Salted Caramel Apple Pie

Forget going out to eat or ordering takeout every time you crave American food. Try making Salted Caramel Apple Pie at home. This recipe makes 10 servings with 263 calories, 2g of protein, and 14g of fat each. For 89 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 984 people have tried and liked this recipe. It works best as a side dish, and is done in roughly 45 minutes. It is perfect for Halloween. Head to the store and pick up allspice, unsalted butter, heavy cream, and a few other things to make it today. It is brought to you by The Corner Kitchen. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 22%. If you like this recipe, take a look at these similar recipes: Salted Caramel Apple Pie, Salted-caramel Apple Pie, and Apple pie with salted caramel.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F.Cook the sugar and water together over low heat, until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper (this will take a while). Once the mixture has turned a copper color, remove from the heat immediately and add the heavy cream. The mixture will bubble rapidly and steam. Whisk the mixture together well over low heat, and sprinkle in the sea salt.While the sugar mixture is boiling, begin to work on the apple filling. Juice the lemons into a large bowl. Peel, core and very thinly slice the apples. Coat the sliced apples in the lemon juice - this will prevent the apples from browning and will add flavor. Set aside.In a small bowl, combine the sugar, flour, cinnamon, allspice and nutmeg, and mix together. Sprinkle this mixture over the apples, and use your hands to gently mix and coat the apple slices.Roll your pie crusts, cut your lattice and fit the bottom crust to the pie dish. Layer 1/3 of the apples in the bottom on the crust, and move to adjust so that there are minimal gaps. Pour 1/3 of the caramel mixture of the apples. Add 1/3 of the apples and another 1/3 of the caramel for the second layer, then add the third layer of apples and all but a small bit of the remaining caramel. Note: save a small portion of the caramel to pour on top of the lattice once it's assembled.Patiently assemble the lattice crust on top and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with beaten egg and lightly sprinkle with granulated (or turbinado) sugar and sea salt.Place pie on a baking sheet (the caramel will bubble over during baking). Bake 20 minutes at 400 degrees F. Reduce the temperature to 350 degrees F and make 35-40 minutes, or until the top of the pie is golden brown and apples are soft.Remove pie from the oven and cool fully.Pie adapted from Flour & Twenty Blackbirds

 

Step by step:

1. Preheat oven to 400 degrees F.Cook the sugar and water together over low heat, until just 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, almost copper (this will take a while). Once the mixture has turned a copper color, remove from the heat immediately and add the heavy cream. The mixture will bubble rapidly and steam.

3. Whisk the mixture together well over low heat, and sprinkle in the sea salt.While the sugar mixture is boiling, begin to work on the apple filling. Juice the lemons into a large bowl. Peel, core and very thinly slice the apples. Coat the sliced apples in the lemon juice - this will prevent the apples from browning and will add flavor. Set aside.In a small bowl, combine the sugar, flour, cinnamon, allspice and nutmeg, and mix together. Sprinkle this mixture over the apples, and use your hands to gently mix and coat the apple slices.

4. Roll your pie crusts, cut your lattice and fit the bottom crust to the pie dish. Layer 1/3 of the apples in the bottom on the crust, and move to adjust so that there are minimal gaps.

5. Pour 1/3 of the caramel mixture of the apples.

6. Add 1/3 of the apples and another 1/3 of the caramel for the second layer, then add the third layer of apples and all but a small bit of the remaining caramel. Note: save a small portion of the caramel to pour on top of the lattice once it's assembled.Patiently assemble the lattice crust on top and flute the edges of the crust.

7. Pour the last bit of caramel on top.

8. Brush the crust with beaten egg and lightly sprinkle with granulated (or turbinado) sugar and sea salt.

9. Place pie on a baking sheet (the caramel will bubble over during baking).

10. Bake 20 minutes at 400 degrees F. Reduce the temperature to 350 degrees F and make 35-40 minutes, or until the top of the pie is golden brown and apples are soft.

11. Remove pie from the oven and cool fully.Pie adapted from Flour & Twenty Blackbirds

Nutrition Information:

covered percent of daily need