made another salted caramel apple pie only this time I left the caramel sauce on the side. In the original recipe the caramel sauce was poured in between layers of apple. Leaving it on the side was a stroke of genius (if I do say so myself.) The salted caramel flavor was much more obvious. I served the pie room temp and the caramel sauce heated. I finished each serving with a sprinkled of sea salt. Next time I'll heat the pie as well. There will be a next time!
1) I cut the apples very thin 2) As per the recipe I sprinkled the apples with sugar, causing excess juice to be expressed from the apples 3) As per the recipe I sprinkled 1 T of sugar and 1T of flour on the bottom of the pie crust before adding the apples. I also used mostly Granny Smith apples this time. Maybe they really do make a great pie.
this recipe which I've used before. This time I felt like the crust wasn't as light and flaky as they could be. Any crust suggestions out there?