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
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
Okay, I swear this is the last peach recipe for a while! I just couldn’t resist sharing this recipe with you. Vanilla beans are one of my favorite additions to any dessert. They always add a great depth of flavor. And, they can take any classic/plain dessert to a whole new level of greatness. So, when I saw this recipe for a classic peach pie, I thought, why not incorporate vanilla beans!
I don’t think I have ever actually made a peach pie. So strange, I know. Most likely because only in the last few years, I have discovered my love for peaches. So, I was pretty excited to try this pie out. Since the addition of vanilla beans to my favorite jam worked so well, I figured it would work well in this pie. Boy, oh boy, I was definitely right! This pie is pretty much like eating warm forkfuls of peach jam, sandwiched between a flaky, buttery crust. Oh, and topped with whipped cream, of course. I’ll wait while you go and make this pie. Right now.
Peach Vanilla Bean Pie
- chilled pie dough for two crusts (homemade is definitely better, but store bought is acceptable)
- 3 lbs. ripe peaches
- 3/4 cup sugar
- 3 Tablespoons flour
- 3 Tablespoons cornstarch
- Dash of ground nutmeg
- 1 vanilla bean, split with the seeds removed
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon vanilla extract
- 2 Tablespoon cold butter, cut into pieces
- 1 large egg beaten with 1 Tablespoon water, for egg wash
Preheat the oven to 425ºF. Roll out half of the pie dough to about a 12-inch round. Transfer to a pie plate, then place in the refrigerator while making the filling. In a large bowl, place the sugar with the vanilla bean seeds and rub together with your fingers until fragrant and evenly distributed. Whisk in the cornstarch, flour and nutmeg. Peel the peaches and slice them to 1/4-inch thick slices. Combine the peach slices with the sugar mixture. Toss to coat. Add in the lemon juice and stir until combined.
Remove the lined pie plate from the refrigerator and pour in the peach filling in an even layer. Dot the top of the peaches with the pieces of cold butter. Roll out the remaining pie dough to a 12-inch round. Cut into strips with a pastry cutter or knife (a pizza cutter works well here too!) and weave together to form a lattice top. Trim away excess dough and crimp the edges together to seal. Lightly brush the top and edges of the pie dough with the egg wash.
Place the pie plate on a rimmed baking sheet to catch any drips, then place in the oven. Bake for 20 minutes, then decrease the oven temperature to 350ºF and continue baking until the pie is golden brown and the juices are bubbling, about 40-50 minutes more. Remove the pie to a wire rack and let cool until just warm, about 2 hours. Slice and serve with vanilla ice cream or freshly whipped cream.
Source: Roughly adapted from Annie’s Eats