Category Archives: Pie/Tarts

Salted Caramel Apple Pie

Salted Caramel Apple Pie

I’ve been on a pie kick recently.  Who needs cupcakes when you can have pie?  Having made this the first time back in September I was out hunting for the perfect fall dessert.  I had recently encountered Godiva’s caramel apple truffles (beware they are addictive little guys… so good!).  In an effort to replicate that mouthwatering experience, I decided it was time to make a salted caramel apple pie.  And it tastes as amazing as it sounds.

This recipe make a nice 9 inch pie.  I’ve used various kinds of apples from Gala to Granny.  I’ve decided it just works best with a nice sour apple.  But, feel free to blend sweet and sour, you can’t go wrong.  I was also supremely lazy – as can be expected when having to core and peel apples and used store bought pre-made crusts.  But!  I’ve seen decided that a chocolate crust make everything better.  Recommendation?  Use the spiced chocolate crust for a mind blowing experience, you’ll need to double it to have a top and bottom for the pie.  I was also lazy with the sauce, I’ve never been able to make a perfect caramel sauce, so I just buy baking caramel bits and melt them into a sauce.  Very tasty and so easy!  Should you not own a rolling pin – I’ll tell from experience wine bottles and beer bottles work perfectly.  Just make sure they are room temp, otherwise the moisture wrecks havoc on rolling out the dough.  So let’s make some pie!!

Pie Crust Salted Caramel Apple Pie

Spiced Chocolate Crust x2


Taken from Sally’s Baking Addiction


2 tsp Fresh lemon zest
1/4 cup Fresh lemon juice
6 Large apples, cored, peeled and sliced
1/4 cup Flour
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 & 1/2 tsp ground cinnamon
1/2 cup Granulated sugar
1 Egg, beaten
Salted caramel sauce — or alternatively you can buy baking caramel bits (11 oz), melt and add 1 tsp Salt


Prepare the crust and caramel sauce.  Set aside.  While those cool, let’s make the filling.

Put the lemon zest and juice in a very large bowl.  Add the apples and gently toss.  In a small bowl, combine flour, cloves, nutmeg, cinnamon and sugar.  Pour over the apples and gently combine.  Set aside.

Roll out the pie crust and place into a 9 inAdd the caramelch pie dish, gently press crust into dish until smooth.  Trim and discard overhang.  Fill crust with the apples – it’s okay if it’s piled high!  Drizzle with at least 1/2 cup of salted caramel — since I used the baking caramel bits, I used the entire bag for the filling to make it extra caramel-ly.

Preheat the oven to 400F.

Roll out the second ball of dough until it is roughly 12 inches in diameter.  Use a knife, pastry wheel or pizza cutter to cut 16 – 1/2 inch wide strips.  I eyeballed it, but feel free to use a ruler for perfect lines.  Carefully thread the strips over and under, weaving until you’ve covered the the top.  You can make the lattice top also by just layering the strips on top of each other.  Use a knife to trim the overhang.  Using a fork or your fingers press down on the edges, so that they seal with the bottom crust.

Thinly brush the lattice top with the beaten egg.  Sprinkle top with sugar and cinnamon.

Time for the Oven

Place the pie onto a large baking sheet and bake for 20 minutes. Then turn the oven temperature down to 375F and bake for an additional 40-50 minutes.  Check periodically to make sure it isn’t getting too dark on top.  If it is, cover it loosely with aluminum foil.

The pie is done when the caramel begins to bubble up.  A knife inserted should come out clean.

Allow the pie to cool for at least 4 hours before serving.



Coconut custard pie!

Coconut custard pie!

So I’m obsessed with coconut.  Honestly, it is one of my favorite flavors and scents.  So naturally when I have a hankering for custard pie I had to find a way to add coconut.  Some really dislike custard because of the milky – and potentially – eggy flavor.  I totally get that.  But!  This recipe is amazing.  If you like macaroons, you’ll probably enjoy this.  The custard is there, but just barely.  It isn’t overly sweet or rich.  The custard and the coconut really balance each other out.

With pies I’m not a huge fan of crust.  I generally prefer most to be crustless – especially when it comes to custard and pumpkin.  So in an effort to embrace a crust, I found a chocolate crust recipe and added a kick to it by adding cinnamon, cloves, nutmeg and a bit of extra sugar.  The spice blended nicely with the chocolate and made the pie have the most heavenly scent!

Here’s how it’s done –

Coconut Custard Pie

Chocolate Pie Crust

Recipe sans spice came from Simply Scratch


1 & 1/8th cup Flour
2 TBSP Unsweetened dark cocoa powder
2 TBSP Granulated sugar
1/2 tsp salt
1 stick (8 TBSP) Cold butter, cut in pieces
2-3 TBSP Cold water

~~~~ If you want to add spices ~~~~

3/4 tsp Ground cloves
3/4 tsp Ground nutmeg
3 & 1/4 tsp Ground cinnamon
2 TBSP granulated sugar


Combine flour, cocoa, salt and butter in a bowl using pastry blender (or fork!) until crumbly — if you are fortunate enough to have a food processor it also works well.  Add one tablespoon of water at a time, mixing between additions, until forms into large clumps. Add spices and knead into dough.  Form into a round disc and wrap in plastic wrap. Refrigerate for at least 30 min.

Roll out dough and proceed as normal.  Fits a 9 inch pie dish or tart pan.

Coconut Custard Pie

Recipe adapted from Paula Deen by LittleFoodieChef


1/2 stick  (4 TBSP) Butter, melted
2 Eggs
1 TBSP Flour
3/4 cup Granulated sugar
1 tsp Vanilla extract
2 cups Sweetened flaked coconut
1 cup Milk (I used skim)
1 Chocolate pie crust


Preheat oven to 350F

Whisk eggs, butter, vanilla extract, and sugar.  Whisk in flour and milk.  Add coconut and blend into mixture.  Pour into pie shell.  Optional – but yummy addition: sprinkle extra coconut on top and add pecan halves.  They toasted up nicely in the oven.

Bake 45-60 min until the custard has risen, is golden brown and firm.  Check by inserted knife – it will come out clean but slightly oily.  Let cool, then refrigerate.