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Pie - Salted Caramel, Pear & Apple Recipe

   
 

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     Pie - Salted Caramel, Pear & Apple

Category   Desserts - Breads
Sub Category   None
Servings   9 inch pie

Ingredients
1 Cup white sugar
6 TB unsalted butter, cut into cubes
1/2 Cup heavy cream
3/4 tsp kosher salt
FOR PIE
2 Flaky Pie Doughs
2 large Granny Smith apples, peeled, and thinly sliced
2 large firm-ripe Bartlett pears, peeled, thinly sliced
 
1 TB flour
pinch kosher salt
egg wash- 1 egg beaten with 1 TB water
garnish- 1 TB demerara sugar 1/2 tsp ground cinnamon
whipped cream or vanilla ice cream for serving

Instructions
Make caramel sauce- in medium saucepan over medium heat, cook sugar, stirring with a wooden spoon, until melted and golden, about 8 minutes. Stir in butter (it will foam vigorously) and keep stirring until melted, about 1 minute. Slowly stir in cream and continue to stir until fully incorporated, about 2 minutes longer. Remove from heat, stir in salt, and cool slightly.
make pie- heat oven to 400F. Position a cookie sheet lined with parchment paper in center of oven. Coat a 9 inch pie plate with cooking spray. On a lightly floured surface roll dough to a 1/4 inch thickness forming a 12 inch round. Line pie plate with dough and trim edge to leave a 1/2 inch overhang.
In large bowl toss apples, pears, flour, and salt to combine. Transfer to pie shell, press to even out mixture, and refrigerate. Roll second disk to a 1/4 inch thickness, forming a 12 inch round. Remove pie from fridge and pour 1 cup caramel sauce over the filling, top pie with second disk of dough and trim edge to leave a 1/2 inch over hang. Press top and bottom overhangs together and fold pastry under to rest on lip of pie plate, creating a wall. Crimp as desired. make a few slits in the top, brush with egg mixture, and sprinkle with sugar and cinnamon.
Bake pie on heated cookie sheet until filling is bubbling and crust is golden brown, 35-40 min. I like to cover the edges of my pie crust for the first 20 min so they don't burn. When pie is browned and heated through, remove from oven and transfer to a rack to cool completely, at least 3 hours and up to a day.
Serving Suggestions
Serve with whipped cream or ice cream and warmed up remaining caramel sauce.


Originally Submitted
12/16/2017





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