Warm Apple Pie with Lavender Cider Caramel Sauce
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A Lavender Small Pie (Apple) is already a treat. Warm it up, pour over a quick caramel made with Lavender Cider, add a scoop of vanilla ice cream, and it's the dessert of a small, cozy Thanksgiving.
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Why this pairing works
Reduced cider gives the caramel a tangy apple flavor that echoes the pie filling. Lavender runs through both, so every bite tastes connected.
Serves 4 Prep 5 min Cook 20 min
Ingredients
- 1 Lavender Small Pie (Apple), or any 6- to 8-inch apple pie
- 1 cup Lavender Cider Gourmet Mix, prepared according to the package directions, or 1 cup fresh apple cider plus 1/4 tsp Culinary Lavender Buds
- 1/2 cup packed brown sugar
- 4 Tbsp butter
- 1/3 cup heavy cream
- 1 pinch flaky salt
- 4 scoops vanilla ice cream
Directions
- Heat the oven to 350°F. Warm the pie on a sheet pan for 10 to 15 minutes.
- Meanwhile, boil the prepared cider in a small saucepan until reduced to about 1/4 cup, 8 to 10 minutes. If you are using fresh cider and lavender buds, strain out the buds and return the cider to the pan.
- Add the brown sugar and butter and stir until melted. Simmer 2 minutes, then whisk in the cream and salt. Simmer 1 minute more until glossy.
- Cut the pie into wedges, top with ice cream and spoon the warm cider caramel over the top.
Serve it with: Lavender Ground Coffee (Vanilla)
How do you make cider caramel without a mix?
Simmer 1 cup fresh apple cider with 1/4 teaspoon culinary lavender buds until it is reduced to about 1/4 cup. Strain out the buds, return the cider to the pan and finish the caramel as in steps 3 and 4. Unfiltered cider gives the most apple flavor. It makes about 3/4 cup.
How do you warm up a pie?
Set the pie on a sheet pan in a 350°F oven for 10 to 15 minutes for a small pie, or 15 to 20 minutes for a full-size pie, until the filling is warm in the center. Tent loosely with foil if the crust browns too quickly. The oven keeps the crust crisp; the microwave makes it soft.
Make it your own
- Try the Peach or Cherry Small Pie.
- Stir a spoonful of the caramel into hot coffee.
- Swap the vanilla ice cream for our no-churn honey lavender ice cream.
- Top with a slice of sharp cheddar, the Midwest way.
- See our pie à la mode with honey lavender cream for more topping ideas.
Frequently asked questions
How long does cider caramel keep?
Up to 2 weeks in a covered jar in the fridge. Rewarm gently in a small pan or in the microwave in 15-second bursts, stirring between.
Why did my caramel turn grainy?
Sugar crystals formed when it boiled too hard before the sugar melted. Stir until the sugar dissolves, then simmer gently. A splash of cream and low heat usually smooths it out.
Can I use apple juice?
Yes, though it is sweeter and less tangy than cider. Add 1 teaspoon lemon juice to the finished caramel.
Made it? Rate this recipe below and tell us which pie you used.
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