Salted Caramel Apple Pie

Makes: 8 servings

Prep 1 hrBake 375°F 50 mins to 1 hr 5 minsingredients

• 1
  recipe Oat Pastry or one 15-ounce package rolled refrigerated unbaked pie crust (2 crusts)
• 2 1/2
  pounds cooking apples, such as Fuji or Granny Smith, peeled, cored, and cut into 1/4-inch-thick slices (about 7 cups)
• 1/4
  cup all-purpose flour
• 1/4
  cup granulated sugar
• 1/2
  teaspoon ground cinnamon
• 1
  recipe Salted Caramel Sauce
• Fleur de sel or sea salt (optional)
• 1
  egg, lightly beaten
• 1
  tablespoon whipping cream
• Coarse sugar
  
  
  
  
  
  

  directions
  

  1.Form two portions Oat Pastry into a ball.

  On a lightly floured

  surface use your hands to slightly 

  flatten pastry. Roll pastry from

  center to edge into 12-inch circle. Wrap pastry around a rolling 

  pin; unroll into a 9-inch pie plate. 

  Ease pastry into pie plate 

  without stretching it. Trim edges even 

  with the rim; set any 

  remaining pastry aside. On a lightly 

  floured surface roll the 

  remaining portion Oat Pastry to a 1/8- to

  1/4-inch thickness. 

  Using a 1-inch round cutter, cut out 50 

  to 60 rounds; set pastry 

  scraps aside. Place rounds on a baking sheet; cover and chill 

  while preparing filling.

  2.Form remaining pastry scraps into about 

  sixty 1/2-inch balls. 

  Brush the edge of the pastry with water 

  and gently press balls 

  into edge of pie to form a border.

  3.For filling, place apples in a large 

  bowl. In a small bowl combine 

  flour, granulated sugar, and cinnamon. Sprinkle flour mixture 

  over apples; toss to coat. Place about 

  one-third of the apple 

  mixture in pastry-lined pie plate. 

  Drizzle about 2 tablespoons 

  Salted Caramel Sauce over apples. Repeat

  layers twice more. 

  If desired, sprinkle lightly with fleur 

  de sel.

  4.Preheat oven to 375 degrees F. In a small 

  bowl combine egg 

  and whipping cream. Lightly brush edge of pastry with egg 

  mixture. Arrange dough rounds randomly 

  over filling, overlapping

   shapes slightly and brushing tops of 

  rounds with egg mixture 

  as you go. Once filling is covered, 

  lightly brush entire top of pie 

  with egg mixture. Sprinkle with coarse sugar.

  5.To prevent overbrowning, cover edge of 

  pie with foil.* Place pie 

  on middle oven rack. Line a baking sheet with foil; place on 

  bottom rack to catch any drips. Bake for 

  30 minutes; remove foil 

  from pie. Bake for 20 to 35 minutes more 

  or until top is golden 

  and filling is bubbly. Cool completely 

  on wire rack or serve warm. Serve with 

  the remaining Salted Caramel Sauce.

  from the test kitchen

  
  

  • To protect the edge of a pie from overbrowning, fold a 12-inch square of foil into quarters. Cut off 3-1/2 inches from the folded corner; unfold. There will be a 7-inch hole in the center. Loosely mold the foil over the edge of the pie before baking. Or, use purchased pie shields to protect the crust.

  
  

  • If necessary, reheat Salted Caramel Sauce before serving. To reheat sauce, place in a microwave-safe bowl, cover with waxed paper. Microwave on 100-percent power (high) for 30 to 60 seconds or just until heated through.

  Yield: 1-1/2 cups
  

  ingredients
  

  • 1
    14 ounce package vanilla caramels, unwrapped
  • 1/2
    cup whipping cream
  • 1
    teaspoon fleur de sel or sea salt

  directionsSALTED CARAMEL SAUCE::
  

  1.In a medium saucepan combine caramels; whipping 

  cream; and fleur de sel or sea salt. Heat and stir over 

  medium-low heat until mixture is melted and smooth. 

  Makes 1-1/2 cups.

  nutrition facts (Salted Caramel Apple Pie)
  

  • Servings Per Recipe 8,
   
  • cal. (kcal) 642,
   
  • Fat, total (g) 29,
   
  • chol. (mg) 70,
   
  • sat. fat (g) 16,
  • carb. (g) 87,
   
  • Monosaturated fat (g) 7,
   
  • Polyunsaturated fat (g) 3,
   
  • Trans fatty acid (g) 1,
  • fiber (g) 3,
   
  • sugar (g) 39,
   
  • pro. (g) 8,
   
  • vit. A (IU) 534,
   
  • vit. C (mg) 4,
   
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
   
  • Niacin (mg) 2,
   
  • Pyridoxine (Vit. B6) (mg) 0,
   
  • Folate (µg) 69,
   
  • Cobalamin (Vit. B12) (µg) 0,
   
  • sodium (mg) 683,
   
  • Potassium (mg) 178,
   
  • calcium (mg) 222,
   
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet.

  
  

  Oat Pastry

  
  Yield: three portions
  

  ingredients
  

  • 2
    cups flour
  • 1/2
    cup quick-cooking oats
  • 1
    teaspoon salt
  • 1/3
    cup butter, cut up
  • 1/3
    cup shortening
  • 1/3 - 1/2
    cup ice water

  directionsOAT PASTRY::
  

  1.In a medium bowl stir together flour, oats, and 

  salt. Using a pastry blender, cut in butter, and 

  shortening until pieces are pea size. Sprinkle 1 

  tablespoon ice water over part of mixture; gently 

  toss with a fork. Push moistened dough to side 

  of bowl. Repeat, using 1 tablespoon water at a 

  time, until all of the dough is moistened (1/3 to 

  1/2 cup total). Gather mixture into a ball, 

  kneading gently until it holds together. Divide 

  pastry into three portions.

  nutrition facts (Salted Caramel Apple Pie)
  

  • Servings Per Recipe 8,
   
  • cal. (kcal) 642,
   
  • Fat, total (g) 29,
   
  • chol. (mg) 70,
   
  • sat. fat (g) 16,
  • carb. (g) 87,
   
  • Monosaturated fat (g) 7,
   
  • Polyunsaturated fat (g) 3,
   
  • Trans fatty acid (g) 1,
  • fiber (g) 3,
   
  • sugar (g) 39,
   
  • pro. (g) 8,
   
  • vit. A (IU) 534,
   
  • vit. C (mg) 4,
   
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
   
  • Niacin (mg) 2,
   
  • Pyridoxine (Vit. B6) (mg) 0,
   
  • Folate (µg) 69,
   
  • Cobalamin (Vit. B12) (µg) 0,
   
  • sodium (mg) 683,
   
  • Potassium (mg) 178,
   
  • calcium (mg) 222,
   
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet