightly floured the apples to try to ensure it would set up and I got soup. Yummy soup, but soup. Not really sure how to fix this. Won’t be making this one again.
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Not as hard as I thought. With some patience and dexterity, all your friends and family will want to try it. I’d also recommend using making own pastry dough.
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We really liked the flavor but I didn’t care for how watery the filling was. I served it with vanilla ice cream and poured some of the filling over the ice cream. I’ve read through the reviews and next time I will add less water to the caramel sauce; cook the caramel sauce a few minutes for evaporation of liquids; completely cool the caramel sauce and toss the apple wedges in 3 tablespoons of corn starch or flour. Hopefully it will then be a 5 star pie.
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Love it! This pie turned out amazing. I did toss the apples in a bit of flour because I like a thicker filling. The glaze on the top makes this a wonderful pie.
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I made this today and it tasted very good. It comes out of the oven very pretty with the lattice top and nicely browned. As suggested I did flower the apples but it was very runny. Perhaps I did something wrong, but I did follow it to the letter. I would consider it more of a cobbler than a pie, because no matter how long you cool it, it cannot be sliced and must be scooped. I will make it again because it tastes great, but will serve in bowls with ice cream.
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I followed the recipe just as it was. After reading the reviews, I was concerned about the filling being watery. I have had that problem with pies in the past. I did cook the sauce as per the recipe and let it come to a rolling boil. Then let it cool. I used 6 Granny Smith apples and cut them into 8 slices per half. Using the boxed pie crust that just unrolls, was so easy! Did the lattice top. I debated if I should use the cornstarch or flour and decided not to. I did just as Chef John said and poured the sauce over the top of the pie…lattice and all. Put the pie on cookie sheet and baked as directed for the first 15 minutes. Then put a pie ring around the edge and finished baking at 350 degrees. I let it cool on the cookie sheet. I was pleasantly surprised that my pie came out like it the recipe!! Loved the simple flavor of the buttery, cinnamon sauce with the tart apples! I am sure there are many variations that can be added, but if you want a pretty, delicious, homemade pie…this is one to try! I’m making one to take to Thanksgiving Dinner. That is saying a lot because there is a lot of pressure to make something that everybody is going to like! Thanks Chef John for another successful recipe!
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OMG.. And I never say OMG! This recipe is really, really good. I know from reading other reviews that the water measurement was in question. All I did was use a spray bottle and spray the top of the mixture to get the sauce going and the moisture level in the pie was perfect. Without a doubt, this is a five star recipe.
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Made this last Thanksgiving and my mother loved it!! She could not believe I made it!! LOL I used the pillsbury dough and it was tasty and easy.
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I made this pie for my office Thanksgiving potluck today. The flavor was delicious. The caramel is a lovely counterpoint to the tart Granny Smith apples. I used smaller organic apples, so I had to use an extra one to fill the cruist. Since several reviews mentioned the pie was too watery, I added three tablespoons of flour to the caramel mixture, and let it boil down for a little while. This combination produced caramel that was too thick when it cooled. Next time, I will add the flour only. I made the pie with the French Pastry Pie Crust from AllRecipes, which I would recommend.
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It was my first apple pie and i wish i had time to read the comments before making it. It was watery. Amazingly delicious but presentation wise- not so good. I will definitely make it again, but this time with lattice top crust (dont forget to use yolk or milk, mine was a bit whitish) and will add flour to apples. Cinnamon can be added as well +1 tsp, gives a nice kick. I didnt have time to cool it down enough, so that could be another reason for sliding out of cake apples. Overal – for 1st timer i got great comments despite presentation and empty dish at the end of party! 🙂
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My two teenage sons made this pie (their first ever) for Thanksgiving to bring to our friends’ house…YES, we took a big risk, but boy, did it pay off! It was so delicious, and out of the five pies there, it was the first to go 🙂 The only change they made was adding one tablespoon of flour to the caramel sauce (since they forgot to toss it w/ the apples). PERFECTION! Thanks Chef John…we’re making another one tomorrow. Definitely our go-to apple pie recipe!
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First apple pie I’ve ever made that wasn’t poored out of a can. My husband isn’t an apple pie fan per say, but it really looked yumy, so I made it a rainy day project for my 4 year old daughter and I. I have a Pampered Chef peel/core/slicer which made this much less of a project, and more of a fun thing to do for her. It was not only easy, but it was one of the BEST apple pie recipe’s I’ve tasted. My Husband Loved it! Thank you Chef John
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I tried this as an experiment at Thanksgiving — we had several other pies and desserts, so I figured that if it was a flop there were plenty of other choices. It turned out to be excellent and a very popular choice on our dessert table. It was given a solid thumbs up by everyone who tried it. It will now join the usual choices (pumpkin, pecan, blackberry-blueberry one crust pie, pumpkin roll). It was such an easy way to make a freshly-baked apple pie on Thanksgiving morning before the turkey goes into the oven.
I tossed the very thinly sliced, but unpeeled Gala apples with 2 tablespoons of AP flour, as Chef John suggested as an option. I also used the maximum amount of apples. This was the sum total of the tinkering I did with the recipe. My daughter and I share the Thanksgiving cooking, and she very carefully tucked away the caramel-sauce splattered recipe print out for next year. It’s a real keeper!
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This has become my go-to apple pie. Very good!
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I made this apple pie for Thanksgiving and my family ate the whole pie and asked me to make another one on the spot, lol. They said it was the best apple pie they had ever tasted. I will be making four of these pies for Christmas. So, so delicious and so easy to make! Thank you Chef John for another wonderful recipe!
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Wonderful! My husband never eats apple pie, but said this one was the bomb! I followed the useful tips. Lightly floured the apples, cut the apples slightly bigger and allowed it to cool completely. The crust was amazing and the filling was light but sweet. This recipes stays in my recipe box! Thanks Chef John, I appreciate the videos so much.
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I won’t use it again, sorry. I love all Chef John’s recipes and had high expectations. This was kind of a let down. It tasted delicious but completely soaked through my pie crust and make more of a soggy apple soup instead of a pie. I followed the recipe exactly. I guess I could go through the recipe more carefully and find ways to make it less watery, but with so many other amazing pie recipes out there, it’s not worth the trouble.
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Very good and simple to make 🙂
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This was absolutely delicious and very easy.
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The best apple pie I’ve ever made. Easy to make and delicious. What more can you ask for?
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This is superb-but the directions are rather vague. I did however, cheat by using a deep-dish 9″ pastry shell. The sauce is a bit too much-I leftover sauce. I used organic small red delicious apples-great for this pie. I used my crunch recipe for topping-I got great raves from everyone-best pie ever made. BTW, this is my first time ever making a fruit pie! I will use this recipe again!! But directions needs to be more detailed..
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Absolutely delicious!!! No need to make adjustments(except I prefer more cinnamon!!). I think this is my new favorite apple pie. It tasted even better the next day after flavors melded~ savored every bite! Really easy to make. I used a larger pie plate, so I increased the apples and the butter-sugar mixture. Make sure you follow the directions and pour the mixture over the lattice crust and cook until bubbles in the middle. Mine bubbled over, so you might want to put foil underneath. You won’t be disappointed!
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my family loved this. I agree with the others though that it was liquidy, even after flouring the apples, flouring the bottom of the crust and slighty lessoning both the butter and water and making larger apple slices… maybe i will try it again and completely omit the water. The apples I used were 2 honeycrisp, 1 1/2 golden delicious and 2 gala.
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It’s important to use BAKING apples in this pie. Repeat after me: “Granny Smith”. Be sure to let the caramel sauce cool before pouring onto the lattice crust and bake the pie on the lowest rack in your oven.
Fantastic recipe! -
thank you Chef John, The pie was excellent! I will be making this apple pie from now on ty again John
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To make the caramel sauce thicker, add 3 Tbsp of flour to the melted butter(roux) before adding the water and then sugars. The apple selection is critical when making a good apple pie. If your pie turned to soup or mush or collapsed it was the fault of your apples NOT this recipe. Granny Smith might be too tart and firm for some. Try Winesap, Braeburn, Pink Lady, Gala in season. Firm, sweet, spicy. Not soft. I know many people that swear by golden delicious but I have never had them make a good pie. July apples make for a great pie during the summer months.
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I made this last night and it turned out wonderful! This was my first pie,I was nervous after reading the reviews that this would turn out to be runny but it was perfect, I let it cool overnight which may have had something to do with it. I will for sure be making this again and again, thank you for sharing!!
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The caramel sauce was AMAZING!! I’ve tried to make caramel apple pie before with pre-made Kraft caramels, and this just made my life sooooo much easier and tastier! It was definitely a soupy pie and the juices would go SO WELL with vanilla bean ice cream, but if you like your apple pie a little dryer, add some corn starch to the apples. Other than that, this pie was slap-yer-momma good!
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Pie was very easy to assemble and came out great. My guests gave it an “A”.
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super awesome!
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This was the second apple pie I have ever made in my life and it was probably the best tasting apple pie I have ever tasted too. This is High praise because I am not a baker nor a big dessert fan. Love the fact that I could watch a visual demo beforehand too. Everything this guy makes looks awesome. Hint: the kind of apple you choose can make a huge difference.
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In the past, my go-to apple pie recipe was Grandma Oples. I still love that recipe but we loved this recipe too because of the addition of the caramel flavor. I used Trader Joe’s pie crust (never bother making my own any more – TJ’s are better by far and so convenient) and added cornstarch to the caramel like others suggested. The pie was amazing and did not last long!
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The first time I made this pie I used 4 granny smith apples and threw in some dried cranberries. I loved it and the pie was not runny at all. My husband thought it was too tart. The second time I used 5 gala and it was much sweeter but also very juicy. Think I will go back to granny smith and add a bit more cinnamon sugar to the apples. I love the caramelized crust! Yum!
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This is the same as Grandma Oples only difference is the cinnamon.
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Wow, this is good! Even with the caramel sauce, this pie is not over sweet.
For me, next time, I will add about 1 Tablespoon of flour to the sauce, because it is a little runny…tastes wonderful, but I prefer it a bit thicker.
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This pie was the best apple pie I have ever had. I made sure to cool the caramel sauce before pouring it over a very open lattice top, to make sure that there was space for evaporation. I used it with the “French Pastry Pie Crust” from this website. I cut each apple into 8-10 slices to keep them pretty big. Near the end of the cooking time, I noticed that the crust was getting overdone but the sauce wasn’t super bubbly yet, so I lowered the rack in the oven, and checked on it frequently. I think I left it in about 10 minutes longer than the recipe called for. But it was divine.
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I used red delicious apples, margarine in place of butter (all I had), and made my own brown sugar with a mixture of 1/2 cup white sugar and 1 tablespoon molasses (I was out of brown sugar too!). I only had 4 apples, but it was enough, and I cut the apple slices on the thin side and simmered them in the caramel sauce on the stove for about 5 or 6 minutes, covered, before pouring them in the pie crust, to avoid them being under done. I also mixed 3 tablespoons flour in with the butter as another reviewer suggested to thicken the sauce some. I was a little nervous because this was my first apple pie, but it came out great. Even my picky husband who doesn’t like apple pie at all really liked this. Thanks again, Chef John for another great recipe!
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Very good recipe !!!!
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The carmel sauce is amazing. I always add a palm full of tapioca granuals to my apple pies and I never have a runny pie. (They absorb the extra liquid and can’t be seen in the pie.) My Grandma’s secret!
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I made this apple pie for Thanksgiving and everyone loved it, but I made a few changes. One of the reviews suggested to make the caramel sauce thicker by adding 3 Tbsp of flour to the melted butter before adding the water and sugars. I also used around 6 apples that were cut pretty thin. When the caramel sauce is cool, layer the apples and caramel sauce. I put a layer of apples, then I drizzled a layer of caramel sauce amd then another layer of apples then caramel sauce and so on which I used probably half of the mixture, the rest I poured on the top of the pie on the lattice strips… I also used a different pie crust that is flaky called the best ever pie crust on this website. My picture is the one posted on November 28, 2013. People couldn’t believe that I made it being only 14. 🙂
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Best pie ever!!! It was ridiculously good; everyone loved it. It was beautiful to look at and tasted great. Followed the recipe exact except I used less water in the caramel, floured the apples, and put egg white on the crust so it would brown. I used gala and pink lady’s. it was not watery, it was oozing caramel, which was awesome!!!
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This is incredibly yummy. I only departed from the original recipe in sprinkling cinnamon sugar over the apples prior to adding the lattice, given that I was using some rather mealy-tasting mcintosh apples. Turned out fantastic. Thank you!
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The pie is simple and tasty. You get a really crunchy, buttery crust that’s delicious! I did follow reviewer’s suggestion of adding 3 tbsp. of cornstarch to the apples and generous squeeze of fresh lemon juice. I used almost the whole lemon. I also used 2 galas and 2 Granny Smiths. Next time I will add cinnamon and a pinch of nutmeg to the apples. 4 stars because it is really good but cornstarch does need to added or you’ll have a runny pie. Recommend!!
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This was a great recipe. Followed some of the suggestions and cut the apples in large chunks. Also, I added Craisins, which added some tartness, and variety to the texture.
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GOOD
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I tried this for 2, we ate the entire pie in a matter of days; so I then made 2 more. Same thing. Then I made a couple for our entire family get-together at Christmas, 2013. This is THE BEST apple pie recipe on so many levels but mainly delicious & easy. Everyone thoroughly enjoyed it. If this is any indication of the quality of Chef John’s recipes, I’m definitely going to look at his other offerings. This recipe is superb!
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By far the best apple pie filling I’ve ever made! This is now my go to recipe. I have my own pie crust recipe and I like to add chopped pecans to this filling. It turns out great every time.
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This pie is easy to make and extremely delicious! I followed the recipe exactly, with the exception of adding 2 tablespoons of all purpose flour to the butter and sugar mixture. As long as the pie is allowed to cool completely, it will not be watery when cut.
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I add about 1.4 cup of flour to this, and it makes it perfect! Just enough to thicken the caramel sauce! Yummy! I also back this on a deep cookie sheet, with parchment paper underneath it, as this has a tendency to bubble over and being on the cookie sheet with the paper cuts the clean up time in half! This is one of my go-to recipes for potlucks and holidays, and everyone loves it!
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Enjoyed it. It was not too sweet; just a good balance. It seems like when you let it sit overnight; it taste sweeter but still not super sweet.
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This is really sweet!….as I figured it would be with a cup of sugar, but wanted to make it to recipe. Not that it is a bad thing as it tasted good, but just too rich for our taste. It was an easy pie to throw together and help celebrate the coming in of fall! Thanks Chef John!
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This was amazing!!!!! I took the suggestion from others and added 3 tablespoons of flour to the butter before adding sugar. Mine was not runny at all. I will for sure make this again!
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I’ve made this recipe three times now, and all have yielded amazing results. Twice I doubled the recipe and made two pies to share with my Mom. I love the look of the golden lattice, and the sauce is delicious!
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This pie is perfect. Don’t change anything. I made a pie for 3 people… There was nothing left five minutes later. Simple and delicious. Thanks for another great recipe Chef John!
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Taste great. Easy to make.
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Easy and Delicious! I did add more apples then the recipe called for we prefer a thick pie!! So good! This is a no fail recipe!
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We made this last year, I had never made a pie before it was easy and so so so yummy! We are making 4 more this year two to leave home and two to take with us to Thanksgiving dinner.
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Thanks Chef John, best apple pie I’ve EVER made, and I’ve made quite a few. Only thing I changed was to toss apples with 3Tbls. flour before putting into crust; makes a thick, bubbly delicious filling, and added 1tsp. cinnamon to sauce, simply because I love cinnamon, plus a few grates of fresh nutmeg. Used my own crust recipe. This is the BOMB! Granny
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Thanks Chef John, best apple pie I’ve EVER made, and I’ve made quite a few. Only thing I changed was to toss apples with 3Tbls. flour before putting into crust; makes a thick, bubbly delicious filling, and added 1tsp. cinnamon to sauce, simply because I love cinnamon, plus a few grates of fresh nutmeg. Used my own crust recipe. This is the BOMB! Granny
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Wow. The Best apple pie I have Ever made! I followed the directions Exactly and ended up with a beautiful pie that earned rave reviews! Definately a 5 star keeper. The best reviewer advice, was to completely let the syrup cool, before adding. Thanks, Chef John!
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After reading all the reviews, I followed the recipe exactly with the exception of adding 3 T cornstarch to the apples to try to prevent it from being too watery. The pie was totally cool before I cut it, but it was filled with water anyways. After draining off the liquid, the pie cut very nicely and presented beautifully. I think perhaps I used the wrong variety of apple (MacIntosh)and will try the recipe again with Gala or Granny Smith. It was VERY tasty.
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I made the pie exactly-ish as written. Yes, when I served it 2 hours after taking it out of the oven, the filling was very watery. But by the next day, the extra moisture had reabsorbed. It was very delicious. Changes for next time: might substitute one part Crisco for a stick of butter. Will definitely let it rest longer before serving. A+
Tip: I used a silicone covered rolling pin and mat and had no problems rolling out the dough.
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THIS is my favorite Apple pie recipe around right NOW! !!
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This apple pie is great! I added 3 TBS of minute tapioca to help with the runniness some people warned about. 450 made my crust a little over done so next time I will probably just bake it at 350 for an hour. Great taste, it was a hit at Thanksgiving!
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Absolutely awesome! I used Honeycrisp and Granny Smith apples, and it turned out amazing! I highly recommend this recipe!
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This was such a hit?it disappeared quicker than the pumpkin pies I made 🙂 Very easy, I followed the directions as written only adding a few extra spices and some vanilla to the caramel sauce. I chose granny smiths because I didn’t want it to be too sweet. We loved this pie and I will be using it from now on! Thank you for another great recipe, Chef John!
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This is the first pie I have ever made and it turned out really well! Even the little boy who announced that he “did NOT like pies” said “but I LIKE this pie”. And I enjoyed the experience so much that I am trying more pies. Thank you to chef John for making my first experience with pies a good one!
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I used yellow delicious apples from my FIL’s tree and ended up doubling the recipe. After reading the reviews, I omitted the water out of it. Used 3/4 cup of each sugars. Instead of using 1/4 tsp of cinnamon, I used 2 tablespoons of apple pie spice. Instead of pouring all of the butter/spices on top of the lattice crust, I took 1/2 of it and tossed it with the peeled/diced apples. The other 1/2, I poured on top of the lattice crust. Even though I left out the water out, the butter/spice mix got thick as it cooled. Baked as directed. Took it to Thanksgiving dinner and my FIL said that it was the best apple pie he’s eaten and was honored that the apples came from his tree. My husband loved how the bottom crust soaked in the juices. We ate the pie cold and it wasn’t soggy at all. It maybe a different story if the pie was warm. This will be a must make when my FIL’s apple tree is ready for picking. Thanks.
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Tasty, easy, goes quick once you have the dough. I used honey crisp apples. Think I might make a little extra filling sauce next time.
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Fantastic apple pie! Be careful to pour the glaze slowly so that it doesn’t spill over the sides of the pan. Also, be sure to cover all of the lattice crust with glaze. Thanks Chef John!
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Just popped in the oven, and forgot to read reviews. So far it’s baking like a charm. The syrup was a little warm, so I hope that’s going to remedy itself. I did add at least 2 tsp. of cinnamon as hubby always asks for more cinnamon. So far, I think this is going to be my go-to apple pie. Next time I’ll brush top crust with egg and sugar per one’s advise.
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Best apple pie ever and I never liked apple pie.
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So tasty. My only problem was the pie crust just under the rim of pie was really stuck to the pan. Curious if anyone knows why that might have happened? Didn’t crimp tight enoughmaybe? I still gave 5 stars because of its delicious flavor. In my experience it isn’t a pie that is going to cut and plate like something from a magazine but the flavor is so good no one is going to care! Before cutting it was beautiful. I didn’t have gala apples, used a michigan variety and I did toss apples in two tablespoons of flour like Chef John mentioned. Yum. Thanks Chef John.
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This recipe is basically no fail! I’ve tried so many Apple pie recipes even from some top rated pie shops and I must say everytime I’ve made this it comes out fantastic! I do a couple of things different and I’ve even done this with a crumble topping DELICIOUS!
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Chef John is usually awesome but this recipe is soup.
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This recipe clearly depicts the Secret ART of Chef Johns cooking tecniques. My pie was drizzlicious. I would not be the Chef I am today without Chef Johns Secret Art of Cooking. Thanks You So Much Chef John. Another Award Winning Technique.
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i would give this 10 stars if i could. This recipe is a no brainer. i have made it sooo many times, and it only failed me once when i forgot the caramel sauce on the stove. it burned (duh), but the apple pie STILL didnt taste so bad. i have left the pie in the oven too long a few times, but its kind a hard to burn. i have made it for so many different occasions, and have been asked for the recipe almost every time. in a girl scouts baking competition once, it got 11/10 and we won, and blv it or not, the judge didnt like Apple pie. i REALLY recommend this to any and every one (who has the patience to cut and peel apples) who likes apple pie. my whole family used to like apple pie and we used to get it sometimes from the local grocery store, but since i made this (when i was 12-that was the first time) other apple pies taste pretty bland. MAKE THIS> YOU WILL NOT REGRET IT!!!!!!!
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Great flavor, but more of a cobbler consistency (excess liquid). This needs a binder. I did use the lattice top, so there was plenty of time for excess moisture to escape, but still too runny. I think next time I will add just a little cornstarch to the sauce.
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I used this recipe after looking at several others yet i was still skeptical as to whether it would be great or come out like soup. i needed to make this for my catering exam in school and it was amazing. These were important GCSE’S for me and it couldnt have gone better. i had the highest marks in class, 37/40 and my teacher and other teachers (who had good food knowledge of tastes etc.) said “it was the best i have ever had” and they were not joking. It was not like soup at all. the pastry was perfect too (i used chef johns homemade pie crust). If i were to give any tips it would be make sure your slices are a good thickness nobody wants thin and soggy apple slices. And to help you weave your pastry just dust them in flour again. The first time i did them they were slightly sticky and very hard to weave, by flouring them they stuck together better and were easier to handle. so if you see the negative comments, ignore them and go for this recipe they just havent done it right.
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Followed all directions on the sauce, crust, and apples, and still pulled a VERY watery pie out of the oven. After completely cooling and refrigerating, some of the liquid was reabsorbed, but left the crust a little mushy. Would not make this pie again. I did really like the recommended pie crust recipe.
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