Salted Caramel Apple Pie a la Mode
Description
Apple pie in a tender crust is served warm with vanilla ice cream, a drizzle of caramel topping, and a pinch of Diamond Crystal Coarse Sea Salt.
Ingredients
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1 3/4 cups all-purpose flour, or more as needed
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3/4 cup shortening, chilled and cubed
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1 teaspoon Diamond Crystal® Fine Sea Salt
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6 tablespoons ice-cold water, or more as needed
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2/3 cup granulated sugar
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1/4 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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1/8 teaspoon ground ginger
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1/8 teaspoon Diamond Crystal® Fine Sea Salt
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8 Red Delicious apples, peeled and thinly sliced
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1/2 teaspoon lemon extract
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2 tablespoons butter, cut in small pieces
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1 (11 ounce) package caramels, unwrapped
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1 tablespoon water, or more as needed
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Vanilla ice cream
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Diamond Crystal® Coarse Sea Salt
Directions
1
Blend flour and 1 teaspoon Diamond Crystal Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
2
Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
3
Preheat oven to 425 degrees F (220 degrees C).
4
Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
5
Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
6
Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
7
Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
8
Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal Coarse Sea Salt over the caramel sauce.