An Indulgent Twist
Take your classic Apple Pie recipe up a notch with the addition of sweet and buttery caramel. Fall perfect flavours of cinnamon spiced apples and caramel are served in a buttery, flaky crust for a dessert you won’t soon forget.
It’s best to use a variety of apples in your apple pie, and we recommend using half tart and half sweet. Take your dessert from unforgettable to simply spectacular with a glass of Lakeview Wine Co’s Vidal Icewine on the side.
½ cup White sugar
½ cup Brown sugar
6 tbsp Unsalted butter
¼ cup Water
¼ tsp Cinnamon
1 pinch Salt
1 Pastry for double-crust pie
5 Apples (peeled, cored and sliced)
- Pre-heat the oven to 425˚F (220˚C).
- Combine white sugar, brown sugar, butter, water, cinnamon, and salt in a saucepan over medium heat. Bring to a boil, remove from heat, and set aside.
- Roll out half the pastry to fit a 9-inch pie plate. Place bottom crust in pie plate; pour in apple slices.
- Roll out top crust into a 10-inch circle. Cut into 8 (1-inch) wide strips with a sharp paring knife or pastry wheel.
- Weave the pastry strips, one at a time, into a lattice pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp to seal.
- Pour butter-sugar mixture over top of pie, coating the lattice, and allowing any remaining sauce to drizzle through the crust.
- Bake in the pre-heated oven for 15 minutes.
- Reduce heat to 350˚F (175˚C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes.
- Allow to cool completely before slicing.
Wine Pairing – 2017 Lakeview Vidal Icewine, Lakeview Wine Co
This Vidal Icewine from Lakeview Cellars has a palate of fresh peach, honey and lychee fruit. Hand harvested in the middle of the Canadian winter at -10˚C. The Icewine underwent a cool fermentation producing a Vidal Icewine with notes of tender fruit straight out of Niagara wine country. Pairing compliments of the sommeliers of Lakeview Wine Co.