Sea Salt Caramel Apple Pie... with food allergy alternatives!

It would be very remiss of me if I didn't post an apple pie recipe during apple season. Last year I stumbled upon this recipe here for a salted caramel apple pie... and now I'll never make a standard apple pie ever again. It's too delicious. I'm hooked and must share! 

Sea Salt Caramel Apple Pie

Ingredients for crust:

2 1/2 cups flour

2 sticks (1 cup) unsalted, cold butter

1tsp salt

1 tsp sugar

1/4-1/2 cup ice water

Preparation: Place the flour, salt, and sugar in a food processor, and process for a few seconds to combine. Add the butter (in cubes), and process until the mixture looks like coarse meal (about 10 seconds). With the machine on, add the ice water in a slow yet steady stream, just until the dough holds together. Do not process for more than 30 seconds, as it's important not to overwork the dough. 

If you don't own a food processor, you can "cut in" the butter using 2 knives and/or a pastry blender. This is how I made my dough! Repeat this process until the butter pieces are the size of a small pea and the dough resembles coarse meal. Then add the cold water and knead the dough slightly until it holds.

Next, turn the dough out onto a work surface and divide into two equal parts. Place each half on a sheet of plastic wrap or wax paper. Flatten and mold into two discs, then wrap and refrigerate for at least 1 hour.

Ingredients for pie:

The pie crust you just made!

5-6 tart apples (Granny Smith is pretty standard for pies, but not your only choice. I used a mix of Golden Delicious & Winesap that I picked!)

1/2 cup light brown sugar, packed

1/2 cup white sugar

1/4 cup flour

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp sea salt

1 tbs lemon juice

1 tsp vanilla

4 tbs heavy cream

4 tbs butter

Preparation: On a floury surface, roll out one disc of your chilled dough until it's able to cover the inside a pie dish with a slight over-hang on the edges. Let this chill in the fridge while you prepare the filling. 

 

Preheat the oven to 450 degrees. Wash, peel, and slice up your apples and place them in large mixing bowl. Drizzle lemon juice over the apples. In a separate bowl, combine dry ingredients (brown sugar, white sugar, flour, and spices) and then add to the apples. Toss to mix and coat apples. Add the vanilla extract and cream to apples and toss again. 

Melt the 4 tablespoons of butter in a large skillet. Add apple mixture and cook for about 8-10 minutes, or until apples are soft and the liquid is thick and golden. Turn the filling into the chilled pie shell. Roll out other pie crust disc and cover with a lattice top, or just drape it over the filling and crimp the edges (if you do this, prick with a fork or slice an X in the middle to allow aeration). I was inspired by my apple-shaped fruit dish and made an apple-shaped top :) feel free to get creative! 

Decorate the edges as desired and glaze the top crust with heavy cream. I topped my pie with some extra sea salt crystals. Bake for 15 minutes, then reduce the heat to 350 and bake for another 45 minutes. You'll know it's done when the crust is golden and the filling is bubbly. Mmmm. 

Serve a la mode if you want, but this pie is actually tasty enough to go without it. Enjoy your fall treat!

And for all my gluten-free, diary-free friends, here are some tips and alternatives so you too can enjoy this recipe:

• Try this GF DF pie crust I made over the summer! 
• Swap out the 1/4 cup flour in the pie filling for 1/8 cup cornstarch.
• Use butter alternatives like Earth Balance Vegan Buttery Sticks.
• There are all kinds of cream substitutes these days for folks with sensitives. Try coconut cream or soy non-dairy creamer.
• Glaze the top of your pie with egg instead. Here are some tips. 

Love,
Amy