Recipes and wine pairing

Caramelized apple pie

Dear readers,

Today I tought about the caramelized apple pie recipe, really tasty and quite simple to prepare: your weekend will be much sweeter!

Let’s go step by step to prepare the recipe and you will see it will be less difficult than expected.

Ingredients (12 slices):

2 egg yolks
2 entire eggs
200 gr of flour (7 oz)
200 gr of sugar (7 oz)
50 gr of melted butter for the mixture (1.8 oz)
60 gr butter to melt in the pan for the “caramelized” process (2.1 oz)
80 gr of sugar to caramelize the apples (2.8 oz)
Juice of half a lemon
250 gr of thinly sliced ​​apples (moisten with a few drops of lemon juice to prevent them discoloring) (8.8 oz)


Beat and mix the two egg yolks in a bowl, the two whole eggs and 200 grams of sugar.
Melt the 50 gr of butter for a minute in a pan, at low heat, being careful not to boil it and blacked: let cool before adding it to the mixture or else you could risk to “cook” the mixture and make a real mess!
Add the cooled melted butter to the mixture, the juice of half a lemon, the flour (a little at a time) and stir gradually.


Meanwhile, cut the apples into thin slices and moisten with a dash of lemon juice, to prevent them blacken. Turn on the oven at 180 °C (356 °F) to preheat it.
Melt the 60 grams of butter in a pan of 30 cm (11 inches) diameter and then add the 80 grams of sugar: caramelized the sugar until it has reached a golden color, taking care to stir it very often, otherwise you could burn the sugar.
At this point, place the apples (as shown in figure) into the pan, pour the mixture and bake it for 45 minutes at 180 °C (356 °F).


Overturned the cake, using a plate and being careful not to burn your hands with the melted butter that may leak during the operation!


We’re done, now we could enjoy the piece of cake!


You could store the Caramelized apple pie in a sealed plastic or glass box in the fridge up to five days. I suggest you to warm a little bit the slice before eating to enjoy more the caramelized apple.

And the wine?

For the cake with caramelized apples, I picked the 2011 Chaudelune, produced by Cave du Vin Blanc de Morgex et de la Salle.


I chose the Chaudelune for its fruity notes of pear, apple and other white pulp fruits, which is well aligned with the main aroma of the caramelized apple cake, broadening the whole taste. Moreover, the softness of the wine surrounds and fits perfectly with the sweetness of the cake and the caramelized apples.

For more about the Chaudelune, have a look directly to the review here.

If you can not find it, I recommend a sweet wine that has similar characteristics to Chaudelune, a Moscato Passito di Chambave or a Verdicchio Passito. If you cannot find these two, I recommend a more common Passito di Pantelleria or Moscato di Pantelleria, both dessert wines, however, with different characteristics, since the predominant perfumes and aromas are related to apricot, peach and dried fruit: a pleasant pairing, but not superb as the first!



28 thoughts on “Caramelized apple pie

  1. Love the site. You can’t go wrong with Food and Wine! I love wine with apple pie. My favorite is a Canadian Apple Ice Wine, Neige. It goes fabulous with apple pie. Being on another continent you may have difficulty finding it, as I do many of those that you have available… but I’ll be keeping my eyes open for your picks nonetheless. Have fun on your journey.

    • Thank you so much for the compliments 🙂 I think Canadian Apple Ice wine will be perfect too (indeed the Chaudelune is an Ice wine 😉 ). I’m sorry if I can’t help you finding it and I’m aware of this kind of problem, but you can tell me everything & at anytime here 🙂 and I could suggest you typologies which are suitable for those recipes 😉 Thank you again and let’s share this journey together!

  2. Reblogged this on A Single Serving and commented:
    What a lovely dessert–and not difficult, really. I’m not wild about just apple pie, but the caramelization and the wine combination. I just had to share this one even though you don’t see many desserts posted here.

  3. Looking forward to trying this yummy recipe! Thank you for the detailed directions and photos. May pair it with Emile Leclere Champagne ~ it’s touches of soft wheat, aroma of crisp green apple and creamy finish will be delightful with your recipe. It’s snowing in Southwest Virginia again this morning, so today will be the perfect day to bake.

    • Thank you Becky! I don’t think Champagne it’s good for this recipe (even if I love Champagne soooo much), it would be good only if you pick a sweet Champagne (doux), which is extremely rare. Have fun with the preparation and have a nice weekend 🙂

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