Butter Tart Caramel Apple Pie

     

Pies can seem daunting to some, pie crust especially so; but don’t despare, this recipe is incredibly simply and, more importantly, outstandingly delicious. By only using our Butter Tart Caramel, the pie is not overly sweet and has a nice creaminess. 

The only downside, you probably won’t have any leftovers, this will prove to be a crowd favourite!

Ingredients :

  • 1 package Frozen Pie Shells (You will need both shells)
  • 3 Apples (it’s always better to mix them up, for this pie we used 1 Fuji, 1 Pink Lady, and 1 Granny Smith)
  • 2 Tbsp Corn Starch
  • 1 tsp Cinnamon
  • 1 tsp Cardamom
  • 1 jar WD Butter Tart Caramel Sauce

Directions: 

  1. Pre-heat your oven to 400oF and let your pie crusts thaw to room temperature.
  2. Peel, core, and slice your apples and put them in a mixing bowl.  In a separate bowl, mix the corn starch, cinnamon, and cardamom, then toss the apples with the corn starch mixture.

  3. Remove the lid from the Butter Tart Caramel and microwave for 10 – 20 seconds. Pour ½ of the jar over the apples and toss until coated.  Fill your bottom crust with the apple mixture and use the 2nd pie shell for the top (You can use cookie cutters to make designs on your top crust)
  4. Bake for 20 minutes then cover the edges of the pie with tin foil to prevent burning and turn your oven down to 350F and bake for another 20 minutes.

Serve warm or cold, just be sure to add a drizzle of the leftover Butter Tart Caramel Sauce on top for the ultimate treat.

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