How To Make Salted Caramel Apple Pie a la Mode
With its tender crust and juicy filling, this apple pie is every bit the classic. Plus points for the salted caramel sauce and vanilla ice cream on top.
Serves:
Ingredients
Crust:
- 1¾cupsall purpose flour,or more as needed
- ¾cupshortening,chilled and cubed
- 1tspdiamond crystal® fine sea salt
- 6tbspice cold water,or more as needed
Filling:
- ⅔cupgranulated sugar
- ¼cupall purpose flour
- ½tspground cinnamon
- ½tspground nutmeg
- ¼tspground allspice
- ⅛tspground ginger
- ⅛tspdiamond crystal® fine sea salt
- 8red delicious apples,peeled and thinly sliced
- ½tsplemon extract
- 2tbspbutter,cut in small pieces
Topping:
- 11ozcaramels
- 1tbspwater,or more as needed
- vanilla ice cream
- diamond crystal® coarse sea salt
Instructions
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Blend flour and 1 teaspoon Diamond Crystal® Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time.
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Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
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Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal® Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
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Preheat oven to 425 degrees F.
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Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides.
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Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
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Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
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Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
Topping:
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Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water.
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Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
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Top slices of pie with any favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal® Coarse Sea Salt over the caramel sauce.
Nutrition
- Calories: 647.99kcal
- Fat: 26.04g
- Saturated Fat: 7.68g
- Trans Fat: 2.65g
- Monounsaturated Fat: 9.30g
- Polyunsaturated Fat: 7.00g
- Carbohydrates: 100.37g
- Fiber: 5.82g
- Sugar: 64.30g
- Protein: 5.64g
- Cholesterol: 10.36mg
- Sodium: 775.52mg
- Calcium: 75.49mg
- Potassium: 339.37mg
- Iron: 1.79mg
- Vitamin A: 35.32µg
- Vitamin C: 0.34mg
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