As much as I’d like to stay “hunkered down” for another week or more, doing nothing but baking and watching Game Of Thrones, it seems like life is slowly getting back to normal here in NYC. As lucky as Andy & I were to not be hit very hard by Hurricane Sandy, it is very sad to see the city I know and love struggle. So many are still without power and water, and with public transportation not quite back to normal, I can’t imagine the toll it’s taking on small businesses and workers around the city. Please continue to send thoughts and prayers from the other parts of the world! If you want to donate to the American Red Cross to help victims that are suffering- you can get more info here
Anyway, since we were fortunate to have power and gas, I spent most of the storm baking and eating. I made this pie right before the city went into lockdown and took it to a Fall-themed party outside the city. It was the perfect comforting apple pie that everyone knows and loves with an extra twist. Caramelizing the filling before baking creates a rich caramel that keeps the pie gooey and the apples soft. I of course added an extra touch of sea salt to the filling to create my favorite sweet & salty duo.
Most apple pies I’ve made it the past involve filling the crust with raw apples that are tossed with spices, and then dotting the pie with butter. Though I’ve loved this method, I don’t think I can possibly make apple pie any other way after trying this delicious concoction. The filling is so full of flavor to begin with, that baking it only makes it even more gooey and caramelized. I also dislike apple pie where the apples aren’t quite soft enough, and these are perfectly tender. (This also allows you to make your filling in advance and then just toss it in the shell when you’re ready.)
This recipe is already on my preliminary Thanksgiving menu, and I’m already excited for a chance to make it again. (Except for the peeling apples part- that’s always a pain. Anyone have a handy tool or a shortcut I should know about?
- 1 double pie crust
- 6 -7 cups tart apples, peeled and sliced (Jonathan or Granny Smith)
- ½ cup packed light brown sugar
- ½ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon sea salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 4 tablespoons heavy cream
- 4 tablespoons butter
- Roll out one disc of chilled dough and place inside a pie dish with a small over-hang around the edges. Let chill in fridge until filling is ready.??
- Preheat oven to 450 degrees F.
- Sprinkle apples with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream.
- Melt butter in heavy skillet. Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Turn into pie shell.
- Cover with a lattice top or just drape the whole second (rolled out) crust over the filling and crimp the edges. If you don't have enough over-hang to turn it over to seal the pie, use my trick: roll out a thin ½ inch wide strip of extra dough and place it around the edge.
- Use a fork or your finger to decorate the edge.
- Brush the top of the crust with heavy cream and bake for 15 minutes. Then reduce the heat to 350 and bake for another 45 minutes, or until the crust is golden and the filling is bubbly.
Filling recipe adapted from: Food Network
Crust recipe from: Martha Stewart
Warm Vanilla Sugar says
This is beautiful! I looooove this idea!
AnniesCityKitchen says
I always wondered if the apples would come out mushy if you cook them first but I’ve VERY pleased to find out they won’t. I was looking for a great pie for Thanksgiving so obviously, this looks like a really great twist to a classic. :)
Erin @ The Spiffy Cookie says
You need the apple peeler/corer! It makes apple pies so much easier! http://www.amazon.com/Back-Basics-Apple-Potato-Peeler/dp/B0000DE2SS
Audra says
Yeah the 8-10 minutes only softens them a bit- you don’t want to cook them all the way! :)
Frank says
Can this be made in advance and frozen?
Audra says
Hi Frank! I have never frozen whole pies. What could do though is make the dough- form it into discs and freeze that, letting it thaw before you’re ready to use. You can also make the pie filling and store that in the fridge for up to a week before baking. Then all you have to do is roll the dough, pour the filling it, top with the other side of dough and bake! :)
Audra says
Thanks!!!
HAnka K. says
Yum, I have to try it! Thank you for recipe:)
Sue says
That is one beautiful pie! Will be sure to try this method. I made your chocolate peanut butter cupcakes and your pumpkin cupcakes for our church dinner – they loved them! Thanks for the inspiration.
Cassie | Bake Your Day says
So glad you guys are OK! And that pie filling – oh my goodness, I am drooling. I really wish I had a slice (or two) of this right now!
Karen says
This looks like the perfect apple pie! I can’t wait to try it. Glad to hear you’re alright.
Jessica_AKitchenAddiction says
Glad to hear that you are safe! I’ve never tried cooking the apples ahead of time! I’m going to have to keep that in mind. . .this pie looks incredible!
Maggie G. says
Glad to hear that you and your husband made it through unscathed! My family is on the Jersey Shore – I still can’t believe what a devastating storm this was for people in your region.
Bad weather aside, this pie looks amazing! Ever since salted caramel gained popularity a few years ago I don’t even want regular caramel anymore. I bet this was delicious!
Jennie says
Glad to hear you’re okay. We were lucky enough not to lose power, too. And, I too, cooked, baked, and ate the entire time. This pie looks absolutely amazing.
Mendenhall Holly says
Yummy looking pie! Why peel the apples? Apple skin has a lot of fiber. I know it’s not as pretty, but… There used to be hand crank apple corer/peeler devices around. Fairly certain you would come across one at antique shops.
Audra says
I actually think skin is pretty- but is it tough/hard to chew through?
Claire Gallam10 says
I’m so glad you are okay!! And that pie is stunning!!
Veronica Winslett says
The still make and sell them now :) I have one and love it. http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=229&categoryCode=CE
Yasmeen says
Glad to hear you guys are safe and sound. One of my dear friends was not so lucky… she lives on Wall St and was evacuated to NJ (of all places) and due to the situation there has been living at the Red Cross for a few days. And yet even she is lucky that her home is OK and so’s her family. We are really feeling for everyone over there right now!
On to this pie… with Thanksgiving on the brain this is definitely fitting the bill! I’m used to the other method of pie making but would love to give pre-cooking the apples a go. Great idea to make prepping easier!
Ashley says
This pie looks incredible! Perfect for thanksgiving, too.
Stephie @ Eat Your Heart Out says
YIKES this looks amazing. And so pretty! You’ve mastered art of the pretty pie, for sure!
Audra says
Sorry to hear about your friend. I hope things get better for her soon!
Audra says
Thanks!!!
Cassie Venske says
The best apple pie I ever had still had the skins on! Not tough at all. I use that hand crank gadget though, and it is amazing.
Meghan @ The Tasty Fork says
I’m so pinning this! I haven’t baked a pie from scratch in a year but your pictures have motivated me. I’m doing an early Thanksgiving with family this weekend. I’ll be bringing this as our dessert. Thank you for posting!
Ruthy says
Stopped by from DailyBuzz Food and I dig your site!! Love the design and salted caramel is one of my favorite things in life, so this pie looks incredible.
David says
Ok Audra, or anyone else, I need help. I made this pie today and a lot of the filling just bubbled over and out of the pie. Is that because I didn’t crimp it well or had too much filling?? I want to make it again for thanksgiving but really need to correct this issue! I will say tho that the pie came out tasting like a sour apple pie and was surprisingly delicious! Please help with my filling!
Thank you
David
[email protected]
Audra says
Hey David!
Mine didn’t bubble out- but I’ll try to help you fix the problem.
Yes- make sure that your crust is sealed well. A lattice top will work as long as the edges are perfectly sealed.
You also may want to try just doing a standard double crust and cutting some slits in the top.
A little bubbling also isn’t the worst thing :) just place a cookie sheet underneath next time!
Audra says
And it terms of how much filling- you can use the photo above as reference. That seemed to be the perfect amount!
My Turkish Joys says
I love salted caramel anything so this pie sounds divine! I’m also in the process of planning my Thanksgiving menu so this might make the cut. Or at least I’ll save your recipe for a rainy day. Thanks!
Durazna76 says
Yes! it sounds delicious! im definitely trying this one this thursday in our Ecuadorian thanksgiving :).
Lani says
Made this for Thanksgiving tomorrow, and I can’t wait to taste it all together! I did sample an apple slice and some caramel, and it was delish!!
I have made several of your recipes, and everything I’ve tried has been wonderful. I have made the Salted Brownie bites many times, and plan to make them many more. Love your blog!!
chelsea @ serves two says
making this now and it smells divine and i can’t wait to have a slice tonight! however, i baked it at 450 for 15 minutes as stated and the top of the crust got a little burned!! i think next time i will just bake it the whole time at 350.
LoLo says
Cannot wait to try this. Looks amazing! I’ve used the Pampered Chef Apple Peeler/Corer/Slicer for years. Makes uniform apple slices, the kids can help me (once I put the apple onto the sharp prongs), and it’s fun. http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=229&categoryCode=CE
LeAnne says
I made this Monday night for my husband’s birthday on Tuesday. He’s not a dessert guy, but is for apple pie. He told me that this was the best apple pie he’d ever had. Thank you for making me look like a baking rick star to my husband!!
Mkline4077 says
Pampered chef has an apple peeler corer slicer thing n its great it cuts ur peel time in half at least
Juliet says
I’d like to make this pie a few hours in advance and then reheat it before serving. Is this possible? Thanks
Taylor says
OH MY GOD, I made this pie for my partners family dinner and it is simply the best pie ever created. Thank you so much for this recipe!
I also added a little rosemary to the apples to make it my own :)
Thanks again
Audra says
Rosemary sounds delicious with this pie! I’m so glad you liked it :)
fiorella says
Did it yesterday! all my family loveeeeed it! thanks! salted caramel is the best! im doing it again on sunday for a birthday party! thanks again! from Lima Peru :)
Pork Recipes, Healthy Recipes, Better Brownies. Healthy Urban Kitchen Cook book, Best Apple Pie Recipe says
Hi, Tidy publish. There’s an concern using your website within world wide web explorer, would certainly take a look? Internet explorer even so will be the industry fundamental and also a significant component of other folks leaves out of the superb crafting because of this dilemma.
Jess Knight says
I made this pie [a couple of times now!] and it is absolutely divine! Most definitely on my list from now ’till forever! Just wanted to let you know I blogged about it as well, thanks so much for the recipe!
http://www.pumpkinsandpeonies.com/2015/02/salted-caramel-apple-pie.html
Audra says
Thanks for letting me know- I’m glad you like it!
Rebekah says
Thank you for this fantastic recipe! I made it for Thanksgiving and it was a hit. I was looking for a recipe that wouldn’t result in a soupy mess. This fit the bill. Partially cooking the apples beforehand is the trick. This filling is wonderfully gooey, with no soggy crust, and perfectly tender apples. Very flavorful too. My search for the perfect apple pie is over!
Mansi says
Hi do we need to blind bake the bottom pie crust before pouring the filling? And how do we store the pie if there are any leftovers.