5 Out-of-This-World Pie Recipes

By Tara Bench

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Salted Caramel Apple Pie
Photo by Maura McEvoy

Salted Caramel Apple Pie

Instead of sugar, we mixed sweet, salty caramel with the apples. Drizzling a little over each slice won't hurt, either!

Work: 1 hour 15 minutes
Total: 4 hours

1 recipe Perfect Piecrust (see Slide 1)
3 pounds baking apples, such as Gala or Golden Delicious, peeled and cored
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1/4 cup cornstarch
1/2 cup Salted Caramel Sauce recipe follows)
Egg wash
Crystal sugar

1. Line a 9-inch pie pan with 1 rolled-out crust; trim edges, leaving a 1/4-inch overhang. Place in freezer until ready to fill, or at least 20 minutes.

2. Heat oven to 425 degrees F. with rack in the bottom third. Cut apples into 1/4-inch-thick slices and toss in a large bowl with lemon juice, cinnamon, nutmeg, and cornstarch. Add 1/2 cup Salted Caramel Sauce and toss to combine. Pour apples into chilled pie shell and return to freezer.

3. Roll remaining crust to a 13-inch circle. Use a paring knife to cut slits or small designs on the top. Brush rim of bottom crust with egg wash and cover with second crust, sealing the edges. Trim edges as necessary and crimp. Brush pie with extra egg wash and sprinkle with crystal sugar; freeze pie again until crust is cold, about 20 minutes.

4. Bake pie on a foil-lined baking sheet until crust begins to brown, about 20 minutes. Reduce heat to 375 degrees F. and bake until crust is golden and juices bubble, 50 to 60 minutes more. (If crust browns too quickly, tent pie with foil.) Cool pie and serve slices with Salted Caramel Sauce. Serves 8.

Salted Caramel Sauce

1 1/2 cups sugar
2 teaspoons sea salt
1/2 cup heavy cream
1 tablespoon butter
1/4 teaspoon vanilla extract

1. Combine 1/2 cup water, sugar, and salt in a medium saucepan over medium-high heat. Stir until sugar is dissolved, then remove spoon.

2. Brush inside edges of pan with water to dissolve any sugar crystals. Reduce heat to medium, then allow mixture to boil, gently swirling pan occasionally. Cook to a light amber color, 20 to 25 minutes, remove from heat and stir in cream and butter with a clean spoon (mixture will bubble, then settle). Stir in vanilla and set aside to cool. Sauce can be refrigerated for up to a month. Makes 1 1/3 cups.


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