I’m so excited to be sharing one of my favorite (and staple) fall recipes with you. I’ve made this pie from Four & Twenty Blackbirds too many times over the past two years that I’ve had this recipe, and I swear I fall more and more in love each time I eat a slice of this pie.
I remember first reading about this Brooklyn-based bakery in an Anthropologie holiday blog post back in 2013. I had just moved to New York then (throwback to freshmen year when I was a New York newbie 👶🏻) and was waaay too afraid to venture all the way out to Gowanus, Brooklyn where this shop was located. So naturally, I bought their cookbook to make the pies myself.
I ended up going to the shop in Brooklyn last year, almost right after I moved to Williamsburg (#brooklynbaby). The pie in store is even more fragrant and amazing than the one I bake, obviously, but this home-made one definitely plays a very close second.
Salted Caramel Apple Pie 🍎🍂
(original recipe from The Four & Twenty Blackbirds Pie Book)
Two 9-inch pie crusts for a double-crust pie (I used store-bought, but when I feel like making crust myself, this is the recipe I love)
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 pound (1 stick) unsalted butter
- 1/2 cup heavy cream
- 2 lemons
- 6 to 7 apples (granny smith and honey crisp are my faves, and we picked SO many during our apple picking trip)
- 3 to 4 dashes of Angostura bitters
- 1/3 cup raw sugar, plus more for sprinkling
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon kosher salt
- 2 tablespoons all purpose flour
- 1/4 flake sea salt, plus more for sprinkling
- Egg wash (1 egg plus 1 teaspoon heavy cream)
- Refrigerate the pie crust and lattice top until ready to use
- Peel, core and cut the apples into thin slices and sweat the apples in a large mixing bowl with the lemon juice for about 30 minutes; drain after to release extra moisture in the apples
- Whisk together sugar and water in a saucepan over low heat until just dissolved, add butter and bring to a boil
- Just as the sugar turns golden brown, slowly add heavy cream and whisk (this will bubble rapidly, but it’ll be ok); set the caramel aside to cool while you prepare the pie filling
- Add raw sugar, cinnamon, allspice and nutmeg to the drained apples and mix well
- Add flour onto the pie crust (this will help absorb excess juices)
- Pour pie filling into the crust, then pour about 1/3 cup of caramel on top evenly (add more if you prefer a sweeter pie)
- Sprinkle salt on top of the filling, and layer the lattice top on the pie (here is an instructional video I like to use)
- Chill in the refrigerator for about 15 minutes, then brush the egg wash onto the top of the pie carefully as to not mix with caramel
- Bake at 400ºF for 20-25 minutes, then lower the temperature to 375ºF and bake for 30-35 minutes, until golden brown
- Allow to cool completely on a wire rack, about 2-3 hours, then enjoy!
As I was shopping for groceries today, I actually saw “dipping caramel” for sale at Whole Foods for $8.99! Insane. 😱 Even if you’re not baking this pie, make some of this caramel for yourself; it’s perfect for dipping and cannot cost more than $2 dollars!
I hope you enjoy and let me know if you end up making this pie! Happy fall! 🍂🍁💕
❕All rights belong to Four & Twenty Blackbirds Bakery for this recipe.
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