I am writing this post because I feel it my civic duty to share my caramel apple pie recipe with the world - an act of philanthroPIE you might say. I have made, and eaten a lot of apple based desserts in my time - pies, crumbles, and the highly favoured tatin. This is not only the best apple pie I have ever tasted, it is also the best apple dessert I have ever had, knocking my beloved tarte tatin smartly from the top spot. This is no mean feat just to be clear - I had my first taste of tarte tatin at culinary school whilst waiting nervously for the chef to come around and grade it. It was so irresistible to me that I devoured the rest of it crouched on the locker room floor still in my sweaty chef whites, hair net and all. Incidentally, as my memory fades, this has become my way of telling whether a dish I made at culinary school is worth making again. If I remember attacking it on the locker room floor after class i will make the effort to decipher my cryptic and mostly dissolved class notes and give it a chance in my life ‘on the outside’. This is all to say that I am truly as shocked as you are that this apple pie has upstaged the tatin of locker room floor fame. How can this be? I will tell you. I have borrowed the caramelised apples from the classic tatin, added a good hit of cinnamon, and re-homed them in the flakiest all-butter American pie crust known to man. I doubt I am the first person to cross breed a french tarte tatin and and American apple pie, but if i am, I really should be knighted. This is the only apple pie recipe you will ever need, so if you make even ONE dessert this cosy season, make this caramel apple pie recipe. Disclaimer: I am in no way responsible if you develop an addiction to making this pie and you, all of your friends, and your family triple in size within a month.