Thursday, March 5, 2015

Salted Caramel Apple Pie


Today is the last day of Chinese New Year. Happy Chap Goh Mei to all my chinese friends and readers!  Sorry that i have not been dropping by at any of your blogs, i will try to catch up whenever i can.

JoyceZoe  and myself are making apple pie this week but this is no ordinary apple pie. The ingredient that makes it not so ordinary is the salted caramel and it's homemade!Ya, i sound excited because i never knew that making salted caramel is rather quite simple. Before this, i thought making salted caramel would require a candy thermometer and is a complicated process., i am so wrong and ignorant. The recipe here is using fleur del sel for making the salted caramel and i hv read that using maldon salt is also another alternative. I have some fleur del sel at home which is kept in a precious container and i have been keeping it for 3-4 years! I think it's alright cos i guess salt doest have any expiry date...err..do they? They are still in good form, not in clumps and i have tasted them...yes, they are salt...hehe..


Putting the salted caramel into the apple pie filling, you will get some sweetness, sourness and saltiness altogether. Hmm..i dont know if you like that ..and while baking these individual pies which have been baked using a non stick muffin pan, some of the caramel oozed out from my small pies, otherwise the taste of the salted caramel would have been richer. But hey, we can still drizzle the caramel all over the pies upon serving, i actually like it this way more!






I wished i could bake a little more longer than i had here, but at the same time the caramel was flowing out so i had stopped baking after 35 mins. This is bcos i find that my crust turned a little flabby the next day.  The actual whole recipe actually indicates baking for a total of 80 minutes for baking the whole large pie.

Recipe ( from the book, Back in the Day Bakery ) with some changes
this is half of the recipe which makes a dozen muffin sized pies.
Ingredients for Pie Crust
125gm  plain flour
63gm cake flour
1/2 tsp sugar
1/2 tsp fine sea salt
1/2 egg ( take 1 egg, lightly beaten and take half of it )
40m ice water, plus more if necessary
1/2 tsp white vinegar
113gm cold butter, cut into cubes*

Put the flour, sugar and salt in the bowl of the food processor. In a large measuring cup,  beat the egg with water and vinegar. Turn on the food processor and blend together the flour, sugar and salt. Put in the butter cubes and blend them using pulse mode till the butter resembles small peas. Add in the egg mixture slowly until the dough comes together. ( i did not use all of the egg mixture ). If the dough seems dry, add a little more ice water, a little at a time as necessary.

Gather the dough together on a lightly floured surface and shape into ball. Flatten it with the palms of your hand into a disk . Chill for at least 1 hour and store in refrigerator up to 4 days. Let the dough comes to slightly soft or soft enough to roll out.

* the book has indicated to use half shortening and half butter to create more flakiness in the tart but i have used all butter. 

For the Salted Caramel
there's probably 1/3 cup left after making these individual pies
1/2 cup/125gm sugar
1/2 tsp fleur del sel
85gm unsalted butter, at room temp
1tbsp heavy cream

Method: Combine sugar, fleur del sel and add 1/4 cup of water in a medium saucepan and cook over medium high heat, stirring constantly until the sugar is dissolved. Wash down any crystals from the sides of the pan with a wet pastry brush. Turn the heat down to medium and cook without stirring, until the syrup becomes a medium dark amber caramel, about 15 minutes, we can carefully swirl the pan around to check the colour.

Remove the pan from heat and immediately stir in the butter and heavy cream.Do not worry if the butter starts to separate, it will come together once the caramel is cooled. Using a hand whisk, whisk the caramel until it comes together. Set aside.

For the Apple Filling
1tsp lemon zest
1/8 cup fresh lemon juice
2 large Granny Smith ( or you can use a combination, cored, peeled and sliced, i hv cut them into cubes )
1/8 cup plain flour
1/8 tsp ground cardamon ( skipped )
1/8tsp ground allspice ( skipped )
1/8 tsp freshly grated nuteg ( i used nutmeg powder )
1/4 tsp ground cinnamon
1/4 cup turbinado sugar, for sprinkling ( i did not sprinkle any sugar )

some beaten egg for egg wash
fleur del sel for sprinkling
ice cream for serving ( optional )

Put the lemon zest and lemon juice in a small bowl, add the apples and all the spices in and toss gently.

Method :
Dust the rolling pin with some flour. On a lightly floured surface, roll out the chilled dough into a thickness abt 1mm. Cut the dough using cookie cutter ( here , i have used a 3" round cutter for the bottom crust and 2.5" for the top crust) Place the dough for the bottom into the base of a muffin pan
, poke a few holes in the dough and spoon some filling in the crust , followed by a dollop of the salted caramel and cover it with the dough for top crust. Pinch both the crust together to seal them and cut a cross across the top crust. Reserve the remaining caramel for serving. Brush the crust with some egg wash and sprinkle lightly with some turbinado sugar and a pinch of fleur del sel. ( i hv put the pies into the fridge for about 15mins before baking them ). Preheat oven to 205C

Turn the oven down to 190C and bake them for about 30-35 mins till the crust turns golden.(  Note that there may be some caramel ooze out from the pie itself while baking them). Remove from oven and remove completely from muffin pan after several minutes.



get the InLinkz code

24 comments:

  1. Hi Lena!
    Salted Caramel Apple Pie, oh my...hey that rhymes:) I always thought caramel was difficult to make also. I would probably burn it! Ooozing caramel doesn't bother me one bit, Lena...I'll take pne or two of those yummy sounding pies:)

    Thanks for sharing, Lena...no worries:)

    ReplyDelete
    Replies
    1. Have a wonderful time, Lena. "See" you when you return! Thank you so much for dropping by my blog:)

      Delete
  2. Salty and sweet! What a great apple pie.

    ReplyDelete
  3. Hi Lena,

    Happy Chap Goh Mei to you and your family too!

    I know what you meant about the bubbly caramel. Mine is the same too but I insist that they had to be baked well enough so that the filling will be tender and the pastry will be flaky and crispy. I kept my leftover in the freezer and packed into my son's lunch box by just thawing them overnight in the fringe and without reheating them and my son said that they were still yummy in his lunch :D

    Zoe

    ReplyDelete
  4. 这道甜点好吸引人的。很棒。 Like ~

    Lena,祝福你 元宵节快乐。情人节快乐。 嘻嘻嘻 ~

    ReplyDelete
  5. Hi Lena,
    Your mini pies looks awesome! I love the caramel too, sticky, gooey and delicious! I agree with you that the pie tastes even yummier when drizzled with the sticky caramel.
    Happy Chap Goh Mei to you and family too!

    ReplyDelete
  6. They look so cute and pretty and I'm sure they are yummy!

    ReplyDelete
  7. Hi Lena,
    These mini apple pies of yours looked so yummy-licious. Drizzled with more salted caramel looked so inviting!

    ReplyDelete
  8. Lena, very nice! I quite like them as mini pies, easier to eat too. I wonder how many I can manage? heee..hee....

    ReplyDelete
  9. That caramel is perfectly cooked. Wish I could have one of those gorgeous apple pies.

    ReplyDelete
  10. Lena , that shot of caramel is AWESOME , let me Pin it first ( done it ) lol I commented at Zoe's that the caramel alone is worth making ! I haven't had apple pie for quiet sometime , well , maybe , once , from McDo :P

    It maybe be late ..... Kung Hei Fat Choi !!!!

    ReplyDelete
  11. I will sure enjoy this caramel pie. I wud do the same as you too if it starts to overflow while baking. Looks good though. I'll sure lick all the caramel .. hihihi



    Isle baking

    ReplyDelete
  12. These little apple pies sound and look delicious, I love the idea of salted caramel...I think I would be able to eat a few of them...yum!
    Have a great week Lena :)

    ReplyDelete
  13. Hi Lena, I want to perfect my salted caramel sauce to look just like yours. Superb!

    ReplyDelete
  14. These turned out beautiful Lena, escaping caramel and all! And individual desserts are so perfect for the upcoming bunch (Easter, Mother's Day) season!

    ReplyDelete
  15. Hi Lena,
    I was going to join this round BA but just not in time .. LoL I love how beautifully you have made them. Oozing caramel I would mind a bit and they look even prettier like that .. :D
    Have a wonderful Sumday!
    mui

    ReplyDelete
  16. you outdid yourself with this one. WOW! Love this and love that you made them into individual bites

    ReplyDelete
  17. This is just so amazing. I love the salted caramel, it really takes the simple apple pie and makes it so trendy and city-ish to me. I wonder if a hand pie version would hold up, or fall apart into gooey goodness in my hands?

    ReplyDelete
  18. So tempting!!!! Only if my kampong will eat them...Can you airmail some over to me please...looked so delicious...

    ReplyDelete