![]() ![]() Use my favorite recipe to make a batch of homemade salted caramel sauce (so good!), or add as much salt as you like to a jar of prepared caramel sauce. Salt! Can't have salted caramel without it! There's also a bit of salt in the apple pie filling and in the crumb topping because salt balances sweet and intensifies all the other flavors in this pie.Cinnamon, nutmeg and cloves are the perfect warm compliment to apples and caramel.A couple tablespoons of cornstarch acts as a thickener so that the caramel apple pie filling is rich and saucy, not runny. I like to use dark brown sugar to get the most flavor from the little bit that's in there. There's a very small amount of brown sugar in the filling for this pie to keep it from being overly sweet. A bit of lemon juice will help keep the apples from browning while you slice them and help the apples retain their shape while the pie bakes. My favorite apples for this pie is Granny Smith or Macintosh. Or, use a refrigerated or frozen crust from your local supermarket. But, if you have a favorite recipe, use that. My favorite recipe is this Fool Proof Pie Crust. Enough pie crust dough to cover the inside of a pie plate.Ingredients Needed to Prepare This Recipe How to Make a Pie Crust That Can Hold a LOT of Caramel Apple Filling.What Variety of Apples are Best in this Pie?.Ingredients Needed to Prepare This Recipe.You can NEVER have too much salted caramel sauce.Īpple pie covered in liquid gold. Even more salted caramel sauce, poured over the entire pie after baking.Buttery, brown sugar crumb topping piled high over all that caramel apple goodness.Crisp, tart green apples coated in rich salted caramel sauce.Plus, it's topped with buttery, crunchy, brown sugar crumb topping.ĪND - not only are the apples inside the filling coated with Salted Caramel Sauce, the entire pie is covered in even MORE salted caramel sauce. It's just about as packed with apples as you can get without having them spill out over the sides of the pie plate. Keep an eye on it, if the caramel begins to smoke, you've burned it and you'll have to start over.Ī mandolin works great for producing very thin slices.THIS is the pie I want to eat throughout the entire fall season, including Thanksgiving and right up through Christmas. **This process can take awhile depending on the heat source. *A mixture of Crispin, Granny Smith, and Cortland is nice if you can. You can test the apples for doneness with a long toothpick or small knife. Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.īake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Cook's Note: Save a small portion of the caramel to pour on top once the lattice is assembled.Īssemble the lattice crust and flute the edges of the crust. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Gather your rolled pie crust, salted caramel, and apple mixture. Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven). Use your hands to gently mix and coat the apple slices. Sprinkle this mixture over the apples in the mixing bowl. In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Core, peel, and thinly slice the whole apples. ![]() Juice the lemons into a large mixing bowl. Set the caramel aside while you prepare the apple filling. Whisk the final mixture together well over low heat and sprinkle in the sea salt. Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.** Chill the rolled crust while you prepare the salted caramel and apple filling.Ĭook the sugar and water together over low heat until just dissolved. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired. Prepare one 2-crust batch of your favorite all butter pie crust. ![]()
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