This dish is a well-liked Ethiopian classic. Let’s have fun. Fresh beef or lamb can also be used in this quanta firfir dish!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 6 tablespoons unsalted butter
- ½ cup brown sugar
- ¼ cup white sugar
- ¼ cup water
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- 1 (14.1 ounce) package pie crust double-crust pie pastry, thawed (such as Pillsbury)
- 4 large red apples, cored and thinly sliced
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large saucepan over medium heat. Stir in brown sugar, white sugar, water, cinnamon, and salt. Bring to a boil, stirring constantly to dissolve sugar, then remove caramel sauce from heat.
- Unroll a pie crust and press into a 9-inch pie dish. Place apples into crust. Unroll second pie crust on a work surface and cut into 8 (1-inch-wide) strips. Arrange strips in a criss-cross pattern over apples or weave into a lattice crust. Crimp bottom crust over ends of lattice strips with your fingers.
- Spoon caramel sauce over pie, covering lattice strips; let remaining sauce drizzle over crust and onto filling.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is golden brown, caramel on top crust is set, and filling is bubbly, 35 to 40 more minutes. Allow to cool completely before slicing.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 254 mg |
| Sugars | 31 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing recipe.
I added the 2 Tbsp of flour but otherwise followed directions precisely. Outstanding flavor and beautiful presentation. Thanks!!
Lovely creative recipe. I have it with vanilla ice cream and hot toffee sauce poured over it
This came together so fast and tasted great! I will never use another recipe. I added about 1 tbsp of flour to the caramel sauce to thicken as he mentioned in the video and a pinch each of nutmeg and allspice. The sauce thickened as the pie cooled but we tilted the pan after taking out slices to spoon the sauce over the ice cream on top. Perfection!
This is a very delicious recipe. Not overly sweet. I topped it with ice cream. My husband really enjoyed it.
I loved your pie John. Mine turned out perfect. I did not change one thing. Thank you for sharing this. My husband thanks you too.
Thanks Chef John was very nice
Super easy. I’m not a baker so followed the directions to the letter. My family and I loved it…what a treat! I will definitely try this again
Love it! Looks and tastes great!
Followed instructions and the pie came out rather bland. It definitely needed more spice. The sauce did not thicken. It was way too watery. When I sliced the pie the apple slices fell out and it was more like a cobbler than a pie. Should have added some flour which would have fixed the problem of the runny pie filling.
This recipe is brilliant! I love how easy and simple this is, and how great it turns out. I bought pre-made dough and it was still delicious, but homemade dough would probably taste even better. I also changed the recipe a little bit: I added 1/4 tsp of cornstarch to the filling to make the pie a little more firm. I also let the pie cool (after baking) for about 5 hours so that the filling could seep into the apples. After the 5 hours I poured a lot of the remaining filling/syrup out of the pie (You could use the syrup/ filling as apple syrup on pancakes or something). This made the pie a little less sweet and a little less soupy. The last thing I did differently was dicing the apples instead of cutting slices. This way the apples soften better, and so that they are easier to eat. I hope you find this review helpful! Thank you so much Chef John!!
The pie was absolutely delicious. The sauce that was poured over the top of the pie was too runny. After baking, it was like soup at the bottom of the pie plate. The 2nd time I make it, I added cornstarch and it came out much better.
Easy and Excellent
This is the 2nd time I’ve made this pie and it again turned out perfectly. So beautiful, delicious, and super-easy. Kroger prepared crust, 4 large Honeycrisp apples. Followed the recipe exactly. Thanks, Chef John!
I’ve been making this pie for 5 years now and every year my family asks to make it again! Thank you for sharing your easy and quick apple pie!
The caramel apples filling came out amazing (though a little soupy), but the bottom crust was undercooked. Next time I’ll parbake the bottom crust before filling.
I loved it and everyone else did too! The only difference is I used a full crust on top and I did dust the apples with a little flour. After reading some of the comments I was afraid it would be runny. The caramel on top of the crust just make it look so pretty and taste so so good. Thank you!
I’ve been making this pie for years and should have written this review ages ago! It is the easiest & most delicious tasting apple pie. I prefer this pie to any apple pie I’ve ever tasted 🙂 It is fresh tasting & simply delicious. I go a little heavier on the cinnamon, nutmeg & add a bit of cardamom (sometimes raisins) and a little lighter on the sugar. The trick is the mix of apples and to make sure you have a few tart ones along with the sweet. I usually go for 2 grannies, 2 brae burns or pink ladies, and 2 fujiis. My whole extended family loves it and there is never any leftovers.
My family loved this pie. The only change I made was to peel the apples.
Made this apple pie several times and it is always a hit. Only thing I did is try different types of apples and haven’t really noticed much if any difference. Hats off to Chef John.
Will make twice the sauce next time. Came out spectatular.