Caramel Apple Spoon Pie

This is NOT a recipe for the faint of heart nor is it for those that want to watch their waistlines (unless your goal is to put on a bit of weight!) It’s called a spoon pie because it’s just ooey-gooey enough that it’s easier to eat it with a spoon than a traditional pie which can be removed from the pie pan in wedges.

Put your dentist on speed dial and get ready to bake like a beast!

You will need to make three separate parts and then combine them all together:

SALTED CARAMEL SAUCE:

  • 1 cup granulated sugar
  • 6 Tablespoons salted butter, cut up into 6 pieces
  • 1/2 cup heavy cream
  • 1 teaspoon salt

APPLE PIE:

  • 1 homemade pie crusts or 1 ready-made pie crust
  • 5 1/2 cups peeled cored sliced cooking apples (roughly 5 apples)
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 3 tablespoons flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Salted Caramel sauce (recipe below)

PIE TOPPING:

  • 3/4 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup butter room temperature
  • 1 cup oatmeal
  • 1/2 additional stick of butter

First thing you want to do is make your caramel sauce. This is the golden ooze of happiness that will bring your whole pie together so make sure you have plenty of this on hand. Sure, the recipe I have below will quickly make you almost 2 full cups of this liquid gold, but trust me when I say you’ll try it…and then try it again…and keep trying it and suddenly find yourself with less than you actually need for your recipe…so be strong, young grasshopper…either learn to restrain yourself or do what I do and double the recipe so you have plenty to snack on while you’re baking with it.

This bit of advice is especially true when you get to the guts section of this apple pie recipe because trust me, there is little in this world better than a good slug of this sauce on a freshly sliced wedge of Granny Smith apple. You’ll try one little bite (just to see how it is) and before you know it, you’ve eaten half your pie before it’s even made it into the dish.

Plan accordingly. You’ve been warned!

Okay…onto the recipe…

To make the caramel sauce you first need to heat your granulated sugar. Pour your sugar into a pot on the stove and turn the heat up to around medium.

The sugar will clump as it melts but don’t worry, that’s normal. Just keep stirring it as it melts and the clumps will break up and slowly ooze down into an amber colored clear syrup. KEEP STIRRING and be sure to keep an eye on it as well…the last thing you want is a pot of burned sugar. Not fun.

Now that your sugar has melted, it’s time to incorporate our dairy. Start out with your butter, chopped into little cubes. Add them into your liquid sugar and stir.

This is a good time to remind you to use a pot that is big enough for a little bubbly action as the sugar will foam as the butter hits it. Don’t worry…it’ll bubble and foam rapidly for a moment but should settle down as you mix it all together.

Once your butter has stopped foaming, slowly drizzle in your cream.

Allow your sugar, butter and cream mixture to come to a boil for one minute, stirring constantly.

Once that minute is up, remove it from the heat and sprinkle in your salt. I prefer large chunk sea salt because I love the taste and texture, but regular standard table salt is just as acceptable.

Stir until it’s all smooth and mixed up.

At this point, you can cover your caramel and store it in the fridge for up to two weeks but we’re gonna use it for the rest of our pie…so for now, just set it aside for a bit and let it cool down. It will thicken as it does.

Now is also a good time to taste it. Go ahead. Grab a spoon full or so…but remember my earlier warning–don’t eat it all!

Now it’s time to make our apple pie!

Pre-heat your oven to 425 degrees.

Peel, core and dice your apples into small chunks. For this version of my pie, I used four Granny Smiths and one Fuji, but feel free to use whatever type of apples you’d like.

In a large bowl, mix sliced apples, lemon juice, both your brown and white sugars, flour, cinnamon, and nutmeg.

Stir to coat all slices of your apples evenly.

For your first layer, put down a generous spread of your caramel sauce into your pre-prepared pie crust.

Next, spoon in your apples.

Then add a generous drizzle of caramel sauce to the top of your apples.

Pop this pie into the oven for 10 minutes ONLY!

While your pie is warming up in the oven, it’s time to tackle the topping.

Mix everything together EXCEPT the additional stick of butter…set that aside and save that for a bit.

To help ensure that your topping ingredients are all fully incorporated, it helps to zap the butter in the microwave for a few seconds. Mix to coat evenly.

Once your ten minutes are up, pull out your now warm and happy apple pie and turn down the oven to 375 degrees.

Slice up that last 1/2 stick of butter into little pats and put them directly on top of your gooey warm apples and then top with your crumble.

Feel free to liberally drizzle the entire pie (topping and all) with even more caramel sauce.

Put your pie back into the oven and let it simmer away for a full 50 minutes. If your crust starts to get a little too toasty, cover the edges of the pie crust with tin foil and continue baking.

One your pie is done in the oven, pull it out, let it cool for about 30 minutes, and dig in! Like I said earlier, it’s not a sliced pie sort of recipe, it’s a spoon pie, so be sure to get a good one that will really let you dig out the absolute scrumptiousness that is this pie!

Top it with ice cream or whipped cream as desired…and if you have any caramel sauce left, drizzle that on top of the whole shebang for an absolutely mind-blowing experience!

Eat Well!

Caramel Apple Spoon Pie

This decadent caramel apple spoon pie is NOT a recipe for the faint of heart nor is it for those that want to watch their waistlines, so put your dentist on speed dial and get ready to bake like a beast!
Prep Time1 hr
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: caramel apple pie, deep dish caramel apple spoon pie, salted caramel apple pie, salted caramel pie
Servings: 8 people
Cost: 12

Ingredients

Salted Caramel Sauce

  • 1 cup white sugar
  • 6 tbsp salted butter cut into 6 pieces
  • 1/2 cup heavy cream
  • 1 tsp salt

Apple Pie

  • 1 pie crust homemade or ready-made pie crust
  • 5 1/2 cups apples peeled, cored and sliced
  • 1 tbsp lemon juice
  • 1/2 cup white sugar
  • 1/4 cup brown sugar packed
  • 3 tbsp flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg

Pie Topping

  • 3/4 cup flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar packed
  • 1/3 cup butter room temperature
  • 1 cup oatmeal
  • 1/2 stick butter salted

Instructions

Caramel Sauce

  • To make the caramel sauce you first need to heat your granulated sugar. Pour your sugar into a pot on the stove and turn the heat up to around medium. Stir continuously as the sugar melts.
  • Once the sugar has melted, slowly add in your butter cubes. Stir to melt and incorporate.
    This is a good time to remind you to use a pot that is big enough for a little bubbly action as the sugar will foam as the butter hits it. Don't worry...it'll bubble and foam rapidly for a moment but should settle down as you mix it all together.
  • Once your butter has stopped foaming, slowly drizzle in your cream and allow to boil for one minute, stirring constantly.
  • Once that minute is up, remove it from the heat and sprinkle in your salt. Stir until it's all smooth and mixed up.
    At this point, you can cover your caramel and store it in the fridge for up to two weeks but we're gonna use it for the rest of our pie...so for now, just set it aside for a bit and let it
    cool down. It will thicken as it does.

Apple Pie

  • Pre-heat your oven to 425 degrees.
  • Peel, core and dice your apples into small chunks.
  • In a large bowl, mix sliced apples, lemon juice, both your brown and white sugars, flour, cinnamon, and nutmeg. Stir to coat all slices of your apples evenly.
  • For your first layer, put down a generous spread of your caramel sauce into your pre-prepared pie crust.
  • Next, spoon in your apples.
  • Next, add a generous drizzle of caramel sauce to the top of your apples.
  • Pop this pie into the oven for 10 minutes ONLY!

Pie Topping

  • Mix everything together EXCEPT the additional stick of butter...set that aside and save that for a bit. To help ensure that your topping ingredients are all fully incorporated, it helps to zap the butter in the microwave for a few seconds. Mix to coat evenly.
  • Once your ten minutes are up, pull out your now warm and happy apple pie and┬áturn down the oven to 375 degrees.
  • Slice up that last 1/2 stick of butter into little pats and put them directly on top of your gooey warm apples and then top with your crumble.
  • Feel free to liberally drizzle the entire pie (topping and all) with even more caramel sauce.
  • Put your pie back into the oven and let it simmer away for a full 50 minutes. If your crust starts to get a little too toasty, cover the edges of the pie crust with tin foil and continue baking.
  • One your pie is done in the oven, pull it out, let it cool for about 30 minutes, and dig in! Like I said earlier, it's not a sliced pie sort of recipe, it's a spoon pie, so be sure to get a
    good one that will really let you dig out the absolute scrumptiousness that is
    this pie!
  • Top it with ice cream or whipped cream as desired...and if you have any caramel sauce left, drizzle that on top of the whole shebang for an absolutely mind-blowing experience!
    Eat Well!

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