Cookwith

Name: Rustic Salted Caramel Apple Pie
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp salt; 1 tbsp granulated sugar; 1 cup (2 sticks) unsalted butter, cold and cubed; 6-8 tbsp ice water; 5 cups tart apples (such as Granny Smith or local BC apples), peeled and sliced; 2/3 cup granulated sugar; 1/4 cup light brown sugar; 1 1/2 tsp ground cinnamon; 1/4 tsp ground allspice; 1/2 tsp fine sea salt, plus more for topping; 2 tbsp cornstarch; 2 tsp lemon juice; 1 tsp vanilla extract; 1 egg (for egg wash); 1 tbsp milk (for egg wash); 1/2 cup granulated sugar (for caramel); 2 tbsp unsalted butter (for caramel); 1/3 cup heavy cream (for caramel)

Rustic Salted Caramel Apple Pie

CrushedLemon1034

This Rustic Salted Caramel Apple Pie elevates the classic with a buttery, tender crust and a luscious filling of tart apples enveloped in homemade caramel. The pie embraces imperfection—let the juices bubble over and the crust get beautifully bronzed for maximum flavor and texture. A sprinkle of flaky sea salt before baking balances the pie’s sweetness and draws out the apple’s natural brightness. Perfect for making the most of British Columbia’s local apples, this pie is a showstopper for summer evenings and cozy winter nights alike. Enjoy it warm or at room temperature, and savor every bite of crispy, chewy, and tender layers.

Ingredients

Instructions

Make the crust: Combine flour, salt, and sugar in a large bowl. Add cold butter and cut in with a pastry blender or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Drizzle in ice water, mixing just until dough comes together. Divide dough in half, flatten into disks, wrap, and refrigerate 1 hour.
Prepare apples: In a large bowl, toss sliced apples with granulated sugar, brown sugar, cinnamon, allspice, salt, cornstarch, lemon juice, and vanilla. Let sit while you prepare caramel.
Make caramel: In a small saucepan, melt 1/2 cup sugar over medium heat, swirling (not stirring) until deep amber. Off heat, stir in butter, then cream (careful—it will bubble). Return to low heat, stir until smooth. Let cool slightly, then add to apple mixture and toss gently.
Preheat oven to 400°F (205°C). Roll out one disk of dough on a floured surface to fit a 9-inch pie plate. Ease into plate, trim overhang.
Pile apple-caramel filling into crust, mounding slightly in center. Roll out second dough disk, lay over filling. Trim, seal, and crimp edges. Cut a few vents in top.
Beat egg with milk. Brush pie with egg wash. Sprinkle with flaky sea salt for crunch.
Bake on lower rack for 50-60 minutes, until crust is golden and filling bubbles. Cover edges with foil if browning too fast. Cool at least 2 hours for juices to set.
Serve warm or at room temperature, optionally with vanilla ice cream.