With a mix of apple varieties, this salted caramel apple pie honors the classic with the addition of salted caramel sauce for a fantastic pie filling.
- For dough
- 2–1/2 cups all-purpose flour plus more for work surface
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- 4–6 tablespoons ice water
- For caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- For filling
- 6 large apples (3 Honeycrisp and 3 Granny Smith), peeled, cored and sliced thinly
- Juice of 1 lemon
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- Pinch of ground nutmeg
- For pie
- 1 egg, lightly beaten
- 1 tablespoon sanding sugar
- For the dough, combine the flour, sugar and salt in a large bowl.
- Use a fork or pastry blender to cut the butter into the flour mixture until it forms pea-sized clumps.
- Stir the water into the dry ingredients. When a shaggy dough starts to form, use your hands to press it together. Start with 4 tablespoons water and add 1-2 tablespoons more as necessary.
- Divide the dough in half, press into disks and cover with plastic wrap. Chill in the refrigerator for 1 hour up to 2-3 days.
- Preheat the oven to 375 degrees F. Line a sheet pan with foil.
- To make the caramel, combine the granulated sugar and water in a medium saucepan over medium-low heat, stirring frequently until the sugar has dissolved. Stop stirring. Increase the heat to medium and bring the caramel to a boil. Brush down the sides of the saucepan with a wet pastry brush as necessary. When the caramel is a deep amber color, stir in the butter, letting it melt. Remove the pot from the heat and whisk in the heavy cream, vanilla extract and sea salt.
- For the filling, in a large bowl, combine the apples, lemon juice, sugar, cinnamon, ginger, cloves and nutmeg.
- On a lightly floured work surface, roll out one of the dough disks into an 11-inch diameter circle about 1/8-inch-thick. Transfer the dough to a 9-inch pie plate.
- Roll out the other dough disk into an 11-inch diameter circle and cut into strips for the lattice top.
- Use a slotted spoon to transfer the filling into the bottom crust, leaving the juices in the bowl. Pour the caramel over the apples.
- Lay half the strips over the pie. Fold back every other strip and lay another strip in the perpendicular direction to “weave” it. Fold back the strips and repeat with the remaining dough.
- Trim around the edge of the pie using a paring knife or kitchen shears. Crimp the edges of the pie.
- Place the pie on the prepared sheet pan. Brush the crust all over with the beaten egg and sprinkle with sanding sugar.
- Bake the pie for 1 hour to 1 hour 15 minutes until the crust is golden brown and the filling is bubbling. If the crust starts browning too quickly, loosely cover it with foil.
- Let the pie cool before serving warm or at room temperature.
You can substitute the Honeycrisp apples with Pink Lady or Braeburn apples.
The dough can be made up to 3 days in advance. Store it tightly wrapped in the refrigerator. Let it sit at room temperature to warm up slightly, making it easier to roll.
Store leftover pie in an airtight container up to 2 days at room temperature.
Keywords: caramel apple pie, salted caramel apple pie