Apple Cider Caramel Is the Fall Dessert Hack I Can't Live Without

Erin McDowell taught me how to turn apple cider into caramel and I am forever changed.

October 29, 2019

Related To:

Get The All-New Food Network Kitchen App

Download Food Network Kitchen now to sign up and take advantage of the latest offer and get 40+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more.

This month, we're showing off some of the coolest recipes, tips and tricks we've learned from chefs in the all-new Food Network Kitchen app.

------

I’ve always been an emotional eater. Not in the going-through-a-break-up-eating-a-whole-carton-of-ice-cream way (although, I've done that too) — but in the sense that a truly amazing meal or dish makes me emotional.

That’s what happened the first time I watched Erin McDowell’s Caramel-Cider Apple Pie class on the Food Network Kitchen app. The pie looked so delicious, I cried. At my desk. Not kidding.

Frankly, at the Thanksgiving dessert table — really, any dessert table — apple pie is not my slice of choice. I’m a lemon meringue girl to my core. But this particular apple pie made me question my loyalty to lemon for one reason: Apple. Cider. Caramel.

I had to try this made-for-fall caramel, so my boyfriend and I went apple picking just for the occasion. Thirty pounds of apples and a couple quarts of apple cider later, it was time to make the caramel.

I poured the cider into a saucepan, turned on the burner and let it simmer. Patience is the key here. At first, I wasn’t sure this was going to actually happen. The cider seemed watery and although I was stirring every 15 minutes, I worried it might never come together. Listen to me — trust the process. After awhile, the cider will thicken up and look just like caramel. Add a couple final ingrdients and voila! You have the easiest, fall-flavored caramel ever and all you had to do was wait.

This caramel is tart, buttery and just a little sweet all at the same time. It’s like fall on a spoon. Which brings me to the actual pie.

While many apple pies taste like a combination of brown sugar and cinnamon with a hint of apple thrown in there, this pie tastes like apples first and everything else second. I’m convinced the cider-caramel is the secret. It truly brings out the tartness of the apples and enchances their flavor. Bottom line: This is the most apple-y apple pie ever.

Just make sure you wait to slice this pie after it has cooled completely. I’ve made this recipe a few times this fall (remember those 30 pounds of apples?) and the addition of cider-caramel makes the filling extra runny. You’ll want to wait until it’s completely cooled to get a clean, full slice with all the caramel goodness.

If you want to make Erin McDowell’s Cider-Caramel Apple Pie (or just make the caramel — seriously, I would pour it over every dessert!), you can find it on the all-new Food Network Kitchen app. You’ll be able to drop in to Erin’s class and learn all about apple cider-caramel (plus how to make the flakiest butter pie crust) — and so much more.

Next Up

Just in Time for Thanksgiving! All the Fall Pies, Ranked

Here's our unofficial ranking of all the pie you're bound to see at your Thanksgiving dessert table this year.

Move Over Pumpkin — Caramel Is the Real Hero of Fall Flavor

There's so much more to caramel than dipped apples.

Bring on the Mile-High Pies, Please!

Summer mood: occu-pied with dessert. 🥧

How to Make a Showstopping Ice Cream Pie in Any Flavor

Chill out this summer with the coolest pies!

PSA: You Can Freeze Pumpkin Pie

Everything you need to know about freezing pumpkin pie so you can bake now and enjoy later.

6 Cozy Quick Breads You’ll Want to Bake This Fall

There’s no better time to whip up a fresh loaf.

Why I Can't Live Without Dim Sum

Dim sum has been at the center of some of my biggest life moments.

Comforting, Healthy Fall Casseroles That Hit the Spot

These classic comfort foods get lightened up!

Pumpkin Spice (and Everything Nice)

These pumpkin recipes should be on tap all season long.