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Salted Caramel Apple Pie a la Mode
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Warm apple pie with vanilla ice cream, caramel drizzle, and a hint of sea salt.
Ingredients:
  • 1.75 cups all-purpose flour, or more as needed
  • 0.75 cup shortening, chilled and cubed
  • 1 teaspoon Diamond Crystal® Fine Sea Salt
  • 6 tablespoons ice-cold water, or more as needed
  • 0.66666668653488 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground allspice
  • 0.125 teaspoon ground ginger
  • 0.125 teaspoon Diamond Crystal® Fine Sea Salt
  • 8 Red Delicious apples, peeled and thinly sliced
  • 0.5 teaspoon lemon extract
  • 2 tablespoons butter, cut in small pieces
  • 1 (11 ounce) package caramels, unwrapped
  • 1 tablespoon water, or more as needed
  • Vanilla ice cream
  • Diamond Crystal® Coarse Sea Salt
Instructions:
  • In a mixing bowl, combine flour and 1 teaspoon of Diamond Crystal® Fine Sea Salt. Use a pastry blender to cut in shortening until mixture resembles pea-sized crumbs. Drizzle ice water over the top, 1 tablespoon at a time, gently mixing with a fork after each addition until dough holds together. Divide dough into 2 pieces, with one slightly larger. Shape into round disks, wrap in plastic film, and chill in the refrigerator for at least 30 minutes.
  • Place apple slices in a large bowl and drizzle them with the vibrant citrus essence of lemon extract. In a small bowl, mix together sugar, flour, cinnamon, nutmeg, allspice, ginger, and a touch of Diamond Crystal® Fine Sea Salt. Generously sprinkle the fragrant sugar mixture over the apples and gently toss until evenly coated.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Dust your work surface with flour. Roll out the larger dough disk to extend it 2 inches beyond the edges of the pie plate. Gently transfer the crust into the pie plate, pressing it evenly on the bottom and sides. Prick the bottom of the crust with a fork. Fill the crust with the desired filling and add dollops of butter on top.
  • Roll out the top crust and gently place it on top. Fold the bottom crust edge over the top crust and create a decorative flute. Make 2 to 4 slits in the top crust. Cover the edges of the crust with aluminum foil.
  • Bake uncovered for 35 minutes and then bake uncovered for an additional 15 minutes. Allow the dish to cool on a rack and serve warm, if preferred.
  • Prepare the topping right before serving. Place caramels in a microwave-safe bowl and add 1 tablespoon of water. Microwave in 1-minute intervals on high, stirring each time, until caramels are creamy (no more than 3 minutes total). Adjust consistency by adding more water if needed.
  • Serve slices of pie topped with velvety vanilla ice cream, decadent caramel sauce, and a touch of Diamond Crystal® Coarse Sea Salt for the perfect finishing touch.

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