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Salted Caramel Apple Pie

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October is my very favorite month. Everything that embodies fall is is full force during this month. Caramel apple pies were my weekend kick off to the season. These were a bit labor intensive, but the payoff was sweet…and salty…and buttery. Instead of grading papers, I spent time rolling out dough, stirring caramel sauce, and slicing apples paper thin.

I didn’t make a “shopping list” photo because the ingredients didn’t exactly fit on the chalkboard, but below are the super star ingredients.

I’ve made caramel sauce in the past without any luck. I’ll just be honest…I burned the sugar so badly that smoke filled my kitchen, caramel stuck like glue to the pan, and I was cursing the stupid recipe that called itself “quick and easy”. The sauce that I made for this recipe was not quick (unless you consider 40 minutes quick), but it was delicious. Don’t have the time? I don’t blame you. Just use a pre-made caramel sauce. I love the one that’s located in the produce aisle by the apples.

*Recipe adapted from the Cooking Channel’s Salted Caramel Apple Pie
Shopping List:
Caramel Sauce
    -1 cup cane sugar
    -1/4 cup of water
    -1 stick of butter
    -1/2 cup heavy cream
    -sea salt
Pie Crust
     -1 1/2 cups flour
     -1/2 cup chilled butter
     -1 teaspoon sugar
     -dash of cinnamon
     -pinch of salt
     -several tablespoons of ice water
  Apple Pie Filling
     -5 apples, peeled and sliced very thin
     (a combination of any of the following: Honeycrisp, Granny Smith, Fuji, Pink Lady, or Jonathan)
     -1/4 cup cane sugar
     -2 tablespoons brown sugar
     -1/2 teaspoon cinnamon
     -1/4 teaspoon nutmeg
     -juice of 2 large or 3 small lemons
     -2 tablespoons of flour
     -2 tablespoons heavy cream
Making the Pie Crust…
1. Combine flour, sugar, and spices.
2. Add to food processor and add cubed pieces of butter. Pulse until the butter makes the mixture resemble course sand. (If you don’t have a food processor, use a pastry blender to cut in the butter.)
3. Add two tablespoons of water and continue to pulse. Test the dough to see if it sticks together when you pinch it. If it doesn’t, continue to add water, one tablespoon at a time, testing in between additions.
4. Remove from food processor or bowl and form into a disk.
5.  Roll dough to fit the bottom of your pie pan leaving extra for lattice pieces. (I made two mini pies.) Refrigerate while prepping the rest of the pie.
Making the Caramel Sauce…
1. Cook the sugar and water together over low heat until dissolved.
2. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color. (This took a while, maybe 20 minutes. Cooking time will  depend on your pan and stove. Make sure that you don’t let it over heat. If you see smoke, kiss your caramel goodbye and start over. Remember I did that, so I’m a bit paranoid.)
3. Once the sauce is a rich brown color, remove it from the heat and add the cream. Stir for about 30 seconds. (The sauce will bubble, but this normal.)

4. Return the pan to low heat and whisk the sauce together as you sprinkle in the sea salt. Allow to simmer an additional couple minutes.

5. Remove from heat and set aside while preparing the pie filling.
Making the Pie Filling…
1. Juice 2 large or 3 small lemons in a large mixing bowl.
2. Peel, core and thinly slice apples, adding them to the bowl of lemon juice. Add 2 tablespoons of cream to the bowl.
3. In a separate bowl, mix sugar, spices and flour. Sprinkle over the apple mixture and carefully stir the apples to coat with the dry mixture.
Assembling and Baking the Pie…
1. Preheat oven to 375 and remove rolled dough from the fridge.
3. Place a single layer of apples to the pie dish (or dishes). Spoon several tablespoons of caramel sauce on top. Repeat this until pie dish is mostly filled. Finish with a generous helping of caramel on top. (Reserve some sauce for the end.)
4. Add lattice pieces of dough and press to the edges of the dish.
5. Brush with egg wash. Sprinkle pie with sea salt and sugar.
6. Place pan on larger pan or dish and bake for 20 minutes.
7. Reduce heat to 320 and bake an additional 20 minutes (check after 15).
8. Allow to cool a bit before cutting. Serve with vanilla bean ice cream and drizzle with left over caramel.


I wish there was smell-o-vision on  this post. My house smelled like heaven long after the pies were eaten. (Yes, the went fast.)

After the two pumpkin spiced lattes and one pumpkin muffin I consumed this week, I’d say that fall is here. Bring on the boots, chunky sweaters, cool weather, and falling leaves. Heck, I’m even feeling tolerant of all the tacky fall decor that shows up this time of year, cartoon scarecrows and all.

For me, so much of experiencing the seasons has to do with taste.  Cooking with seasonal foods really does make you appreciate the unique flavors that are best enjoyed at their peak…Now, enjoying the amount that I did this weekend? Perhaps a bit excessive.
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Comments

  2. Tan says

    Yes October is quintessentially fall. And what a perfect way to bring it in! Mmmmm delicious apple pie and caramel sauce…

  4. Anonymous says

    Just be sure, if you’re putting it all in one pie dish, to increase the baking time. I overlooked that little point, and served a nice, big, half-raw apple pie!

  5. Anonymous says

    How does this pie hold up? I was planning on making this tonight and serving it tomorrow..will it get to soggy because of the caramel?

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