Day 33: A little salt. A lotta caramel. And one outrageous apple pie.
That I actually made last Thanksgiving. But like most of my food posts lately, I’ve had to wait to share until this site was up and running. So here we are.
I love a good apple pie and it’s easily my dad’s favorite. So when it comes time to menu plan for Thanksgiving [or any holiday], apple pie is always a shoe-in.
I came across this recipe at one of my absolute fave blogs, The Baker Chick. I’d made it once before and since this last year was my first time hosting the big eat-athon holiday, this pie was a must.
And like every other recipe I’ve tried from The Baker Chick, this pie is un-ba-lievable. And will become a go-to whenever you need a tried and true pie everyone will love. With a little salted caramel twist, of course.
Although this isn’t a chocolate treat, I highly suggest you try this pie for the upcoming holiday. Yes, V-day is right around the corner and there must be dessert on the day of love, right?!
Cheers to all things scrumptious!
Baking Level: Intermediate. Pie crusts always seem to intimidate but if I can do it, you can do it! Plus, most of the pie crusts I post are super easy to work with, including this one. I don’t exactly have a careful baking hand when you need it, so believe me on this one. As for the filling, a little stovetop cooking is all that’s required. You can handle that!
Flavor: This is your classic apple pie, but done really well. The crust is incredibly flakey and buttery, filled to the brim with tender tart and sweet apples accompanied by a mouth-watering salted caramel that forms during the baking process. MmMm good!
Texture: Flaky, flaky, flakiness. The only way to describe this incredible, thick pie crust. And the filling is a little gooey [in a good way] from the delicious caramel and seeping apple juices. All together you won’t be able to get enough of this pie.
Would I Make It Again?: Already have! And I’ll make it again and again. This is a beautiful pie that will impress any guest and has the amazing tastes to back up the presentation.
- I used half Granny Smith [for the tart] and half Pink Ladies [for the sweet] apples in this pie. I like mixing my apples for texture and flavor [Granny Smith’s give a little crunch, Pink Ladies tend to be softer when baked], but feel free to use whatever combination you’d like. Here’s a great slideshow giving you an overview of baking apples!
- I totally think you can make this pie crust, but if you’re not feeling confident or are in a time crunch, purchase a pre-made pie crust instead.
- Instead of the lattice top I made, you can always just roll out the second dough disk [like the first] and place over top the apples and seal to bottom crust. Remember to cut a couple of slits in the top to let the air escape while baking!
Salted Caramel Apple Pie
Double Pie Crust:
2-1/2 c. all purpose flour
1 c. unsalted butter, cold and cut into cubes
1 tsp. salt
1 tsp. sugar
1/4 to 1/2 c. iced water
Apple Pie Filling:
6 to 7 apples, peeled and sliced
1 tbsp. lemon juice
1/2 c. packed light brown sugar
1/2 c. sugar
1/4 c. all purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. sea salt
1 tsp. vanilla extract
4 tbsp. heavy whipping cream
4 tbsp. butter
Heavy whipping cream, to coat crust
- For the pie crust, place flour, salt, and sugar in food processor. Pulse a couple of times to combine. Add butter and pulse until mixture resembles coarse crumbles. With the processor running, add iced water in a slow, steady stream, just until dough holds together (do not process more than 30 seconds). Turn dough out onto lightly floured surface, gently knead together and divide dough into two disks. Wrap with plastic wrap and refrigerate 1 hour before using.
- When dough is ready, roll out one disk to fit a 9-inch pie dish with a small overhang. Chill crust in refrigerator until filling is ready.
- Preheat oven to 450°F. In a large bowl, place apples and lemon juice and gently toss to coat. In a small bowl, place light brown sugar, sugar, flour, cinnamon, nutmeg, and sea salt, and stir to combine. Add to apple mixture and toss to thoroughly coat apples. Add vanilla extract and heavy whipping cream and stir to combine.
- In a large skillet, melt butter over medium heat. Add apple mixture and cook about 8 to 10 minutes or until apples are soft and liquid is golden. Remove from heat and let cool while making the top pie crust.
- For the lattice top [if using], roll out the second piece of dough about 1/8-inch thick. With a knife or pastry cutter, cut the dough into strips and place on top of apples. Weave strips like a basket [see video above] and seal ends to the bottom pie crust.
- Use a fork or your fingers to decorate the pie crust edge. Brush the top crust with heavy whipping cream.
- Bake 15 minutes and then reduce heat to 350°F. Bake another 45 minutes or until crust is golden and filling is bubbly. Let cool before serving.
Yield: 8 servings
Recipe adapted from The Baker Chick