The other day I made my third apple pie and it turned out great. I’m getting more confident in the kitchen, I can tell.
This pie in particular had a more intense flavour than my two first pies; it might be because of the lemon zest and the caramel sauce?!
It really is a favourite at home now and I am planning to bake more soon. You don’t have to be afraid of the pie crust, believe me… because if I can make it, you can make it! How positive I do sound! Right? So many people have told me about their failure with the pie crust making but I suppose you have to work on it, experience that is the word! And follow a fair recipe! If you are thorough with the steps of this recipe, you will succeed. Just go ahead and surprise yourself 🙂
First of all we are going to start making the pie crust. The recipe is exactly the same than the one I’ve made for the last pies.
Once your pie crust is shaped into discs and are taken to the fridge to chill for at least 2 hours, you will make the filling.
INGREDIENTS FOR THE PIE CRUST
INGREDIENTS FOR THE CARAMEL SAUCE
Adapted from Sally’s
-200g white sugar
-90g salted butter
-120ml heavy cream
-1 teaspoon salt
INGREDIENTS FOR THE FILLING
-6 apples, peeled, cored and sliced.
-2 teaspoons grated lemon zest
-60ml lemon juice
-31g all-purpose flour
-1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
-1 ½ teaspoon ground cinnamon
-100g white sugar
-1 beaten egg
-pink sugar for decoration
How to make it
- Start with the caramel sauce. In a small pot add the sugar and cook it at medium heat. Stir it with a spatula. The colour will turn brownish after some time, so be careful and add the butter. Combine it well and continue stirring until no lumps are left. Lastly add the heavy cream and salt. The caramel sauce will boil and form bubbles, so stir it for 30 seconds and take the pot aside to continue stirring. It will look runny, but it will thicken easily.
- Now for the filling: grab a big bowl and toss the sliced apples, flour, sugar, cinnamon, cloves, nutmeg, grated lemon zest and lemon juice and combine well. Discard the liquid from the apples when adding the filling to your pie crust.
- After 2 hours or longer, take one disc of pie crust out of the fridge and with a rolling pin form a big circle and cover your pie form. At this point you are ready to fill your pie.
- Start adding some of your filling and alternate it with tablespoons of caramel sauce.
In this picture above I had added the apple filling with the spices.
And this is when I almost died of love. Incredible. This apple salted caramel filling is so perfect. Indeed my favourite pie in the world!
5. Having filled the pie form, there’s only one thing left: the lattice crust! Being my first lattice pie, I was nervous with this step, but I made it look beautiful. What I did was taking the second disc out of the fridge and used the rolling pin again and with a sharp knife I cut tears and I covered my pie with them carefully. I loved it! It looked so professional 🙂
Please try it at home, do not wait until it is fall season, this is worthy all year round. Plus, you can save some money (on) room spray or air freshener because the smell of this pie is unbeatable!
What is your favourite pie? Do you eat it only in fall and winter?
XOXO Pink Maple