Description
A decadent apple pie featuring a salted caramel swirl and a flaky, buttery crust. A sophisticated twist on the classic autumn dessert.
Ingredients
Scale
- 6 large Granny Smith apples, peeled and sliced
- 2 1/2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp cornstarch
- 1 cup granulated sugar (for caramel)
- 1/2 cup heavy cream
- 4 tbsp salted butter (for caramel)
- 1 tsp sea salt
- 1 egg (for wash)
Instructions
- Mix flour and cold cubed butter until pea-sized crumbs form; chill for 20 minutes.
- Sauté sliced apples with brown sugar and cinnamon until slightly softened.
- Prepare caramel by melting granulated sugar to amber, then whisking in cream and 4 tbsp butter.
- Roll out the chilled dough into two circles for the top and bottom crusts.
- Place one crust in the pie dish, add half the apples, drizzle with caramel, then add remaining apples.
- Top with the second crust, seal the edges, and brush with egg wash.
- Bake at 400°F for 15 minutes, then reduce to 375°F and bake for 40 more minutes.