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Salted Caramel Apple Pie

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Is there any thing better than good ol’ American Apple Pie? I am a caramel addict. So when you throw on layers of sea salted caramel into my apple pie…that…THAT is what is better than good ol’ American Pie.
I know I keep yapping about my mother-in-law Teresa. Well, she has been here for weeks and we both just love to bake. I have converted her into an American food show addict. When the kids go to sleep we flip threw shows and I translate what they are making. I’m a good daughter-in-law.
Teresa is the crostata QUEEN! She has made several of them the last few weeks. A crostata is sort of like a pie. That was the easiest way for me to explain to her what a “pie” is. She kept saying, “Cos’e’ un abblebie?” What is an apple pie? So I said, “Let’s make one!” We caught an episode on the Cooking Channel and it featured this particular pie. She wanted to make it. I wanted to EAT it immediately. Well, we both wanted to. 

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I used Martha’s Perfect Pie Crust Recipe. I found it in an old book I have of hers from the 90’s. It was perfection. The caramel part…ohhh…the caramel! I can’t tell you how difficult it was to not eat all of the caramel right from the pan. Big spoonful by big spoonful. I was amazing. If you don’t like the whole sweet/salty combo idea, you can leave out the sea salt.
The crust…ohhh…the CRUST! It may have been the best part of the pie with all that caramel and turbinado sugar/sea salt on top! My daughter says it was. So there you go! You can skip the whole filling part. Just make the caramel crust with sea salt and sugar on top and it will be done even quicker.Winking smile
When you bake with another baker, it gets a little complicated. You both want to do every thing. Sometimes things get forgotten. Like the pretty lattice criss-cross pattern. We sort of forgot to criss-cross. But you don’t mind, do you? It’s still pretty. We’ll make another one and show you how to do that soon.Smile
Teresa liked her lesson on American apple pie. I learned that week how to make 3 different crostatas. She’s shocked with how big every thing is here in American. She is afraid she is going to fall into my dryer every time she opens it.
Now we’re on to making Easter breads and eggplants sott’olio (eggplants marinated in olive oil). If you are still single out there, marry an Italian guy. Lots of food fringe benefits. Winking smile

Salted Caramel Apple Pie

slightly adapted from Four and 20 Blackbirds

Ingredients

Pie Crust
1 recipe your favorite (2-crust) butter pie crust – *I used Martha Stewart’s Perfect Pie Crust Recipe. It was, well, just perfectSmile.

Yield: Makes 1 double-crust for a 9-inch pie

Ingredients

2 cups all-purpose flour

1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons margarine or chilled vegetable shortening
1/4 cup ice water

Directions

  1. Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
  2. It is very important to work the pastry as little as possible. Don’t over handle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
  3. Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
  4. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
  5. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
  6. Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
  7. Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.

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 (recommended: Maldon sea salt flakes)

Apple Filling
4 to 6 lemons
5 to 6 medium to large apples*
*Cook’s Note: A mixture of Crispin, Granny Smith, and Cortland is nice if you can.

Apple Filling Seasoning
1/3 cup raw sugar (castor, unrefined, large granule sugar)
2 tablespoons flour
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg

Assembly
1 egg beaten
Raw sugar, for sprinkling on top (I used turbinado)
1 teaspoon sea salt (flake)
Special equipment: Mandolin for slicing, and a pastry brush.

Directions

To make the pie crust:

Prepare one 2-crust batch of your favorite all butter pie crust. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired. Chill the rolled crust while you prepare the salted caramel and apple filling.

To make the salted caramel:

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 and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.

To make the apple filling:

Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. Cook’s Note: A mandolin works great for producing very thin slices.

Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.
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To make the apple filling seasoning:
In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, and nutmeg. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.
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To assemble the pie:
Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven).
Gather your rolled pie crust, salted caramel, and apple mixture.
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Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps.
Pour 1/3 of the caramel over the apples.
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Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Cook’s Note: Save a small portion of the caramel to pour on top once the lattice is assembled.
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Assemble the lattice crust and flute the edges of the crust.
Pour the last bit of caramel on top.
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Brush the crust with the beaten egg.
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Lightly sprinkle with sea salt.
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Sprinkle with raw sugar. 
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Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.
Let the pie cool, then slice and enjoy.
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Thank you for stopping by!! What is your favorite American pie? Mine is apple pie. To be totally honest, I like my recipe a whole heck of a lot and one day will post that too. Smile

Reader Interactions

Comments

  6. Anonymous says

    April 15, 2011 at 4:36 pm

    Lora, this pie looks AMAZING! Your MIL sounds like a fun person and I love how you're both learning from each other. Happy Friday dear friend! xoxo

    Reply

  7. Cher says

    April 15, 2011 at 4:56 pm

    As an Upstate NY girl, there would be something very wrong with me if apple pie didn't make my top five list, for sure! This looks lovely. & You are right, there is something to be said for hooking up with Italian families 🙂

    Reply

  10. Pegasuslegend says

    April 15, 2011 at 5:08 pm

    Love love love Apple pie when I lived near the orchards in Upstate NY I use to make one a week… we had apples all year, I dont get the freshest anymore and miss them! This looks awesome!

    Reply

  14. foodwanderings says

    April 15, 2011 at 5:36 pm

    Wowee! Chanelling Deb @smithbites! I love apple desserts and as usual you do not disappoint. In recent years I am enamored with salted desserts which was a foreign concept to me, but Yum-o!

    Reply

  15. Anonymous says

    April 15, 2011 at 5:37 pm

    this pie is just lovely. i love the lacing on top its just so well done. caramel apples are my favorite caramel apple in a pie even better!

    awesome photos

    Reply

  19. Liren says

    April 15, 2011 at 7:00 pm

    Your mother in law sounds just so huggable! I can't stop chuckling at the idea of her falling into the dryer, but it's true, Americans seem to like everything jumbo size.

    Beautiful pie!

    Reply

  20. Sue says

    April 15, 2011 at 7:37 pm

    I love apple pie, and yours looks "over the top" fabulous! A must make! Beautiful job. How fun to bake with your mother-in-law:)

    Reply

  21. Becky says

    April 15, 2011 at 8:11 pm

    What a great looking apple pie, and with the caramel. it's over the top! Next time we make appple pie, we'll havve to add the caramel.

    Reply

  23. Chris says

    April 15, 2011 at 9:04 pm

    omg caramel and apples my favorite. OK…this is ANOTHER one I have to make – still have a few slices of the lemon cake left – but…I do have yummy apples from my CSA that are begging to be used.

    I'm so happy to hear you are able to eat what you bake now – yay! 🙂

    When you said you are making Easter breads, it brought back memories of my nana – she *always* made an Estonian bread called mamusaia – it was a daily staple at the house. At Easter it got a handful of raisins, an egg wash with a sprinkling of sugar, and a braided wreath shape. At Christmas the same thing, but a small coin/toy would be placed inside for someone to find. Most of the time it was just simply a braided loaf. It's a yeast bread similar to challah, but there is cardamom in it which gives a lovely aroma. It brings back memories 🙂 I may have to get the recipe out and make some for Easter now. It also keeps for a LONG time – my grandmother would simply wrap it in some tin foil.

    Reply

  24. Celia says

    April 15, 2011 at 9:38 pm

    I just had the Four and Twenty Blackbirds pie last week…and yours looks way better! The apples are just perfectly juicy, and that lattice of beautiful.

    Reply

  26. Savoring Italy says

    April 15, 2011 at 9:51 pm

    Hi Celia-oh my goodness!Thank you!That pie of theirs had me drooling and I had to try.:)
    Thank you Christine and everyone else for your sweet comments!
    Chris-that is exactly how she made her Easter bread today! Except no raisins and she used cinnamon:) She did two different kind of braids. She used natural yeast to make it last longer;)Do you have a blog?Would love to see your Estonian bread !:)

    Reply

  31. Lizzy says

    April 15, 2011 at 11:48 pm

    I'm with briarrose…oh, how I love caramel…and add it to apple pie…and I'm in heaven. Beautiful pie…I made lattice crusts as a teen, and I don't know why they seem so intimidating now. You and your lovely MIL have inspired me to make one soon.

    So good to see you posting…hope your incision is feeling better…

    Reply

  32. Reeni says

    April 16, 2011 at 1:33 am

    I just love the sound of this! Salted caramel is one of my favorite things – my family doesn't feel the same way. I suppose I could just salt a little bit of it – all for me! Hope you are doing well! xoxo

    Reply

  35. Amy says

    April 16, 2011 at 2:55 am

    Lora, I love a good apple pie, but yours sounds over the top delicious with that salted caramel drizzled over it before baking! Beautiful with the lattice work as well :)! Have a great weekend!

    Reply

  36. Jennifer says

    April 16, 2011 at 3:02 am

    Another amazing recipe and more amazing pictures. Those ones drizzling the caramel over the pie and inside the filling make me want some salted caramel. Right. Now.

    Reply

  38. Lo-mo says

    April 16, 2011 at 3:35 am

    Just wrecked the key board with drool….this pie looks amazing Lora! So glad to hear you are up and baking, and connecting with your mother in law! Send some pie on over please!

    Reply

  47. wendyweekendgourmet says

    April 16, 2011 at 8:58 pm

    Lord have mercy, that looks GOOD! Michael is a pie lover, and I love salted caramel…so this is a dessert we both would love. How nice to have such a wonderful MIL…I'm lucky like that too. How long will they be staying with you?

    Reply

  49. Claudia says

    April 17, 2011 at 12:27 am

    I love crostadas for their ease – however, I will walk miles for salty caramel. And then you mix it with American good old apple and I think you created a piece of apple pie nirvana. You are a very good daughter-in-law indeed! You are both so lucky as is the family that gets to partake in this deliciousness.

    Reply

  50. Anonymous says

    April 17, 2011 at 12:44 am

    is it appropriate to put ice cream on a salted caramel apple pie?:)
    I hope marrying an italian girl has all the same benefits when it comes to the mother-in-law feeding food like crazy!

    Reply

  51. Savoring Italy says

    April 17, 2011 at 1:26 am

    Wendy-They will be here 5 wks total:)2 more to go!
    Claudia-Apple pie nirvana! I love that:)I think you are right and that is what it was:)
    Ethan-I forgot there are guys besides my brother that read my blog. YES!I'm certain marrying an Italian girl could have same fringe benefits:)

    Reply

  52. Foodiva says

    April 17, 2011 at 2:12 am

    Mamma Mia! Reading this post is like you guys watching the food on those cooking channel…I want to eat this delicious pie NOW! Lora, not only are you an adorable daughter-in-law, but you also have the world's best MIL. Can we exchange once you're better? Haha, my husband will kill me for saying this!

    Reply

  53. Cookin' Canuck says

    April 17, 2011 at 4:34 am

    You are such a good daughter-in-law. How fun that the two of you can enjoy time with each other in the kitchen and spend time making gorgeous creations like this pie.

    Reply

  54. Anonymous says

    April 17, 2011 at 5:42 pm

    The time spent with your mother in law sounds fantastic! I would love to be there as you translate and bake together…but only if I can have a piece of this pie! Salted caramel is one of my favorites and it takes this pie to a whole new level! Yum 🙂

    Reply

  57. Karen says

    April 18, 2011 at 4:42 pm

    I have been thinking about this since I saw it the other day! I love this twist on the classic apple pie. I'm sure your MIL was thrilled. How fun to show her some new recipes.

    Reply

  58. BigFatBaker says

    April 18, 2011 at 5:48 pm

    Yum this sounds delicious. I love salted carmel, and I imagine it would be unbelievable in an apple pie! I'm going to have to make this soon. Thanks for the recipe 🙂
    BTW, I found you through Chef Pandita's delicious links post – and I'm glad I did! Have a great week.

    Reply

  59. Sandra says

    April 18, 2011 at 6:20 pm

    Oh dear Lora, you could not make this more perfect! Great looking pie, and sounds very very tasty!I love your photos too!
    Hope that you have great week!!!

    Reply

  60. Savory Sweet Living says

    April 18, 2011 at 7:14 pm

    I love pies mostly because of the pie crust and this salted caramel apple pie looks amazing! Love that you pour the extra caramel on the crust, will definitely need to give this pie a try just so I can eat the crust alone.

    Reply

  61. Chris says

    April 18, 2011 at 8:01 pm

    I made your pie and it's definitely a keeper – and yes, the crust is one of the best parts – I used a spelt flour crust which…to my surprise was very tender and flaky!

    I have to share a funny anecdote – It's been ages since I made caramel – I melted the sugar, and for some reason, I kept thinking "must…stir…don't want sugar to burn" well…I stirred so vigorously for 20 MINUTES, that eventually I wound up with something that sort of looked like puff pastry ROFL. I then realized..you *really* don't want to stir this stuff that much. I put a little water back in, let it melt and rest and salvaged it – the caramel was a little runny, but still yummy even after I beat it into submission *grins* pie came out amazing.

    Yes, I do have a blog – I think I'll do the mamusaia tomorrow and send you the link when I post it 🙂

    Reply

  63. kita says

    April 18, 2011 at 11:55 pm

    I have some apple pie lovers in my phone book and I tend to wait until fall to make them, but this looks too beautiful to wait. Im glad you were able to make this with your MIL. 😀

    Reply

  65. Savoring Italy says

    April 20, 2011 at 12:36 am

    Jacqueline-candied bacon!! Sounds fantastic!!
    Chris-I like the spelt flour idea:)I had a problem w/my caramel. I forgot to add the cream at the end! It ended up just perfect:)

    Reply

  66. Elle says

    April 20, 2011 at 5:36 pm

    So wodnerful that you're spending so much quality time with you mother in law–she sounds very sweet.

    This pie looks freaking fabulous! What a great way to start someone off on apple pie!

    Reply

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