Cider–caramel apple pie from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 222) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coarse sugar for turbinado sugar.

  • abrownb1 on October 09, 2020

    I got so many compliments on this pie! It's not a lot of work but it does take a while from start to finish. The cider caramel (which is amazing) took probably double the amount of time to boil down. I used half honey crisp and half jonathan apples and only half the brown sugar and it definitely would have been too sweet with the full amount. Will probably reduce even further next time. I tossed the apples with lemon juice to keep from browning and added an extra pinch of salt to the filling. I went by weight for the apples and don't think it was enough so next time I will go by # of apples instead. Paired with the crust from the book and it's a winner but it would probably be great as a crumble too. Just make sure to cool fully or else it will run all over. It will still taste amazing though!

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