Salted Caramel Apple Pie Milkshake Recipes

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
• Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
• Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
• Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
• Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
• In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
• Whisk in the butter and bring to a boil.
• Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
• Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 375°F with a rack in center and a large sheet of foil on rack below. Bring 1 cup sugar and 1/4 cup water to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture is deep golden brown. Remove from heat. Stir in butter, then heavy cream (it will bubble up) and salt. You will have about 1 cup. Let cool while preparing pie.
• In a large bowl, combine apples, sugar, lemon juice, flour and salt. Add 3/4 cup cooled caramel, and toss to combine.
• On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8-inch thick. Fit into a 9-inch pie dish. Pour filling into shell. Roll remaining disk of dough to a 1/8-inch thickness on a lightly floured surface. Cut into at least 16 1/2-inch-wide strips using a fluted pastry cutter.
• Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. Brush with egg and sprinkle with sugar, and salt, if desired. Freeze 20 minutes.
• Bake until crust is golden on bottom and juices are bubbling in center, 1 hour and 20 minutes to 1 hour and 30 minutes. If browning too quickly, tent top or edges with foil. Let cool completely on a wire rack, about 4 hours. Serve slices with vanilla ice cream drizzled with remaining caramel (reheated in pan over low heat or in microwave) and sprinkled with flaky salt.

Steps:

• Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
• Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
• Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic. Refrigerate for at least 30 minutes, preferably overnight. (Note: dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.)
• Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Keep the other disk refrigerated until it's time to make the lattice top in Step 6.) Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around.
• Overturn pie dish onto the center of the dough circle, and use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!) Remove the pie dish and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit crust gently into dish, being careful not to stretch the dough. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Place in refrigerator for at least 15 minutes to let the dough set again before adding the filling.
• Lattice: Dust a clean surface with flour. Roll out second chilled dough disk to a circle slightly larger than the pie dish, between ⅛- and ¼-inch thick. Using a pizza wheel, trim rough edges from left and right sides to square them off. Cut the dough into 8 strips of equal width. Transfer strips to a baking sheet and refrigerate, 30 minutes.
• Apples: Prepare the apples using an apple­ peeling machine or peel, core, and thinly slice with a sharp knife or mandoline. Place in a bowl and toss with lemon juice and sugar. Set apples aside to soften slightly and release juices, 20-30 minutes.
• Caramel Sauce: Whisk sugar and water together in a medium saucepan, and cook over medium­-low heat until the sugar is just dissolved. Add the butter and bring to a slow boil. Continue stirring over medium heat until the mixture turns a deep, golden brown color, almost copper. Turn off heat and immediately but slowly add the heavy cream (use caution, as the mixture may bubble up rapidly). Whisk the final mixture well to combine; set aside to cool while you prepare the pie filling. Makes about 2 cups. (Caramel Sauce can be made several days in advance. Cool, then store in the refrigerator in an airtight container; bring to room temperature before using.)
• Filling: Preheat oven to 425 degrees F. In a small bowl, add the bitters to the raw sugar and mix with your fingers to combine. Add salt, cinnamon, nutmeg, allspice, black pepper, and flour; mix well. Leaving behind excess liquid, add prepared apples to the sugar spice mixture. Gently toss the apples to coat.
• Assembly: Tightly pack the apples into the chilled pie shell, mounding the apples slightly higher in the center. Spread ½ cup Caramel Sauce evenly over the apples with a spatula (use more sauce if you'd like a sweeter pie). Sprinkle with flaky sea salt.
• Lattice top: Assign a number to each strip of dough: 1 being the longest and 8 being the shortest. Lay strip 1 across the top of the pie, just slightly to the left of center. Lay strip 2 over strip 1 at a 90-degree angle, just below the center of the pie. Lay strip 3 over strip 2, to the right of and parallel to strip 1. Lay strip 4 over strip 2, to the left of and parallel to strip 1. Fold back the right end of strip 2 so it's on top of strip 5; fold back the top ends of strips 1 and 5 and lay strip 6 above and parallel to strip 2. Return the top ends of strips 1 and 5 to their original positions. Fold back the bottoms of strips 1 and 5 and lay strip 7 below and parallel to strip 2. Return the bottom ends of strips 1 and 5 to their original positions. Fold back the top ends of strips 3 and 4 and lay strip 8 above and parallel to strip 6. Return strips 3 and 4 to their original positions.
• Trim the lattice edges so they're flush with the edge of the pan. Roll and pinch the bottom crust overhang inward to build up the crust edge. Crimp the edge of the pie all the way around so that the final fluted crust sits directly on top of the pan's rim. Brush the crust with the egg wash, being careful not to smudge the caramel (it will burn as the pie bakes). Sprinkle with raw sugar and flaky sea salt. Pie will bake for a total of 50-55 minutes. Place the pie on a rimmed baking sheet on the lowest rack of the preheated oven. Bake until crust is set and beginning to brown, 20 minutes. Lower the oven temperature to 375 degrees F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30-35 minutes longer.
• Test the apples for doneness with a skewer or sharp knife; they should be tender and offer only the slightest resistance. Cool completely on a wire rack, at least 2 hours. Serve slightly warm or at room temperature.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a large saucepan, add 1 cup plus 2 tablespoons of sugar, butter and 1/4-cup water. Gently stir, pulling edges towards center until mixture is is a deep golden brown, 15-20 minutes. Remove from the heat; immediately and gradually whisk in the cream until blended; add salt. Set aside., Toss apples and lemon juice in a large bowl; set aside. In a small bowl, combine remaining 1/3 cup sugar, flour, apple pie spice, and bitters; toss with apples to coat., Layer 1/3 of the apples in bottom of crust, then spoon 1/3 of the caramel sauce in an even layer. Continue layering with half the remaining apples and caramel sauce. Repeat with remaining apples and caramel. With remaining dough create a lattice crust; place on top of apples., Brush top with egg; sprinkle with sugar and additional salt, if desired. Bake 20 minutes; reduce oven temperature to 325°, bake until golden brown and apples are tender, 25-35 minutes more. Cool completely. If desired, serve with vanilla ice cream and caramel sauce.

Steps:

• Place ice cream and milk into a blender; add the apple pie (cut into cubes).
• Blend (leave some small chunks of apple pie).
• Serve in a tall glass, with a wedge of piecrust on top for decoration. Enjoy!

Steps:

• Prepare the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until butter pieces are completely separated and coated with flour mixture. Using your hands, work butter into flour mixture until well combined and butter pieces are no larger than a pea. Add 1/4 cup cold water and gently stir with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.
• Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky. Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in a refrigerator for at least 1 hour or up to 3 days. If chilled longer than 1 hour, let sit at room temperature at least 15 minutes before rolling.
• While the dough is chilling, prepare the caramel sauce. Heat sugar in a small saucepan over medium heat, stirring occasionally, until sugar is completely melted and amber in color, 10 to 15 minutes. Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.
• Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.
• Prepare the filling: stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.
• Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from heat and set aside at room temperature.
• Preheat the oven to 400 degrees F (200 degrees C). Position oven rack in bottom third of oven.
• Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.
• Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce. Place remaining dough circle over apple mixture and press into apple mixture and into edges of pan. Using your fingers, fold edges under and crimp to seal. Brush top and edges of dough with egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.
• Bake in the preheated oven until top is light golden in color, about 20 minutes. Without removing the pie, reduce oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and the filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted removes mostly clean, about 25 minutes.
• Remove pie from oven and transfer to a wire rack to cool completely, about 2 hours. Serve pie with remaining caramel sauce, if desired.

Steps:

• Make the pie dough: In a large bowl, mix together the flour and salt. Add the butter and toss to coat each cube with the flour, then smash each piece of butter with your fingers.
• Add the ice water, 1-2 tablespoons at a time, and continue to toss until the dough holds together when pressed between your hands. You may not need all of the water, but if the dough is too dry, add more, 1 teaspoon at a time, as needed. The dough should not be very tacky or sticky.
• Turn the dough onto a clean surface. Work into 2 discs and cover with plastic wrap. Refrigerate for at least 1 hour.
• Make the filling: Melt the butter in a large Dutch oven over medium heat. Add the apples, lemon juice, brown sugar, salt, pumpkin pie spice, and vanilla bean paste. Stir to coat the apples well and cook until they start to soften and release their juices and the sugar dissolves, 5-7 minutes.
• In a small bowl, whisk together the cornstarch and water. Pour the slurry over the apples, increase the heat to high, and cook until the juices are boiling and thickened, 3-4 minutes.
• Remove the pot from the heat and let the filling cool to room temperature, about 30 minutes.
• Make the apple cider syrup: Add the apple cider to a small saucepan over medium heat. Bring to boil and cook until reduced to 2 tablespoons with the consistency of maple syrup, about 10 minutes. Remove the pot from the heat and let the syrup cool to room temperature.
• Assemble the pie: On a floured surface, roll a disc of pie dough into a 12-inch (30 cm) round, about ¼ inch (6 mm) thick. Transfer to a 9-inch (22 cm) deep dish pie plate.
• Add the apple filling to the crust, along with any accumulated juices from the bottom of the bowl. Drizzle the apple cider syrup on top. Refrigerate while you roll out the other dough.
• Roll out the remaining dough disc to a 12-inch (30 cm) round. Drape over the pie, then pinch the edges together. Trim any excess dough around the edges, then roll the edges under all the way around the pie. Use the knuckle of an index finger on one hand and your index finger and thumb on the other hand to make large crimps around the edges.
• Brush the dough all over with the egg wash. Use a paring knife to cut a few vents in the top to allow steam to escape.
• Transfer the assembled pie to the freezer for 20 minutes, until firm.
• Preheat the oven to 350°F (200°C). Line a baking sheet with aluminum foil.
• Place the pie dish on the prepared baking sheet, then transfer to the oven and bake for 80-90 minutes, covering with foil halfway through. Cook until the juices are bubbling and the crust is golden brown. Remove the pie from the oven and let cool for at least 1 hour.
• Meanwhile, make the salted caramel: Add the sugar, water, and corn syrup to a large saucepan over medium-high heat. Bring to a low boil and cook until the sugar dissolves and mixture starts to turn a light copper color, about 10 minutes.
• Remove the pot from the heat and stir in the cream and salt until incorporated. If the caramel seems too thin, return to medium low heat and boil until thickened to your desired consistency, 1-2 minutes. Transfer the caramel to a heat-proof liquid measuring cup and let cool to room temperature, 30-60 minutes.
• Pour the cooled caramel sauce over the pie and garnish with candied pecans.
• Slice and serve.
• Enjoy!

Steps:

• Blend flour and 1 teaspoon Diamond Crystal® Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
• Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal® Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
• Preheat oven to 425 degrees F (220 degrees C).
• Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
• Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
• Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
• Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
• Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal® Coarse Sea Salt over the caramel sauce.