I have been craving this pie—it is salty and sweet and gooey and messy and perfect. The key to good apple pie is choosing the right kind of apples (here is a guide from Midwest Living, which, given the name, I would expect nothing less than an excellent guide). Here I used half Gala and half Granny Smith and the combo worked out deliciously!
- 2 1/2 cups AP flour
- 2 sticks cold unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon cider vinegar
- 7 teaspoons ice water
- 5 apples, cored and sliced
- 2 sticks unsalted butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup water
- 1/2 teaspoon cinnamon
- 1 tablespoon kosher salt
Demerara sugar (for finishing)
Sea salt (for finishing)
- Cut the butter into small chunks and combine with the flour and salt. Using a food processor, stand mixer, or your hands, mix until crumbs begin to appear. Add half of the vinegar and water, mix together, and then add the rest. Cut into two equal size pieces and wrap in plastic and let rest for at least 30 minutes in the fridge. When ready, roll out one to desired thickness and place in your buttered pie tin. Roll out the second pie dough and cut into strips.
- Preheat the oven to 425 degrees.
- Combine the butter, sugar, salt, cinnamon, and water into a saucepan and stir over low heat until it boils. Once it boils, turn off the heat and set aside.
- Place the sliced apples into the pie tin and lay the strips on die dough on top in a lattice formation and pinch the edges together.
- Pour the caramel over the lattice strips and into the pie, trying to coat as much of the strips as possible.
- Sprinkle the lattice with sea salt and demerara sugar.
- Bake for 15 minutes at 425 degrees, and then turn the heat down to 350 degrees and bake for another 35-40- until the filling is bubbling and the crust is golden brown. Let cool completely (in the fridge or freezer) before serving.
This recipe for Salted Caramel Apple Pie first appeared at The Coast Kitchen.