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Close up of a Salted Bourbon Caramel Apple Pie. The pastry is created from many pastry leaves, covererd in egg wash and raw sugar.

Salted Bourbon Caramel Apple Pie

Classic Apple Pie with the added richness of salted bourbon caramel sauce.  This is autumn at its best!  Warm with ice cream melting into the nooks and crannies of a slice of this pie will make your tummy very happy!

Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 45 minutes
Servings 8

Ingredients

  • 1 batch of my Perfect Pie Crust recipe can be made in advance, see notes for link
  • 1/3 cup of my Salted Bourbon Caramel Sauce can be made in advance, see notes for link

Pie Filling

  • 6 cups apple slices you can use a variety of apples, approx 6-7 apples, peeled and cored, slice between 1/6 and 1/8 inch, or 3-5 mm
  • 1 tbsp lemon juice
  • 1/2 cup raw or granulated sugar, divided
  • 1/2 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp black pepper
  • 1/4 tsp kosher salt
  • 4 tbsp arrowroot powder or AP flour
  • 2 tbsp ground almonds
  • 1/4 tsp flaked sea salt
  • 1 egg for egg wash
  • demerara or raw sugar for finishing

Instructions

  1. Prepare the pie crust, dividing into two disks. Take one disk and line a pie plate with it, as per the instructions in the Pie Crust recipe. This can return to the fridge to cool while you work on the apples. Prepare the second disk as you desire: lattice lengths, cookie cutter shapes, leaves, etc, or another round with vents. These can also go back into the fridge on a parchment lined baking sheet.

  2. Place the sliced apples into a med-large bowl with the lemon juice and 3 tbsp granulated sugar. Let this sit for 10 minutes to draw out any juices. During this time remove the remaining pastry to allow it to come to room temperature.

  3. In a large bowl combine the remaining sugar, cinnamon, allspice, nutmeg, black pepper, kosher salt and arrowroot starch. Whisk till blended.

  4. Take the apple slices and transfer to the large bowl with the sugar spice mixture. Leave any juices behind in the first bowl. Combine the apples and sugar mixture, tossing to coat well.  Let this sit to continue drawing out juices from the apples, about 10 minutes.

  5. Remove the pie shell and sprinkle the bottom with the ground almonds.
  6. Tightly layer the apple slices over the almonds, covering every space and gap to ensure a tight filling. Mound it slightly higher in the middle.

  7. Pour the caramel sauce evenly over the apples. Sprinkle the Maldon salt evenly over the sauce.

  8. Cover the top as you have determined, with the prepared pastry. Crimp the edges as you desire.
  9. Preheat the oven to 400F. Position the oven rack to the lower third. Return the pie to the fridge to cook while the oven warms up.

    When the temperature has been reached you can remove the pie to the counter.

  10. Brush the pie with the egg wash (egg mixed with a little water) Sprinkle with demerara sugar and more flaked sea salt if desired. Place the pie on a baking sheet and bake on the lower rack for 20-25 minutes till the pastry is set and beginning to brown.
  11. Remove the pie, and place a rack in the middle of the oven. Reduce the heat to 375F.
  12. Move the pie and baking sheet to the middle rack and bake until the pastry is a deep golden brown and the juices are bubbling all over. Test the apples for doneness with a wood skewer. This should take another 30-35 minutes. If the apples seem too firm, cover the pastry loosely with aluminum foil and continue baking another 5 minutes or so. They should be tender but with a slight resistance.
  13. Allow the pie to cool on a rack completely, at least 3 hours or more. Serve at room temperature or slightly warm.
  14. You can keep the pie in the fridge for 3 days, or at room temperature for 2 days.

Recipe Notes

Pie Pastry recipe here

Salted Bourbon Caramel Sauce Recipe here