Salted Caramel Pie
6 servings
90 minutes
Salted caramel pie is a refined blend of sweetness and a hint of saltiness, creating a harmonious balance of flavors. The inspiration for this dessert can be found in French culinary tradition, where sea salt caramel is a delicacy. Granny Smith apples add a pleasant tartness to the pie, while spices provide a warm aroma. The crunchy shortcrust pastry encases a delicate filling with deep caramel notes. This pie is perfect for special occasions, warming with cozy flavors, especially on autumn and winter evenings. It can be served as a standalone dessert or with a scoop of vanilla ice cream to highlight the contrast of textures and enhance the caramel flavor.
1
Roll out half of the dough into a circle and place it in a baking dish. Put it in the refrigerator for thirty minutes. Roll out the second half of the dough and trim the edges into a square. Cut into 6 equal strips and also place in the refrigerator.
- Shortcrust pastry: 500 g
2
Mix apple slices with 2 tablespoons of sugar and lemon juice. Let it sit for an hour. Pour ¼ cup of water over a cup of sugar and boil for two minutes without stirring over medium heat. Add butter, bring to a boil, and cook for twenty-five minutes until brown. Remove from heat and stir in cream.
- Granny Smith apples: 7 pieces
- Demerara sugar: 0.5 glass
- Lemon: 2 pieces
- Butter: 100 g
- Cream 23%: 2 glasss
3
Mix demerara sugar with flour, add angostura, spices, and apples, draining the juice. Stir, place in a mold, and pour caramel over it. Sprinkle with salt flowers. Create a lattice on the surface with strips of dough, brush with beaten egg, and bake for an hour at 190 degrees.
- Demerara sugar: 0.5 glass
- Wheat flour: 2 tablespoons
- Angostura bitters: 0.5 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Ground cloves: 0.3 teaspoon
- Granny Smith apples: 7 pieces
- Coarse salt: 0.3 teaspoon
- Fleur de sel: 0.5 teaspoon
- Shortcrust pastry: 500 g
- Chicken egg: 1 piece
