Salted-Caramel Apple Pie with Fall-Leaf Crust
When the colder weather hits and the holidays approach, I consistently have pie on the brain when it comes to desserts. A warm flaky crust and fall spices can only be improved upon by something like salted caramel. After all, my love likes caramel...and pie, so when I wanted to bake him something, caramel apple pie was the perfect choice.:)
I used this Williams Sonoma recipe as a start for the apple filling. It was the first time I pre-cooked apple slices before baking them in a pie, and I have to say it turned out absolutely perfect.
I also noticed the crust turned out better then usual. I used this basic pie crust recipe that I always use, but I think cooking the juices out of the apple first helped to make a more crispy crust.
I used a leaf cookie cutter and a small knife to create the look of real leaves on top. Brush them with the egg wash to help them stick to the top crust.
There is a salted-caramel recipe in the Williams Sonoma version, but if you need to make it dairy-free like I did, try this easy caramel sauce recipe. Enjoy!:)
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