I like baking pies for the vacations, however I do generally get uninterested in the previous requirements. This salted caramel apple pie takes an American basic to the subsequent stage with wealthy caramel sauce and flaky sea salt. It’s decadently scrumptious and sinfully candy. I’ll by no means make pie the identical manner once more!
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This ain’t your momma’s apple pie— no, no, no. My salted caramel apple pie is wealthy, it’s indulgent, it’s elevated, and it’s downright scrumptious. I used tart Granny Smith apples to mellow out the candy caramel sauce, and I believe that’s what really made this recipe successful. It has a balanced taste that’s not too candy, and the caramel sauce makes it so wealthy and buttery. However the flaky salt is the actual star right here, so be certain to get the great things!
What’s in This Salted Caramel Apple Pie Recipe?
- Apples: Granny Smith apples are my favourite for pies since they maintain their form effectively after baking and aren’t too candy. Be happy to make use of your favourite apples, though I like to recommend ones on the tart aspect to steadiness out the candy caramel.
- Sugar: A mix of brown and granulated sugars sweeten the filling, whereas turbinado sugar creates a glittery and crunchy crust.
- Flour: All-purpose flour helps thicken up the filling and forestall a soggy backside crust.
- Lemon Juice: Helps stop the apples from browning and enhances their pure taste.
- Spices: Floor cinnamon, nutmeg, and cloves add heat and depth to the pie.
- Salt: Kosher salt enhances the pure taste of the apples, whereas flaky sea salt provides a pleasant saltiness and crunch.
- Pie Crusts: I used 2 store-bought refrigerated pie crusts, however selfmade additionally works effectively.
- Caramel Sauce: Provides scrumptious caramel taste and sweetness to the pie. I used store-bought, however selfmade can be scrumptious.
- Egg: An egg wash helps make a shiny crust that browns superbly.
Suggestions for Success
- You’ll be able to go away the pores and skin on the apples when you choose. That is particularly good trying when you use crimson apples.
- There’s no have to prepare dinner the apples earlier than including them to this pie, however you actually can when you like a extra caramelized taste.
- I don’t blind-bake this pie as a result of I discover it pointless for this specific recipe. The flour does job of thickening the filling and absorbing extra moisture because it cooks, so I didn’t discover that I wanted any further safety. When you do discover your filling to be very moist or liquidy, you’ll be able to blind-bake the underside pie crust earlier than including the filling.
- In case your pie at all times seems watery, it might be time to show your consideration to the highest crust. This crust helps seal in moisture, however it may well additionally trigger an excessive amount of moisture to be retained, resulting in watery filling. Because of this I like to recommend a lattice crust for this recipe.
The way to Retailer and Reheat
Retailer leftover salted caramel apple pie coated with plastic wrap or aluminum foil at room temperature for as much as 2 days, within the fridge for as much as 4 days, or within the freezer for as much as 3 months. Let thaw in a single day within the fridge earlier than having fun with chilly, at room temperature, or gently warmed within the microwave.
Serving Ideas
I prefer to serve this salted caramel apple pie with a scoop of vanilla or pumpkin pie cream and a dollop of whipped cream (or attempt my pumpkin spice whipped cream!).
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Preheat the oven to 350°F. Toss the apples with the brown sugar, sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt.
7 cups Granny Smith apples, ½ cup brown sugar, ½ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice, 2 teaspoons floor cinnamon, ¼ teaspoon floor nutmeg, ⅛ teaspoon floor cloves, ¼ teaspoon kosher salt
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Line a 9-inch pie dish with one crust, reducing away any extra dough from the sides.
2 9-inch refrigerated pie crusts
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Switch the apples to the pie crust. Pour half of the caramel sauce over the apples. Then, sprinkle with flaky sea salt.
1 cup caramel sauce, ½ teaspoon flaky sea salt
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For a lattice crust, place the 2nd crust on a floured floor. Use a pizza cutter or knife to chop the dough into lengthy strips about 1-inch broad. Evenly drape 5-6 strips over the pie in a vertical course, leaving about one inch in between every strip. Peel again each different strip, stopping in the course of the pie. Place a strip in the course of the pie in a horizontal course. Fold again the strips. Then, peel again the opposite vertical strips. Place a second strip horizontally about 1 inch other than the center strip. Then, fold again these strips. Proceed this sequence for the rest of the strips. Trim the surplus dough spilling over the pan. Pinch the ends of the strips into the sides of the underside crust. Crimp the sides.
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Whisk collectively the egg and water. Then, brush the egg wash over the pie crust. Sprinkle the turbinado sugar over the crust.
1 massive egg, 1 tablespoon turbinado sugar
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Place the pie on a baking sheet, and bake for Half-hour.
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Verify the pie and canopy the outer crust with tin foil if turning into too browned. Bake for an additional 20-Half-hour till the filling is bubbly.
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Let the pie cool earlier than serving slices topped with the remaining ½ cup of caramel sauce.
Storage: Retailer salted caramel apple pie in an hermetic container at room temperature for as much as 2 days, within the fridge for as much as 4 days, or within the freezer for as much as 3 months.
Serving: 1sliceEnergy: 315kcalCarbohydrates: 60gProtein: 3gFats: 8gSaturated Fats: 3gPolyunsaturated Fats: 1gMonounsaturated Fats: 4gTrans Fats: 0.002gLdl cholesterol: 16mgSodium: 337mgPotassium: 178mgFiber: 4gSugar: 40gVitamin A: 98IUVitamin C: 5mgCalcium: 35mgIron: 1mg
Diet info is routinely calculated, so ought to solely be used as an approximation.
The way to Make Salted Caramel Apple Pie Step by Step
Combine the Filling: Preheat your oven to 350°F. Toss 7 cups of peeled and sliced Granny Smith apples with ½ cup of brown sugar, ½ cup of granulated sugar, ¼ cup of all-purpose flour, 1 tablespoon of lemon juice, 2 teaspoons of floor cinnamon, ¼ teaspoon of floor nutmeg, ⅛ teaspoon of floor cloves, and ¼ teaspoon of kosher salt.
Prep the Crust: Line a 9-inch pie dish with one of many refrigerated pie crusts, reducing away any extra dough from the sides.
Fill the Pie: Switch the apples to the pie crust. Pour ½ cup of caramel sauce over the apples. Then, sprinkle with ½ teaspoon of flaky sea salt.
High the Pie: For a lattice crust, place the second refrigerated pie crust on a floured floor. Use a pizza cutter or knife to chop the dough into lengthy strips about 1 inch broad. Evenly drape 5-6 strips over the pie in a vertical course, leaving about one inch in between every strip. Peel again each different strip, stopping in the course of the pie. Place a strip in the course of the pie in a horizontal course. Fold again the strips. Then, peel again the opposite vertical strips. Place a second strip horizontally about 1 inch other than the center strip. Then, fold again these strips. Proceed this sequence for the rest of the strips. Trim the surplus dough spilling over the pan. Pinch the ends of the strips into the sides of the underside crust. Crimp the sides. Whisk collectively 1 massive egg and 1 teaspoon of water. Then, brush the egg wash over the pie crust. Sprinkle 1 tablespoon of turbinado sugar over the crust.
Bake the Pie: Place the pie on a baking sheet, and bake for Half-hour. Verify the pie and canopy the outer crust with tin foil if turning into too browned. Bake for an additional 20-Half-hour till the filling is bubbly. Let the pie cool earlier than serving slices topped with the remaining ½ cup of caramel sauce.
Extra Pie Recipes to Attempt!
