This recipe offers everything you could want in an apple pie. Flavourful caramel apple pie filling and the flakiest crust made from Organic All-Purpose Einkorn Flour.
Holiday parties are simply not complete without a classic apple pie and this recipe will certainly fill the need. We are using a caramel sauce to bring a little extra richness to the filling and a special technique for the crust that will make preparing the crust easier than ever! You can use this crust recipe for a variety of dishes including cream, pies, meat pies, and quiches.
Skip right to the recipe or keep reading for some helpful instructions and information.
Ingredients for Caramel Apple Pie with Einkorn Crust
Ingredients for pie crust:
Einkorn All-Purpose Flour – You can purchase the highest quality All-Purpose Einkorn flour from our online store
Salt – A little goes a long way for this
Butter – Freeze the butter before making this recipe, it will make all of the difference
Water – Ice water will work best
Ingredients for caramel apple filling:
Granny Smith Apples – You can use other apples, but green apples will definitely bring the best flavor
Butter – The butter in the filling will be melted so temperature doesn’t matter
All Purpose Einkorn Flour – This serves as a thickener for the filling
Sugar – Our favorite sugar to use is coconut sugar
Cinnamon – important flavor element
Water – Room-temperature water is fine for this part
How to make Caramel Apple Pie with Einkorn Crust
How to make pie crust:
Step one is to combine the flour and salt in a mixing bowl. The next step is a little secret that will cut down on the work while also leveling up the texture of your crust.
What is this secret?
Grate the butter!
Grating frozen butter before adding it to your flour/salt mixture will mimic the classic lamination process that is typically used in pie crust without all the work!
Using a cheese grater, (or a power grater such as a food processor) grate all of the butter and add it to your mixing bowl with the flour. Mix this gently only until the pieces of butter are coated in flour.
The key here is to keep the butter cold. Don’t overwork your dough and avoid using your hands when possible. If the butter gets too warm, it will melt out of the dough as soon as it is in the oven. We don’t want that!
Once the butter is coated, create a well in the middle of the bowl and pour the ice water into it. Mix until the water is absorbed and no longer. A little flour may be left in the bottom of your bowl, but don’t worry about it.
Use your hands to press the dough into a ball before covering and placing it in the Refrigerator for between 30 minutes and 2 hours. The more chilled, the better.
Now for the fun part!
Once the dough is sufficiently chilled, it’s ready to be rolled out! You can do this on a floured countertop or a piece of parchment paper.
Separate your dough into two sections, one for the top crust and one for the bottom. Cover one section of dough and put it back in the fridge until you’re ready to make the top crust.
Place the other section of dough on your rolling surface. Lightly flour the top of the dough and rub some flour on your rolling pin to keep it from sticking to the dough. Roll your dough until it’s about ¼ of an inch thick. Change your angle frequently to keep the shape circular.
If you used parchment paper, you can just pick up the whole sheet and lay it face down on a pie plate, slowly peeling back the paper. If you roll your crust on a countertop, you can roll it up on your rolling pin and then lay it over the pie plate.
Lift the edges of the crust while gently pressing it into the bottom of the pie plate. Trim the excess crust that’s hanging over the pan. Place it in the fridge until you’re ready to assemble and bake your pie.
And that’s it for the crust!
How to make the filling
We are going to start by preparing the apples. Peel, core and slice your apples ensuring that they aren’t too thick. Put your sliced apples in a pot with a little water for 5-7 minutes. Aim to get the apples slightly soft. This will keep them from shrinking in the oven when the pie bakes and helps reduce the risk of getting a soggy crust.
While the apples are softening, start mixing up the caramel sauce.
In another pot, heat the butter until it has melted. Then, whisk in the flour followed by the water sugar and cinnamon. Let this mixture simmer for 3-5 minutes, stirring frequently until it has thickened slightly.
Next, strain the apples and combine them with the caramel sauce. Place the mixture in the fridge or freezer to cool. The filling needs to cool to at least room temperature before you assemble the pie. If you try to do it too early, the butter will melt out of the pie crust and lose its flaky texture.
Assembling and baking the pie
Pour the filling into the pie crust and prepare the top crust.
Start with the same process as your bottom crust. Roll the dough out in a circular shape until it is about ¼ of an inch thick. Then use a pizza cutter to cut the crust into ¾ – 1 inch wide strips. Use these strips to create a lattice pattern on the top of your pie. Crimp or trim the edges of your pie however you like.
Bake the pie at 425° for 15 minutes and then lower the temperature to 350° for the last 35-45 minutes until the crust is golden brown and the filling is bubbly. Let it cool for at least ten minutes before serving.
How to Store Caramel Apple Pie and Einkorn Crust
You can make the pie crust several days or weeks ahead of time. Once you have the dough pressed into a ball, just cover it with plastic wrap and stick it in the freezer until you’re ready to make pie.
The filling can be stored in the fridge for up to 4 days and in the freezer for several weeks.
If you have leftovers of a fully baked pie, cover it and keep it in the fridge for up to 4 days.
Try More Delicious Einkorn Desserts
Einkorn Whole-Grain Chocolate Chip CookiesÂ
Ingredients
Flaky Einkorn Pie Crust
- 1 1/4 c All purpose Einkorn flour
- 1/2 t salt
- 1/2 c frozen butter*
- 1/3 c ice water
Caramel Apple Pie Filling
- 8-10 granny smith apples depending on size
- For Caramel Sauce
- 1/2 c butter
- 3 T all-purpose einkorn flour
- 1 c sucanat or preferred sweetener
- 2 t cinnamon
- 1/4 water
Instructions
Instructions for the crust
- Combine the einkorn flour and salt in a medium-sized bowl.
- Use a cheese grater or salad shooter to grate frozen butter into the flour mixture.
- Mix until the grated butter is coated with flour, then make a well in the center.
- Add ice water to the well and combine just until flour is absorbed and a dough is formed. You may have some flour left at the bottom of the bowl. Don’t overmix.
- Chill the dough covered in the fridge for 30 min-2 hours before using.
- This recipe makes enough for one 9 inch pie with a top and bottom crust.
Instructions for the filling
- Peel, core, and slice apples.
- Simmer apples in a pot with a little water for 5-7 minutes until slightly softened*.
- While the apples are softening, start on the caramel sauce.
- Melt the butter in a saucepan over medium low heat. When it is melted, whisk in the flour.
- Add the water, sucanat, and cinnamon.
- Simmer the mixture for 3-5 minutes, stirring frequently, until slightly thickened.
- Strain the juices from the apples and then combine the apples with the caramel sauce.
- Let the apple and caramel mixture cool in the refrigerator until at least room temperature. It is
- important not to rush this step, or your pie crust will melt as you assemble the pie.
- Once the filling is cool, you can use it in a pie, store it in the refrigerator for up to 4 days, or freeze it.
- Bake assembled pie at 425 F for 15 minutes, then reduce temperature to 350F and bake for another 35-45 minutes, or until filling is bubbly and crust is golden.
- This recipe makes enough filling for one 9 inch pie. I recommend baking the pie on a cookie sheet or aluminum foil to catch any juice or butter that escapes.
