These Salted Caramel Apple Pie

These salted caramel apple pie bars are incredibly delicious! So much easier to make than a whole apple pie too. Recipe

ingredients:

• homemade pie crust (my recipe makes 2 crusts; 1 for the bottom and 1 for the lattice top)


• Homemade salted caramel sauce


• 6 large apples, cored, peeled and thinly sliced ​​(about 10 to 12 cups total - use a variety for a better flavor, such as Pink Lady, Granny Smith or Honey Crisp) 1


• 1/2 cup (100g) granulated sugar


• 2 teaspoons fresh lemon zest


• 3 tablespoons (45 ml) fresh lemon juice


• 1/4 cup (31g) all-purpose flour


• 1/4 teaspoon ground cloves


• 1/4 teaspoon ground nutmeg


• 1 and 1/2 teaspoons ground cinnamon


• egg wash: 1 large egg, beaten with 1 tablespoon (15 ml) of milk


• optional: coarse sugar to sprinkle on crust

Instructions:

1. Read all of the instructions I wrote in this post before starting the next recipe. It will help you!


2. The crust: prepare my pie crust recipe in step 5.


3. Make the caramel using my step-by-step photos as a visual guide. You can do this while waiting for the pie dough to cool.


4. Then make the apple filling because the dough is still cooling: place the apple slices in a very large bowl. Add sugar, lemon zest, lemon juice, flour, cloves, nutmeg and cinnamon. Mix gently to combine. Put aside.


5. Unroll the refrigerated pie dough: On a floured work surface, unroll one of the disks of refrigerated dough (keep the other in the refrigerator). Turn the dough about a quarter of a turn after a few rolls until you have a 12-inch diameter circle. Carefully place the dough in a 9 x 2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small sharp knife, cut off the extra overhang from the crust and discard it.


6. Fill the pie crust with the apples. There are lots of apples, but stack them well and very high. Drizzle with 1/2 cup salted caramel, reserving the rest for garnish.


7. Preheat the oven to 400 ° F (204 ° C).


8. Make the lattice crust: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough, 12 inches in diameter. Using a pastry wheel, sharp knife or pizza cutter, cut 16 strips 1/2 '' wide. I always use a tape measure or a clean ruler as a guide to make sure the lines are straight. Carefully thread the bands one on top of the other and underneath, pulling the bands if necessary to weave. Using a small sharp knife, cut off the additional overhang. Crimp the edges of the dough with a fork or your fingers.


9. Lightly brush the trellis top with the egg wash. Sprinkle with large sugar.


10. Place the pie on a large baking sheet and bake for 20 minutes. Keep the pie in the oven, lower the temperature to 375 ° F (190 ° C) and bake for another 40 to 50 minutes. If the top of your pie becomes too brown, cover it loosely with aluminum foil. The pie will be made when the caramel begins to bubble. A small knife inserted inside should come out relatively clean.


11. Let the pie cool for 4 hours before serving. Drizzle the pie with the extra caramel sauce to serve. This apple pie is best served the same day, but it can be well covered and kept in the refrigerator for up to 3 days.

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