Happy Memorial Day and Boozy Caramel Apple Pie


For the Crust

  • 3 cups all purpose flour
  • 12 tablespoons butter 1 and 1/2 sticks
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/3 cup cold vegetable shortening
  • 1/2 cup cold imperial coffee vanilla porter reserve the rest of the 12 oz bottle - I used Ballast Point Victory at Sea

For the Filling

  • 10 granny smith apples peeled, cored, and cut into 1/4 - 1/2 inch slices
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon nut meg
  • 4 oz imperial coffee vanilla porter remainder of the bottle used for the crust
  • 3 tablespoons cornstarch

For the Caramel Sauce

  • Reserved beer from making the apple filling
  • 1 1/2 cups firmly packed brown sugar
  • 1/3 cup light corn syrup
  • 6 tablespoons butter
  • 1/2 teaspoon salt
  • 3/4 cups heavy cream


  • 1 egg white
  • 1 teaspoon sugar


Make the Pie Crust

  1. Measure vegetable shortening and chill in fridge if not already chilled
  2. Cut the butter into 1/2 inch pieces and refrigerate (both of these steps can be done the day before)
  3. Add flour, salt, and sugar to the bowl of a food processor and pulse 3 or 4 times to combine
  4. Add butter and shortening and pulse 12 - 14 times until you have butter about the size of peas
  5. Slowly pour the beer in while pulsing until dough forms
  6. Turn out onto a piece of plastic wrap, form into a ball, and refrigerate at least 30 minutes

Make the Filling

  1. In a Dutch Oven, combine apples, cinnamon, nutmeg, brown sugar, and remaining 4 ounces of beer
  2. Cook apple mixture uncovered over medium heat until apples are soft, but not mushy, stirring frequently - about 15 - 20 minutes
  3. Remove apples from the beer liquid, reserving the liquid and set the apples aside
  4. When apples have cooled, stir in cornstarch

For the Caramel

  1. In the same Dutch oven with the remaining beer, add the brown sugar, butter, salt and corn syrup and cook over medium heat until it bubbles vigorously.
  2. Continue cooking about 10 - 12 minutes, stirring occasionally
  3. Remove from heat, carefully stir in cream 1/2 cup at a time, let cool
  4. Preheat oven to 400
  5. While caramel is cooling and oven is preheating roll crust
  6. Lightly flour counter
  7. Divide prepared dough in half
  8. Roll one half to a circle that will fit your pie pan (mine is an 11 inch deep dish)
  9. Wrap rolled dough over your rolling pin to transfer to pan
  10. Roll the other half out and cut shapes with a cookie cutter of your choice
  11. Continue rolling and cutting remainder until you have about 12 - 15 shapes

Assemble the Pie

  1. Add half the apple mixture to the prepared pie pan
  2. Pour on 3/4 cup of the caramel
  3. Repeat with remaining apples and another 3/4 cup of caramel (save remainder caramel for topping or another use)
  4. Top with cut shapes
  5. Brush cut shapes and pie shell edges with egg white
  6. Sprinkle with sugar
  7. Line a baking sheet with parchment paper and put the pie on it and bake for 45 - 50 minutes, checking after 30 minutes - if the edges start getting too dark wrap aluminum foil around
  8. Remove and cool on a wire rack