Four and Twenty Blackbirds Salted Caramel Apple Pie

Recipe courtesy Melissa and Emily Elsen
Show: Unique Eats Episode: Desserts
TOTAL TIME: 3 hr 55 min
Prep: 1 hr 30 min
Inactive Prep: 1 hr 30 min
Cook: 55 min
 
YIELD: 1 (9-inch) pie
LEVEL: Intermediate

ingredients

  • Pie Crust
  • 1 recipe your favorite (2-crust) butter pie crust
    • 1 stick (1/2 cup) fresh unsalted butter
    • 1/2 cup fresh heavy cream
    • 1 1/2 teaspoon sea salt (recommended: Maldon sea salt flakes)
    • 5 to 6 medium to large apples*
    • *Cook's Note: A mixture of Crispin, Granny Smith, and Cortland is nice if you can.
    • Apple Filling Seasoning
    • 1/3 cup raw sugar (castor, unrefined, large granule sugar)
    • 2 tablespoons flour
    • 1/4 teaspoon ground cinnamon
    • Assembly
    • 1 egg beaten
    • Raw sugar, for sprinkling on top
    • 1 teaspoon sea salt (flake)
    • Special equipment: Mandolin for slicing, and a pastry brush.
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      To make the pie crust:
      Prepare one 2-crust batch of your favorite all butter pie crust. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired. Chill the rolled crust while you prepare the salted caramel and apple filling.

      To make the salted caramel:

      Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.
      Cook's Note: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you've burned it and you'll have to start over.

      Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot.

      Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.

      To make the apple filling:

      Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. Cook's Note: A mandolin works great for producing very thin slices.

      Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.

      To make the apple filling seasoning:

      In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.

      To assemble the pie:

      Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven).

      Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Cook's Note: Save a small portion of the caramel to pour on top once the lattice is assembled.

      Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.

      Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.

      Let the pie cool, then slice and enjoy.

      more from this episode

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      4

      Newest Ratings and Reviews

      Read all 17 reviews

      • on April 18, 2014

        Flag

        FYI this recipe is COMPLETELY different than the one in The Four & Twenty Blackbirds Pie Book. That's probably why you all are having so many problems. The original recipe calls for just TWO lemons and 6-7 apples (2 1/2 lbs, Granny Smith and Golden Delicious). The amount of sea salt is different (should only be 1/4 tsp). The directions are ENTIRELY different. You're not supposed to douse your pie in the extra caramel, you're supposed to use 1/2 cup to 3/4 cup in the filling (more for a sweeter pie) and save the rest in the fridge for ice cream sundaes or something else. And if you're struggling with the caramel, it's probably because the instructions are not nearly elucidated to the same extent as in the book.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on January 14, 2014

        Flag

        I disagree with every negative review. This was fantastic and has become my go-to apple pie recipe. Since when does apple pie from scratch not take a while anyways. My advice on to those who struggled with the caramel, make sure the cream is hot when you add it, and that butter is room temp. Also resist all urges to stir the caramel until all the sugar is dissolved, otherwise it will get grainy on the sides of the pot.

        I did make a few adjustments, I used a shot of Calvados, not Angostura Bitters. I used gala, honey crisp, and granny smith apples, and only about half of the lemon juice that the recipe called for. I also didn't individually dip the apples, because I am lazy, so I dumped everything in one bowl and let it macerate for a half hr.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on November 28, 2013

        Flag

        I agree with reviewer Kristi. They should call this one Salty Tears in My Ruined Apple Pie. This took forever to make, only to end up a WATERY MESS. the caramel sauce was so impossible, I actually used another recipe for it (and not because I burned it - I think the ratio of sugar to water to butter was off. The only thing worse than spending an eternity peeling, coring and mandolin-ing apples and making the sauce 3x was having the whole pie come out such a soggy mess that I had to use a turkey baster to try to siphon off the excess liquid - and that still didn't get all of the liquid! Just to note, I thoroughly drained my apple slices after soaking them in the lemon juice, too, so it could not have been that, and the caramel sauce I used was actually a lot thicker than the mess I got with the first two batches. Skip this and make an old fashioned apple pie instead - no amount of salted caramel is worth this level of epic hassle.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.