Salted Caramel Apple Pie

14 ingredients
4 steps

Ingredients

  • 2 pieces prepared pie crust
  • 6 apples
  • 1 splash whiskey
  • 1 tablespoon sugar
  • 3 tablespoons all purpose flour
  • 1/2 teaspoon fresh ginger, grated
  • 1 teaspoon cinnamon
  • 1 tablespoon fresh rosemary, chopped
  • 1 pinch fresh nutmeg
  • 1 cup sugar
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 stick of buter
  • 1/2 cup cream

Directions

  1. 1
    First, prepare your caramel. Combine the one cup of sugar, salt and water in a medium sized pot. Stir to combine, and leave over medium heat until the mixture is clear. Whisk in butter bit by bit. Continue cooking the caramel, and when it reaches a lovely copper-like color, remove it from heat immediately and slowly pour in the cream while whisking. The mixture will expand, so be careful!
  2. 2
    Squeeze lemon juice into a big bowl and add a big splash of whiskey. Peel and slice apples thinly, and mix them into the lemon juice. Add a sprinkling of salt, and all spices and herbs. Finally, add the flour and toss it around to cover all of the apples evenly.
  3. 3
    Pour apple mixture into lined pie pan. Pile it up a bit higher than the crust, because the apples will reduce significantly! You may need more or less than six apples depending on their size. Put the top crust on!
  4. 4
    Egg wash the entire crust, and sprinkle the top with a bit of raw sugar and some flaky sea salt. Bake on 400° until the pie is golden brown. The caramel will bubble, and a little may leak out. This is normal! Stab an apple with a knife to check doneness. My apples had some bite left in them, which I really loved.

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