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Four and Twenty Blackbirds Salted Caramel Apple Pie

Recipe courtesy Melissa and Emily Elsen
Show: Unique Eats Episode: Comfort Foods

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4

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Total Reviews: 13

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  • on December 03, 2012

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    I made this for Thanksgiving. Yes, time consuming but well worth it. I used the juice of 1 1/2 lemons and then drained the apples. Texture of pie was excellent. The caramel does take some time but I'm used to that since I enjoy making candy. For my taste, next time I will just put sugar and caramel on the top; no salt. There was enough salt in the pie itself. Overall my family loved it!

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  • on November 23, 2012

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    I gave this pie a four only because of the amount of time it took to prepare. Very time consuming. For the people stating too much lemon, I took the directions to believe that you just dredge the apples and put them in another dish, not mix the apples with all the lemon juice. That is what I did, the pie was not too lemony nor was it runny. For my family, I will probably use a little more raw sugar and spices, but the pie has such a clean apple taste. I would probably keep some caramel to drizzle over the top of the pie when serving to get the full affect of the great tasting caramel.

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  • on November 22, 2012

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    I wish I'd read some of these reviews before making this pie, about draining the lemon, etc. This was way too much lemon juice and way too much work for non-spectacular results.

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  • on November 11, 2012

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    This pie was awesome!!! Just used 1 lemon with zest and it was the best. Would add a thickener on the next one I make in the future. Other than that my 5 star rating stands.

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  • on October 29, 2012

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    Very good recipe. I especially love how the apples are cut. One thing that I would have done different (made this last night is to drain the lemon juice before I added the flour/sugar mixture. I used a pie crust recipe that had an egg and vinegar- very good.

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  • on October 14, 2012

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    The flavor was good, but it was so watery that I will never try making it again. It had time to cool, yet still was soup. It looked nothing like the picture and it was very time consuming. No one has mentioned this problem. Two tablespoons of flour did not sound like enough, but I always follow a recipe the first time. I'm surprised by the rave reviews.

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  • on September 15, 2012

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    This is probably the best apple pie I've ever made or tasted. I didn't let the caramel get as dark as I should have, but it was still delicious.

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  • on December 15, 2011

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    I made this pie for Thanksgiving and luckily I made a "trial" pie. I had difficulty with the caramel sauce, so I instead used the caramel sauce found in the fruit and vegetable aisle of the grocery store. I loved how thick the sauce was and the second pie turned out soooo gooey and good! I'm going to make it again for Christmas.

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  • on December 11, 2011

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    Overall this is a really great recipe. My only issue was I thought the recipe called for too many apples. I had a lot left over after slicing them. Other than that the pie tasted wonderful and everyone in my family really seemed to enjoy it. As a note, watch your caramel, while I did not burn mine it took a lot of patience to stand there and make sure it didn't burn, completely worth it though! It tasted great.

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  • on November 27, 2011

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    Scrumptious recipe. My husband asked me to wait awhile before making another one, otherwise he'd have to go up a pant size. Like "alotto", I waited a split second too long to pour in the cream and scorched my first caramel sauce, but timed the second batch perfectly. I plan to make this one again for Christmas.

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