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!!
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 inch 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.
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.