Salted Caramel Apple Pie

We have a winner.



So Thanksgiving was a few days ago and I made a little contribution to the big meal:  Apple Pie.  But not just an ordinary apple pie.  Salted Caramel Apple Pie.  Now why I chose to make a pie after baking a couple hundred in the days leading up to the holiday is beyond me, but a few weeks ago when I spotted this recipe I knew I had to make it for our Turkey Day dessert.

It must be noted, however, that I did welcome help that afternoon in my parents kitchen.  My mom was employed to press the bottom crust into the pie plate while my dad dutifully peeled a few apples over the kitchen sink.  As we stood there pressing and peeling and mixing, I asked my dad about his mother, my Grandma Min.  Growing up I looooved her apple pie, so much in fact that I made it my own personal mission to create one as equally delightful (she will forever be linked to the fruit-filled dessert, in addition to frozen lasagna, special k cereal, and the smell of wheat bread browning in the toaster).

Last Thursday night my mission was accomplished.  And while this may not be her exact version (my dad informed me that she probably used the tried and true Good Housekeeping recipe) my creation was as juicy and delicious as I remember hers to be.  Oh and I accidentally burnt a few spots of the lattice crust (hence the semi-hidden picture) but he also reassured me that it was in true Grandma Min fashion.

Salted Caramel Apple Pie

Makes one 9-inch pie

1 double pie crust (homemade or store bought)

7 tart apples, peeled and sliced (I used Granny Smith)
1 tablespoon lemon juice

1/2 cup packed light brown sugar

1/2 cup sugar


1/4 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg

1 teaspoon sea salt

4 tablespoons butter
1 teaspoon vanilla

4 tablespoons heavy cream

1 egg white

1 tablespoon sugar



Press bottom layer pie crust into 9-inch pie plate.  Sprinkle apples with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix.  Melt butter in heavy skillet. Add vanilla and cream.  Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Turn into pie shell.



Cover with a lattice top or just drape the whole second crust over the filling and crimp the edges. (Check out this lattice crust tutorial as a guide).  Use a fork or your finger to decorate the edge.
Brush the top of the crust with egg white and sprinkle with 1 tablespoon sugar.  Bake at 350 degrees for 45 minutes, or until the crust is golden and the filling is bubbly.  (Word of caution:  filling WILL bubble over, therefore place a foil-lined baking sheet on the oven rack directly underneath the pie during baking to prevent a huge mess!)

Adapted from The Baker Chick.