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Salted Caramel Apple Pie

 

Looking for a delicious winter dessert with a twist? Try this traditional apple pie, using thinly sliced apples layered with salted caramel sauce!

 

Salted Caramel Apple pie

WHAT YOU NEED

 Serves 8 • Preparation Time: 1 hour and 30 minutes • Cooking time: 55 to 65 minutes

FOR THE CRUST

  • 2½ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1¼ cups unsalted butter, cubed and chilled
  • ¼ to ⅓ cup ice water

 

FOR THE SALTED CARAMEL SAUCE

  • 2 cups granulated sugar
  • 12 tablespoons unsalted butter, at room temperature, cut into pieces
  • 1 cup whipping cream, at room temperature
  • 1 tablespoon fleur de sel (or any other flaky sea salt)

 

FOR THE PIE FILLING

  • ½ recipe Salted Caramel Sauce
  • 5 tart-crisp apples, peeled, cored and sliced ⅛-inch thick (can use a mix of Granny Smith, Fuji and Honeycrisp)
  • ¾ cup lemon juice
  • ⅔ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg

 

FOR THE EGG WASH TOPPING

  • 1 egg, lightly beaten with a fork
  • 1 teaspoon granulated sugar

 

HOW TO PREPARE

MAKE THE DOUGH

Put the flour, sugar and salt in the processor bowl of a food processor and pulse once or twice to combine. Add the butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add ¼ cup of water as you continue to pulse, adding more water a tablespoon at a time if necessary; stop pulsing when the dough just starts to come together. Remove the dough from the food processor and form into 2 disks. Wrap each one in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can also be frozen for up to 2 months and thawed in the fridge.

Remove one disk of dough from the fridge and place on a lightly floured surface. Roll the dough out into a 33cm circle. Transfer the dough to a 23cm pie plate, and gently press the dough into the bottom of the pan and against the sides. Leave the overhanging dough in place and refrigerate for at least 30 minutes, or until completely chilled and firm.

Remove the second disk of dough and roll out into a 33cm circle. Use cookie cutters to cut out shapes in the dough, or make a lattice-top. If using cut-outs, trim the circle to 30cm, transfer to a baking tray lined with baking paper and refrigerate for at least 30 minutes.

 

MAKE THE SALTED CARAMEL SAUCE

1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 litres. Heat sugar over medium-high heat, whisking it as it begins to melt. The sugar will begin to form clumps, but that's okay, keep whisking and as it continues to cook, they will melt. Stop whisking once all the sugar has melted, and swirl the pan occasionally while the sugar cooks.

2. Continue cooking until the sugar looks almost a reddish-brown colour and has a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If using an instant-read thermometer, cook the sugar until it reaches 180°C.

3. As soon as the caramel reaches 180°C, add all the butter at once. Be careful, as the caramel will bubble up when the butter is added. Whisk butter into the caramel until completely melted.

4. Remove the saucepan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will bubble up ferociously. Whisk until all of the cream has blended and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favourite glass jar and let cool to room temperature. The sauce can be refrigerated for up to 2 weeks. You'll want to warm the sauce up before using.

 

BACK TO MAKE THE DOUGH

Remove one disk of dough from the fridge and place on a lightly floured surface. Roll the dough out into a 33cm circle. Transfer the dough to a 23cm pie plate, and gently press the dough into the bottom of the pan and against the sides. Leave the overhanging dough in place and refrigerate for at least 30 minutes, or until completely chilled and firm.

Remove the second disk of dough and roll out into a 33cm circle. Use cookie cutters to cut out shapes in the dough, or make a lattice-top. If using cut-outs, trim the circle to 30cm, transfer to a baking tray lined with baking paper and refrigerate for at least 30 minutes.

 

PREPARE THE FILLING

In a large bowl, toss the apple slices with the lemon juice, then drain in a colander. In a medium bowl, whisk together the sugar, flour, cinnamon, allspice and nutmeg. Return the apple slices to the large bowl, add the sugar mixture and toss to combine.

 

ASSEMBLE THE PIE

Remove the dough-lined pie plate from the fridge. Use a slotted spoon to remove one-third of the apple mixture from the bowl and layer in the bottom of the crust so there are hardly any gaps. Top with one-third of the salted caramel sauce, then repeat twice more with layers of apples and salted caramel sauce.

Top the pie with either the cut-out dough round (or lattice-top) and trim the edges of the dough a ½-inch over the edges of the pie plate. Crimp the edges of the pie and then place in the freezer for 30 minutes before baking

 

BAKE THE PIE

While the pie is chilling, place a baking tray on the centre rack of the oven and preheat to 180°C.

When ready to bake, brush the top of the pie with the egg wash and sprinkle with the sugar. Place the pie on the baking tray in the oven and bake for 30 minutes, or until the edges of the crust start to brown. Remove the pie from the oven and cover the edges of the crust with a pie ring.

Continue to bake for an additional 25 to 30 minutes, until the crust is golden brown. Remove the pie ring and continue to bake for an additional 5 minutes if the edges of the crust are a little pale compared to the rest of the crust. Transfer the pie to a wire rack and allow to cool completely before serving. The pie can be kept, covered, at room temperature or in the fridge for up to 2 days.

 

Recipe and image courtesy of www.browneyebaker.com