Ingredients
Scale
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
- 6 medium apples (a mix of Granny Smith and Bramley works beautifully), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon lemon juice
- 1/4 cup cornstarch or arrowroot powder
- For the salted caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream, warmed
- 1 teaspoon flaky sea salt
Substitution Tips: If you prefer a gluten-free crust, you can swap the all-purpose flour with a 1:1 gluten-free baking flour mix, but be mindful it may change the texture slightly. For a dairy-free version, use coconut oil or a plant-based margarine in place of butter. If heavy cream isn’t on hand, canned coconut milk (full fat) can add a lovely richness to the caramel.
Instructions
- Make the pie crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with pea-sized lumps. This is where that early morning lesson from my mum comes in handy — keep your hands cool and work quickly to avoid melting the butter.
- Add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. You may not need all the water. Divide the dough into two discs, wrap them in cling film, and chill for at least 1 hour. This resting period is crucial for a tender, flaky crust.
- Prepare the filling: In a large bowl, toss the sliced apples with lemon juice, granulated and brown sugars, cinnamon, nutmeg, and cornstarch. The cornstarch helps thicken the juices that will come out of the apples during baking — a little trick I picked up watching my mum’s stews simmer slowly on the stove.
- Make the salted caramel sauce: In a medium heavy-bottomed saucepan, heat the sugar over medium heat, swirling the pan gently but not stirring, until it melts into an amber-colored liquid. This can take about 7-10 minutes. Once melted, whisk in the butter until smooth, then slowly add the warm cream, whisking vigorously. Allow the sauce to boil gently for 1 minute, then remove from heat and stir in the flaky sea salt. Be cautious here — the caramel is hot and sticky, but the smell is worth every second.
- Assemble the pie: Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Gently transfer the dough to the dish and trim any excess.
- Pour the apple mixture into the crust, then drizzle half of the salted caramel sauce over the filling. This layering is what transforms a simple apple pie into a luscious salted caramel delight.
- Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape during baking.
- Brush the top crust lightly with a beaten egg or milk to promote browning. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden and the filling is bubbling through the vents.
- Allow the pie to cool for at least 2 hours before serving, giving the caramel a chance to set properly. I remember my mum saying, “Patience is the secret ingredient,” and she was right — the wait only makes that first slice sweeter.
- Before serving, drizzle the remaining salted caramel sauce over each slice for an extra touch of indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
