Salted Caramel Apple Pie

I am not usually a big fan of caramel…however, when it is super buttery and homemade with a touch of sea salt…even I can’t resist.  I used a combination of granny smith and pink lady apples for this pie so that it was tart but not too tart.  Also, I recommend putting some of the caramel in the bottom of the pie before adding the apples.

Nutrition Facts
Salted Caramel Apple Pie
Amount Per Serving
Calories 571 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 60mg 20%
Sodium 163mg 7%
Potassium 0.1mg 0%
Total Carbohydrates 106g 35%
Sugars 106g
Vitamin A 14%
* Percent Daily Values are based on a 2000 calorie diet.

 

Salted Caramel Apple Pie
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Salted Caramel Apple Pie
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Rating: 0
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Servings
8Slices
Servings
8Slices
Ingredients
Servings: Slices
Units:
Ingredients
Servings: Slices
Units:
Instructions
  1. On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ deep-dish pie plate. Trim edges with a knife, leaving 1″ dough overhanging edge of plate; chill 30 minutes. On a lightly floured piece of parchment paper, roll remaining disk of dough into a 12″ round; trim, discarding edges, into a 9″ square. Create top crust of your choice (I cut dough into circles) ; chill 30 minutes.
  2. Toss apples with 2 tbsp. granulated sugar, whiskey and lemon juice; cover with plastic wrap and set aside 1 hour. Whisk 1 cup sugar and 1⁄4 cup water in a 2-qt. saucepan over medium heat; cook, without stirring, until the sugar dissolves, 2–3 minutes. Add butter; bring to a boil. Continue cooking until the mixture turns a deep red-brown, about 25 minutes or until a candy thermometer inserted in sauce reads 325°. Remove from heat. Carefully add cream, stirring until sauce is smooth.
  3. Heat oven to 375°. Stir 1⁄3 cup sugar with 2 tbsp. flour, plus bitters, nutmeg, allspice, cinnamon, kosher salt, and pepper in a large bowl. Drain apples, discarding juices, and add to bowl; toss to coat in spice mixture. Sprinkle remaining flour and sugar over crust; pour half of the prepared caramel into the bottom of the pie crust; tightly arrange apples over dough, mounding them slightly higher in the center. Pour remaining caramel sauce evenly over apples. Sprinkle with half the sea salt. Add top crust. Crimp the edges. Brush egg over crust, then sprinkle with remaining sugar and sea salt. Bake until crust is golden and filling is bubbly, about 1 hour. Let cool completely before serving.
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