I would like to introduce you to this pie filled with apples and caramel, the recipe for which I found on a culinary blog. This is not the first time I’ve read that salted caramel is very tasty and is often used in baking. Now I was convinced of this from my own experience when I prepared this pie. Salted caramel plays out its taste very interestingly in combination with tender apples and crispy dough.
I recommend that you also try. An unusual but tasty combination.

Salted Caramel Apple Pie Ingredients.

For the pie.
Puff pastry – 500 g
Apples – 4 pcs.
Lemon – 1 pc.
Wheat flour – 4 tbsp.
Bourbon – 1 tsp.
Sugar – 3 tbsp.
Ground cinnamon – 1 tsp.
Nutmeg – 0.25 tsp.
Ground allspice – 0.25 tsp.
For the salted caramel.
Heavy cream – 0.5 tbsp.
Sugar – 1 tbsp.
Butter – 5 tbsp.
Salt – 0.5 tsp.
For sprinkling.
Sugar – 0.3 tsp.
Salt – 0.3 tsp.

How to Make Salted Caramel Apple Pie.

1. First you need to prepare the salted caramel. Pour cream into a saucepan, put on fire and heat to 37-40 degrees. Remove the saucepan from the heat and set aside.
Pour sugar into another saucepan and place over medium heat; no need to stir first. When the sugar turns a light golden color, stir, and as soon as the caramel turns brown, remove the saucepan from the heat. Don't turn off the fire. Beat the caramel with a whisk until it acquires a caramel color and becomes homogeneous. If after a while the caramel does not whip well, then put the saucepan on the fire for 30 seconds, continuing to whisk. Remove from the heat (you can now turn off the stove) and add the butter, continue whisking until the butter is well combined with the sugar and the caramel is bubbling. Now pour in the cream and continue whisking until smooth. The caramel will bubble at first, then become thinner, but will thicken as it cools.
At the end, add salt, mix well and pour into any container, set aside.
2. Now you can work on the dough and apples for the pie. Roll out the first sheet of dough with a diameter of 30 cm and transfer it to a mold with a diameter of 23 cm. Distribute the dough along the bottom and sides of the mold, the edges of the dough should hang slightly over the edges of the mold, trim off the excess dough. Place the form with the dough in the refrigerator for 20 minutes.
Roll out the second sheet of dough and cut out some pie decorations, such as hearts, from it with a cookie cutter. There should be 10-12 such hearts. Dust a cutting board with flour and place the cut out hearts on it and transfer to the refrigerator.
3. Turn on the oven and preheat it to 180-185 degrees.
Meanwhile, prepare the apples. Core, wash and cut the apples into slices. Wash the lemon, cut it and squeeze the juice out of it. Pour lemon juice over the sliced ​​apples. Also add flour, bourbon (or cognac), sugar, cinnamon, nutmeg and allspice to the apples. Mix everything well.
4. Remove the mold with the dough from the refrigerator and place the prepared apples on the dough inside the mold, pour 0.25 tbsp on top of the apples. caramel, sprinkle caramel with a pinch of salt on top. Remove the cut out hearts from the refrigerator and place them around the edge of the pie. If desired, you can put a little more caramel on top of the apples. Sprinkle a pinch of sugar and salt on top.
Transfer the pie pan to the oven and bake for 25 minutes, reduce the heat to 170 degrees and bake for another 40 minutes until golden brown.
5. Remove the pan with the finished pie from the oven and leave to cool in the pan for several hours.

Then the pie can be served. You can also serve it in portions - with whipped cream or a scoop of ice cream!

Cook with pleasure! Bon appetit!

The material belongs to the site
Recipe author Victoria

Dancing from the stove to the computer!!

Few people know, but apples have a homeland. Yes, yes, just like you and me. And in the most unexpected place - in Kazakhstan, in the wild gardens of the Tien Shan. This discovery of the “British scientists”, who have already become an Internet meme, is accompanied by another of their theories. About the fact that bears “destroyed” apples naturally, choosing the juiciest, sweetest and ripest fruits. Whether this is true or not is now difficult to say, but it is an interesting version. Today it has been precisely proven that the first domesticated varieties of apples actually came from Kazakhstan, from the wild Sievers apple tree. And the famous Alma-Ata aport is at least rare in ourheavens, but also known to many. Let’s not go too far into the biological process, let’s just say that the cultivated apple tree has been known in Rus' since ancient times. Yaroslav the Wise had an apple orchard, Tsar Alexei Mikhailovich himself was engaged in apple cultivation and considered pickled apples the best dessert. Well, Peter I brought from abroad not only books and technology, but also new varieties of apples. Every year we also want to bake something new from them. This time the find is an apple pie made from puff pastry with salted caramel. So simple that only the really lazy wouldn’t be able to cook it.

So, what you need: Puff pastry - 400 g Apples (large) - 4 pcs.
Granulated sugar - 2 tbsp. spoons Butter (cold) - 2 tbsp. spoons

For the salted caramel: Granulated sugar - ¼ cup Butter - 2 tbsp. spoons Salt - ¼ teaspoon Cream 35% fat - 2 tbsp. spoons

The most thrifty housewives always have a package of their favorite puff pastry in the refrigerator. You need to take it out and defrost it within the time indicated on the package, or put it in the refrigerator overnight. Those who prefer to make puff pastry with their own hands should understand that the cooking time for the pie will increase significantly.

Turn on the oven to preheat to 200 degrees.

Of course, after washing the apples first, cut them in half and remove the core (it is better to do this with a special device from a still whole apple). To peel apples or not? The answer is: summer, fragrant with thin skin - of course not. But it’s better to clean the winter ones brought from overseas countries. Then cut the apples into very thin slices - into semicircles or grate them on a mandolin grater.

The most painstaking thing is to lay the apples in a fan, overlapping, layer by layer, so that the edge of each next slice and layer overlaps the previous ones. This is clearly visible in the photo of the pie.

Sprinkle the pie with granulated sugar, spread the butter cut into pieces and place in the oven for 30 minutes. While the pie is baking, prepare the caramel.

Pour sugar into a saucepan or frying pan and place over high heat.

As soon as the sugar melts, leave on the fire for literally 1-2 minutes.

It will just start to turn golden, and immediately remove it from the heat. The process will still continue as the temperature is very high. Therefore, you should not allow the caramel to darken too much, otherwise it will become bitter. Add oil, salt,

cream - in exactly this order and mix until smooth.

When ready, remove the pie from the oven, brush with caramel and place in the oven for another 5 minutes. Serve the apples chilled, but still a little warm, so you will feel the perfect taste of the dessert. And with a scoop of creamy ice cream... what could be tastier!

I was sure that today is World Bread Day! And it turns out to be in October. And I was worried that I didn’t have time to bake it today.
There may be no food at all in the house, but if there is bread, there will be no hungry people! It has always been this way. And there is no place on Earth where there is no respect and reverence for bread.
It is so familiar to us that we buy and eat it without thinking about it.
I always thought that Moscow had delicious bread, maybe that was the case once upon a time.
I’ve been baking it myself for a long time, and I buy it on extremely rare occasions.
But instead of bread, an amazing pie, which I’ve already baked three times in a matter of days! This is a record for me.
But it is as tasty as it is easy to make. Moreover, they sell excellent puff pastry.
Recipe from the wonderful Olga Syutkina. She gave it on the website of Gastronom magazine. The text and style are mostly the author's. Many thanks to her for sharing it with us. I have some more interesting stuff in store from her.
However, I make salted caramel my own way. She taught me how to do it Marina, recipe

Puff pastry, thinly sliced ​​apples and 5 minutes before ready, brush with salted caramel. That's all you need to do for this amazing pie.

Necessary:

400 g puff pastry
4 apples
2 tbsp. l. Sahara
2 tbsp. l. butter ( cold)

Caramel (from Marina)

125 g sugar
40 ml water
60 g salted butter at room temperature (or softened regular butter, add salt to taste)
75 ml heavy cream for whipping

Preheat the oven to 200 degrees.

Wash the apples, cut them in half and remove the core. Should I peel apples or not? The answer is: summer, fragrant with thin skin - of course not. And peel winter apples, especially imported ones.

Cut into very thin slices - into semicircles or chop on a mandoline grater.

Important! Be sure to line the mold or baking sheet with baking paper first!
Place the dough in a mold or on a baking sheet, and fan the apples on top, overlapping, layer by layer, so that the edge of each next slice and layer overlaps the previous ones.

Sprinkle the pie with granulated sugar, add the butter cut into pieces and place in the oven for 30 minutes.

While the cake is baking, prepare caramel.

Pour sugar and water into a thick-bottomed saucepan and heat over low heat until the sugar dissolves. Add butter, bring to a boil and cook until light caramel is obtained (~30 minutes). Remove from heat, pour in cream (be careful, there is a volcanic eruption!), stir and put back on the heat. Bring to a boil and simmer for 20-30 minutes. until creamy consistency.

By the way, you can make it in advance, and warm it up before greasing the pie.

Remove the pie from the oven, brush with caramel using a pastry brush and place in the oven for another 5 minutes.

Serve the apple pie chilled, but the apples still retain a little warmth - this way you will feel the perfect taste of the dessert, with a scoop of vanilla ice cream. But it’s good when it’s cooled, just don’t cover it with anything, otherwise the puff pastry will get soggy.

I couldn’t take a single photo with ice cream, which I’ve been making myself all summer. I didn’t have time and no one wanted to wait for the photo shoot to end!

You can make the pie today!