SERVES 8
I found a way to improve upon the old-fashioned cupcake, so I knew there had to be a way to spruce up this classic! Though at first glance apple pie seems a fairly straightforward dessert, there are actually a million ways for it to go wrong, including apples that come out crunchy even after an hour of baking. The secret lies in precooking the apples before baking, which makes them tender and flavorful. To further improve on the original, I created a buttery caramel sauce that gets added to the cooked apples and brushed right on top during baking (you’ll have leftover sauce, but I’m sure you’ll figure out plenty of ways to enjoy it). The caramel on the crust creates a deeply burnished, lacquered effect that’s as magical to look at as it is to taste.
½ cup (1 stick) unsalted butter
½ cup sugar
½ cup lightly packed light brown sugar
½ cup light corn syrup
¾ cup heavy cream
1 teaspoon pure vanilla extract
½ teaspoon fine sea salt
2 tablespoons unsalted butter
8 large Golden Delicious apples (about 4 pounds), peeled, cored, and sliced into ½-inch wedges
¼ teaspoon kosher salt
¾ cup lightly packed light brown sugar
1½ tablespoons all-purpose flour
1½ tablespoons cornstarch
1 tablespoon fresh lemon juice
Flour, for dusting
1 recipe Master Pie Crust (here), dough chilled
1 large egg
In a heavy-bottomed medium saucepan, combine the butter, both sugars, corn syrup, and heavy cream and bring to a boil over medium-high heat. Cook, whisking occasionally, until the sugar has fully dissolved and the mixture begins to bubble. Reduce the heat to medium and simmer (the surface will be bubbling), stirring occasionally, until the caramel is thickened, golden brown, and coats the back of a spoon, 9 minutes. Remove from the heat and stir in the vanilla and salt (the sauce may not seem thick enough, but it will thicken as it cools).
In a large skillet, melt the butter over medium-high heat. Add the apples and cook, stirring, until coated with the butter. Sprinkle the salt and brown sugar over the pan, stirring to combine as the apples begin to release their liquid. Reduce the heat to medium and simmer until the apples have started to soften, 5 to 6 minutes. Sprinkle the flour and cornstarch over the apples and cook, stirring occasionally, until the liquid has thickened and coats the apples, 1 to 2 minutes more (the apples will be silky, slightly limp, and soft, but not mushy). Remove the pan from the heat, add the lemon juice, stir to incorporate, and scrape the fruit mixture into a bowl or onto a baking sheet to cool completely.
Arrange a rack in the center of the oven and preheat the oven to 425°F. Cover a large baking sheet with aluminum foil and set it on the oven rack.
On a lightly floured surface using a lightly floured rolling pin, roll out the dough, rotating and carefully flipping the dough and sprinkling it lightly with flour as needed, until you have a 12-inch round (the dough should be smooth and not sticky). Carefully roll the dough back over the rolling pin and drape it over a 9-inch glass pie pan, gently guiding the dough into the plate. Trim the dough, leaving a ½-inch overhang all around the pie pan. Chill in the refrigerator while you roll out the other disc of dough. On a lightly floured surface, roll out the other disc of dough to a 13-inch diameter. Remove the chilled pie crust from the refrigerator and pour ¼ cup of the caramel sauce evenly over the bottom of the dough (if the caramel sauce has been refrigerated, warm it in the microwave for 1 minute to loosen). Place the cooled pie filling on top and drizzle another ¼ cup of the caramel sauce over the filling. Cover with the second crust, trim the excess with a paring knife, and fold the dough under itself around the edges to seal. Crimp the edges with the tines of a fork or with your fingers into a decorative pattern. Using a sharp knife, cut three or four steam vents in the top crust. Whisk the egg with 2 teaspoons water and lightly brush the top of the pie with the egg wash.
Bake the pie on the hot baking sheet for 20 minutes, then reduce the oven temperature to 375°F and bake for 20 minutes more. Remove the pie from the oven, brush with 2 tablespoons of the caramel sauce, and return to the oven, rotated 180 degrees from its original direction. Bake until the interior is bubbling and the crust is golden brown and shiny, 15 to 20 minutes more.
Transfer the pan to a wire rack and cool for at least 2 hours before serving. Serve with the remaining caramel sauce, or store the sauce in an airtight container in the fridge for up to 1 month for another use.