Description
The BEST salted caramel apple pie with homemade pie crust, perfectly spiced apples, and salted caramel sauce! Top with ice cream and enjoy!
Ingredients
Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tsp granulated sugar
- 1 cup cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
Filling
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup plus 2 tsp arrowroot starch
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 2 Tbsp unsalted butter
- 8 cups apples, peeled and diced (1/4″ thick)
- 1/4 cup salted caramel sauce
Topping
- 1 Tbsp heavy cream
- 1 Tbsp coarse sugar
Instructions
- Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Prepare filling: Whisk together sugar, brown sugar, arrowroot starch, cinnamon, cloves, nutmeg, and salt in a small bowl. Melt butter in a large skillet; add apples and cook over medium heat until slightly tender (about 4-5 minutes). Use a slotted spoon to transfer apples to a large bowl, leaving the juices behind. Allow apples to cool for 15 minutes before sprinkling with sugar mixture. Gently toss together until combined.
- Roll dough: Place one disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan. Trim overhang to 1 inch and chill for 10 minutes.
- Repeat the rolling process with the second disc of dough, rolling out to just under a 1/4-inch thickness. Use a pastry wheel or sharp knife to cut dough into 1 1/2-inch strips for the lattice top. Chill the strips for 10 minutes.
- Assemble the pie: Spoon apple filling into chilled pie shell and drizzle with caramel sauce. Arrange dough strips over the top in a lattice pattern. Fold over dough overhang and crimp edges. Chill assembled pie in the freezer for at least 1 hour before baking, or overnight (if freezing overnight, lightly cover with plastic wrap).
- Place a rimmed baking sheet lined with aluminum foil in the oven and preheat to 375°F. Brush lattice lightly with heavy cream and sprinkle with sugar.
- Bake pie: Place pie dish on pre-heated baking sheet and bake at 375°F for 20 minutes. After 20 minutes, reduce heat to 350°F and continue baking another 40-50 minutes (for a total baking time of 60-70 minutes), until crust is golden and fruit juices are bubbling slowly at the center of the pie. If pie is fully frozen, baking time may be up to 90-100 minutes. Check pie partway through – if crust is browning too quickly, shield edges or top with foil for remaining baking time.
- Cool pie on a wire rack for at least 4 hours before serving (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.
Notes
Make ahead: The dough and salted caramel sauce can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire pie in advance, place in a freezer bag or wrap tightly in foil, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven (do not thaw) and bake as directed.
Starch: Arrowroot starch is a natural thickener and creates a smooth, shiny sauce. Available online or in the natural foods section. You can also substitute 1/4 cup cornstarch.
Crumble topping alternative: Make a single pie crust, or save the 2nd pie crust for another pie. Combine 1 cup (84 g) rolled oats, 1/2 cup (70 g) all-purpose flour, 1/2 cup (100 g) light brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt in a medium bowl. Cut in 1/2 cup (112 g) cold cubed unsalted butter with a pastry blender until well combined and large crumbs form. Chill in the freezer until ready to use.