4 & 20 Blackbirds’ Salted Caramel Apple Pie!
~ Mary ~
This pie won us over the minute it hit our lips. I had to make it five times in one month. We honestly couldn’t get enough!
Literally love at first bite!
I’ll never make another plain apple pie again.
4 & 20 Blackbird’s Salted Caramel Apple Pie!
You’ll first want to make a double recipe of this crust.
make sure you keep it wrapped up and cold until you’re ready to roll it out.
For the filling:
Peel 6-7 baking Apples and slice thinly then soak them in
the juice of 2 Lemons and
sprinkle with 2 Tbsp Sugar
Let sit for 20-30 minutes so they release some of their juice.
While the apples soak, roll out your crust and set back in the fridge.
Drain the apples and add to the bowl:
1/3 Cup Raw Sugar
1 tsp Cinnamon
1/2 tsp All Spice
1/4 tsp Nutmeg
One grind of Black Pepper
2-3 Drops Angostura Bitters
1/4 tsp Kosher Salt
2 Tbsp Flour
Mix well then place in the bottom crust.
This is where I changed the recipe:
1 Can Dulce de Leche- warm it up so it spreads on top of the apples easily, then sprinkle with
1/4 tsp Sea Salt
Place on top crust and crimp the edges and slit the top here and there.
Place pie in fridge for 10-15 minutes.
Heat oven to 400
Before placing pie in oven, brush on egg wash:
1 Egg that’s been beaten with a little water
Sprinkle with Raw Sugar and
1/4 tsp Sea Salt
Place the pie on the bottom shelf of the oven on a baking sheet with edges
Bake for 20-25 minutes
turn down the oven to 375
Move pie to center of the oven and bake for another 30-35 minutes or until the crust is a nice brown and the filling has bubbled up.
Allow pie to cool for 2-3 hours, if you can.