This Salted Caramel Apple Pie is a delicious dessert for the holiday season!
Background: We made this Salted Caramel Apple Pie from Better Homes and Gardens Fall Baking 2015 Issue, and we are hooked! The sweet, crisp apples paired with the rich, salted caramel is an amazing combination. We highly recommend serving each slice of pie with a generous drizzle of the caramel sauce heated up. You can also serve it with ice cream or whipped cream, but it’s also extraordinary on its own. To protect the edges of the crust from overbrowning, we used strips of foil to protect them. This Salted Caramel Apple Pie recipe is perfect for Thanksgiving but is great all year round as well.
- 1 recipe Oat Pastry or one 14.1-oz. pkg. rolled refrigerated unbaked piecrust (2 crusts)
- 14 ounces vanilla caramels, unwrapped we used Private Selection Vanilla Cream Soft Caramels
- 3/4 cup heavy cream
- 1 teaspoon flaked or fine-texture seal salt
- 2 teaspoons all-purpose flour
- 2 1/2 pounds cooking apples (we used Fiji) peeled, cored, and cut into 1/4-inch slices, about 7 cups
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- milk
For Oat Pastry: In a medium bowl stir together 2 cups all-purpose flour, 1/2 cup quick-cooking oats, and 1 teaspoon salt. Using a pastry blender, cut in 1/3 cup butter and 1/3 cup shortening until pea size. Sprinkle one teaspoon ice water over part of mixture; gently toss with a fork. Push moistened flour mixture to side of the bowl. Repeat the process until flour mixture comes together. Gather pastry dough into a ball, kneading gently until it holds together. Divide pastry dough in half; form two balls.
- Shape each portion of Oat Pastry into a ball. On a lightly floured surface, use your hands to slightly flatten one portion. Roll pastry into a 12-inch circle. Transfer to a 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with the edge of plate. Roll the remaining pastry to a 12-inch circle; cut into strips. Place pastry strips on a baking sheet; cover and chill while preparing filling.
- For caramel sauce, in a medium saucepan combine caramels, heavy cream, and the 1 teaspoon sea salt. Heat and stir over medium-low heat until melted and smooth. In a small bowl stir together 6 tablespoons of the caramel sauce and the 2 teaspoons flour; set aside. Cover and set aside remaining caramel sauce.
- For filling, place apples in a large bowl. Combine the 1/4 cup flour, the sugar, and cinnamon. Sprinkle flour mixture over apples: toss to coat. Place about 1/3 of the apple mixture in pastry-lined pie plate. Drizzle about 2 tablespoons caramel-flour mixture over apples. Repeat layers twice. If desired, sprinkle lightly with additional sea salt.
- Preheat oven to 375 degrees. Arrange chilled pastry strips on filling as desired; use tines of fork to seal strips to the edge of pastry. Brush with milk; sprinkle with additional granulated or coarse sugar.
- To prevent overbrowning, cover edge with foil. Place on middle oven rack. Place a foil-lined baking sheet on bottom rack to catch drips. Bake 30 minutes; remove foil from pie. Bake 25 to 35 minutes more or until top is golden and filling is bubbly. Serve warm (or cool on a wire rack). Serve with the reserved caramel sauce.
Check out our Bourbon Pecan Chocolate Chunk Cookies and Brookie Bars for more delicious dessert recipes that always WOW!
