Special thanks to our friends at Taste of the South Magazine for adding this decadent recipe to our Apple recipe collection!
Since this is a guest recipe, it does not include the photographic tutorial, just the recipe only. I hope you enjoy the printer friendly format though, and be sure and add it to your recipe box by clicking on the blue “Save Recipe” button below!
- 1 ½ (15-ounce) packages refrigerated piecrusts (3 sheets), divided
- 2 (12.25-ounce) jars prepared caramel topping
- 3 large eggs, lightly beaten
- 6 Granny Smith apples, peeled, cored, and sliced
- 1 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup unsalted butter, cut into small cubes
- 3 tablespoons heavy whipping cream
- 1 egg yolk
- 1 tablespoon sugar
- Preheat oven to 425°.
- Place 1 piecrust in an ungreased 9-inch deep-dish pie plate. Press firmly against side and bottom. Set aside.
- In a medium bowl, combine caramel topping and eggs, whisking to combine. Pour caramel mixture into prepared pie plate.
- Bake until caramel is set, approximately 45 minutes. (Caramel is set when only a small portion in the center jiggles when pie plate is gently shaken.) Remove from oven; set aside.
- In a large bowl, combine apples, brown sugar, cinnamon, vanilla, and salt, tossing to coat. Spoon apple mixture over caramel layer. Dot with butter.
- Top apples with second piecrust. Wrap excess top crust under edge of bottom crust, pressing edges together to seal. Make a decorative edge, if desired.
- Using assorted cutters, cut shapes from third crust; set aside.
- In a small bowl, combine cream and yolk, whisking well. Using a pastry brush, lightly coat top crust with egg mixture. Gently press cutout shapes onto crust in desired pattern. Lightly coat shapes with remaining egg mixture. Sprinkle with sugar.
- Bake on lower rack until crust is golden brown, approximately 30 minutes.
- Remove from oven and cool on a wire rack for 15 minutes before serving.
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