Imagine a dessert that captures the essence of fall in every single bite - a pie so extraordinary it transforms the classic apple pie into a gourmet masterpiece. Our Sage Salted Caramel Apple Pie isn't just a recipe; it's a culinary experience that marries the earthy warmth of fresh sage with the decadent richness of salted caramel, creating a dessert that will have your guests begging for the recipe. Prepare to elevate your baking skills and impress everyone with this show-stopping, flavor-packed pie that's part comfort food, part culinary art!
Prep Time: 45 mins
Cook Time: 1 hrs 15 mins
Total Time: 2 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup fresh sage, chopped
- 1/4 cup sugar
- 6 cups sliced apples
- 1 cup brown sugar
- 1/2 cup salted caramel sauce
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine flour, sugar, and finely chopped fresh sage. Cut chilled butter into small cubes and work into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Add ice-cold water gradually, mixing until the dough comes together. Divide the dough into two portions, wrap in plastic, and refrigerate for 1 hour to allow the gluten to relax and butter to firm up.
- Preheat the oven to 375°F (190°C). Prepare the apple filling by peeling, coring, and slicing apples into uniform thickness. Toss apple slices with lemon juice to prevent browning.
- In a separate bowl, mix brown sugar, cinnamon, and half of the salted caramel sauce. Gently fold this mixture with the apple slices, ensuring even coating.
- Roll out one portion of the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trimming excess edges.
- Pour the seasoned apple mixture into the pie crust, creating an even layer. Drizzle remaining salted caramel sauce over the apples.
- Roll out the second dough portion and create a lattice top or full cover with decorative vents. Crimp edges to seal and brush with beaten egg wash.
- Sprinkle additional chopped sage leaves on top of the pie crust for extra flavor and visual appeal.
- Bake in the preheated oven for 45-60 minutes, or until the crust is golden brown and apple filling is bubbling. If edges brown too quickly, cover with aluminum foil.
- Remove from oven and let cool for 30 minutes. This allows the filling to set and makes slicing easier. Serve warm with vanilla ice cream if desired.
Tips
- Use cold butter and minimal handling to ensure a flaky, tender crust
- Choose firm, tart apples like Granny Smith or Honeycrisp for the best texture
- Let the pie rest for at least 30 minutes after baking to allow the filling to set properly
- Fresh sage is crucial - avoid dried herbs for the most vibrant flavor
- Don't skip the egg wash, as it gives the crust a beautiful golden, glossy finish
- If the pie edges brown too quickly, create a foil ring to protect them during baking
- Serve warm with a scoop of vanilla ice cream for the ultimate indulgence
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
