I have this bad habit when I bake. I seldom read the directions in full before I start making the recipe. I mean, I have good intentions to do so, but my impatience gets the best of me and I just start baking. My mom did not understand this. I would mess up whatever I was making and she would ask, “Well, did you read the whole recipe first?” Ya, ya, ya.
I have partially learned from my mistakes, and now when the recipe is really long, or says “read the whole recipe before starting,” I read it. Otherwise, I skim and hope for the best.
I decided to read the recipe for this apple pie in full, mainly because the author told me to do so, but also because I haven’t baked all that many pies in my day. I read the recipe multiple times and felt ready for my apple pie endeavor.
I made the salted caramel, just like the recipe said.
I made the dough for the crust, just as my Joy of Cooking book wrote.
I made the filling, just like I was supposed to.
I rolled out the dough. And I made the lattice top.
And just as I was trimming the edges of the crust, I realized I forgot to add the salted caramel to the pie. So much for reading the recipe multiple times. Mistakes still happen! Good news is that salted caramel sauce tastes just as amazing when drizzled on top of pie.
I would suggest reading this recipe in full, but cannot promise that human error might take place.
Though, I can promise that if it’s made mostly correct, it will taste amazing.
- 2 ½ cups flour
- 1 teaspoon salt
- 2 teaspoons granulated sugar
- 1 cup unsalted butter, chilled and cut into 1 inch pieces
- 1/3 to ½ cup ice water
- 1 egg, beaten (for egg wash)
- 2 teaspoons lemon zest
- ¼ fresh lemon juice
- 6 medium to large apples peeled and thinly sliced (any mixture you prefer)
- ¼ cup flour
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 ½ ground cinnamon
- ½ cup granulated sugar
- Salted Caramel Sauce (1/2 cup for filling, the rest for drizzling on top)
- For the dough, first mix the flour, sugar, and salt in a medium bowl. Add in the chilled butter cubes and use a pastry cutter until the butter is pea-sized. If you do not have a pastry cutter, cut the butter with two knives. Add the ice water and mix until the dough starts to clump. Separate into two balls, flatten the balls, wrap them in plastic and let them chill in the refrigerator for at least an hour, preferably more.
- While the dough is chilling, make the apple filling. Mix the apples, lemon zest, and lemon juice in a large bowl. In a separate bowl, combine the flour, cloves, nutmeg, cinnamon, and sugar. Now add the flour mixture to the apples and mix until well combined.
- Roll out the first ball of dough on a floured surface, until it is big enough for your 9 inch pie pan. Place it on the bottom of your pie pan. Pour in the apple mixture to the pan. Add ½ cup of salted caramel sauce on top of the apples. Roll out the second ball of dough into the same size circle, cut into ½ inch pieces with a knife or pizza cutter, and weave a lattice crust onto the pie. Press the bottom crust edges into the top crust and trim the extra crust from the sides. Brush on some of the beaten egg and sprinkle a little bit of sugar if you feel like it.
- Preheat the oven to 400 degrees Fahrenheit. Bake the pie for 20 minutes at this temperature. After the 20 minutes, reduce the temperature to 375, and bake for 40-50 more minutes, or until the filling in the center of the pie is bubbling. If you notice the crust getting too brown, place a piece of foil lightly on top while it’s baking. Let the pie cool for about 4 hours, and serve the same day. Drizzle as much salted caramel sauce as your heart desires on top of your pie!