SALTED CARAMEL APPLE PIE

Salted Caramel Apple Pie

The only thing better than Classic Apple Pie is Salted Caramel Apple Pie!  This modern twist on an All-American favorite is a mixture of sweet and salty, with tender apples covered in a rich buttery caramel filling, and a tender and flaky crust – a combination that creates a truly remarkable dessert that is a taste sensation like no other! Perfect by itself or topped with a scoop of vanilla bean ice cream and drizzled with warm caramel sauce, this incredible apple pie is a family favorite recipe!

Salted Caramel Apple Pie

So now that apple season has arrived, it's time to get baking!  RUN and get some of your favorite apples - it looks like it is going to be a perfect weekend to visit the apple orchard and pick some local varieties of fresh apples.  I typically use a variety of tart applies (granny smith) and sweet apples (braeburn, honey crisp) so that you will get a layered flavor in the pie of each unique apple.  Hard to describe, but it makes such a difference when you combine several varieties of applies in your pies and crisps! ​

​I used to think that there was no way to improve on my homemade and classic Apple Pie, that was until I tweaked the recipe just a bit and created my Salted Caramel Apple Pie, using homemade Salted Caramel Sauce.  And now enters Apple Cider Caramel Sauce....it just keeps getting better and better!

​Which leaves the decision-making up to you, because both Salted Caramel Sauce and Apple Cider Caramel Sauce are absolutely PERFECT in and drizzled over the top of this warm and delicious pie!

One of my secrets to making a thick apple pie that doesn't have too much "juice" in it and doesn't get watery as it sits?  I pre-cook the apple slices, and then use just the thick cinnamon-sugar tender cooked apples in the pie shell itself, leaving the excess apple juices cooling on a baking pan to be used for all kinds of other wonderful things.  (The excess cooked apple juice is pretty wonderful drizzled on ice cream, cottage cheese or yogurt.)

Salted Caramel Apple Pie

You'll have to let me know which way you go and what you decide - is the Salted Caramel Sauce OR the Apple Cider Caramel Sauce the best?

​And did I mention that this pie is perfect with a scoop of fresh vanilla or butter pecan ice cream?  I'm just sayin....

​So many choices to make, I'll just have to keep baking these pies until we can decide....YUM!

SALTED CARAMEL APPLE PIE

This is a classic deep dish lattice-topped all American apple pie – bubbling with salted caramel and tender, cinnamon apples!  Perfect by itself, or topped with vanilla bean ice cream and drizzled with more Salted Caramel Sauce.
 

Salted Caramel Apple Pie

INGREDIENTS:
2 pie crusts (homemade or refrigerated)
5 cups (625g) Granny Smith apples
5 cups (625g) Braeburn or Honey Crisp apples
1/2 cup (100g) granulated sugar
1/4 cup (31g) light or dark brown sugar
1-1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
¼ teaspoon salt
¼ cup fresh lemon juice
½ tsp grated lemon zest
1/4 cup (31g) all-purpose flour
1 cup salted caramel sauce (divided)
Egg Wash: 1 large egg + 1 Tablespoon milk
Sparkling sugar for topping
 
HOW I MAKE THIS:

1. PREPARE PIE CRUST:  For this pie we’ll be using a double pie crust on the bottom of a 9x2-inch deep dish glass pie plate. Prepare pie crust per your favorite recipe, or use 2 refrigerated pie crusts.
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving).  Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Use a small sharp knife to trim excess dough 1-inch off the edges, and flute.  Refrigerate while you are preparing the filling.
3. PREPARE FILLING:  Core, peel and slice apples into even ¼” slices – then measure out for recipe.  In a Dutch oven, toss apples, granulated sugar, brown sugar, lemon juice, lemon zest, salt and spices together until evenly coated.  Cover and cook over medium-low heat, stirring gently and often, until apples are tender when poked with fork but still hold their shape (about 5 minutes). Sprinkle with flour, stir in gently; remove from heat.
4. Transfer apples and the juices to a rimmed baking sheet and let cool for about 30 minutes.
5. Preheat oven to 400°F. Adjust oven rack to lowest position. 
6. Spoon half of apple filling into the crust, pressing tightly (gently) and mounding slightly in middle. Drizzle with ½ cup salted caramel sauce. 
7. Spoon remaining apple filling on top, and drizzle with remaining ½ cup salted caramel sauce.
8. MAKE LATTICE CRUST: Remove the remaining chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, cut 16 strips 1/2 inch wide.  Carefully weave the strips into a lattice over top of pie.  Using a small knife, trim the extra overhang. Crimp edges of the dough with your fingers.
9. Brush the lattice top with the egg wash and sprinkle with sparkling sugar.
10. Place the pie onto a large baking sheet and bake for 25 minutes. After 15 minutes, place pie crust shield on top of pie to keep it from browning too much.  Keeping the pie in the oven, turn the temperature down to 375°F and bake for an additional 40-45 minutes. If the top of your pie is getting too brown, remove pie crust shield and tent pie loosely with aluminum foil. The pie will be done when the caramel and apple filling are bubbling around the edges and thru the lattice top. I recommend using an instant read thermometer and baking to 200°F.  
11. Allow the pie to cool for at least 4 hours before slicing and serving – this will give the pie time to set and not be too juicy when you cut it.
12. Serve with a scoop of vanilla ice cream and drizzle of warm caramel sauce.
13. This apple pie is best served on the same day, but it can be covered tightly and stored in the refrigerator for up to 5 days.

YIELD:  8 servings