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4 & 20 Blackbirds’ Salted Caramel Apple Pie!

December 29, 2013

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.

Caramel Apple Pie

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.

6 Comments leave one →
  1. December 30, 2013 12:30 pm

    Well, if you have to eat pie…maybe just a slice. Or two. Or a whole pie…

  2. Pat Winker permalink
    January 18, 2014 8:04 pm

    Best pie ever!

  3. January 20, 2014 10:41 am

    Very interesting. How is it different than the original? It looks delicious!

    • foododelmundo permalink
      January 20, 2014 12:26 pm

      I used dulce de leche in the can, instead of making the caramel. I did make the caramel sauce one time, but we liked the canned result better, plus it takes less time. /Mary

  4. March 5, 2014 9:14 pm

    Best. Pie. Ever.

  5. Katy Winker permalink
    March 19, 2018 9:27 pm

    Making it again for a weeknight dinner party! Great go-to dessert!

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