Salted Caramel Apple Pie Recipe

Recipe

Ingredients

- For the Crust:

  - 2 ½ cups all-purpose flour

  - 1 tsp salt

  - 1 tbsp sugar

  - 1 cup unsalted butter, chilled and cubed

  - 6-8 tbsp ice water

- For the Filling:

  - 6-8 medium apples (such as Granny Smith and Honeycrisp), peeled and sliced

  - ¾ cup sugar

  - 2 tbsp all-purpose flour

  - 1 tsp cinnamon

  - ¼ tsp nutmeg

  - 1 tbsp lemon juice

  - 1 cup salted caramel sauce (homemade or store-bought)

- For Assembly:

  - 1 egg (for egg wash)

  - Additional caramel sauce for drizzling

  - Sea salt for sprinkling

Instructions

1. Make the Crust:

   - In a large bowl, mix flour, salt, and sugar. Cut in butter until the mixture resembles coarse crumbs.

   - Stir in ice water, one tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.

2. Prepare the Filling:

   - In a large bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until apples are well coated. Set aside.

3. Assemble the Pie:

   - Preheat the oven to 425°F (220°C).

   - Roll out one disc of dough to fit a 9-inch pie pan. Place it in the pan and fill with the apple mixture. Drizzle with salted caramel sauce.

   - Roll out the second disc and place it over the filling. Cut slits for steam to escape. Crimp edges to seal.

4. Bake:

   - Brush the top crust with beaten egg and sprinkle with sea salt. Bake for 45-50 minutes or until the crust is golden brown and the apples are tender.

5. Cool and Serve:

   - Allow the pie to cool for at least 30 minutes before serving. Drizzle with additional caramel sauce and enjoy!

Tips for Making the Perfect Salted Caramel Apple Pie

1. Choose the Right Apples: Use a mix of sweet and tart apples for a balanced flavor. Granny Smith and Honeycrisp are excellent choices.

2. Don’t Skimp on Caramel: Use a good quality salted caramel sauce for the best flavor. Homemade caramel can elevate the taste significantly.

3. Chill Your Dough: Keeping the dough cold helps achieve a flaky crust. Refrigerate it for at least an hour before rolling.

4. Use a Pie Shield: If the edges of your pie crust brown too quickly, use a pie shield or aluminum foil to protect them.

5. Let It Cool: Allow the pie to cool before slicing. This helps the filling set and makes for cleaner slices.

6. Serve with Ice Cream: Pair your pie with a scoop of vanilla ice cream for a delightful contrast to the warm pie.

FAQs

Q1: Can I use store-bought pie crust?  

A1: Yes, using store-bought pie crust is a convenient option if you're short on time.

Q2: How do I store leftovers?

A2: Store leftover pie in an airtight container in the refrigerator. It should last for 3-4 days.

Q3: Can I freeze the pie?

A3: Yes, you can freeze the unbaked pie. Wrap it tightly in plastic wrap and foil for up to 3 months. Bake directly from frozen, adding extra time.

Q4: What type of caramel sauce should I use?

A4: You can use homemade or store-bought salted caramel sauce. Both work well in this recipe.

Q5: How do I prevent a soggy bottom crust?

A5: To prevent a soggy crust, you can par-bake the bottom crust for a few minutes before adding the filling.

Q6: Can I add other spices?  

A6: Absolutely! Feel free to experiment with other spices like ginger or allspice for additional flavor.