Decadent Salted Caramel Apple Pie
Feast your senses on this masterpiece of a pie, featuring a lusciously buttery, flaky crust, a fragrant spiced apple filling, and a harmonious blend of sweet and salty from a rich caramel sauce. Every indulgent bite is a symphony of flavors and textures that will leave you craving for more.
Ingredients
For the pie crust | |
|---|---|
| 2 ⅓ | cups all-purpose flour |
| 2 ¼ | teaspoons teaspoons kosher salt |
| 1 ½ | cups cold unsalted butter, cut into ½-inch cubes |
| ½ | cup cup ice cold water, divided |
For the caramel sauce | |
| 1 | cup white sugar |
| 6 | tablespoons tablespoons salted butter, cut into ½-inch pieces, at room temperature |
| ½ | cup cup heavy whipping cream, at room temperature |
| 1 ½ | teaspoons teaspoons fine sea salt |
For the filling | |
| 10 | medium Granny Smith apples - peeled, cored, and sliced |
| ½ | cup white sugar |
| ¼ | cup all-purpose flour |
| 2 | tablespoons fresh lemon juice |
| 1 | tablespoon cornstarch |
| 1 ½ | teaspoons ground cinnamon |
| ¼ | teaspoon kosher salt |
| ¼ | teaspoon ground cloves |
| ¼ | teaspoon ground nutmeg |
| 1 | large egg, beaten |
| 1 | tablespoon tablespoon turbinado sugar |
Instructions
For the pie crust | |
|---|---|
| 1. | Prepare all the necessary ingredients. |
| 2. | Begin by making the pie crust. In a large bowl, whisk together all-purpose flour and kosher salt. Add cold unsalted butter cubes and coat them with the flour mixture. Using your hands, combine the butter into the flour until the mixture resembles coarse crumbs with no large butter pieces visible. |
| 3. | Slowly incorporate 1/4 cup of ice cold water into the flour-butter mixture using a spatula until fully absorbed. Add the remaining 1/4 cup of water, one tablespoon at a time, stirring gently after each addition until the dough starts coming together. The amount of water needed may vary based on the humidity level and flour hydration. |
| 4. | Transfer the dough to a clean work surface and knead it gently until smooth and slightly sticky, being careful not to overwork it. |
| 5. | Divide the dough into 2 equal pieces, shape each into a flat disk, and wrap them individually in plastic wrap. Chill the dough in the refrigerator for at least 1 hour or up to 3 days. If chilling for longer, let the dough sit at room temperature for 15 minutes before rolling. |
For the caramel sauce | |
| 1. | In a small saucepan, heat sugar over medium heat, stirring occasionally, until it melts completely and turns amber in color, about 10 to 15 minutes. |
| 2. | Add salted butter to the melted sugar and stir constantly until the butter is fully melted and incorporated, approximately 1 minute. |
| 3. | Gradually pour in heavy whipping cream, stirring continuously, until the mixture is bubbly, for about 15 to 30 seconds. Remove the saucepan from heat and stir in fine sea salt. Set the caramel sauce aside to cool slightly at room temperature. |
For the filling and assembly | |
| 1. | In a large bowl, combine peeled, cored, and sliced Granny Smith apples with sugar, flour, lemon juice, cornstarch, cinnamon, kosher salt, cloves, and nutmeg. Let the apple mixture sit at room temperature, uncovered, for 30 minutes. |
| 2. | Strain the apple mixture, reserving the liquid. Boil the liquid in a saucepan until thickened, then set aside at room temperature. |
| 3. | Preheat the oven to 400°F (200°C) and place a rack in the bottom third of the oven. Roll out each dough disk on a floured surface to create two 12-inch circles, each about 1/8-inch thick. |
| 4. | Fit one dough circle into a 9-inch pie pan, add the apple mixture, and drizzle with caramel sauce. Top with the second dough circle, crimp the edges to seal, and brush the top with beaten egg. Sprinkle turbinado sugar on top and make slits for steam to escape. |
| 5. | Bake the pie at 400°F (200°C) until golden, then reduce the temperature to 375°F (190°C) and continue baking until deep golden and bubbly. Cover with foil if needed and bake until a knife inserted in the center comes out mostly clean. |
| 6. | Allow the pie to cool on a wire rack for about 2 hours before serving. Serve with extra caramel sauce on the side if desired. |
Published on Aug 01, 2024 by Luminița