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Salted Caramel Apple Pie
Salted Caramel Apple Pie
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
290 minutes
Decadent caramel apple pie with a buttery crust.
Ingredients:
  • 2.3333332538605 cups all-purpose flour
  • 2.25 teaspoons kosher salt
  • 1.5 cups cold unsalted butter, cut into 1/2-inch cubes
  • 0.5 cup ice cold water, divided
  • 6 tablespoons salted butter, cut into 1/2-inch pieces, at room temperature
  • 0.5 cup heavy whipping cream, at room temperature
  • 1.5 teaspoons fine sea salt
  • 10 medium Granny Smith apples - peeled, cored, and sliced
  • 0.25 cup all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon ground cloves
  • 1 large egg, beaten
  • 1 tablespoon turbinado sugar
Instructions:
  • Prepare all your ingredients.
  • Prepare the pie crust: In a large bowl, combine flour and salt. Add butter and mix until all pieces are coated in the flour mixture. Using your hands, incorporate butter into the flour until mixture resembles coarse crumbs with no butter pieces larger than a pea.
  • Gradually fold in 1/4 cup cold water using a spatula until fully incorporated. Add the remaining 1/4 cup water, 1 tablespoon at a time, stirring gently after each addition until dough starts coming together in a ball. Adjust water amount based on flour moisture and kitchen humidity.
  • Move the dough to a tidy work surface and knead gently until smooth and slightly sticky, being cautious not to overwork it.
  • Split dough into 2 pieces, shaping each into a flat disk and wrapping them individually in plastic wrap. Refrigerate for at least 1 hour or up to 3 days. If chilling for more than 1 hour, allow dough to sit at room temperature for a minimum of 15 minutes before proceeding to Step 9.
  • While the dough chills, prepare the caramel sauce: Heat sugar in a small saucepan over medium heat, stirring occasionally, until fully melted and golden brown in color, 10 to 15 minutes.
  • Combine the butter with the melted sugar, stirring constantly until the butter is completely melted and mixed in, which should take about 1 minute.
  • Gently pour heavy cream into the sugar mixture while stirring constantly until it bubbles, a quick 15 to 30 seconds. Take the saucepan off the heat and mix in sea salt. Let the caramel sauce cool slightly at room temperature until you're ready to use it.
  • Combine apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg in a large bowl until fully mixed. Let the apple mixture rest uncovered at room temperature for 30 minutes.
  • Strain apple mixture into a large bowl, setting it aside. Transfer the strained liquid to a small saucepan and boil over medium heat until thickened. Remove from heat and let cool to room temperature.
  • Preheat your oven to 400 degrees F (200 degrees C) and position the rack in the bottom third of the oven. Roll out one dough disk on a lightly floured surface to create a 12-inch circle about 1/8-inch thick. Gently place the dough circle into a 9-inch pie pan, pressing it into the corners and sides.
  • Combine the apples and concentrated apple liquid in a large bowl. Spread the apple mixture evenly in the pie crust, then generously drizzle with 1/2 cup of the delectable caramel sauce.
  • Lay the second dough circle over the apple mixture and press it gently into the edges of the pan. Fold the edges under using your fingers and pinch to seal.
  • Coat dough with beaten egg, sprinkle turbinado sugar on top and edges. Make eight 1-inch slits with a sharp knife for steam to escape. Put pie on a rimmed sheet pan.
  • Bake pie in a preheated oven until the top is lightly golden, around 20 minutes. Reduce oven temperature to 375°F (190°C) without removing the pie, and bake until the dough is deep golden and the filling starts to bubble, about 25 minutes. Cover pie with aluminum foil and bake until a knife inserted in the center comes out mostly clean, about 25 minutes more.
  • After baking, elegantly transfer the pie to a wire rack to completely cool for about 2 hours.
  • Drizzle extra caramel sauce over the pie for an indulgent finishing touch.

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