Salted Caramel Apple Pie
Total Time
2 hrs 25 mins
Prep Time
1 hr 30 mins
Cook Time
55 mins
Rating
4.56 out of 5 stars
(25)
Ingredients
8 servings
- 2½ cups (300 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 12 tablespoons (170 g) unsalted butter, cold, cut into ¼-inch slices
- ½ cup (92 g) solid vegetable shortening, chilled, cut into 4 pieces
- ¼ cup (60 ml) vodka, cold
- ¼ cup (60 ml) ice water
- ½ recipe Salted Caramel Sauce
- 5 tart-crisp apples, peeled, cored and sliced ⅛-inch thick (a mix of Granny Smith, Fuji, and Honeycrisp)
- ¾ cup (177 ml) lemon juice
- ⅔ cup (132 g) granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- 1 egg, lightly beaten with a fork
- 1 teaspoon coarse sugar
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Preparation
Step 1
Make the Dough: Process 1½ cups of the flour, the sugar, and salt in a food processor until combined. Add butter and shortening; process until dough forms into uneven clumps. Scrape down the bowl, add remaining flour, pulse to combine, and transfer to a bowl.
Step 2
Sprinkle vodka and water over the mixture. Fold until the dough is slightly tacky. Divide and roll one portion on a floured surface to a 12-inch circle; transfer to a pie plate, leaving a 1-inch overhang.
Step 3
For a solid top crust, roll remaining dough into a circle or a 9x15-inch rectangle for a lattice-top pie. Wrap and refrigerate both portions for at least 2 hours.
Step 4
Prepare the Filling: Toss apple slices with lemon juice; drain in a colander. Whisk sugar, flour, cinnamon, allspice, and nutmeg together. Return apples to the bowl, add the sugar mixture, and toss to combine.
Step 5
Assemble the Pie: Place a third of the apple mixture in the dough-lined pie plate, top with a third of the salted caramel sauce, and repeat twice more. Top the pie with either the dough round or lattice-top; trim and crimp edges. Refrigerate for 30 minutes.
Step 6
Bake the Pie: Preheat the oven to 350°F. Bake the pie on a baking sheet for 30 minutes until edges brown. Cover edges with a pie ring, bake for an additional 25-30 minutes until golden brown. Cool completely before serving.
Step 7
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Chef's notes
This is my very favorite pie crust, but if you prefer not to use shortening, try an all-butter pie crust.
Any combination of tart/crisp apples will work in this pie. Suggestions:
Granny Smith, Jonagold, Pink Lady, Fuji, Honeycrisp, and Braeburn.
The baked pie can be stored at room temperature or refrigerated for up to 2 days.
To freeze an unbaked pie, wrap it securely and bake directly from frozen, allowing more time to bake.
To freeze a fully baked pie, cool completely before wrapping and freezing. Thaw in the refrigerator overnight and rewarm in a 350-degree oven.
