Recipe: Salted Caramel Apple Pie

Dec 1, 2013 by     No Comments    Posted under: Dessert Recipes, Recipes
Salted Caramel Apple Pie

Salted Caramel Apple Pie

I came across this recipe in Saveur’s November 2013 issue, and instantly knew it needed to make an appearance at my Thanksgiving table this year.  Adapted from a recipe from Brooklyn, New York’s Four and Twenty Blackbirds, this pie is packed with apples and a thick salted caramel sauce.  Saveur’s picture made it look quite exceptional, but the Angostura bitters in the ingredient list secured the deal for me.  I knew this was going to be an exceptional treat, and it did not disappoint.

I’ve made other caramel apple pies before, but those versions never turned out with a caramel sauce still intact after baking.  Saveur’s secret:  macerating the apples in sugar and lemon juice for an hour or so to pull out their water before baking.  This simple step makes for wonderfully crunchy apple slices without all the juice that would otherwise destroy a caramel sauce.

This is one of the best apple pies I’ve ever eaten, but is a lot of work to make.  But if you plan accordingly, and exercise a little patience, you will be rewarded with a perfectly sweet, salty, gooey treat like none other.  I followed Saveur’s recipe, with only the following exceptions:

  • I used kosher salt instead of flake sea salt (solely because I didn’t have any sea salt on hand and didn’t want to run to the store).
  • I used my Perfect Pie Crust recipe instead of their dough recipe
  • I used Granny Smith and Fuji apples
  • And rather than making one large pie, I made 8 individual pies so that each of my guests could have their own pie served in a cute little cast iron skillet.

Saveur’s Salted Caramel Apple Pie

Ingredients

  • Flour, for dusting
  • 1 recipe Flaky Butter Pie Dough
  • 3 tbsp. flour, plus more for dusting
  • 7 baking apples, such as Golden Delicious, Granny Smith, or Honeycrisp (about 3 pounds), peeled, cored, and thinly sliced
  • 3 tbsp. plus 1 cup granulated sugar
  • Juice of 2 lemons
  • 8 tbsp. unsalted butter, cubed
  • ½ cup heavy cream
  • ½ cup Demerara sugar
  • ½ tsp. Angostura bitters
  • ¼ tsp. freshly grated nutmeg
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cinnamon
  • ¼ tsp. Kosher salt
  • ⅛ tsp. freshly ground black pepper
  • ½ tsp. flake sea salt
  • 1 egg, lightly beaten with 1 tsp. water

Instructions

1. On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ deep-dish pie plate. Trim edges with a knife, leaving 1″ dough overhanging edge of plate; chill 30 minutes. On a lightly floured piece of parchment paper, roll remaining disk of dough into a 12″ round; trim, discarding edges, into a 9″ square. Slice into six 1½″-thick strips; chill 30 minutes.

*Alternately, cut dough into smaller rounds and place into 8 individual pie tins.  Make the lattice slices only about 1/2″ thick instead of 1 1/2″ thick, cutting with a knife or pizza cutter.  We used a ravioli cutter for our strips to give them a more decorative appearance.

2. Toss apples with 2 tbsp. granulated sugar and lemon juice; cover with plastic wrap and set aside 1 hour. Whisk 1 cup sugar and ¼ cup water in a 2-qt. saucepan over medium heat; cook, without stirring, until the sugar dissolves, 2–3 minutes. Add butter; bring to a boil. Continue cooking until the mixture turns a deep red-brown, about 25 minutes or until a candy thermometer inserted in sauce reads 325°. Remove from heat. Carefully add cream, stirring until sauce is smooth.*Be careful not to burn the caramel.  Stir/whisk constantly to help avoid this.  If you smell burnt sugar at all, you’ve likely burnt your caramel and will need to start over.  The taste of burnt caramel will ruin your pie, so taste it before using to make sure it does not taste burnt.  One other note, when making this caramel, my sugar and caramel formed a powdery paste prior to caramelizing each time I made it.  The past would then separate, resulting in somewhat melted sugar swimming around in an inch of melted butter fat.  If this happens to you too, just keep whisking it and it will combine again as the sugar begins to brown.

3. Heat oven to 375°. Stir ⅓ cup Demerara sugar with 2 tbsp. flour, plus bitters, nutmeg, allspice, cinnamon, kosher salt, and pepper in a large bowl. Drain apples, discarding juices, and add to bowl; toss to coat in spice mixture. Sprinkle remaining flour and sugar over crust; tightly arrange apples over dough, mounding them slightly higher in the center. Pour caramel sauce evenly over apples. Sprinkle with half the sea salt. Lay three strips of dough vertically across the top of pie, about 1½″ apart. Fold first and third strips in half upward. Lay one horizontal strip at pie’s center. Unfold first and third vertical strips over it. Fold second vertical strip upward. Lay another horizontal strip below the first. Unfold second vertical strip over the bottom horizontal strip, then fold it again downward. Lay a third horizontal strip just above the pie’s center and unfold second vertical strip. Pinch bottom crust and lattice edges together; roll toward center of pie to hide lattice edges; crimp edges. Brush egg over crust, then sprinkle lattice with remaining Demerara sugar and sea salt. Bake until crust is golden and filling is bubbly, about 1 hour. Let cool completely before serving.

*If making individual pies, place 4 strips on each pie on the diagonal, folding the opposite ends over.  Place the pies on baking sheets, and bake until crust is golden and filling is bubbly, about 45 minutes.  Once pies have cooled, remove from tins and place in small cast iron skillets for a dramatic serving presentation.

Making Individual Salted Caramel Apple Pies Lattice

Making Individual Salted Caramel Apple Pies Lattice

Making Individual Salted Caramel Apple Pies

Making Individual Salted Caramel Apple Pies

Place Lattice on Individual Salted Caramel Apple Pies

Place Lattice on Individual Salted Caramel Apple Pies

Individual Salted Caramel Apple Pie

Individual Salted Caramel Apple Pie

Recipe from Saveur Magazine

 

The Bald Gourmet finds a delicious Salted Caramel Apple Pie recipe in Saveur Magazine and serves it as individual pies for Thanksgiving.

 

Recipe: Salted Caramel Apple Pie
 
I came across this recipe in Saveur’s November 2013 issue, and instantly knew it needed to make an appearance at my Thanksgiving table this year. Adapted from a recipe from Brooklyn, New York’s Four and Twenty Blackbirds, this pie is packed with apples and a thick salted caramel sauce. This is one of the best apple pies I’ve ever eaten, but is a lot of work to make. But if you plan accordingly, and exercise a little patience, you will be rewarded with a perfectly sweet, salty, gooey treat like none other.
Author:
Recipe type: Dessert

Ingredients
  • Flour, for dusting
  • 1 recipe Pie Dough
  • 3 tbsp. flour, plus more for dusting
  • 7 baking apples, such as Golden Delicious, Granny Smith, or Honeycrisp (about 3 pounds), peeled, cored, and thinly sliced
  • 3 tbsp. plus 1 cup granulated sugar
  • Juice of 2 lemons
  • 8 tbsp. unsalted butter, cubed
  • ½ cup heavy cream
  • ½ cup Demerara sugar
  • ½ tsp. Angostura bitters
  • ¼ tsp. freshly grated nutmeg
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cinnamon
  • ¼ tsp. Kosher salt
  • ⅛ tsp. freshly ground black pepper
  • ½ tsp. flake sea salt
  • 1 egg, lightly beaten with 1 tsp. water

Instructions
  1. On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ deep-dish pie plate. Trim edges with a knife, leaving 1″ dough overhanging edge of plate; chill 30 minutes. On a lightly floured piece of parchment paper, roll remaining disk of dough into a 12″ round; trim, discarding edges, into a 9″ square. Slice into six 1½″-thick strips; chill 30 minutes. *Alternately, cut dough into smaller rounds and place into 8 individual pie tins. Make the lattice slices only about ½” thick instead of 1½” thick, cutting with a knife or pizza cutter. We used a ravioli cutter for our strips to give them a more decorative appearance.
  2. Toss apples with 2 tbsp. granulated sugar and lemon juice; cover with plastic wrap and set aside 1 hour. Whisk 1 cup sugar and ¼ cup water in a 2-qt. saucepan over medium heat; cook, without stirring, until the sugar dissolves, 2–3 minutes. Add butter; bring to a boil. Continue cooking until the mixture turns a deep red-brown, about 25 minutes or until a candy thermometer inserted in sauce reads 325°. Remove from heat. Carefully add cream, stirring until sauce is smooth.*Be careful not to burn the caramel. Stir/whisk constantly to help avoid this. If you smell burnt sugar at all, you’ve likely burnt your caramel and will need to start over. The taste of burnt caramel will ruin your pie, so taste it before using to make sure it does not taste burnt. One other note, when making this caramel, my sugar and caramel formed a powdery paste prior to caramelizing each time I made it. The past would then separate, resulting in somewhat melted sugar swimming around in an inch of melted butter fat. If this happens to you too, just keep whisking it and it will combine again as the sugar begins to brown.
  3. Heat oven to 375°. Stir ⅓ cup Demerara sugar with 2 tbsp. flour, plus bitters, nutmeg, allspice, cinnamon, kosher salt, and pepper in a large bowl. Drain apples, discarding juices, and add to bowl; toss to coat in spice mixture. Sprinkle remaining flour and sugar over crust; tightly arrange apples over dough, mounding them slightly higher in the center. Pour caramel sauce evenly over apples. Sprinkle with half the sea salt. Lay three strips of dough vertically across the top of pie, about 1½″ apart. Fold first and third strips in half upward. Lay one horizontal strip at pie’s center. Unfold first and third vertical strips over it. Fold second vertical strip upward. Lay another horizontal strip below the first. Unfold second vertical strip over the bottom horizontal strip, then fold it again downward. Lay a third horizontal strip just above the pie’s center and unfold second vertical strip. Pinch bottom crust and lattice edges together; roll toward center of pie to hide lattice edges; crimp edges. Brush egg over crust, then sprinkle lattice with remaining Demerara sugar and sea salt. Bake until crust is golden and filling is bubbly, about 1 hour. Let cool completely before serving.
  4. *If making individual pies, place 4 strips on each pie on the diagonal, folding the opposite ends over. Place the pies on baking sheets, and bake until crust is golden and filling is bubbly, about 45 minutes. Once pies have cooled, remove from tins and place in small cast iron skillets for a dramatic serving presentation.

Notes
I followed Saveur’s recipe, with only the following exceptions:
I used kosher salt instead of flake sea salt (solely because I didn’t have any sea salt on hand and didn’t want to run to the store).
I used my Perfect Pie Crust recipe instead of their dough recipe
I used Granny Smith and Fuji apples
And rather than making one large pie, I made 8 individual pies so that each of my guests could have their own pie served in a cute little cast iron skillet.

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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.