Nothing says fall like the aroma of apples and caramel wafting through the kitchen. This Caramel Apple Pie combines the tartness of Granny Smith apples with a rich caramelized filling, encased in a flaky, golden crust. Topped with a creamy mascarpone-orange topping, it’s a dessert designed to delight. Pair it with PEJU Late Harvest Orange Muscat, whose vibrant citrus and honeyed notes perfectly enhance the pie’s spiced, fruity flavors.
3 pounds granny smith apples peeled, cored, and thinly sliced
2 tablespoons lemon juice
1 cup granulated sugar
¼ cup corn starch
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 9-inch pie crusts (Store-bought or try Chef Nic’s homemade pie crust recipe!)
2 tablespoons of unsalted butter diced
1 large egg lightly beaten
1 cup Mascarpone Cheese
1 cup heavy cream
Zest of 1 orange
½ cup regular sugar
1 tablespoon vanilla extract
Preheat oven to 425°F.
In a large mixing bowl, toss apple slices with lemon juice. Add sugar, corn starch, vanilla, and spices. Stir until apples are well coated.
On a lightly floured surface, roll one pie dough into a 12 – 14 inch circle. Line a 9-inch pie pan with dough, letting any excess hang over the edge. Pour apple filling into the crust and pat into an even layer, mounding it slightly in the center. Dot with butter.
Roll second pie dough into roughly an 11-inch circle (about ⅛-inch thick). Place on top of filling for a solid top (or cut dough and arrange into desired pattern). Trim excess pie dough to about an inch from the edge of the pie plate, tuck the excess under and crimp edges as desired. If covered with a solid top crust, cut slits to create steam vents. Place on a rimmed baking sheet.
Brush crust with beaten egg and sprinkle with additional sugar, if desired.
Bake for 20 minutes. Reduce heat to 375°F and continue baking until the crust is a deep golden brown and filling is bubbly, about 50 minutes to 1 hour. If the crust browns too quickly at any point, loosely cover the whole pie or the edges with foil.
Let cool completely on a wire rack, for about 2 to 3 hours before cutting it for service.
Mascarpone Orange Cream
Using an electric mixer combine all ingredients and use a wire whisk to beat until all ingredients are well combined. Refrigerate until needed.
8466 St. Helena Highway
Rutherford, CA 94573
