Salted Caramel Apple Pie
Now that the Pumpkin Pie post is out of the way we can finally get to talking about real pie that actually tastes as good as it looks. Hallelujah for that! Welcome to part three of the apple fest, friends! It’s good & salted & pumped full of autumnal tastes (like all good things should be): Salted Caramel Apple Pie. As soon as the idea for this pie popped into my head, I just couldn’t shake it away – I knew it would be a damn delicious bake & that it would bring a good variety to this year’s apple fest – no festival is complete without pie, right? Right. Boyfriend wasn’t mad on the idea of a salted caramel filling, but he owed me big time after the pumpkin pie incident, so I somehow managed to get away with it.
You see, the truth is, I’ve never much been into making pie. I mean, you see all those dedicated food bloggers out there who take pie making so seriously, & I always just thought to myself, what the heck is the big deal about pie? Could making your pie crust really be worth all the effort you have to put into it – there seemed to be a strange amount of chilling (and warnings that if you didn’t chill your dough enough the world would just fall apart) involved. I just didn’t think I was that kind of baker, who really needs that kind of stress? However, I just couldn’t shake the pie out of my head, so I decided to try my hand at this whole being-patient-thing that apparently is so important when it comes to making your own pie crust. (This is where I should tell you that patience is not one of my strong points.)
Now, when it comes to pie dough, my brain automatically jumps to two people – Joy the Baker & Yossy Arefi. Into my ‘Sweeter Off The Vine’ cookbook I dove, & the very first recipe staring right out at me from the ‘Year-Round Essentials’ chapter was an all-butter pie crust. Fate, right? So I started my dough. Kept everything all chilled & cold, as per instructions. I nearly caved about an hour into the chilling time, but I managed to talk myself into leaving the house & returning after the dough had been chilling for three hours. Friends, it was so so worth it. The crust was flaky perfection. (I can tell by your waggling eyebrows that you believe me.) The filling was just as amazingly perfect as I’d dreamed it would be. Do I really need to convince you of how good salted caramel & apple are together? I didn’t think so. Just follow your stomach & trust that this is the pie to bring to your next Christmas gathering. (Which, btdubz, is what I did, so I couldn’t snap any pictures of the pie cut.)
Makes one 9-inch pie | Pie Crust recipe from Yossy Arefi
- 340g plain flour
- 1 teaspoon salt
- 255g unsalted butter, very cold & cut into small cubes
- 6 tablespoons of ice water
- 8 medium apples, peeled & thinly sliced
- juice of one lemon
- ½ cup granulated sugar
- 2 tablespoons plain flour
- 1 tablespoon cornflour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1 egg, beaten
- flaky sea salt for sprinkling
- ½ cup salted caramel sauce (I used store bought)
- First, we make the pie dough. Whisk together the flour & salt in a large bowl. Working quickly, add the butter to the flour & toss it around. Use your fingers to press each cube of butter into a flat sheet. Keep tossing the butter to make sure each piece is covered in flour. Yossy says that if at any time the butter seems warm, then refrigerate the bowl briefly (& in Yossy we trust, so do it). Sprinkle about just under the 6 tablespoons of ice water into the bowl & use a gentle hang to stir together until just combined. You’ve added enough water to the mixture if you can pick up a handful of the dough & easily squeeze it together without it falling apart, but without it being all sticky. Split the dough into two disks, each wrapped in cling film & left to rest in the fridge for at least 2-hours before using. (Wasn’t so bad, ey?)
- Once the dough has chilled, remove one of the disks from the fridge & on a lightly floured surface, roll it out into a roughly 12-inch circle that is about ¼-inch thick. Carefully press the dough into your pie dish/tart tin & store in the fridge while you prepared the filling.
- Preheat the oven to 220C.
- Now, the filling. Add the lemon juice & granulated sugar to a large bowl, & toss the apple slices around in it. Add in the flour, cornflour, spices, & the brown sugar. Gently stir to coat, & set aside.
- Remove the rested pie dough from the fridge & evenly layer the apple slices into the dish, fitting in as many as possible, & being sure to leave behind any juices left in the bowl. Evenly spread the caramel sauce over the top of the apples & set back into the fridge while you prepare the top of the pie.
- Again, roll out the pie dough on a lightly floured surface until about ¼-inch thick. Cut the dough into long strips that are 2-inches thick. Remove the pie from the fridge & cover the caramel apple filling with the strips, or make a lattice top. Crimp the edges of the pie together to seal it closed & slide the whole thing into the freezer for 15-minutes to firm up before baking.
- Once chilled, brush the top of the pie with the beaten egg & sprinkle the top of the crust lightly with some sea salt. Bake in the preheated oven for 45-50 minutes, until the pie is a deep golden brown & the juices are bubbling. Leave to cool slightly before serving.