6-Hour Salted Caramel Deep Dish Apple Pie
If you have some time on your hands, go all out this holiday season with this epic apple pie. Extra flaky pie dough encases tender, spiced apples, but the showstopper is the indulgent, salted caramel poured on top at the end, garnished with crunchy candied pecans. It’s out of this world!
5 hr 40 min
5 hr 40 min
5 hr 40 min
5 hr 40 min
for 8 servings
- 3 ¾ cups all purpose flour (465 g), plus more for dusting
- 1 pinch kosher salt
- 3 sticks unsalted butter, cut into 1/2 in (1.24 cm) and frozen for 15 minutes
- ¾ cup water (180 mL), ice water, plus more as needed
- 1 large egg, with 1 tablespoon water
- 2 tablespoons unsalted butter
- 3 lb Granny Smith applesGranny Smith apples (1.2 g), peeled and sliced into ¼-inch (6 mm) wedges
- 3 lb honeycrisp apple (1.2 g), peeled and sliced into ¼-inch (6 mm) wedges
- 1 lemon
- 1 ½ cups brown sugar (300 g)
- 1 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons vanilla bean paste
- ¼ cup cornstarch (30 g)
- 3 tablespoons water
Apple Cider Syrup
- 1 cup apple cider (240 mL)
- 1 ½ cups granulated sugar (300 g)
- ⅓ cup water (180 mL)
- 1 tablespoon light corn syrup
- ¾ cup heavy cream (180 mL), room temperature
- ½ teaspoon kosher salt
- pecan, candied chopped, for garnish
- Calories 641
- Fat 13g
- Carbs 130g
- Fiber 20g
- Sugar 72g
- Protein 8g
Estimated values based on one serving size.
- Make the pie dough: In a large bowl, mix together the flour and salt. Add the butter and toss to coat each cube with the flour, then smash each piece of butter with your fingers.
- Add the ice water, 1–2 tablespoons at a time, and continue to toss until the dough holds together when pressed between your hands. You may not need all of the water, but if the dough is too dry, add more, 1 teaspoon at a time, as needed. The dough should not be very tacky or sticky.
- Turn the dough onto a clean surface. Work into 2 discs and cover with plastic wrap. Refrigerate for at least 1 hour.
- Make the filling: Melt the butter in a large Dutch oven over medium heat. Add the apples, lemon juice, brown sugar, salt, pumpkin pie spice, and vanilla bean paste. Stir to coat the apples well and cook until they start to soften and release their juices and the sugar dissolves, 5–7 minutes.
- In a small bowl, whisk together the cornstarch and water. Pour the slurry over the apples, increase the heat to high, and cook until the juices are boiling and thickened, 3–4 minutes.
- Remove the pot from the heat and let the filling cool to room temperature, about 30 minutes.
- Make the apple cider syrup: Add the apple cider to a small saucepan over medium heat. Bring to boil and cook until reduced to 2 tablespoons with the consistency of maple syrup, about 10 minutes. Remove the pot from the heat and let the syrup cool to room temperature.
- Assemble the pie: On a floured surface, roll a disc of pie dough into a 12-inch (30 cm) round, about ¼ inch (6 mm) thick. Transfer to a 9-inch (22 cm) deep dish pie plate.
- Add the apple filling to the crust, along with any accumulated juices from the bottom of the bowl. Drizzle the apple cider syrup on top. Refrigerate while you roll out the other dough.
- Roll out the remaining dough disc to a 12-inch (30 cm) round. Drape over the pie, then pinch the edges together. Trim any excess dough around the edges, then roll the edges under all the way around the pie. Use the knuckle of an index finger on one hand and your index finger and thumb on the other hand to make large crimps around the edges.
- Brush the dough all over with the egg wash. Use a paring knife to cut a few vents in the top to allow steam to escape.
- Transfer the assembled pie to the freezer for 20 minutes, until firm.
- Preheat the oven to 350°F (200°C). Line a baking sheet with aluminum foil.
- Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 80–90 minutes, covering with foil halfway through. Cook until the juices are bubbling and the crust is golden brown. Remove the pie from the oven and let cool for at least 1 hour.
- Meanwhile, make the salted caramel: Add the sugar, water, and corn syrup to a large saucepan over medium-high heat. Bring to a low boil and cook until the sugar dissolves and mixture starts to turn a light copper color, about 10 minutes.
- Remove the pot from the heat and stir in the cream and salt until incorporated. If the caramel seems too thin, return to medium low heat and boil until thickened to your desired consistency, 1–2 minutes. Transfer the caramel to a heat-proof liquid measuring cup and let cool to room temperature, 30–60 minutes.
- Pour the cooled caramel sauce over the pie and garnish with candied pecans.
- Slice and serve.
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