Salted Cider Caramel Apple Pie
Try this Salted Cider Caramel Apple Pie recipe, or contribute your own.
Try this Salted Cider Caramel Apple Pie recipe, or contribute your own.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup all-purpose flour
- 4 tablespoons unsalted butter softened
- 1 cup dark brown sugar
- 1/2 gallon apple cider
- 3 lemons
- turbinado sugar for sprinkling
- 1 1/2 teaspoons flaky sea salt (like maldon's)
- 8 large baking apples (i use honeycrisp) peeled and thinly sliced
- 1 pinch ground ginger
- double batch of pie dough (i doubled https://food5
- 1 egg, for egg wash
- flaky sea salt for sprinkling
- Carbohydrate 56.7750658228471 g
- Cholesterol 13.5688888888889 mg
- Fat 5.6556336458724 g
- Fiber 1.85084442734438 g
- Protein 1.21269242153701 g
- Saturated Fat 3.37461238162173 g
- Serving Size 1 1 Serving (296g)
- Sodium 76.1590142919791 mg
- Sugar 54.9242213955028 g
- Trans Fat 0.592122387043005 g
- Calories 272 calories
Step-by-step
- Pour the cider in a deep, wide pot and bring to a boil. Boil for 1 to 1 1/2 hours, until the cider reduces dramatically and starts to foam. (No need to stir during this time, just keep an eye on it once you start to near the 1 hour mark).
- Stir the softened butter, sea salt, and vanilla into the reduced cider until combined. Pour into a heat proof bowl to cool (about 20 minutes).
- Roll out half of your pie dough to 1/8-inch thickness. Transfer the dough onto a pie plate and trim the edges to have 1/2-1 inch overhang (depending on how thick you like your crust edges). Refrigerate for at least 30 minutes while you make the filling.
- In a large mixing bowl, juice the lemons. Add the peeled, sliced apples to the bowl and toss to coat. This will help prevent any excessive browning and enhance the flavor. Set aside.
- In a medium bowl, whisk together the brown sugar, flour, cinnamon, nutmeg, and ginger. Sprinkle the mixture over the apples and toss with your hands to coat.
- Add the cooled cider caramel to the apples and toss well with your hands to coat, making sure to distribute the caramel throughout.
- Roll out the remaining half of your pie dough to 1/8-inch thickness. Cut strips of equal width to form your lattice. Make sure that your strips are a few inches longer than the overall diameter of your pie to allow them to reach over the dome of the pie.
- Remove the pie plate from the refrigerator. Arrange the filling in the pie plate in layers of concentric circles, filling any gaps between the fruit as best you can. The fewer air pockets between the layers, the less your pie will collapse while baking. For the rounded, domed look, mound the apples higher in the center of the pie.
- Make your lattice on top of the filling and trim to match the overhang of your bottom crust. Fold the overhanging dough onto the pie plate edge and press down with your fingers to seal together.
- Place the pie in the fridge while your oven preheats, about 30 minutes.
- Place one oven rack in the middle of the oven, and the other rack just below it. Place a baking sheet on the lower oven rack, to catch any apple cider juices as the pie bakes. Preheat your oven to 425 degrees F.
- Remove the pie from the refrigerator. Using a pastry brush, brush the lattice and crust edge with the egg wash. Sprinkle generously with turbinado sugar and flaky sea salt.
- Bake the pie until the crust is golden and the filling bubbly, about 45-50 minutes. If the top crust begins to darken too quickly, tent with aluminum foil.
- Cool the pie 30 minutes to an hour before serving. For fully set filling, allow the pie to cool completely before serving. Enjoy!
My Salted Cider Caramel Apple Pie Adventure
Baking has always been my happy place. The rhythmic mixing, the comforting aroma of warm spices, the anticipation of the first bite – it’s a ritual that grounds me and fills my kitchen with love (and delicious smells!). Recently, I embarked on a new baking project: a salted cider caramel apple pie. The idea came to me on a crisp autumn evening, while curled up with a warm mug and watching the leaves change color outside. I envisioned a pie that captured the essence of fall – sweet, tart, and with a touch of salty surprise. I imagined sharing it with friends and family, their faces lighting up with each mouthful.
I've always been a bit of a perfectionist when it comes to baking, and this pie was no exception. I spent hours researching different recipes, experimenting with different types of apples, and agonizing over the perfect lattice crust. The process was challenging, but also incredibly rewarding. Each step, from meticulously peeling and slicing the apples to carefully weaving the lattice top, felt like a small act of love, a testament to my commitment to creating something truly special. The kitchen became my sanctuary, a place where I could lose myself in the rhythm of the process and reconnect with my creativity. The end result was worth every moment of effort – a pie so stunningly beautiful and deliciously satisfying, it brought tears to my eyes.
The aroma alone was enough to transport anyone to a cozy autumn evening. The rich, caramel-like scent of the cider reduction mingled with the warm spice notes of cinnamon, nutmeg, and ginger. The flaky, golden crust was a masterpiece in itself, its delicate layers crumbling satisfyingly with each bite. And then, there was the filling – a symphony of textures and flavors. The sweet, tart apples, the creamy caramel, and the surprising crunch of the sea salt all came together in a perfect harmony. It was, without a doubt, the best apple pie I’ve ever made.
Making this pie wasn't just about the delicious end result; it was about the journey. It was about taking my time, savoring each step, and allowing myself to be completely present in the moment. It was a reminder that sometimes, the simplest pleasures in life are the most fulfilling. And for me, there's nothing more fulfilling than sharing the fruits (or pies!) of my labor with loved ones.
Ingredients I used (which I highly recommend):
- 8 large baking apples (Honeycrisp are my favorite)
- 1/2 gallon of apple cider
- 1 cup dark brown sugar
- 4 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons flaky sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1/3 cup all-purpose flour
- Double batch of homemade pie dough (I doubled a recipe I found online)
- 1 egg (for egg wash)
- Turbinado sugar for sprinkling
A Note on the Cider Reduction: The cider reduction is key to the pie's rich caramel flavor. Don't rush this step! The longer you simmer the cider, the more intense the flavor will become. Be patient and let the magic happen!
Tips for Pie Perfection:
- Use high-quality apples. The flavor of the apples will greatly influence the overall taste of the pie.
- Don't be afraid to experiment with spices. A pinch of cardamom or allspice can add a delightful complexity to the filling.
- Make sure your pie crust is well chilled before baking. This will prevent shrinkage and ensure a beautiful, flaky crust.
- If your pie crust starts to brown too quickly, tent it with foil.
- Let the pie cool completely before serving. This allows the filling to set properly and will prevent a soggy bottom.
This salted cider caramel apple pie is more than just a dessert; it's a labor of love, a testament to the simple joys of baking, and a perfect way to celebrate the beauty of autumn. I hope you'll give it a try and share your own baking adventures with me!
