Not-So-Classic Apple Pie

December 12, 2011

Need a dessert idea for a Christmas get-together?

Well, this delicious, mouthwatering recipe gives the impression that you worked a lot harder than you actually did! So yes, it is very easy. We here at Sunrise understand that the last thing you need is to slave over something else. Cleaning… decorating… wrapping presents… cooking a ham and all those other fix-ins for Christmas is just enough chaos for us!

Caramel Apple Pie

“Not Your Traditional Apple Pie. Composed of Sweet Caramelized Apples and a Just-Thick-Enough Apple Pie Syrup”

So let’s start off with the ingredients:

For the Caramel Sauce:

6 Tablespoons Unsalted Butter
1/4 Cup White Sugar
1/2 Cup Brown Sugar
1 Hefty Pinch of Salt
1/4 to 1/2 Teaspoon Ground Cinnamon
1/4 Cup of Water

Pie Crust:

1 (15 ounce) Package Double Crust Ready-to-Use Pie Crust — We use Pillsbury

The Filling:

Okay… considering the apples are the star ingredient of our caramel APPLE pie. It would make sense to use the freshest and best quality apples, and is there really a better apple than a Sunrise apple? No way:)

4 Large Fuji Apples, cored, thinly sliced, and unskinned (You could also use Pink Ladies, Galas, Granny Smiths, or a mixture of any! Whatever you prefer.)

**To make your filling thicker, you can always add a couple tablespoons of flour to your filling.


We love our apple pie with ice cream. Anything’s good with ice cream.

We also have for you a HOMEMADE whipped cream recipe near to the bottom of the page. You will never want whipped cream any other way.

The Whipped Cream:

1 Cup Heavy Whipping Cream
1 Tablespoon Confectioners Sugar
1 Teaspoon  Vanilla Extract (roughly… but we like to use a little bit more)

**This makes about 6 servings in our household… maybe.


First thing’s first: make the caramel sauce. Melt butter over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring to a good boil, stirring constantly. Remove from heat.

Preheat your oven to 425.

Next, unroll the pie crusts. Press one into a 9 inch pie crust, and toss in those Sunrise apples.

Unroll the second crust onto a work surface and cut about 8 1-inch wide strips. Criss-cross the stripes over the apples to create the lattice top. Next, crimp the bottom crust over the lattice strips with your fingers.

Spoon the delicious caramel sauce all over the pie, covering the weaved portion. The remaining sauce will seep down to the bottom, later creating a rich, flavorful pool for the apple pie ( and possibly ice cream ) ? Excuse the lame analogy, but this part really does make my mouth water!

Bake in the preheated oven for 15 minutes.

And finally…….

Just kidding. You still have to cook it for 35 to 40 more minutes :) Reduce the heat to 350 and pop that sucker back in there. The crust should be golden brown, the caramel glaze on top should be set, and the apple filling should be bubbling.

Now before you devour this beauty, you must let it cool completely before serving… that’s just about the hardest part of this recipe honestly.


Whip heavy whipping  cream until stiff peaks begin to form, then add your confectioners sugar and vanilla. Whip again, but do not over-beat. The cream can become heavy and lumpy. Ew :(



We Promise You: Everyone WILL LOVE This Spin On An American Classic

Leave comments or Post on our Facebook about the recipe. We absolutely love hearing from you!

Also, stay in touch! We post seasonal recipes every so often. In fact, a Peppermint Bark Recipe should be popping up within the next week or so. A nice little Christmas candy (and a simple, inexpensive handmade gift as well).

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