Posted on by Shawn

Salted Caramel Apple Pie

Pie - Salted Caramel Apple

Dont overcomplicate it - the caramel sauce is completely optional, otherwise just add about 100g extra brown sugar to the apples.
Apple choice simply does not matter. Tart, crisp apples do better, but ultimately as long as it isnt red delicious, you'll do fine.
Recipe adapted from Four and Twenty Blackbirds Pie Book
Print Recipe
Ingredients Method

Ingredients
  

Crust:
  • 300 g flour
  • 20 g sugar
  • 230 g butter cold
  • 40 g water
  • 15 g apple cider vinegar
Caramel sauce:
  • 100 g sugar
  • 30 g water
  • 60 g butter
  • 60 g cream
Apples (small pot):
  • 500 g apples cored and cubed into different sizes
  • 30 g brown sugar
  • 20 g flour
  • 8 g lemon juice
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ teaspoon angostura bitters
Topping:
  • 1 pinch Maldon Salt
  • 1 egg wash (1 egg + 1 tablespoon water)

Method
 

Crust:
  1. Place all ingredients in a food processor and process until a dough forms
  2. Form into a thick disk and place on plastic wrap. Wrap and store in the refrigerator for at least an hour
Caramel:
  1. In a small pan, heat and mix water and sugar until dissolved
  2. Add the butter. Sit over medium-low heat until a temperature of 320F, at which point the mixture should be a brown color
  3. Remove from heat and mix in cream - careful, it'll sizzle
  4. Set aside to cool
Apples:
  1. In a large pot, mix all ingredients. Cover and bring to a boil
  2. Uncover and simmer until the larger pieces are just tender (the smaller pieces will be dissolved almost completely)
  3. Mix in the caramel sauce
Assembly:
  1. Prepare pie mold with cooking spray and strips of parchment paper
  2. If making mini-pies, roll out to 1/8" thickness. Cut for 5" and roll out slightly more with a french pin
  3. Pour in filling
  4. Re-roll extra dough to 1/8" and again slightly thinner with a pin. Cut a top crust 5" or prepare strips for a lattice crust
  5. Freeze for 30 minutes while oven preheats
  6. Preheat oven to 375F
  7. Brush with egg wash, top with maldon salt flakes
  8. Bake for 50 minutes
  9. Allow to cool completely before removing - about 3 hours