Salted Caramel seems to be all the rage now. I recently purchased some Maldon flake salt and I'm always looking for ways to maximize it's large crystals. When I saw the Salted Caramel Apple Pie recipe from Four and Twenty Blackbirds bakery in Relish magazine, I knew I had to try it. After all, who doesn't like pie.
The caramel took some time to cook. After making the salted caramel sauce, we snuck a little bit with sliced apples. Super yummy.
Instead of a lattice pattern top, I decided to go for cutout hearts for a Valentine's Day pie. I forgot to add the bitters in the filling. Still delicious! The crust was quite good. I was surprised with the addition of cider vinegar. This could be my new go to apple pie recipe.
Salted Caramel Apple Pie (from Four and Twenty Blackbirds via Relish)
2 1/2 cups all-purpose unbleached flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2" pieces
8 to 10 Tablespoons ice water mixed with 2 tablespoon cider vinegar
1 egg, lightly beaten
Raw sugar for sprinkling on top
1 cup sugar
1/4 cup water
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1 1/2 teaspoons sea salt (Maldon flake)
5 to 6 medium to large apples (Granny smith, Crispin or Cortland)
Juice of 2 lemons
1/4 cup sugar
1/3 cup raw sugar (castor or turbinado)
1/4 teaspoon cinnamon
1/4 teaspoon all spice
1/8 teaspoon freshly grated nutmeg
2 to 3 dashes Angostora bitters
2 Tablespoons flour
To make pie crust:
1. Combine flour, sugar and salt in the food processor. Add butter and pulse until mixture resembles coarse meal.
2. Add water mixture a little at a time, while pulsing, until dough forms a ball. Divide into 2 disc, wrap in plastic and chill for 1 hour or more.
3. Preheat oven to 375F. Grease a 9 inch pie pan.
4. Roll out one disc to fit pan. Place in bottom of pan, allowing sides to overlap rim.
5. Cook sugar and water over low heat until just dissolved. Add butter and bring to a slow boil. Continue cooking at a low boil until mixture turns a deep, golden brown color. Be careful not to burn caramel-remove from heat before it smokes or turns very dark.
6. Remove from heat and immediately add heavy cream. Mixture will bubble and steam. Be cautious, as sugar will be very hot. Whisk mixture together over low heat. Allow to cool slightly and sprinkle in sea salt. Set aside.
7. Core, peel and thinly slice apples. Combine with lemon juice and remaining ingredients.
8. Place half the apple filling in pan. Pour half the caramel over top. Layer remaining apple filling and then caramel.
9. Roll out remaining pie dough and cut in to strips for lattice pattern or cut out desired pattern. Place over aples. Crimp edges of crust. Brush with beaten egg and lightly sprinkle with sugar and sea salt (if desired).
10. Place pie on baking sheet and bake for 20 minutes. Reduce to 325F or 350F (depending on your oven) for 35-45 minutes, until apples are soft and top is golden brown.