Salted Caramel Apple Pie
I don’t know about you, but I absolutely love apple pie. Apple pie in any form – slab pie, galette, Dutch-style, traditional double-crust… if it has the words apple and pie in the name, I will devour it. Last year, I made a Salted Caramel Apple Cheesecake Pie, which totally blew my mind. I’ll eat cheesecake without abandon, but the combination of the apples with the salted caramel was absolutely superb. I knew that at some point I wanted to try a more traditional apple pie with the infusion of a salted caramel sauce. It finally happened, and I couldn’t have been happier with the results. A melt-in-your-mouth butter crust and paper-thin apple sliced layered with a homemade salted caramel sauce is dessert nirvana.
While I was assembling the pie, I posted this photo on Instagram:
I was asked by multiple people how I did the cut-outs on the crust. I used a double-sided pie topper that I purchased from King Arthur Flour, which basically acts as a stencil press. While they currently have a heart and lattice and model, it doesn’t appear that they are still selling the one that I used for this pie – the “autumn” version. Perhaps it is just temporarily out of stock, and they’ll begin carrying it again. In the event that they don’t, the lattice version is beautiful as well!
I don’t make a ton of pies throughout the year, but each time I make one, I tell myself that I need to make more pies. There’s just something about making homemade dough, rolling it out, meticulously pinching and crimping the edges, and oh, that smell. The wonderful smell that emanates from a kitchen that has a fresh pie baking in it… there’s little that can compete with that fabulous aroma. Now imagine a fresh-baked pie with salted caramel. You’ll be standing in front of the oven salivating, I promise you.
I love how thinly sliced these apples are (I used a mandoline); it’s perfect for piling high and infusing with the salted caramel sauce. When the pie comes out of the oven, that sauce is bubbling and beautiful and smells amazing. Once it cools, it sets up beautifully, with a little bit of caramel sauce seeping out of each piece when it’s plated.
Pass the vanilla ice cream, please.
Seriously, I really need to make more pies.
One year ago: Brussels Sprouts and Bacon Gratin
Two years ago: Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans
Three years ago: Mashed Sweet Potato Brûlée
Four years ago: Cheddar and Chiles Bread
Salted Caramel Apple Pie
For the Crust:
- 2½ cups (312.5 g) all-purpose flour
- 2 tablespoons (2 teaspoons) granulated sugar
- 1 teaspoon salt
- 12 tablespoons (283.75 g) unsalted butter, cold, cut into ¼-inch slices
- ½ cup solid vegetable shortening, chilled, cut into 4 pieces
- ¼ cup (60 to 120 ml) vodka, cold
- ¼ cup ice water
For the Pie Filing:
- ½ (0.5 ) recipe Salted Caramel Sauce
- 5 tart-crisp apples, peeled, cored and sliced ⅛-inch thick (I used a mix of Granny Smith, Fuji and Honeycrisp)
- ¾ cup (183 ml) lemon juice
- ⅔ cup (133.33 g) granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon (0.25 teaspoon) ground allspice
- ⅛ teaspoon (0.13 teaspoon) ground nutmeg
For the Egg Wash Topping:
- 1 egg, lightly beaten with a fork
- 1 teaspoon coarse sugar
- Make the Dough: Process 1½ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
- Remove one disk of dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
- Remove the second disk of dough and roll out into a 12-inch circle. Use cookie cutters to cut out shapes in the dough, or cut the circle in 1-inch strips make a lattice-top. If using cut-outs, trim the circle to 12 inches, transfer to a parchment-lined baking sheet. If using strips for a lattice, gently transfer the strips to a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, toss the apple slices with the lemon juice, then drain in a colander. In a medium bowl, whisk together the sugar, flour, cinnamon, allspice and nutmeg. Return the apple slices to the large bowl, add the sugar mixture and toss to combine.
- Assemble the Pie: Remove the dough-lined pie plate from the refrigerator. Use a slotted spoon to remove one-third of the apple mixture from the bowl and layer in the bottom of the crust so there are hardly any gaps. Top with one-third of the salted caramel sauce, then repeat twice more with layers of apples and salted caramel sauce.
- Top the pie with either the cut-out dough round (or lattice-top) and trim the edges of the dough a ½-inch over the edges of the pie plate. Crimp the edges of the pie and then place in the freezer for 30 minutes before baking.
- Bake the Pie: While the pie is chilling, place a rimmed baking sheet on the center rack of the oven and preheat to 350 degrees F.
- When ready to bake, brush the top of the pie with the egg wash and sprinkle with the sugar. Place the pie on the baking sheet in the oven and bake for 30 minutes, or until the edges of the crust start to brown. Remove the pie from the oven and cover the edges of the crust with a pie ring.
- Continue to bake for an additional 25 to 30 minutes, until the crust is golden brown. Remove the pie ring and continue to bake for an additional 5 minutes if the edges of the crust are a little pale compared to the rest of the crust. Transfer the pie to a wire rack and allow to cool completely before serving. The pie can be kept, covered, at room temperature or in the refrigerator for up to 2 days.