Bang Bang's Bonfire Caramel Apple Pie

Apple pie is a classic fall favorite, but Bang Bang Pie gives it a signature twist with their Bonfire Caramel Apple Pie. By infusing cream with smoky Lapsang Souchong tea, they’ve created a caramel that tastes like a campfire in dessert form. Layered with spiced apples and tucked into a golden lattice crust, this pie feels both nostalgic and entirely new.

Bonfire Caramel

1 Tbsp Lapsang Souchong tea 

2 cups heavy whipping cream

2.5 cups sugar

1.5 cups corn syrup

6 oz / 12 Tbsp unsalted butter

APPLE FILLING

7-8 apples – approximately 3.5 lbs sliced

1 cup corn starch

1.5 cups sugar

1 tsp cinnamon

0.5 tsp ginger

1 t vanilla bean paste

CRUST

2 pie crusts, either homemade or store-bought

1 egg, lightly beaten

Raw sugar

In advance, prepare the smoky caramel!

Add the Lapsang Souchong tea and the cream to a saucepan and place over medium heat. Simmer for 10 minutes, watching carefully so it doesn’t boil over. Take off the heat and let sit for an additional ten minutes. Strain the tea out by pouring the mixture through a fine mesh sieve. Set the now smoky, campfire-y cream aside. 

Add the sugar and corn syrup to a large pot with tall sides (this will be very helpful later). Mix well and cook over medium heat stirring occasionally until it reaches a dark caramel color. Chef Chelsea says don’t be afraid to take it a little darker than you think! 

Immediately remove the caramel from the heat and carefully pour into the smoky cream a little at a time, whisking as you pour. Things will bubble and splatter, be careful! This is why having a pot with tall sides is so important. Once the cream is fully incorporated, cube the butter and add it to the caramel, whisking until butter is melted. Set the caramel aside to cool.

When you’re ready to bake, peel, core, and slice the apples to about 1/4” to 1/8” thick and set in a large bowl. Add in the sugar, cornstarch, spices, and vanilla and mix to combine. Pour in about half of the bonfire caramel and mix to combine.

ASSEMBLE THE PIE & BAKE

Preheat your oven to 375 degrees.

Roll out both of the pie crusts to about 1/8” thick. Place one in the bottom of your Peugeot Appolia Pie Dish . Brush the bottom crust with about half of the lightly beaten egg. Take the second pie dough and cut it into strips for a lattice crust (the size is up to you!)

Place apple filling into the bottom crust, packing slightly so your pie doesn’t shrink when it bakes. Weave the pie dough strips into a lattice (watch Chef Chelsea’s video for this!). Brush with the remainder of the lightly beaten egg and sprinkle with raw sugar.

Bake for 45 minutes or until the crust is golden brown and the filling is bubbling. If the crust gets too dark on the edges, cover in foil and return to the oven to finish baking!

Let sit for at least an hour before slicing in. Serve with fresh whipped cream or vanilla ice cream and a big drizzle of the remaining smoky caramel!

View the New Appolia Pie Dish