Salted Caramel Apple Pie a la Mode

Apple pie in a tender crust is served warm with vanilla ice cream, a drizzle of caramel topping, and a pinch of Diamond Crystal® Coarse Sea Salt.

• Calories: 630 Calories

Ingredients

• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ teaspoon lemon extract
• ¼ cup all-purpose flour
• ⅛ teaspoon ground ginger
• 1 tablespoon water, or more as needed
• 1 ¾ cups all-purpose flour, or more as needed
• Vanilla ice cream
• ⅔ cup granulated sugar
• 1 teaspoon Diamond Crystal® Fine Sea Salt
• ⅛ teaspoon Diamond Crystal® Fine Sea Salt
• 2 tablespoons butter, cut in small pieces
• 6 tablespoons ice-cold water, or more as needed
• ¾ cup shortening, chilled and cubed
• 8 Red Delicious apples, peeled and thinly sliced
• 1 (11 ounce) package caramels, unwrapped
• Diamond Crystal® Coarse Sea Salt

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Blend flour and 1 teaspoon Diamond Crystal® Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.

Step 3

Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal® Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.

Step 4

Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.

Step 5

Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.

Step 6

Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.

Step 7

Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.

Step 8

Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal® Coarse Sea Salt over the caramel sauce.