Happy holidays everyone!!! We have so much to celebrate around here and so many celebrations going on! We just had the most incredible baby shower on the planet thrown by my wonderful friends Secia and Emily. You’ve seen some of Secia’s food skills on this blog many times before (as well as her face/body on occasion!) and today’s post features a caramel apple pie to DIE for beautifully made by the talented Emily. I’m so lucky to have these special women in my life. Though I’ve never posted a photo of myself on this blog here’s a big ‘ol pregnant photo of me and my super pumped baby daddy as well as a snap of Emily’s beautiful babe stacked on top of her future friend. So fun! Oh and we had baby doll corn hole which is exactly what it sounds like, chucking baby dolls across the yard. I highly recommend this for ANY reason, it was so hysterical!!
Ahhhh:) Okay, okay onto the promised caramel apple pie. Believe me, I understand, apple pie is serious business and this one is THE business. Pouring the caramel through the lattice makes the top crust like crispy caramelized sugar. Totally brilliant and gorgeous! Seriously, this pie is just the most beautiful and impressive look pie on the planet so bring this to your holiday party and be a straight up baller;)
- 1 double recipe super flaky gluten-free crust or your favorite 9 inch double pie crust, one for bottom crust and one for lattice
- ½ cup butter
- 3 Tablespoon flour
- ¼ cup water
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- 8 large Granny Smith apples, peeled, cored and sliced evenly
- Preheat oven to 425 degrees
- Melt butter in heavy bottom sauce pan and stir in flour until a bit of a paste forms. Stir in sugars, spices and water and bring to a boil. Reduce and let simmer until the mixture caramelizes and reduces slightly. Try you best not to take the whole pot of crazy delicious caramel to the face (maybe the fact that it's scalding hot will help, sadly it didn't for me!)
- Place crust in bottom of pie pan and fill it with the apples. Make sure there are enough apples to mound slightly. Cover with the lattice and pinch the crust edges. Slowly and carefully pour the caramel mixture evenly through the lattice.
- Bake 15 minutes at 425 then reduce oven temperature to 350 degrees and continue baking for 35-45 minutes until apples are soft.
YUM! Love ya, baby mama!!!
We are so lucky to have YOU in our lives, you beautiful mother-to-be you!!! These photos are GORG! Must say your photos make my pie look pretty scrumptious! Pies always turn out better when you make them with people you love.