I mean… did you guys really think we’d make it through the holiday without some dessert featuring sea salt? I thought not.
Last week, I took a pie making class! We have this amazing kitchen store/butcher/culinary epicenter in Williamsburg called The Brooklyn Kitchen. You can take classes, shop for all the kitchens supplies you could ever need or want, and buy local meats at their incredible butcher. It’s clearly my kind of place. They have a ton of different classes you can take but I got hooked on the pie class because, well, pie making is an area I find pretty daunting. Ever notice there’s not one pie recipe on this blog? Well, now there is! The class assuaged a lot of my fears of overworking the dough, and now I’m feeling much better about my pie game. Before even taking the class, I knew I wanted to make a version of this Cider Caramel Apple Pie. So this weekend I set out to test the recipe before making it for my family for Thanksgiving. As you can imagine from the photos, it is to die for good- quite possibly one of the best desserts I’ve ever made. The flavor of the cider caramel in the pie is beyond words. There’s a bit of work involved, but I’ve included lots of detail in the recipe to help you through it- and I assure you, it’s worth the work!
Get ready for more pie around here and here’s to a great (short) week!
Salted Cider Caramel Apple Pie adapted from Honey & Jam
Salted Cider Caramel:
- 4 cups apple cider
- 1/2 cup dark brown sugar
- 1/2 cup unsalted butter
- 1 tsp flaked sea salt
This caramel takes a while- so make that first. In fact, I recommend making it the day before. Place the cider in a large heavy bottomed sauce pan and bring to a boil. Cook for 25-30 minutes until it’s reduced by half. Add in the sugar and butter and continue to cook, stirring occasionally, until caramel is reduced to 1 1/4 cups. This took about an hour for me. Whisk in the sea salt and set caramel aside to cool. It must be at room temperature before putting in the pie.
For the pie crust (recipe from Brooklyn Kitchen):
- 2 1/4 cups all purpose flour
- 1 1/2 tsp salt
- 2 tsp sugar
- 2 stick unsalted butter, cut into small pieces
- 1/2 cup ice water (plus more if needed)
- 5-6 cups sliced apple (I like a combo of granny smith and gala)
- 1/2 cup brown sugar
- 1/4 cup all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 large egg, beaten
- 1 tablespoon lemon juice
-Cut four steam vents in the top layer, brush with a beaten egg, and bake for 20 minutes at 400°, then 30-40 minutes at 350°. Pie is done when juices are bubbling and a paring knife slides easily through one of the steam vents. Let pie cool for 20 minutes before serving.