Salted Caramel Apple Pie - Recipe from Price Chopper
Salted Caramel Apple Pie
Serve up the perfect apple pie and homemade salted caramel sauce, for your holiday feasts. Found in the Gatherings Holiday 2023 magazine.
Add All To Shopping List
Back to Basics: How to Make a Pie Crust
This week on Back to Basics, Whitney shows us How to Make a Pie Crust.
Serve up the perfect apple pie and homemade salted caramel sauce, for your holiday feasts. Found in the Gatherings Holiday 2023 magazine.
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat - resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber - colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter in until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again.
- Very slowly drizzle in heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool slightly before using. Caramel thickens as it cools.
- Place apple slices into a very large bowl. Add sugar, lemon zest, lemon juice, flour, cloves, nutmeg, and cinnamon.Gently toss to combine. Set aside.
- Carefully place one pie crust into a 9 - inch pie dish. With a small and sharp knife, trim the overhang of crust and discard.
- Fill the pie crust with the apples. Pile them tightly (they will create a tall pile).Drizzle with ½ cup of the salted caramel, reserving the rest for topping.
- Preheat oven to 400°.
- Place the second pie crust on a lightly floured surface. Using a pastry wheel, sharp knife, or pizza cutter, cut 16 strips ½-inch wide. Carefully thread the strips over and under one another on top of the pie, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang. Crimp the edges of the dough with a fork or your fingers.
- Lightly brush the lattice top with the egg wash. Sprinkle with coarse sugar.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375° and bake for an additional 40 - 50 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the caramel begins to bubble up.
- Allow the pie to cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve.
RELATED POSTS
Back to Basics: How to Make a Pie Crust
This week on Back to Basics, Whitney shows us How to Make a Pie Crust.
YOU MAY ALSO LIKE
