Friday, December 2, 2011

Salted Caramel Apple Pie

There is nothing better than a big ol' slice of pie during the holidays. If you are like me with a love for the classics, but wanting to try something a tad bit different, this may be a yummy, caramely (yes, I make up my own words) variation of the traditional apple pie for you. This year I told myself I wanted to experiment with pies, and for the first time, make my own crust from scratch.  So far I've made a Maple-Walnut Pie, White Chocolate-Rum Pie, (Delicious, but didn't set) and this beauty here. The added caramel really ups the flavor ante. This one was really fun to make because I baked it over at my mom's house the night before Thanksgiving.  I had the other half and mom in the kitchen with me helping me with the pie and helping me with a bottle of champagne. They both helped peel, core, and slice the apples for the pie (while grumbling the whole time) while I worked on the crust and the caramel. They were great little helpers, and isn't that what the holidays are all about anyway? Hope you all had a great one!  Now it's time for Christmas cookies and candy. 

What are you baking for the holidays? 

Salted Caramel Apple Pie

  • 3 pounds mixed apples
  • 2 tbsp lemon juice
  • 2/3 cups sugar
  • 1/2 stick butter 
  • 1 tbsp cream
  • 2 tbsp flour
  • 1/2 tsp sea salt
  • 2 disks dough of basic crust
  • 1 large egg beaten
  • coarse sugar, for sprinkling (optional)
  1. Peel and core the apples; slice 1/4 inch thick; toss with lemon juice.
  2. Cook sugar over medium-high heat until amber, about 10 minutes.
  3. Off the heat, stir in butter and cream; add apples and cook until soft.
  4. Stir in flour; let cool, then add sea salt.
  5. Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. (or start with a store bought pie crust) 
  6. Add the apples, mounding them slightly in the center.
  7. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold over the overhang under itself and crimp to seal. (Feel free to do anything you'd like for the covering crust, as you can see I attempted a lattice top, need to work on that) Brush with beaten egg and sprinkle with coarse. Cut a few slits in the top crust. Chill 1 hour.
  8. Place a baking sheet on the lowest oven rack and preheat to 425 for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375.
  9. Bake until golden, 1 hour to 1 hour, 10 minutes. (cover the edges with foil if they brown too quickly) Cool on a rack.

Basic Crust (Makes 2 disks dough)
  • 2 1/4 cups all-purpose flour (plus extra for dusting) 
  • 1/4 tsp baking powder 
  • 1 tsp sugar 
  • 1/2 tsp salt 
  • 4 tbsp cold vegetable shortening, cut into pieces 
  • 10 tbsp cold unsalted butter, cut into pieces 
  1. Pulse the flour, baking powder, sugar, and salt in a food processor. 
  2. Add the shortening and 1/3 of the butter; pulse until the mixture looks like coarse meal. 
  3. Add the remaining butter and pulse until it is the size of peas. 
  4. Add 1/4 cup ice water and pulse a few more times. If the dough doesn't hold together when squeezed, add more ice water, 1 tbsp at a time, pulsing. 
  5. Divide between 2 sheets of plastic wrap. Pat into disks; wrap and chill at least 1 hour. 
I was given a little insert from a food network magazine that had 50 pies in it. Different variations of the classics. This is where I found the recipe with many delicious sounding others. 

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...