Notes
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9 hr (w/ chilling time)
*caramel and filling can be switched for time constraints
prep + shopping
3 granny smith, 3 pink lady/honeycrisp
vanilla ice cream
heavy cream
lemons
- ice cubes
- freeze butter
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[pie crust] https://sallysbakingaddiction.com/all-butter-pie-crust/
313g flour
2 tsp sugar
1c butter
1/2-2/3c ice water
Mix dry. Grate + add butter.
Add 1/2c ice water 2 tbsp at a time. Do not use more than 2/3c. Forms loose shaggy pieces.
Turn onto floured surface and combine. Split into two discs. Refrigerate 2 hr.
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[salted caramel] https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/
1c sugar
90 g (6 tbsp) butter
1/2c heavy cream
1/2tsp salt
Dry caramelize sugar in heavy duty saucepan to light brown. Immediately whisk in butter.
IF SEPARATING; remove from heat and whisk.
Cook 1 min w/o stirring. Add cream slowly. Boil slightly and remove from heat.
Stir in salt to taste.
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[filling] https://sallysbakingaddiction.com/salted-caramel-apple-pie/
6 apples
1/2 c (100g) sugar
2 tbsp lemon juice
31g AP flour
1/4 tsp cloves + nutmeg
1.5 tsp cinnamon
combine apples, sugar, lemon, flour and spices.
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[assembly] https://sallysbakingaddiction.com/salted-caramel-apple-pie/
Plate, rolling pin, baking sheet.
Egg wash, coarse sugar, caramel, apples, dough.
Dough rested for 2 HR:
Roll out 1 disc dough, quarter turn every few rolls. Drape over pie dish. Cut off edges onto plate.
Layer apples in TIGHTLY. Drizzle with half the caramel.
Put dish in fridge. Preheat oven to 400.
Roll out 2nd disc dough. Layer over pie. Tuck in edges + use any excess dough.
Brush with egg wash and top with coarse sugar.
Bake on baking sheet, 400C for 20m, turn down to 375 for 40-50m. Cover with foil if burning. knife should come out relatively clean.
Cool 4 hr.
https://sallysbakingaddiction.com/salted-caramel-apple-pie/
https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/
https://sallysbakingaddiction.com/lattice-pie-crust/
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