Well, Fall is officially upon us so we may as well go big or go home.
This pie goes big.
The salted caramel sauce really differentiates this pie from other apple pies and is amazing to have on hand for ice cream, cookie filling or just on a spoon. I think any sweet and salty combination is a dream and this one is right up there.
I used a mix of golden delicious and granny smith apples and they created a nice flavour combination. The granny smith slices still had some bite on them post-baking which I liked whereas the golden delicious slices were softer, yet sweeter. It’s important to use a mix to get this flavour profile on point.
Next week is Thanksgiving, which means double pies next weekend, stay tuned…
- Prepared dough for double crust pie (see rhubarb pie post)
- 6 apples (3 granny smith and 3 golden delicious), peeled and sliced into 1/4 inch slices
- 2 tbsp sugar
- Juice of 2 lemons
- 1/3 cup demerara sugar, plus more for sprinkling
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- Pinch of nutmeg
- Pinch of cardamom
- 1/4 tsp vanilla
- One grind black pepper
- 1/4 tsp sea salt
- 2 tbsp flour
- 1/4 tsp coarse or flake sea salt, plus more for sprinkling
- Egg wash (Egg whisked with 1 tsp water)
Salted Caramel Ingredients
- 1 cup sugar
- 1/4 cup water
- 1/2 cup butter
- 1/2 cup heavy cream
For crust braiding steps, see Blueberry Peach Pie post.
Begin by making the caramel sauce. In a saucepan, whisk sugar and water and cook over medium heat until sugar dissolves, whisking occasionally. Add butter and bring to a slow boil, cooking continuously until caramel turns dark golden brown. Remove from the heat and slowly add cream (be careful with the steam). Whisk together and pour into a bowl, allowing to cool while making the pie.
Mix apple slices with the lemon juice in a bowl and sprinkle with 2 tbsp sugar, lightly mixing again. Allow to sit for 20 minutes to “sweat” the apples, removing excess moisture.
Meanwhile in a large bowl, mix demerara sugar, cinnamon, allspice, nutmeg, cardamom, vanilla, pepper, salt and flour. Remove apples from lemon juice, leaving excess liquids behind and add to spice mixture. Mix lightly with your hands to ensure all slices are evenly coated.
Layer the apples tightly (I did a haphazard circular pattern) in the prepared pie crust, placing more in the centre of the pie. Pour just over a half cup of the caramel sauce over the apples and sprinkle with 1/4 tsp coarse/flake sea salt. Assemble lattice and crimp as desired.
Allow pie to chill for 15 minutes and preheat oven to 400F.
Brush pie with egg wash and sprinkle with demerara sugar and coarse/flake sea salt.
Place pie on a rimmed baking sheet and place on the bottom oven rack, baking for ~25 minutes until crust is beginning to brown. Lower oven temperature to 375F and move pie to centre rack, baking 30-35 minutes until juices are bubbling and the crust is a deep golden brown.
Cool for 2-3 hours.
Recipe adapted from Four and Twenty Blackbirds