RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2545
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| Recipe Name: |
Salted Caramel Apple Pie |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-11-23
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.83
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound apples, Royal Gala peeled and sliced
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Directions:
Toss apples with lemon juice.
Cook sugar over medium-high heat until amber, about 10 minutes. Off the heat, stir in the butter and cream. Add the apples and cook until soft. Stir in flour; let cool, and then add sea salt.
Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9-inch pie plate. Add the apples, mounding them slightly in the center. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill 1 hour.
Place a baking sheet on the lowest oven rack and preheat to 425 degrees for 30 minutes. Place the pie on the hot baking sheet; lower the temperature to 375 degrees. Bake until golden, 1 hour to 1 hour, 10 minutes. (Cover the edges with foil if they brown too quickly.) Cool on a rack. |
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| Nutrition per Serving: |
| Calories: |
2 |
Total Carbs: |
0.2 |
Net Carbs: |
0.2 |
| Cholesterol: |
0.2 |
Fat: |
0.1 |
Protein: |
-0.02 |
| Fiber: |
-0.04 |
Sodium: |
-0.01 |
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