This recipe takes ordinary apple pie to another level with the addition of a homey oat-based pastry and a drizzle of salty-sweet caramel sauce. If you find preparing the top crust a little fussy or time consuming, simply roll out the top-crust portion of pastry dough into a circle and top the pie. Make a few slits in the dough to let air escape.
- 1 recipe Oat Pastry (recipe follows) or 1(15-ounce) package rolled refrigerated unbaked pie crust (2 crusts)
- 1 recipe Salted Caramel Sauce (recipe follows)
- 2-1/2 pounds cooking apples, such as Fuji or Granny Smith, peeled, cored, and cut into 1/4-inch-thick slices (about 7 cups)
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Fleur de sel or sea salt (optional)
- 1 egg, lightly beaten
- 1 tablespoon whipping cream
- Coarse sugar
Prepare Oat Pastry; set aside. Prepare Salted Caramel Sauce; set aside.
Form two of the three portions of Oat Pastry into one ball. On lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edge into 12-inch circle. Wrap pastry around rolling pin; unroll into 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim edges even with rim; set aside any remaining pastry. On lightly floured surface roll third portion of Oat Pastry to 1/8- to 1/4-inch thickness. Using 1-inch round cutter, cut out 50 to 60 rounds; set pastry scraps aside. Place rounds on baking sheet; cover and chill while preparing filling.
Form all remaining pastry scraps into about sixty 1/2-inch balls. Brush edge of pastry with water. Gently press balls into edge of pie to form a border.
For filling, place apple slices in large bowl. In small bowl combine flour, granulated sugar, and cinnamon. Sprinkle flour mixture over apples; toss to coat. Place about one-third of apple mixture in pastry-lined pie plate. Drizzle about 2 tablespoons Salted Caramel Sauce over apples. Repeat layers twice more. If desired, sprinkle lightly with fleur de sel.
Preheat oven to 375°F. In small bowl combine egg and whipping cream. Lightly brush edge of pastry with egg mixture. Arrange dough rounds randomly over filling, overlapping shapes slightly and brushing tops of rounds with egg mixture as you go. Once filling is covered, lightly brush entire top of pie with egg mixture. Sprinkle with coarse sugar.
To prevent overbrowning, cover edge of pie with foil.* Place pie on middle oven rack. Line baking sheet with foil; place on bottom rack to catch any drips. Bake 30 minutes; remove foil from pie. Bake 20 to 35 minutes more or until top is golden and filling is bubbly. Cool completely on wire rack or serve warm. Serve with the remaining Salted Caramel Sauce.** Makes 8 servings.
*Tip: To protect edge of pie from overbrowning, fold 12-inch square of foil into quarters. Cut off 3-1/2 inches from folded corner; unfold. There will be a 7-inch hole in the center. Loosely mold foil over edge of the pie before baking. Or, use purchased pie shields to protect crust.
**Tip: If necessary, reheat Salted Caramel Sauce before serving. To reheat sauce, place in a microwave-safe bowl, cover with waxed paper. Microwave on 100% power (high) for 30 to 60 seconds or just until heated through.
- 2 cups flour
- 1/2 cup quick-cooking oats
- 1 teaspoon salt
- 1/3 cup butter, cut up
- 1/3 cup shortening
- 1/3 to 1/2 cup ice water
In medium bowl stir together flour, oats, and salt. Using pastry blender, cut in butter and shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all of dough is moistened (1/3 to 1/2 cup total). Gather mixture into ball, kneading gently until it holds together. Divide pastry into three portions.
Salted Caramel Sauce
- 1 (14-ounce) package vanilla caramels, unwrapped
- 1/2 cup whipping cream
- 1 teaspoon fleur de sel or sea salt
In medium saucepan combine caramels, whipping cream, and fleur de sel or sea salt. Heat and stir over medium-low heat until mixture is melted and smooth. Makes 1-1/2 cups.