Scruffy's Caramel Apple Pie

Source: Matt Avellar, Pie Contest Winner

Recipe Type: | Seasons:

This pie won third prize in CUESA’s Pie Contest on October 25, 2015.


6 medium Granny Smith apples, sliced

Double Pie Crust
2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup cold unsalted butter
1 to 1 ¼ cups cold water

2 tablespoons cornstarch
2 teaspoons cinnamon
½ teaspoon salt
6 tablespoons sugar
6 tablespoons melted butter
⅔ cup light corn syrup
1 teaspoon vanilla
1 tablespoon lemon juice

¾ cup brown sugar
3 tablespoons flour
6 tablespoons light corn syrup
4 tablespoons softened butter


In a large bowl, mix the flour, sugar, and salt. Cut the butter into small pieces and drop them into the flour. Use a pastry blender and mix the butter and flour until it has the consistency of cornmeal. Add the water in small amounts until the mixture comes together. Gather the dough in 2 roughly equal balls, wrap in plastic wrap, and place in the refrigerator for at least 1 hour.

Preheat oven to 425°F.

Roll out and place the bottom crust in 9-inch deep-dish pie pan. Fill the bottom crust with sliced apples.

Combine the sauce ingredients and pour evenly over apples. Combine the topping ingredients. Put about ½ cup of the topping mixture on top of the apple and sauce mixture. Cover with the top crust. Make several slits in the pie crust.

Bake for about 45 minutes. Remove from the oven. Spread the rest of the topping mixture over the pie and bake for another 10 minutes. It is a good idea to put something under the pie while baking to catch all of the juices.

Farmers Market Ingredients