I’m in Colorado for the holiday, visiting my dad’s side of the family who absconded about three years ago, trading lakeside for mountainside. Not a bad deal, as it looks a little something like this –
But first, Thanksgiving, where after arriving and settling in, I volunteered to produce a pumpkin brulee pie, traditional herbed stuffing, and a nice, solid apple pie to round out the deal.
It was the apple pie that made everyone a true believer.
I know it’s supposed to be a pumpkin pie that steals the Thanksgiving spotlight and not the standard, All-American cousin, but this apple pie can’t help itself. It is everything an apple pie should pie, rich and warm, with crisp apple slices for the center and a rush of delicious salted and buttery caramel rushing along the sides.
Tomorrow, to walk off some of our food-induced comas, we’re headed up to Breckinridge to explore the town and experience Breckinridge Brewery. That’s the way to handle Thanksgiving overindulgence – go climb a mountain.
salted caramel apple pie
for the crust
I’ve used my standby of Cook’s Illustrated’s Foolproof Pie Dough, which you can find here.
for the filling
3 lbs. peeled and cored granny smith apples, sliced very thin.
2 tbsp. fresh lemon juice and zest of 1/2 lemon.
1/4 cup maple syrup.
1 tsp. cinnamon.
1/2 tsp. nutmeg.
1/4 tsp. allspice.
1/4 tsp. arrowroot.
1/8 tsp. cloves.
for the sauce
2 cups sugar
1 stick of butter, room temperature.
1 cup of heavy cream
1 tbsp fleur de sel
Roll prepared dough out and drape over a greased 9 inch pie pan. Reserve part of the dough for the lattice top. Press into pan to form a crust, brush with egg white, and bake for 10 minutes at 350 degrees. Remove from oven, set aside.
Mix sliced apples together with lemon juice, zest, and spices. Layer mixture in parbaked crust. Roll out remainder of dough and slice in pieces approximately 1/2 in. wide. Layer pieces of dough across top of pie in lattice-fashion (very similar to those construction paper placemats we made in elementary school). Take care that your lattice pieces extend about 1/4 inch beyond the pie crust, as it will pull back during baking. Brush with egg wash.
Bake at 425 degrees for approximately 20 minutes until crust is nicely browned.
In a medium heavy saucepan, heat the sugar over medium high heat until it has formed a thick syrup and has browned. Once mixture hits 350 degrees, add the butter and whisk until it is fully incorporated. Remove from heat and very slowly add heavy cream while whisking until mixture is combined. Stir in fleur de sel.
Serve hot over apple pie.