What can I say that hasn’t been already said about apple pie? Probably nothing new that is for sure. It’s such a classic dessert in general, not just in the fall and a beloved dessert of mine too. What smells better than apple pie baking? The aroma of the apples being cooked in warm spices, their natural juices and sugars breaking down making them even sweeter in a pie and the buttery dough baking. The smell of any pie baking is delicious but I’m focusing on apple as its the most iconic for fall, so I had to include a classic apple pie in all the apple related recipes on the blog.
How is salted caramel apple pie classic? Well I think its as classic as a regular apple pie. One of the most popular apple pie combos that you can can find online is caramel or salted caramel and rightly so, the two were made for each other. If you’re not a fan of caramel with your apple pie, (I forgive you) no problem, just omit the caramel from the recipe and the added salt and ta-da you have yourself a very very classic apple pie.
The salted caramel version adds a dimension of sweetness and flavour with that edge of saltiness that is just so good with this apple pie. Speaking of adding more flavours to your apple pie – have you ever lived on the edge and mixed your variety of apples in your apple pie? Go ahead and try it, I dare you. No seriously, the mix of apple varieties make for a more complex flavour in the pie. They also breakdown differently too so texturally its much more interesting. While some hold their shape others breakdown further and become syrupy and soft. The only one I wouldn’t use in my pies is red delicious apple as they do not cook too well. I like Cortland and Granny Smith, along with Honey Crisp and Mutsu.
- 2 1/2 cups (312.5 g) all-purpose flour
- 2 tablespoons (2 teaspoons) granulated sugar
- 1 teaspoon salt
- 12 tablespoons (283.75 g) unsalted butter, cold, cut into ¼-inch slices
- 1/2 cup solid vegetable shortening, chilled, cut into 4 pieces
- 1/4 cup (60 to 120 ml) vodka, cold
- 1/4 cup ice water
- 1/2 (0.5 ) recipe Salted Caramel Sauce
- 3/4 cup (183 ml) lemon juice
- 14 teaspoon (0.25 teaspoon) ground allspice
- 2/3 cup (133.33 g) granulated sugar
- 3 tablespoons all-purpose flour
- 5 tart-crisp apples, peeled, cored and sliced ⅛-inch thick (I used a mix of Granny Smith, Fuji and Honeycrisp)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon (0.13 teaspoon) ground nutmeg
Egg Wash Topping:
- 1 teaspoon coarse sugar
- 1 egg, lightly beaten with a fork
FOR THE DOUGH AND CRUST
- Process 11/2 cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses.
- Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).
- Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl.
- Add the remaining 1/2 cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses.
- Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture.
- With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together.
- Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
- Remove one disk of dough from the refrigerator and roll out on a generously floured (up to 1/4 cup) work surface to a 12-inch circle.
- Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side.
- Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand.
- Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
- Remove the second disk of dough and roll out into a 12-inch circle.
- Use cookie cutters to cut out shapes in the dough, or cut the circle in 1-inch strips make a lattice-top.
- If using cut-outs, trim the circle to 12 inches, transfer to a parchment-lined baking sheet.
- If using strips for a lattice, gently transfer the strips to a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
FOR THE FILLING
- In a large bowl, toss the apple slices with the lemon juice, then drain in a colander.
- In a medium bowl, whisk together the sugar, flour, cinnamon, allspice and nutmeg.
- Return the apple slices to the large bowl, add the sugar mixture and toss to combine.
- Remove the dough-lined pie plate from the refrigerator.
- Use a slotted spoon to remove one-third of the apple mixture from the bowl and layer in the bottom of the crust so there are hardly any gaps.
- Top with one-third of the salted caramel sauce, then repeat twice more with layers of apples and salted caramel sauce.
- Top the pie with either the cut-out dough round (or lattice-top) and trim the edges of the dough a ½-inch over the edges of the pie plate.
- Crimp the edges of the pie and then place in the freezer for 30 minutes before baking.
BAKE THE PIE
- While the pie is chilling, place a rimmed baking sheet on the center rack of the oven and preheat to 350 degrees F.
- When ready to bake, brush the top of the pie with the egg wash and sprinkle with the sugar.
- Place the pie on the baking sheet in the oven and bake for 30 minutes, or until the edges of the crust start to brown.
- Remove the pie from the oven and cover the edges of the crust with a pie ring.
- Continue to bake for an additional 25 to 30 minutes, until the crust is golden brown.
- Remove the pie ring and continue to bake for an additional 5 minutes if the edges of the crust are a little pale compared to the rest of the crust.
- Transfer the pie to a wire rack and allow to cool completely before serving.
- The pie can be kept, covered, at room temperature or in the refrigerator for up to 2 days.
- Crust: This is my very favorite pie crust, but if you prefer not to use shortening, give my all-butter pie crust a try.
- Freezing Fully Baked Pie: Bake the pie, then cool completely. Wrap in a few layers of plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight. Unwrap and rewarm in a 350-degree oven for 15 to 20 minutes.
- Salted Caramel Sauce: You can substitute 1 cup of store-bought caramel sauce.
- Storage: The baked and cooled pie can be stored at room temperature or in the refrigerator for up to 2 days.
- Freezing Unbaked Pie: Place the fully assembled, unbaked pie on a baking sheet and freeze until solid. Wrap in a few layers of plastic wrap, then a layer of aluminum foil, and freeze for up to 2 months. Unwrap and bake directly from frozen. It will take more time to bake.
- Apples: Any combination of tart/crisp apples will work in this pie. Some suggestions: Granny Smith, Jonagold, Pink Lady, Fuji, Honeycrisp, and Braeburn.
- Equipment: 9-inch pie plate