Salted Caramel Apple Pie
By Leah ColinsPublished on October 13, 2020
Time
1¾ hours, plus 30 minutes chilling and 4 hours cooling
Yield
Serves 8
Ingredients
1 recipe single-crust pie dough (see Ingredient Note below)1½ cups (10½ ounces/298 grams) plus 2 tablespoons sugar, divided3 large eggs ¼ cup (1 ounces/28 grams) cornstarch 2 tablespoons white miso ½ teaspoon vanilla extract ¼ teaspoon table salt ¼ cup water 1 cup heavy cream, divided1½ cups whole milk 3 Fuji, Gala, or Golden Delicious apples, cored, quartered, and sliced very thin lengthwise2 tablespoons lemon juice Flake sea salt
Instructions
- Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
- Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
- Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer. Transfer sheet to wire rack. (Crust must still be warm when filling is added.)
- Whisk ¾ cup sugar, eggs, cornstarch, miso, vanilla, and table salt together in bowl; set aside. Bring ¾ cup sugar and water to boil in large saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 4 to 6 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until caramel is amber-colored and registers 360 to 370 degrees, 2 to 5 minutes.
- Off heat, carefully stir in ¼ cup cream; mixture will bubble and steam. Whisk vigorously, being sure to scrape corners of saucepan, until mixture is completely smooth, at least 30 seconds. Gradually whisk in remaining ¾ cup cream and milk, then bring to simmer over medium heat. Slowly whisk 1 cup hot caramel mixture into egg mixture to temper then slowly whisk tempered egg mixture into remaining caramel mixture in saucepan. Cook, whisking constantly, until mixture is thickened and bubbling and registers 180 degrees, 4 to 6 minutes (mixture should have consistency of thick pudding). Strain mixture through fine-mesh strainer into clean bowl.
- With pie still on sheet, pour filling into warm crust, smoothing top with clean spatula into even layer. Bake until center of pie registers 160 degrees, 14 to 18 minutes. Let pie cool completely on wire rack, about 4 hours.
- Before serving, combine apple slices, remaining 2 tablespoons sugar, and lemon juice in bowl. Microwave until apples are pliable, about 2 minutes, stirring halfway through microwaving. Drain apples then transfer to paper towel–lined sheet and pat dry with paper towels. Shingle 5 apple slices, peel side out, overlapping each slice by about ½ inch on cutting board or counter. Starting at 1 end, roll up slices to form rose shape; place in center of pie. Repeat, arranging apple roses decoratively over top of pie. Sprinkle with sea salt and serve.
Time
1¾ hours, plus 30 minutes chilling and 4 hours coolingYield
Serves 8Ingredients
1 recipe single-crust pie dough (see Ingredient Note below)
1½ cups (10½ ounces/298 grams) plus 2 tablespoons sugar, divided
3 large eggs
¼ cup (1 ounces/28 grams) cornstarch
2 tablespoons white miso
½ teaspoon vanilla extract
¼ teaspoon table salt
¼ cup water
1 cup heavy cream, divided
1½ cups whole milk
3 Fuji, Gala, or Golden Delicious apples, cored, quartered, and sliced very thin lengthwise
2 tablespoons lemon juice
Flake sea salt
Test Kitchen Techniques
Ingredients
1 recipe single-crust pie dough (see Ingredient Note below)
1½ cups (10½ ounces/298 grams) plus 2 tablespoons sugar, divided
3 large eggs
¼ cup (1 ounces/28 grams) cornstarch
2 tablespoons white miso
½ teaspoon vanilla extract
¼ teaspoon table salt
¼ cup water
1 cup heavy cream, divided
1½ cups whole milk
3 Fuji, Gala, or Golden Delicious apples, cored, quartered, and sliced very thin lengthwise
2 tablespoons lemon juice
Flake sea salt
Test Kitchen Techniques
Ingredients
1 recipe single-crust pie dough (see Ingredient Note below)
1½ cups (10½ ounces/298 grams) plus 2 tablespoons sugar, divided
3 large eggs
¼ cup (1 ounces/28 grams) cornstarch
2 tablespoons white miso
½ teaspoon vanilla extract
¼ teaspoon table salt
¼ cup water
1 cup heavy cream, divided
1½ cups whole milk
3 Fuji, Gala, or Golden Delicious apples, cored, quartered, and sliced very thin lengthwise
2 tablespoons lemon juice
Flake sea salt
Test Kitchen Techniques
Why This Recipe Works
We wanted to create a grown-up pie that brought together apples and flavorful salted caramel. Instead of stewing the fruit in a double crust, we reimagined our apple slices and used them as a fancy garnish to a caramel custard pie. We made the salted caramel filling by whisking basic custard components into homemade caramel. A surprising ingredient—white miso—deepened the flavor of the caramel dramatically so it stood out from the dairy. The miso's savory quality also prevented our caramel custard filling from being too sweet. To adorn the custard, we softened thin apple slices with sugar and a little lemon juice so they could be bent and formed into beautiful roses that made our pie look like an edible bouquet. Carefully tilt the saucepan to pool the caramel to get a more consistent temperature reading. For best results, use a mandoline to slice the apples paper-thin.
Instructions
- Roll dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
- Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
- Line chilled pie shell with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake on foil-lined rimmed baking sheet until edges are set and just beginning to turn golden, 25 to 30 minutes, rotating sheet halfway through baking. Remove foil and weights, rotate sheet, and continue to bake crust until golden brown and crisp, 10 to 15 minutes longer. Transfer sheet to wire rack. (Crust must still be warm when filling is added.)
- Whisk ¾ cup sugar, eggs, cornstarch, miso, vanilla, and table salt together in bowl; set aside. Bring ¾ cup sugar and water to boil in large saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 4 to 6 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until caramel is amber-colored and registers 360 to 370 degrees, 2 to 5 minutes.
- Off heat, carefully stir in ¼ cup cream; mixture will bubble and steam. Whisk vigorously, being sure to scrape corners of saucepan, until mixture is completely smooth, at least 30 seconds. Gradually whisk in remaining ¾ cup cream and milk, then bring to simmer over medium heat. Slowly whisk 1 cup hot caramel mixture into egg mixture to temper then slowly whisk tempered egg mixture into remaining caramel mixture in saucepan. Cook, whisking constantly, until mixture is thickened and bubbling and registers 180 degrees, 4 to 6 minutes (mixture should have consistency of thick pudding). Strain mixture through fine-mesh strainer into clean bowl.
- With pie still on sheet, pour filling into warm crust, smoothing top with clean spatula into even layer. Bake until center of pie registers 160 degrees, 14 to 18 minutes. Let pie cool completely on wire rack, about 4 hours.
- Before serving, combine apple slices, remaining 2 tablespoons sugar, and lemon juice in bowl. Microwave until apples are pliable, about 2 minutes, stirring halfway through microwaving. Drain apples then transfer to paper towel–lined sheet and pat dry with paper towels. Shingle 5 apple slices, peel side out, overlapping each slice by about ½ inch on cutting board or counter. Starting at 1 end, roll up slices to form rose shape; place in center of pie. Repeat, arranging apple roses decoratively over top of pie. Sprinkle with sea salt and serve.
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