Spiced Apple Pie with Honey Caramel
By Emily Laurae Eastman
Images
Serves
Serves 6-8 slices
Ingredients
Honey Caramel
½ cup Honey
½ cup Heavy Cream
Pinch of Salt
½ cup Honey
½ cup Heavy Cream
Pinch of Salt
Spiced Apple Filling
5-6 sliced gala apples
½ cup Granulated Sugar
2 Tablespoons Lemon Juice
¼ cup All Purpose Flour
1 tablespoon Cinnamon
½ Tablespoon Nutmeg
1 Tsp Cloves
5-6 sliced gala apples
½ cup Granulated Sugar
2 Tablespoons Lemon Juice
¼ cup All Purpose Flour
1 tablespoon Cinnamon
½ Tablespoon Nutmeg
1 Tsp Cloves
Combine all ingredients and allow to sit for 30 minutes. Discard any liquid before adding into your pie shell prior to baking.
Pie Crust
4 cups all purpose flour
3 Tablespoons granulated sugar
1.5 teaspoons sea salt
2 2/3 cup unsalted butter, chilled and cut into cubes
1.5 cups ice water
Egg Wash (1 egg and 1 tsp water, whisked until combined)
Pie Crust
4 cups all purpose flour
3 Tablespoons granulated sugar
1.5 teaspoons sea salt
2 2/3 cup unsalted butter, chilled and cut into cubes
1.5 cups ice water
Egg Wash (1 egg and 1 tsp water, whisked until combined)
Procedure
Bring the honey, salt and heavy cream to a boil over medium/high heat in a medium saucepan. Reduce the heat to medium and simmer for 5-6 minutes, or until mixture has reduced by half and is thick enough to coat the back of the spoon, and then remove from your caramel from heat.
Before drizzling over your pie slices, allow the caramel to cool for about ten minutes.
Add dry ingredients into a large bowl and whisk to combine.
Add cold cubed butter into the bowl, and gently mix them with your hands covering them in flour.
Using a pastry cutter, cut the butter into the flour mixture until combined - the butter should appear as pea-size clumps of butter before you know it’s time to move on to the next step!
Pour in the ice-cold water and using your hands, start kneading the dough together into the bowl. Once the dough starts to come together, pour out the dough onto your work surface and continue to gently knead until the dough becomes cohesive.
Wrap the dough in plastic wrap and refrigerate for 45 minutes before rolling out to an ⅛ of an inch thickness and form to your pie plate. Place the formed pie shell into the fridge for 2 hours before rolling out and creating the pie dough base, lattice and cutouts for decoration. Chill for 20 minutes in the fridge before baking.
Baking and Assembling
Preheat your oven to 375 degrees Fahrenheit
Remove the chilled pie base, lattice and cutouts from the fridge and pour in the apple filling, smoothing out the top before covering in the lattice and cutting away any excess crust.
Brush the lattice with egg wash before adding the dough cutouts. Brush the cutouts in egg wash as well.
Sprinkle the egg-washed crust with turbinado sugar before placing it in the oven for 55 minutes.
After 55 minutes, check the pie - if the crust is browning too quickly you can place a tented piece of foil over the top of the pie to prevent browning while the pie bakes for an additional 15-20 minutes or until the crust turns a deep, golden brown.
Remove the pie from the oven and allow it to cool before drizzling with honey caramel and serving!
Before drizzling over your pie slices, allow the caramel to cool for about ten minutes.
Add dry ingredients into a large bowl and whisk to combine.
Add cold cubed butter into the bowl, and gently mix them with your hands covering them in flour.
Using a pastry cutter, cut the butter into the flour mixture until combined - the butter should appear as pea-size clumps of butter before you know it’s time to move on to the next step!
Pour in the ice-cold water and using your hands, start kneading the dough together into the bowl. Once the dough starts to come together, pour out the dough onto your work surface and continue to gently knead until the dough becomes cohesive.
Wrap the dough in plastic wrap and refrigerate for 45 minutes before rolling out to an ⅛ of an inch thickness and form to your pie plate. Place the formed pie shell into the fridge for 2 hours before rolling out and creating the pie dough base, lattice and cutouts for decoration. Chill for 20 minutes in the fridge before baking.
Baking and Assembling
Preheat your oven to 375 degrees Fahrenheit
Remove the chilled pie base, lattice and cutouts from the fridge and pour in the apple filling, smoothing out the top before covering in the lattice and cutting away any excess crust.
Brush the lattice with egg wash before adding the dough cutouts. Brush the cutouts in egg wash as well.
Sprinkle the egg-washed crust with turbinado sugar before placing it in the oven for 55 minutes.
After 55 minutes, check the pie - if the crust is browning too quickly you can place a tented piece of foil over the top of the pie to prevent browning while the pie bakes for an additional 15-20 minutes or until the crust turns a deep, golden brown.
Remove the pie from the oven and allow it to cool before drizzling with honey caramel and serving!
Spiced Apple Pie with Honey Caramel
By Emily Laurae Eastman
Serves
Serves 6-8 slices
Ingredients
Honey Caramel
½ cup Honey
½ cup Heavy Cream
Pinch of Salt
½ cup Honey
½ cup Heavy Cream
Pinch of Salt
Spiced Apple Filling
5-6 sliced gala apples
½ cup Granulated Sugar
2 Tablespoons Lemon Juice
¼ cup All Purpose Flour
1 tablespoon Cinnamon
½ Tablespoon Nutmeg
1 Tsp Cloves
5-6 sliced gala apples
½ cup Granulated Sugar
2 Tablespoons Lemon Juice
¼ cup All Purpose Flour
1 tablespoon Cinnamon
½ Tablespoon Nutmeg
1 Tsp Cloves
Combine all ingredients and allow to sit for 30 minutes. Discard any liquid before adding into your pie shell prior to baking.
Pie Crust
4 cups all purpose flour
3 Tablespoons granulated sugar
1.5 teaspoons sea salt
2 2/3 cup unsalted butter, chilled and cut into cubes
1.5 cups ice water
Egg Wash (1 egg and 1 tsp water, whisked until combined)
Pie Crust
4 cups all purpose flour
3 Tablespoons granulated sugar
1.5 teaspoons sea salt
2 2/3 cup unsalted butter, chilled and cut into cubes
1.5 cups ice water
Egg Wash (1 egg and 1 tsp water, whisked until combined)
Procedure
Bring the honey, salt and heavy cream to a boil over medium/high heat in a medium saucepan. Reduce the heat to medium and simmer for 5-6 minutes, or until mixture has reduced by half and is thick enough to coat the back of the spoon, and then remove from your caramel from heat.
Before drizzling over your pie slices, allow the caramel to cool for about ten minutes.
Add dry ingredients into a large bowl and whisk to combine.
Add cold cubed butter into the bowl, and gently mix them with your hands covering them in flour.
Using a pastry cutter, cut the butter into the flour mixture until combined - the butter should appear as pea-size clumps of butter before you know it’s time to move on to the next step!
Pour in the ice-cold water and using your hands, start kneading the dough together into the bowl. Once the dough starts to come together, pour out the dough onto your work surface and continue to gently knead until the dough becomes cohesive.
Wrap the dough in plastic wrap and refrigerate for 45 minutes before rolling out to an ⅛ of an inch thickness and form to your pie plate. Place the formed pie shell into the fridge for 2 hours before rolling out and creating the pie dough base, lattice and cutouts for decoration. Chill for 20 minutes in the fridge before baking.
Baking and Assembling
Preheat your oven to 375 degrees Fahrenheit
Remove the chilled pie base, lattice and cutouts from the fridge and pour in the apple filling, smoothing out the top before covering in the lattice and cutting away any excess crust.
Brush the lattice with egg wash before adding the dough cutouts. Brush the cutouts in egg wash as well.
Sprinkle the egg-washed crust with turbinado sugar before placing it in the oven for 55 minutes.
After 55 minutes, check the pie - if the crust is browning too quickly you can place a tented piece of foil over the top of the pie to prevent browning while the pie bakes for an additional 15-20 minutes or until the crust turns a deep, golden brown.
Remove the pie from the oven and allow it to cool before drizzling with honey caramel and serving!
Before drizzling over your pie slices, allow the caramel to cool for about ten minutes.
Add dry ingredients into a large bowl and whisk to combine.
Add cold cubed butter into the bowl, and gently mix them with your hands covering them in flour.
Using a pastry cutter, cut the butter into the flour mixture until combined - the butter should appear as pea-size clumps of butter before you know it’s time to move on to the next step!
Pour in the ice-cold water and using your hands, start kneading the dough together into the bowl. Once the dough starts to come together, pour out the dough onto your work surface and continue to gently knead until the dough becomes cohesive.
Wrap the dough in plastic wrap and refrigerate for 45 minutes before rolling out to an ⅛ of an inch thickness and form to your pie plate. Place the formed pie shell into the fridge for 2 hours before rolling out and creating the pie dough base, lattice and cutouts for decoration. Chill for 20 minutes in the fridge before baking.
Baking and Assembling
Preheat your oven to 375 degrees Fahrenheit
Remove the chilled pie base, lattice and cutouts from the fridge and pour in the apple filling, smoothing out the top before covering in the lattice and cutting away any excess crust.
Brush the lattice with egg wash before adding the dough cutouts. Brush the cutouts in egg wash as well.
Sprinkle the egg-washed crust with turbinado sugar before placing it in the oven for 55 minutes.
After 55 minutes, check the pie - if the crust is browning too quickly you can place a tented piece of foil over the top of the pie to prevent browning while the pie bakes for an additional 15-20 minutes or until the crust turns a deep, golden brown.
Remove the pie from the oven and allow it to cool before drizzling with honey caramel and serving!