salted caramel apple pie

Saturday, April 11, 2015



Pie is one of my favorite desserts, both to eat and to make. Pie crust is deceptively easy to make, and the combination of a buttery crust and fresh fruit filling is just heavenly. Adding a lot little homemade salted caramel to the mix never hurt anybody, right?



I love making homemade caramel. Watching the white granulated sugar bubble up and transform into a beautiful copper colored sauce always feels magical.


I really wanted to write this post just to share this pie crust recipe with you. It is amazing (I just made another batch of dough today). Do yourself a favor and use this recipe the next time you make pie. I am no master baker, but somehow the ratio of butter to flour in this recipe is spot on. It made for the most flaky crust I have ever made. I did have to put my back into rolling out the dough. Case in point - see me standing on my tippy-toes above? 


Not only do you layer the caramel with the apples, you drizzle more caramel sauce on top after assembling the pie crust. Too much? Nah. I used this apple pie recipe, but I mostly think it's the pie crust recipe that's a keeper.

Flaky Butter Pie Dough
Recipe adapted from Saveur

2 1/4 cups flour
1 tbsp sugar
1 tsp salt
12 tbsp unsalted butter, cubed and chilled
6 tbsp ice-cold water

Whisk flour, sugar, and salt in a bowl.

Using a pastry cutter, or your fingers, cut butter into flour mixture, forming pea-size crumbles.

Add water; work dough until smooth but with visible flecks of butter.

Divide dough in half and flatten into disks. Wrap disks in plastic wrap; chill 1 hour before using.

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