With a mix of Honeycrisp and Granny Smith apples, this salted caramel apple pie honors the classic with the addition of rich caramel. That’s what makes it really special.
The assignments for Thanksgiving dinner have been handed out.
No surprise, I am excited. The more things I get to make, the better!
Thanksgiving is the Super Bowl of family holidays. It’s time that I bring my A game.
In addition to 3 sides, I am responsible for 1 dessert.
The sides are no problem. The key thing is to find side dishes that are good served at room temperature.
That’s actually true with pretty much everything for Thanksgiving because competition for the oven is fierce.
I don’t know why, but dessert has me stumped.
There are just so many good options from a tart to even chili chocolate pumpkin marble bread.
But you can’t go wrong with pie. It’s the ultimate classic.
Indecision is my problem.
Trouble making up my mind turns into late-night online shopping.
As a result, I ordered mini pie pans thinking I would do one big salted caramel apple pie with smaller pies in other flavors to go with it.
The choices wouldn’t disappoint anyone, right?
But it didn’t take me long to realize that plan was a bit over-ambitious. Why not go with a single spectacular dessert?
If one kind of pie is that good, you don’t need options.
On Thanksgiving Day 2017, I posted a picture of this salted caramel apple pie on Instagram.
Surprisingly, it has taken me this long to post the official recipe.
There are so many reasons to love pie for Thanksgiving.
If you are the person making the meal, it actually has more to do with the prep than the taste.
Think of pie as basically two main components: crust and filling.
By making the dough in advance, you give it a chance to rest and chill in the fridge. Take advantage of that time and flexibility.
Wait to make the filling the day you are planning to bake.
On the day you are ready to assemble and bake the pie, you can cook the salted caramel in a saucepan on the stove before you do anything else.
Next prep the filling.
It’s a mix of Honeycrisp and Granny Smith apples along with cinnamon, ginger, cloves and nutmeg–everything you would crave for an apple pie.
With the filling ready, roll out the bottom crust and put it in the dish.
Then use a spoon to pile on the apples and pour in the salted caramel.
For the top crust, I am a big fan of a lattice. It looks beautiful with narrow or wide strips.
Before finishing the pie, crimp the edges and brush the top with egg wash and sprinkle on sanding sugar for a sweet crunch.
Every time I bake a salted caramel apple pie, there are never any leftovers.
Obviously, we polish it off.
What’s left in the pie dish are crust crumbles a pool of caramel.
PrintWith a mix of Honeycrisp and Granny Smith apples, this salted caramel apple pie honors the classic with the addition of rich caramel. That’s what makes it really special.
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