Mix It Up

Salted Caramel Apple Pie

Posted on: November 15, 2011

I’ve been in search for quite a while now for a recipe for a caramel apple pie.  I’ve had some before and many are just too sweet.  This recipe comes from my Food Network Magazine.  The caramel is not too sweet and doesn’t overpower the flavor of the apples.  The crust is your basic pie crust with butter and shortening.  Always make sure your butter, shortening and water are cold!  This is very important!  When baking they will create steam, which creates air pockets, which ultimately creates a flaky crust.  Also, don’t work it too much.  Just get it to where it sticks together and refrigerate it.  You should still see pieces of butter and shortening when it’s wrapped in the plastic wrap. 

I used Jonathan and Granny Smith apples.  You could use all of one or another kind of baking apple.  One NOT to use is Red Delicious.  They will turn to mush.  The magazine messed up its salted caramel recipe by forgetting to put how much water was needed, so I had to find another caramel recipe which I found at Cake Duchess.   

Hubby said this was up the best apple pie I’ve made.  I will definitely make it again.

Pie Crust:
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons cold vegetable shortening, cut into pieces
10 tablespoons cole unsalted butter, cut into pieces
1/4 cup ice water

Pulse the flour, baking powder, sugar and salt in a food processor.  (If you don’t have a food processor, don’t worry!  Use a fork or a pastry blending tool.)  Add the shortening and one-third of the butter; pulse until the mixture looks like coarse meal.  Add the remaining butter and pulse until it is the size of peas.  Add 1/4 cup ice water and pulse a few more times.  If the dough doesn’t hold together when squeezed, add more ice water, 1 tablespoon at a time, pulsing.  Divide between 2 sheets of plastic wrap.  Pat into disks; wrap and chill at least 1 hour.

Apple Pie:
3 pounds sliced apples
2 tablespoons lemon juice

Toss the sliced apples with the lemon juice. 

Salted Caramel
1 cup white sugar
1/4 cup water
1 stick (1/2 cup) fresh unsalted butter
1/2 cup fresh heavy cream
1 1/2 teaspoon sea salt

Cook the sugar and water together over low heat until just dissolved.  Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.

Cook’s Note: This process can take awhile depending on the heat source.  Keep an eye on it, if the caramel begins to smoke, you’ve burned it and you’ll have to start over.

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.

Whisk the final mixture together well over low heat. Set the caramel aside.

Add the apples to the caramel mixture and cook until soft.  Stir in 2 tablespoons flour; let cool, then add 1/2 teaspoon sea salt.  Assemble and bake.  Place a baking sheet on the lowest oven rack and preheat to 425 for 30 minutes.  Place the pie on the hot baking sheet; lower the temperature to 375.  Bake until golden 1 hour to 1 hour 10 minutes.  (Cover the edges with foil if they brown too quickly.)  Cool on a rack.

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