Clever Kitchen: Apple Pie with Homemade Whipped Cream & Salted Caramel Drizzle

by Alecia on September 28, 2012

Nothing says Fall to me more than baking a fresh apple pie!  I’ve been using the same recipe for years (and years) and it never gets old!!  This recipe will take a bit of prep work, but it is incredibly easy and almost fail-proof!  You’ll wow guests and family alike with this tried-and-true Apple Pie Recipe and a few extra add-ons that take the whole thing over-the-top: Homemade Whipped Cream and Salted Caramel Drizzle!  Hope you enjoy …

Apple Pie Recipe -

    • 1 Pie Crust (homemade or store bought – I love Pillsbury, if you’re not making your own)
    • 8 medium Braeburn Apples, peeled, cored, and sliced into 1/8 – 1/4″ slices (can also use Granny Smith, but your end result will be more tart)
    • 1 tbsp Lemon Juice
    • 1/3 c. Sugar
    • 1/3 c. light Brown Sugar
    • 3 tbsp Flour
    • 1/2 tsp ground Cinnamon
    • 1/2 tsp ground Nutmeg
    • 1/8 tsp Salt
    • (additional ingredients listed below as needed)

Preheat oven to 450°.

Peel, core, and slice your apples.  The key to a perfect pie is consistency, so make sure that you slice your apples identically.  I use a mandolin slicer which ensures that all of my slices are identical – and also makes the whole process extremely fast & easy!  An apple peeler & slicer will work, too!

Toss your apple slices lightly with lemon juice.  Set aside.

In a small bowl, mix together sugars, flour, and spices (through salt).  Whisk or mix with a fork until well combined.  Sprinkle over apple slices and toss until all apple slices are evenly coated.  Do this carefully, so you don’t break your apple slices.

    • 1 tbsp Flour
    • 2 tbsp Butter, cut into 8 small squares (optional)

Coat a 9″ pie plate with cooking spray, line with 1 sheet pie crust, and sprinkle the bottom of your pie crust evenly with 1 tbsp flour.  Evenly pour your prepared apple mixture into the pie crust.  Dot the top of your apple mixture with butter cubes, spacing them evenly.

    • 1 Egg White, lightly beaten
    • 1 tbsp Sugar

Top your pie with 1 sheet of pie crust, tucking the edges under the flaps of the bottom sheet and pinching carefully to seal.  Cut 4 small slits in the top of your crust, roughly 1-2″ in length.  Brush the top of your pie crust with egg white and sprinkle evenly with sugar.

Bake pie on middle rack of a 450° preheated oven for 15 minutes.  Without opening the oven, reduce heat to 350° and bake for an additional 40 minutes.  Carefully watch the edges of your pie crust – if they begin to brown too quickly, use a silicone pie crust shield (or strips of aluminum foil) to cover the edges – I usually do this roughly 10 minutes into the 350° baking period.  If your pie begins to bubble over, or you hate cleaning your oven and want to be better-safe, then put a baking sheet lined with aluminum foil on the rack below your pie to catch any drippings (do this at the same time when you put your pie in the oven).

When pie is lightly bubbling (you’ll be able to hear it & see it around the edges) and the top is golden brown, remove from the oven and cool on a wire wrack for 15 – 30 minutes.  Cut into 8 even slices and serve warm.  Cover leftovers in the plate with aluminum foil and store on the counter for a few days.

You can serve and eat your pie as-is or follow the instructions below for some amazing over-the-top additions to add on!

Adapted from Cooking Light Recipe


Whipped Cream Recipe -

    • 1 c. Heavy Whipping Cream
    • 1 tbsp Powdered Sugar
    • 1 tsp Vanilla Extract

In a mixing bowl with a whisk attachment, combine all ingredients and beat until stiff peaks form.  It helps if your bowl and attachment are cooled in the refrigerator or freezer first and your heavy cream is taken out of the fridge at the last minute.  Start on low and as the mixture thickens, work up to medium-high.  Do not over beat your whipped cream or it will become chunky and butter-like.  The whole process only takes a few minutes!

Although homemade whipped cream is best served immediately, you can store leftovers in an air-tight container in the refrigerator or freezer.

Adapted from Recipe


Salted Caramel Drizzle Recipe -

    • 25 individually wrapped Caramels, unwrapped
    • 1/4 c. Half & Half (or milk)
    • 1/2 tsp Fleur de Sel (a specialty salt – you can also use Sea Salt)

Place caramel candies in a small saucepan over low heat.  Add half & half and salt and stir until caramels are melted and all ingredients are incorporated.  Do not walk away from the stove. You won’t need to stir constantly until the caramels begin to melt, but once they do – do not overcook the caramel or it will burn or get too hard.  As soon as everything is melted and combined, remove from heat and allow to cool slightly.  If your sauce is too runny, cook it over low heat a little longer on the stove.  If it is too thick, add more half & half.  Note that as your caramel sauce cools, it will thicken slightly.

Store leftovers in an air-tight container in the refrigerator.


To make the amazing creation above, cut a piece of pie, drizzle with a little caramel sauce, top with a dollop of whipped cream, and drizzle with additional caramel sauce.  Enjoy … and try not to lick the plate.

If you like this recipe, you’ll love my Pear Pie Recipe, too!

Remember that you can hit the printer icon below the post to print it or share your love by using one of the TwitterFacebook, or Pinterest tabs below!  Of course, you can find plenty more yummy recipes from my Clever Kitchen, too!

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{ 1 comment… read it below or add one }

Carol September 29, 2012 at 12:25 am

Wish I could come over for a piece.


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