Caramel apple pie piecaken
This is a caramel apple pie with butter rum caramel sauce baked within a french vanilla cinnamon cake. It is rich and moist and literally to die for!
Electric mixer with beaters
Stand mixer with paddle attachment
Measuring cups and spoons
9 in pie pan
9 in springform cake pan
cake decorating plate and decorating stand
apple corer and peeler
Homeade pie crust
- 5 cups all purpose flour
- ¼ cup granulated sugar
- 1 lb lard can substitute with shortening
- 1 tbsp lemon juice
- ice cold water please see directions on how to add
- 1 egg beaten
Butter rum caramel sauce
- 3 cups heavy cream
- 2 cups granulated sugar
- ⅓ cup water
- 3 tbsp corn syrup
- 2 tsp salt
- 1 tsp vanilla extract
- 2 tsp lemon juice
- ½ cup spiced dark rum
Apple pie filling
- 7 cups granny smith apples peeled and sliced
- 3 tsbp flour
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
French Vanilla Cake mix
- 1 box Betty Crockers cake mix
Caramel Apple buttercream frosting
- 1 cup butter, room temp 2 sticks
- ⅛ tsp salt
- 4-5 tsp apple juice concentrate
- ½ cup hershey's caramel sauce
- 5 cups confectioner's sugar
In a large mixing bowl, combine the lard, 5 cups of flour and granulated sugar. Set aside.
In a measuring cup (1 cup) put your beaten egg in, 1 tbsp of lemon juice and then fill the rest with ice cold water until full.
Pour over dry ingredients and mix with pastry blender until a large ball of dough is formed and all the flour is combined. Dough should not be sticky. Chill for an hour and separate into 2 balls.
Place one dough on a floured flat surface and roll out flat until it is about as thin as a quarter. Place 9 in pie pan on top and cut out circle around pie pan. Place dough at the bottom on the pie pan with extra dough hanging over the edges.
Butter Rum caramel sauce
Combine the granulated sugar, water, corn syrup and lemon juice in sauce pan. Place on medium heat and stir ONLY until sugar has dissolved.
Bring to a boil WITHOUT STIRRING until mixture is a deep amber color. If you notice that one spot is darkening and the rest is not, pick up the pan and gently swirl. Don't stir as it will crystalize!
Turn the heat to low and add the heavy cream. Be careful as it is going to splatter. Continue to cook while stirring constantly until the sauce has thickened. Once it has thickened, remove from the heat and add the salt, vanilla and rum. Stir until well combined and allow to cool.
Preheat the oven to 425°. In a small mixing bowl, combine the flour and the spices. In a separate bowl, coat the apple slices with the lemon juice. Next toss the apples with the flour mixture. Place the apples into the prepared pie plate with bottom crust.
Roll out the remaining dough on the floured surface and vent with at least 3 holes (I used a piping top). Place on top of apples in crust. Trim the edges of both the bottom and top crust and pinch together to form a nice edge.
Pour in 1½ cups of butter rum caramel sauce over the pie letting it drip down in the pie. Bake for 15 minutes.
Reduce the heat to 350°and bake until the crust is a golden brown in color. Approximately 35 minutes. This does get very messy, so place pie on a full lined baking sheet. Allow pie to completely cool. I placed it in the fridge with a light foil on top overnight. This works better when making the piecaken.
Caramel apple buttercream frosting
In the stand mixer combine the butter and salt. Mix on a medium speed until the butter is light and fluffy. Scraping down the mixture.
Slowly add in the confectioner's sugar 1-2 cups at a time while the mixer is on medium. Stopping to scrape down the bowl if needed.
Once confectioner's sugar is mixed, add in the apple juice concentrate and hershey's caramel and turn the speed up to high. If mixture seems to wet, just add more confectioner's sugar to get your desired consistency.
Betty Crocker French Vanilla cake mix
Preheat oven to 350°. Grease your 9 in spring pan with crisco. Pour ½ of the french vanilla cake mix into the bottom of the pan. Place your caramel apple pie upside down on top of the batter. Then lastly add the rest of the french vanilla batter on top. Don't worry if it seems like a tight fit, the batter will fall around the pie and bake over it.
It will bake for 90 minutes. Half way through be sure to put aluminum foil around the edges as they bake much faster than the center. Once the center is set the cake is done.
Allow to cool for about 1-2 hours and then frost.
- Make pie the day before as it has time to set and cool
- I recommend that once the dessert is done to let it cool for 1-2 hours and then store in an airtight container and frost the next day.
- Will stay good when stored in the airtight container for up to 3 days in the fridge.
- Freeze for up to 2 months.
Serving: 12peopleCalories: 963kcalCarbohydrates: 148gProtein: 5gFat: 39gSaturated Fat: 24gCholesterol: 136mgSodium: 934mgPotassium: 241mgFiber: 4gSugar: 117gVitamin A: 3312IUVitamin C: 18mgCalcium: 235mgIron: 1mg