Salted Caramel Apple Pie

If you are not using a prepared crust, make the All Butter Pie Crust using the recipe below and wrap it to chill in the refrigerator. If you are not using store-bought caramel sauce, make the Homemade Salted Caramel using the recipe below, and set aside to cool.

In a large bowl using a fork, whisk together the sugar, flour, cinnamon, cloves, nutmeg, and cardamom together to combine. Add the apples and lemon juice, and toss to coat. Set aside.

Preheat the oven to 400 degrees. If you are using homemade pie crust: On a floured surface, roll out one of the discs of chilled pie dough to a circle 12 inches in diameter (keep the other one in the refrigerator). Carefully place the dough into a 9-inch pie dish that is 1 ½ to 2 inches deep. Tuck the dough in with your fingers, making sure it’s smooth.

Place the apples in the crust. It will seem like a lot of apples, and that is okay. Pile them high and tightly together. Drizzle with ½ cup of the caramel sauce. (If homemade salted caramel has solidified, warm it on the stove or in the microwave until it’s pourable.)

Remove the second disc of chilled pie dough from the refrigerator. Roll the dough into a 12- to 14-inch diameter circle. Either place the second crust on top of the pie, using a sharp knife to cut 4 small slits in the center to let steam escape, or watch Sally’s excellent video on how to create a lattice crust here. Fold up the overhanging dough around the pie, and pinch the edges to seal the top and bottom crusts together. Use the tines of a fork to crimp the edges.

Beat the egg together with the milk in a small bowl, and brush the top of the pie crust with the egg wash. Sprinkle with coarse sugar.

Place the pie onto a large, rimmed baking sheet, and bake for 25 minutes. Reduce the temperature to 375, and continue baking until the apples are bubbling, 35 to 40 minutes. If the crust seems to be browning too much, loosely tent aluminum foil over the top.

Remove the pie from the oven, place on a cooling rack, and cool for at least 3 hours before slicing, so that the filling sets. Drizzle with remaining caramel sauce if desired, and serve with vanilla ice cream. The pie can sit at room temperature for up to 1 day or in the refrigerator for up to 5 days. 

For All Butter Pie Crust:

Place the flour, sugar, and salt into the bowl of a food processor. Pulse to combine. Add the butter and pulse again, until you have pea-sized bits of flour-coated butter. With the motor running, slowly drizzle the water in and pulse until the dough comes together. If the dough is too dry, add about a tablespoon of water at a time. (You can also do all of this in a bowl using your fingers to rub the butter into the flour, then mix in the water.) 

On a floured surface, form the dough into a ball. Divide it in half. Use your hands to flatten each half into a 1-inch thick disc. Wrap each disc tightly with plastic wrap and refrigerate at least 2 hours and up to 5 days (or freeze for up to 1 month).

For Homemade Salted Caramel: 

Heat the sugar in a medium, heavy saucepan (do not use nonstick) over medium heat, stirring constantly with a wooden spoon. The sugar will form clumps and eventually melt into a thick, amber-colored liquid as you continue to stir, about 6 minutes. Be careful not to burn it.

When the sugar is melted, immediately stir in the butter until it is melted and combined. The butter will bubble rapidly. If you notice the butter separating or if the sugar clumps up, remove from the heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to the heat when it’s combined again.

When the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. This will rapidly bubble. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

Remove from the heat and stir in the salt. The caramel will be a thin liquid. Allow to cool slightly before using; caramel thickens as it cools. 

Cover tightly and store for up to 1 month in the refrigerator. The caramel will solidify in the refrigerator; warm it in the microwave or on the stove before using.