Updated: Aug 1, 2021
Apple pie is one of this recipes that never go out of style. I make them every year around the 4th of July and I'll make a few as soon as apple season starts. Apple season is perfect. I love the smell of all those desserts in my kitchen. My husband goes insane bringing me lots of apples and then having to distribute all the desserts I come up with. I don't hear my friends complaining from having to eat all these desserts. They love them.
This Salted Caramel Apple Pie is even better than the original. The salted caramel just elevates those autumnal flavours. This pie is usually served with ice cream or fresh cream. I reserve some of the salted caramel for topping the pie after it is baked. Trust me. It's absolute perfection.
Preparation Time 30 minutes
Chill Time 1 hour
Bake Time 1 hour 5 minutes
Flakey Pie Crust
2 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
1 cup butter- cold and in chunks
4-5 tablespoons ice water
Salted Caramel Apple Pie
Flakey Pie Crust
1 cup salted caramel
6-7 green apples- peeled cored and sliced.
1/2 cup sugar
2 tablespoons lemon juice
1/4 cup flour
1 teaspoon cinnamon
egg wash- 1 egg and 1 tablespoon milk
2 tablespoons coarse sugar - for topping
Make the pie crust, by combining the flour, salt and sugar in a food processor. Pulse 2-3 times.
Add the cold butter and pulse 10-15 seconds until crumbs form. Add 2-3 tablespoons ice water to the mixture and pulse until the mixture begins to come together. The pie dough shouldn't be a ball. It should resemble large crumbs.
Remove dough from processor. Form into a ball by pulling the dough together. DO NOT KNEAD! Cut the dough in half and form into 2 disks. Cover each disk in cling film and chill in the fridge for 1 hour.
Place the apple slices in a large bowl. Add the sugar, lemon juice, flour and cinnamon. Mix to combine. Set it aside.
Roll out the chilled dough. Roll out one of the disks into a 12 inch circle. Place the dough in a 9 inch pie dish. There should be some overhang. Do not trim this off.
Fill the pie dish with the apple mixture. Drizzle 1/2 cup salted caramel over the apples. Leave the rest to serve.
Preheat the oven to 200c.
Make the lattice crust, by rolling out the remaining pie dough into another 12 inch circle. Use a pastry wheel to cut around 14-16 strips, each strip being 1/2 inch in width.
Fold over the overhang and crimp the edges. This is why I said not to trim off the overhang. You will need the overhang to make the crust. Crimp the edges with your fingers.
Brush the top of the pie with egg wash, made of 1 egg and 1 tablespoon whole milk. Sprinkle coarse sugar over the top.
Bake the pie at 200c for 20 minutes, then reduce the heat and bake for 40 minutes longer at 190c.
Serve with fresh cream and drizzle over extra salted caramel.
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