Makes one 9-inch pie
The flavor combination of caramel and apples is a natural pairing that has become a popular choice for pies—a trend that hopefully is here to stay. The salt in this recipe enhances th flavors. Use a high-quality flaked sea salt, such as Maldon.
Ingredients
- All-Butter Pie Crust, unbaked, double crust
- 4 tablespoons (1/2 stick; 2 oz) unsalted butter
- 1/2 cup (4.2 oz) heavy cream
- 1 1/4 cups (9.7 oz) packed light brown sugar
- 1/4 cup (2 oz) water
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 4 to 5 (3 lb) Golden Delicious apples, peeled and cut into 1/4-inch sliced
- 2 teaspoons fresh lemon juice
- 1/4 cup (1.8 oz) granulated sugar
- 1/4 cup (1 oz) corn starch
- 2 teaspoons ground cinnamon
- 1/8 teaspoon grated nutmeg
- Egg wash, as needed
- Sanding sugar, as needed
- Flaked salt, as needed
Directions
- Preheat the oven to 375°F and set the rack in the lowest position.
- In a small, heavy-bottom saucepan, combine the butter and cream and bring to a simmer. Remove from the heat and set aside.
- In a heavy-bottom medium saucepan, combine the brown sugar and water, stirring continuously over medium heat to dissolve the sugar. If the sugar is melting unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Cook until the mixture registers 240°F on a candy thermometer.
- Remove the pan from the heat and slowly stir the heavy cream and butter into the sugar until smooth. Be careful, as the hot mixture will bubble up. If the caramel mixture seizes (begins to recrystallize and harden), return it to the heat and continue to stir until smooth. Remove the pan from the heat and stir in the vanilla and salt. Reserve ½ cup of the caramel sauce for serving with the pie, and use the remaining for the assembly.
- In a medium bowl, combine the apples, lemon juice, granulated sugar, cornstarch, cinnamon, and nutmeg. Toss to combine.
- Layer half of the apples in the prepared bottom crust, arranging and pressing them to eliminate gaps and air pockets. Pour one-third of the remaining caramel sauce over the apples. Layer the remaining apples on top of the caramel sauce, again arranging and pressing them to reduce gaps and air pockets. Pour the remaining caramel over the top layer of apples.
- Roll out the dough for the top crust to 1/8-inch thick. Using a pastry wheel, cut twelve 1-inch wide strips of dough. Brush the edge of the bottom crust with water, and gently weave and arrange the dough strips on top of the filling to create a lattice top. Trim the edges flush with the edge of the bottom crust and press them to seal. Turn and decoratively crimp the edges.
- Place the pie on a rimmed baking sheet. Brush the lattice top of the crust with egg wash and sprinkle liberally with sanding sugar and flaked salt.
- Bake until the filling is bubbly and thick, 50 to 60 minutes. Remove the pie from the oven and place it on a cooling rack. Let cool for 2 to 3 hours. The filling will continue to thicken and set as the pie cools.
- Serve with the reserved caramel sauce on the side, or drizzle the sauce over each slice.
