Servings 12 servings
Ingredients
- All-purpose flour
- 2 (14.1-oz.) boxes store-bought pie crust (4 circular pie crusts total)
- 6 apples, peeled, cored and cut into 1/8-inch-thick slices
- 1/4 cup sugar
- 2 Tablespoons cornstarch
- 2 teaspoons ground cinnamon
- 2 Tablespoons lemon juice
- 1 (4.5-oz.) bag soft caramels, roughly chopped
- 1 large egg
Instructions
- Preheat the oven to 400°F.
- Lightly flour your work surface then stack two of the circular-shaped crusts on top of one another and roll them into a rectangle measuring 12x17 inches. Transfer the dough into a 10x15-inch jelly roll pan, leaving the edges untrimmed.
- In a large bowl, stir together the sliced apples, sugar, cornstarch, cinnamon and lemon juice.
- Transfer the apples into the prepared pie crust. Top with the chopped caramels.
- Lightly flour your work surface again then cut the remaining crusts into 1/2-inch-thick strips. Braid the strips then arrange them across the pie width-wise. (Scraps can be re-rolled.)
- Using your fingers, crimp the crust around the edges.
- Whisk the egg then brush it all over the top and sides of the pastry.
- Bake for 28 to 35 minutes or until the crust is golden brown and cooked through.
- Remove the pie from the oven and let it cool for 30 to 40 minutes until the juices have set. Slice and serve.
Notes
- Be sure to flour your surface well when assembling the braided lattice crust so the pastry dough doesn’t stick.
- Use a pizza cutter or pasta cutter to make cutting the lattice dough into strips easier.
- The beaten egg wash is the essential trick to making your pastry look golden brown and perfect.
- Be sure to cut the apples the same thickness for even texture in the filling.
- Store in an airtight container at room temperature for up to four days. You can reheat individual slices in the oven at 300ºF for about five minutes or in the microwave for a couple of minutes if you prefer to eat the leftovers warm.
- You can freeze individual slices as well. Wrap them tightly in plastic and place in a freezer bag. Freeze laying flat, then stack pieces later for easy storage for one to two months.
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