"Let the leaves fall where they may. Salted caramel apple pie by the slice Friday @propellercoffeeco and Crema Junction. "
Salted Caramel Apple Pie
0
- ★★
- ★★
- ★★
- ★★
- ★★
Crust:
273 grams all-purpose flour
55 grams cold vegetable shortening
174 grams cold, unsalted butter, cubed
15 grams sugar
8 grams salt
Caramel:
227 grams granulated sugar
57 ml water
57 grams unsalted butter
113 ml heavy cream
1.25 grams of sea salt, plus more for finishing
Pie filling:
6-7 baking apples (usually a blend of sweet and tart apples)
57 grams granulated sugar
20 grams cornstarch
5 grams cinnamon
2.4 grams nutmeg
30 ml lemon juice
Demerara sugar for finishing
Blend flour, sugar and salt. Add butter and shortening; blend until mixture resembles coarse meal.
Add 60 millilitres ice water; blend until moist clumps begin to form, adding more water by teaspoon if dough is still dry. Gather dough into a ball. Divide dough in half, flatter each half into a disc. Wrap in plastic and refrigerate for at least one hour.
Whisk together 227 grams of granulated sugar and the water in a medium saucepan, and cook over medium-low heat until the sugar is just dissolved. Add the butter and bring to a slow boil. Continue cooking over medium heat until the mixture turns a deep golden brown, almost copper. Remove from the heat and immediately but slowly add the cream. Whisk the final mixture together well and set aside to cool while you prepare the apple filling.
Preheat the oven to 400 degrees F.
In a medium bowl, toss the apples with the lemon juice. In a small bowl, combine the sugar. cornstarch, spices. Add to the apples and lemon juice mixture and combine well.
Roll out one disc of dough, press into pie plate. Spoon pie filling into pie crust, mounding the apples slightly higher in the centre. Pour a generous amount of the caramel sauce evenly over the apples (113 ml - 170 ml depending on how sweet you like your pie). Sprinkle with 1.25 grams of sea salt. Roll out other disc of pie dough and assemble the lattice on top of the pie as desired.
Chill the pie in the refrigerator for 10-15 minutes to set the pastry and prevent it from shrinking.
Sprinkle the top of the pie with the desired amount of demerara sugar and sea salt.
Bake pie for 20 minutes. Reduce heat to 375 and continue baking another 30 minutes, until the pie is a deep golden colour and the juices are bubbling.
273 grams all-purpose flour
55 grams cold vegetable shortening
174 grams cold, unsalted butter, cubed
15 grams sugar
8 grams salt
Caramel:
227 grams granulated sugar
57 ml water
57 grams unsalted butter
113 ml heavy cream
1.25 grams of sea salt, plus more for finishing
Pie filling:
6-7 baking apples (usually a blend of sweet and tart apples)
57 grams granulated sugar
20 grams cornstarch
5 grams cinnamon
2.4 grams nutmeg
30 ml lemon juice
Demerara sugar for finishing
Blend flour, sugar and salt. Add butter and shortening; blend until mixture resembles coarse meal.
Add 60 millilitres ice water; blend until moist clumps begin to form, adding more water by teaspoon if dough is still dry. Gather dough into a ball. Divide dough in half, flatter each half into a disc. Wrap in plastic and refrigerate for at least one hour.
Whisk together 227 grams of granulated sugar and the water in a medium saucepan, and cook over medium-low heat until the sugar is just dissolved. Add the butter and bring to a slow boil. Continue cooking over medium heat until the mixture turns a deep golden brown, almost copper. Remove from the heat and immediately but slowly add the cream. Whisk the final mixture together well and set aside to cool while you prepare the apple filling.
Preheat the oven to 400 degrees F.
In a medium bowl, toss the apples with the lemon juice. In a small bowl, combine the sugar. cornstarch, spices. Add to the apples and lemon juice mixture and combine well.
Roll out one disc of dough, press into pie plate. Spoon pie filling into pie crust, mounding the apples slightly higher in the centre. Pour a generous amount of the caramel sauce evenly over the apples (113 ml - 170 ml depending on how sweet you like your pie). Sprinkle with 1.25 grams of sea salt. Roll out other disc of pie dough and assemble the lattice on top of the pie as desired.
Chill the pie in the refrigerator for 10-15 minutes to set the pastry and prevent it from shrinking.
Sprinkle the top of the pie with the desired amount of demerara sugar and sea salt.
Bake pie for 20 minutes. Reduce heat to 375 and continue baking another 30 minutes, until the pie is a deep golden colour and the juices are bubbling.