A delicious fall dessert using fresh apples from the orchard. Make this salted caramel apple pie to add to your holiday dessert table.
I have to be honest, up until now I was not a from scratch pie crust maker. Way back when I was first married my mother in law said she liked homemade apple pie. I decided it would be nice to bring over her favorite apple pie for dessert.
Needless to say, it took me hours and I had flour all over the kitchen. I never was able to get the crust to come together. I was traumatized and never again tried to make a pie crust until now.
I jumped into this challenge and made a pie crust using a combination of all purpose flour and white whole wheat flour. I figured I should have learned a few things over the past few decades learning to cook and bake to feed my family.
It actually was not too difficult to make pie crust though working with the whole wheat flour was a little bit of a challenge. The dough was dry but I worked through it.
I continued to jump out of my comfort zone and also make this homemade salted caramel sauce. The caramel sauce just added another level of flavor to an otherwise simple but still classic dessert.
Salted Caramel Apple Pie
A delicious fall dessert using fresh apples from the orchard. This salted caramel apple pie will be a delicious addition to your holiday dessert table.
- Prep Time: 12-15 min.+1 hr chill time
- Cook Time: 25-30 min.
- Total Time: 60-75 minutes
- Yield: 4-6 servings
- Category: Dessert
- Cuisine: American
- 4-6 peeled granny smith apples (or your favorite style)
- 2-4 TBLS. cinnamon
- zest from a small lemon
- 2 TBLS. lemon juice
- 1 tsp. salt
- 1/4 cup brown sugar
- 4 TBLS butter
- 1 TBLS tapioca or flour
- 1/4 cup salted caramel sauce
For the pie crust
- Sift the flour and salt into a bowl and refrigerate for about 1 hour.
- Keep the butter well chilled until ready to mix the dough. Add the cold butter in pieces to the sifted flour and blend with your fingers until you have reached the consistency of course sand.
- Add in the ice water 1 tablespoon at a time and blend just until the flour is no longer crumbly but holds together.
- Roll into a ball, cover in plastic wrap and chill for at least 2 hours.
For The Pie Filling
- Peel the apples and slice them into a large bowl.
- Add in the lemon zest, lemon juice, cinnamon, brown sugar and salt to the sliced apples and stir well to combine. Place in refrigerator until ready to use.
- Remove pie crust from the fridge. Cut the dough in half and roll out each half for a top and bottom crust.
- Place one half of the rolled out crust into the pie plate.
- Next stir in the tapioca or flour to the apples then add the chilled apples to the pan.
- Drizzle the salted caramel sauce across the top of the apples and cover the apples with the second piece of dough.
- Bake for 25 minutes covered with foil. After the 25 minutes, remove the foil, coat the pie crust with an egg wash and continue to bake uncovered for another 20-25 minutes.
- Let pie cool. Serve warm, or chilled.
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Experience can take you where you’ve never been before. If I knew how easy it was to make a pie crust I would have started making homemade pies sooner.
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**THIS POST HAS BEEN UPDATED 2017.
This pie was a submission to the Crazy Cooking Challenge in 2012.