As much as I love fruit pies, apple pie definitely ranks no. 1 in our household. Thankfully, apples are available all year round in Singapore so I have every reason to make this Salted Caramel Apple Pie.
Thanks to the addition of salted caramel, the savory-sweet combo of the apple pie filling is simply one of the best filling I ever had. Making the crust, also known as short crust pastry is really the essential part of a delicious pie. If you follow the steps below, you’ll be rewarded with a light and flaky crust. I can’t decide which I like better – crust or filling.
Oh, the lattice top is totally optional but visually, it does add a few more points to this wonderfully scrumptious pie, right?
Pie dough & lattice:
2 sticks (227 g) unsalted butter – chilled and cut into cubes
2 ½ cup (350 g) all-purpose flour
1 tsp salt
1 tbsp (15 g) sugar
¼ cup (60 ml) iced water (might not need to use up all)
7 granny smith or red apples – cored and sliced (I’m using a 2 granny smith and 5 small royal gala apples)
1/3 cup sugar
1 tsp ground cinnamon
1 tbsp lemon juice
45 g all-purpose flour
½ tsp salt
1/3 caramel sauce* (click here for recipe)
1 egg yolk + 1 tbsp milk – whisk together
Fine grain granulated sugar
Pinch of salt