Behind the Apron with Mary: Salted Caramel Apple Pie
By Mary McCune
As Thanksgiving nears, I find myself scrambling to find time to pick recipes, shop for ingredients, and make dishes for office potlucks, various Friendsgivings, and Turkey Day! In an effort to make your dessert prep a little bit easier, try my new favorite pie recipe that is already a new fan favorite. This sweet and salty golden gem is the prefect wrap-up to a warm get together on the now much welcomed crisp Sacramento evenings.
If you are feeling more adventurous (like I was), feel free to make your own pie crusts and caramel in preparation for this recipe. I highly recommend this pie crust and my very own salted caramel recipe!
Salted Caramel Apple Pie
Difficulty Level (0-10 scale, where 10 is extremely difficult): 6/10 (but so worth it!)
Prep Time: 30 min
Bake Time: 50-60 min
Yield: 8-10 servings
Perfect for: Friendsgiving!
Special Equipment: Rolling pin, pizza cutter
- 2 premade pie crusts
- ½ cup caramel sauce
- 2 lemons
- 7 apples (2-2 ½ pounds)
- ½ cup sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 2 tablespoons flour
- couple pinches of sea salt for finishing
- couple pinches of demerara sugar, for finishing
1.Prepare one crust in your pie dish and set aside in the fridge until filling is ready.
3. Peel, core, and thinly slice apples, place apple slices in large bowl and dredge slices with lemon juice. Set aside for 20-30 minutes to let apples soften and release juices.
4. In a large bowl, combine sugar, spices, and flour. Pour apples into bowl and make sure all slices are evenly coated in spice mixture.
5. Layer apples tightly in pie shell. Pour ½ warmed caramel sauce over apples. Feel free to use more caramel, if desired!
6. Roll out second pie crust and use pizza cutter to slice dough into 2” strips. Pleace strips about 1cm apart from each other over pie filling. Crimp pie edges as desired.
7.Chill pie in the fridge for 10 minutes to set dough. Pre-heat oven for 400 degrees with racks in the middle and lowest rung. Place baking sheet on lowest rack.
8. Once pie is chilled, place in oven for 20-25 minutes, or until the crust is just beginning to brown. Then, reduce the head to 375 degrees and bring pie to middle rack for 30-35 more minutes, or until apples are tender.
9. Remove from oven and allow to cool on wire rack from 2 hours. Pie will keep for up to 2 days at room temperature, 2 days refrigerated.
Recipe ever so slightly adapted from Four and Twenty Blackbirds Pie Shop