October Apple Pie

Recipe View 15 mins Prepare the Apple Filling: In a large bowl, gently combine the thinly sliced apples, lemon juice, light brown sugar, granulated sugar, ground cinnamon, freshly grated nutmeg, all-purpose flour, chilled and diced butter, and quartered caramel squares. Toss gently but thoroughly to ensure the apples are evenly coated with the sweet and spiced mixture. (Prep time: 15 minutes)

Recipe View 15 mins Assemble the Pie: On a lightly floured surface, roll out one of the pie crusts to a 12-inch circle. Carefully transfer the crust to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively. Spoon the apple filling evenly into the prepared pie crust. Roll out the second pie crust to a 12-inch circle. Carefully place it over the filling, trim any excess dough, and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape during baking.

Recipe View 50 mins Bake the Pie: Preheat oven to 375 degrees F (190 degrees C). Place the assembled pie on a baking sheet lined with foil (to catch any drips). Lightly brush the top crust with milk or an egg wash for a golden sheen, and sprinkle with granulated sugar. Bake for 50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, reduce the oven temperature to 350 degrees F (175 degrees C) after 30 minutes and cover the edges with foil or a pie shield to prevent burning. (Baking time: 50 minutes)

Recipe View 2 hrs Cool and Serve: Remove the baked pie from the oven and let it cool on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set properly. Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.