It’s October! Time to embrace apple season!! I always look forward to apple pies, among other things. Last year, I made an apple pie with caramel sauce. Drizzling it over the pie is great, but I thought- why not mix it in with the pie filling? Brilliant! And I just had to make my favorite vanilla bean caramel sauce, but I put a twist on it. I added more salt so we’ve got the sweet and salty thing going on here.
This pie is fabulous. It is beyond fabulous. The sauce just makes it over the top. And, I couldn’t resist drizzling it over the top of the pie either. I made the same pie recipe since it’s my favorite. This brings a basic, delicious apple pie above and beyond. It’s a great way to dive into apple season!
Salted Caramel Apple Pie
Yield: 1 apple pie
- dough enough for two crusts
- 5-6 medium/large apples, peeled, cored and thinly sliced
- 1/3 cup granulated sugar
- 3 Tablespoons brown sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1 Tablespoon freshly squeezed lemon juice
- 2 Tablespoons cold unsalted butter, cut into pieces
- 1 large egg beaten with 1 Tablespoon cold water (for egg wash)
- 1/2 cup caramel sauce made with 1 1/2 teaspoons salt, plus more for drizzling
Directions
On a lightly floured surface, roll out half of the pie dough into approximately a 12-inch round. (Keep the other half of the pie dough chilled for now.) Transfer the dough to a 9-inch pie plate, trimming the excess. Place in the refrigerator while preparing the filling.
Meanwhile, preheat the oven to 400ºF. In a large mixing bowl, combine the sliced apples, sugars, flour, spices, lemon juice and caramel sauce. Toss well to combine. When the bottom crust is finished chilling, pour the apple mixture and accumulated juices into the bottom pie crust and use a spatula to even the top out slightly. Dot the surface of the apples with the pieces of cold butter. Roll out the remaining pie dough on a floured work surface. Roll out large enough to cover the pie. Cut out shapes in the center with a mini cookie cutter, slice to make a lattice top, or cut a few slits in the top for steam to escape. Crimp the edges from the bottom and top crust together. Brush the top and edges of the crust with the egg wash.
Place the pie on a baking sheet (to catch the overflow. Trust me, you don’t want that on the bottom of your oven) and bake until the crust is golden brown and the juices are bubbling, about 50 minutes. If the edges are browning too quickly, make a ring of tinfoil over the edge or use a pie ring to cover the sides. Transfer to a wire rack and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature with a drizzling of caramel sauce and a scoop of vanilla ice cream.
Source: Pie filling adapted from Annie’s Eats
Island Bakes 