– PIE CRUST – 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 – SALTED CARAMEL – 1 cup white sugar – 1/4 cup water – 1 stick 1/2 cup fresh unsalted butter (I used Earth Balance vegan butter sticks) – 1/2 cup fresh heavy cream I used unsweetened oat milk – 1 1/2 teaspoon sea salt recommended: Maldon sea salt flakes – APPLE FILLING – 4 to 6 lemons – 5 to 6 medium to large apples – 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
Cook time: 55 min
How to roll out the pie dough: – When ready to use, remove dough from the fridge. If it was in fridge for a while, be sure to let it rest for at least 15 minutes. – When ready to roll out, sprinkle a bit of flour under the dough and roll it out between two sheets of plastic wrap (or parchment paper). – Roll the disk out and turn it while rolling. – Sprinkle on more flour as needed as you keep rolling the crust to the right and the left until you get your dough circle. It should be about 10-inches round. – Place dough circle in your pie plate.
How to make caramel sauce? – In a 2 (or 3) quart pan, melt the sugar over medium heat. Whisk the sugar as it melts to make sure you don’t burn it. As soon as sugar comes to a boil, stop stirring. You should have a liquid sugar that is a dark amber color. – Add the butter and stir it in. Remove the pan from the heat. – Slowly add the cream to the sauce (take caution as it is very hot and it may foam up). Whisk the sauce until it is nice and smooth. – Pour into a jar and and store it in the fridge for up two weeks. Heat up before serving.
RECIPE TIPS AND FAQ’S:
Swipe up for the full recipe