Salted Caramel Apple Pie Recipe

Ingredients

• 2.33 cups all-purpose flour
• 2.25 teaspoons kosher salt
• 1.5 cups cold unsalted butter, cut into 1/2-inch cubes
• 0.5 cup ice cold water, divided
• 1 cup white sugar
• 6 tablespoons salted butter, cut into 1/2-inch pieces, at room temperature
• 0.5 cup heavy whipping cream, at room temperature
• 1.5 teaspoons fine sea salt
• 10 medium Granny Smith apples - peeled, cored, and sliced
• 0.5 cup white sugar
• 0.25 cup all-purpose flour
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon kosher salt
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground nutmeg
• 1 large egg, beaten
• 1 tablespoon turbinado sugar

Instructions

1. Gather all of your ingredients to prepare this delicious pie.
2. Prepare the pie crust: In a large bowl, whisk together the flour and salt. Add the cold butter and toss until each piece is completely separated and coated with the flour mixture. Using your hands or a pastry blender, incorporate the butter into the flour until well combined, leaving butter pieces no larger than a pea.
3. Gradually add cold water, starting with 1/4 cup, stirring gently with a spatula until completely absorbed. Add the remaining 1/4 cup of water, 1 tablespoon at a time, gently stirring between each addition, until the dough begins to form a ball. You may not need all the water, depending on the humidity and your flour's hydration.
4. Transfer the pie dough to a clean, lightly floured surface and gently knead, being careful not to overwork it, until it becomes smooth and slightly tacky.
5. Divide the dough evenly into 2 pieces. Shape each piece into a flat disk and wrap individually in plastic wrap. Refrigerate for at least 1 hour, or up to 3 days. If chilling for longer than an hour, let the dough sit at room temperature for at least 15 minutes before rolling.
6. While the pie dough chills, prepare the caramel sauce: Heat the sugar in a small saucepan over medium heat, stirring occasionally, until it melts completely and turns an amber color, about 10 to 15 minutes.
7. Add the butter to the melted sugar and cook, stirring constantly, until the butter melts and is completely combined, approximately 1 minute.
8. Carefully add the heavy cream to the sugar mixture, stirring constantly until it becomes bubbly, about 15 to 30 seconds. Remove the saucepan from the heat and stir in the sea salt. Set the salted caramel sauce aside to cool slightly at room temperature until ready to use.
9. Make the apple pie filling: In a large bowl, stir together the sliced apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg until well combined. Set the apple mixture aside at room temperature, uncovered, for 30 minutes.
10. Pour the apple mixture through a strainer into a large bowl. Set the apple mixture aside, and transfer the strained liquid to a small saucepan. Bring the liquid to a boil over medium heat, stirring occasionally, until it thickens slightly. Remove the saucepan from the heat and set aside at room temperature.
11. Preheat your oven to 400 degrees F (200 degrees C). Position an oven rack in the bottom third of the oven. On a lightly floured surface, work with one dough disk at a time, rolling each disk into a 1/8-inch thick circle, approximately 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press the dough into the corners and sides of the pan.
12. In the large bowl, stir together the apples and the reduced apple liquid; arrange the apple mixture in the pie crust, and drizzle with 1/2 cup of the prepared caramel sauce.
13. Place the remaining dough circle over the apple mixture and press into the edges of the pan. Using your fingers, fold the edges under and crimp to seal the pie.
14. Brush the top and edges of the dough with beaten egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in the dough with a sharp paring knife to allow steam to escape during baking. Place the pie on a rimmed baking sheet.
15. Bake the pie in the preheated oven until the top is light golden in color, about 20 minutes. Without removing the pie from the oven, reduce the oven temperature to 375 degrees F (190 degrees C), and continue baking until the dough is deep golden brown and the filling starts to bubble, about 25 minutes. Gently cover the pie with aluminum foil, and continue baking until a knife inserted in the center comes out mostly clean, about 25 minutes.
16. Remove the salted caramel apple pie from the oven and transfer it to a wire rack to cool completely, approximately 2 hours.
17. Serve the cooled pie with the remaining salted caramel sauce, if desired, and enjoy!

Nutrition

• Calories: 556 kcal
• Fat Content: 33 g
• Fiber Content: 3 g
• Sugar Content: 40 g
• Sodium Content: 676 mg
• Protein Content: 4 g
• Cholesterol Content: 105 mg
• Carbohydrate Content: 64 g
• Saturated Fat Content: 21 g
• Unsaturated Fat Content: 0 g