Categories: Desserts
Ingredients
- 14.1 oz. pkg. refrigerated piecrusts
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 3 tbsp half-and-half
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 tbsp bourbon
- 3 lb. Fuji apples, peeled and cut into 1/2-inch-thick slices
- 2 1/2 tbsp cornstarch
- 1 large egg yolk, lightly beaten
- 1 tbsp water
Directions
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Fit 1 pie crust on bottom and press up sides of a 9-inch cast-iron skillet. Transfer skillet to refrigerator and let chill while assembling caramel sauce and apple filling.
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Preheat oven to 425. Stir together light brown sugar, butter, half-and-half, and salt in a medium saucepan over medium-high. Cook, stirring, until butter melts and mixture begins to bubble, about 5 minutes. Cook, stirring, until mixture begins to thicken, about 2 more minutes. Remove from heat; stir in vanilla extract, and bourbon. Let caramel sauce cool to almost room temp, about 30 minutes.
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Toss apples with cornstarch in a large bowl. Pour 1/3 cup caramel sauce over apples and toss to coat. Reserve remaining caramel sauce for serving. Pour apple filling into prepared skillet.
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Place remaining piecrust over apple filling. Crimp edges of bottom and top crusts together. Using a sharp knife, cut 6-8 slits in top crust for steam to escape. Whisk together egg yolk and water in a small bowl; brush over crust.
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Bake pit in preheated oven on bottom oven rack until crust is golden, apples are tender, and filling is bubbly, about 55 minutes to 1 hour, shielding loosely with foil after about 40 minutes to prevent excessive browning. Transfer pie to a wire rack, and cool completely, about 3 hours. Serve with reserved caramel sauce.