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Send a Meal Blog

Friday, November 02 2012

Instead of using sugar, we mixed sweet, salty caramel with the apples. An extra drizzle of caramel sauce over each slice doesn't hurt, either!

 


 
Salted Caramel Apple Pie
Recipe from 
Servings: 8
Prep Time: 1 hr 15 mins
 
 
ingredients
  •  
       disks of pie dough (see recipe center Perfect Pie Crust)
  •  
     pound  baking apples, such as Gala and Golden Delicious, peeled and cored
  •  
     tablespoon  fresh lemon juice
  •  
     teaspoon  ground cinnamon
  •  
        Pinch of ground nutmeg
  •  
    1/4  cup  cornstarch
  •  
    1/2  cup  Salted Caramel Sauce, (see recipe center)
  •  
        Egg wash
  •  
        Crystal sugar
  •  
 
directions
Line a 9-inch pie pan with 1 rolled-out crust; trim edges, leaving a -inch overhang. Place in freezer until ready to fill, or at least 20 min.
 
Heat oven to 425 degrees F with rack in the bottom third. Cut apples into -inch-thick slices and toss in a large bowl with lemon juice, cinnamon, nutmeg and cornstarch. Add 1/2 cup Salted Caramel Sauce and toss to combine. Pour apples into chilled pie shell and return to freezer.
 
Roll remaining disk of dough to a 13-inch circle. Use a paring knife to cut slits or small designs on the top. Brush rim of bottom crust with egg wash and cover with second dough round, sealing the edges. Trim edges as necessary and crimp. Brush pie with extra egg wash and sprinkle with crystal sugar; freeze pie again until crust is cold, about 20 min.
 
Bake pie on a foil-lined baking sheet until crust begins to brown, about 20 min. Reduce heat to 375 degrees F and bake until crust is golden and juices bubble, 50 to 60 min more. (If crust browns too quickly, tent pie with foil.) Cool pie and serve slices with Salted Caramel Sauce.
 
nutrition information
Per serving: Calories 528, Total Fat 27 g, Cholesterol 81 mg, Sodium 455 mg, Carbohydrate 68 g, Fiber 3 g, Protein 6 g, Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:42 am   |  Permalink   |  0 Comments  |  Email
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