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Dominique Ansel's salted caramel apple pie

Read on for alternative Thanksgiving deliciousness...

Brought to you by Dominique Ansel

With Thanksgiving fast approaching - or even just the end of autumn if you're not marking Thanksgiving itself - it's time to think about pies! This is hardly a hardship - especially when we've recipes from the award-winning Pastry Chef, Dominique Ansel to share with you. Chef Ansel is responsible for the birth of the Cronut®, Blossoming Hot Chocolate and the Frozen S'more, and has been hailed as "the Willy Wonka of New York". Below, you'll find one of his delicious pie recipes to try at home. Don't feel like making a pie? No worries! You can buy a slice from his bakery, Dominique Ansel London, in Belgravia until 23rd November, and prices start from £6.50.

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Ingredients

For the pie dough:

4 cups flour
2 tbsp sugar
1/2 tbsp salt
3 sticks unsalted butter (cold and cubed)
2/3 cup cold water

For the apple pie filling:

8 apples (peeled, cored and sliced)
1/3 stick unsalted butter
1/4 cup cornstarch
3/4 cup sugar
1/3 cup dark brown sugar
1/4 cup bourbon
1 cup apple cider
1 pinch nutmeg
1 1/2 tsp cinnamon
1/4 tsp sea salt

For the salted caramel sauce:

2 cup sugar
2 2/3 cups heavy cream
4 tbsp light corn syrup
1.2 cup dark brown sugar
2 tsp fleur de sel

Instructions

For the pie dough:

In a stand mixer fitted with a paddle attachment, combine flour, sugar and salt on medium-low speed (about 30 seconds). 

Increase speed to medium and stream in cold water, followed by cold butter cubes. Continue mixing on medium speed (about 2 minutes). Stop mixing just before the butter is fully incorporated (the dough will look streaky and the pieces of butter should be about the size of peas).

Transfer the dough onto a floured surface and divide in two balls. Flatten each into a disk, wrap in plastic and chill for at least 1 hour. 

For the apple pie filling:

In a large mixing bowl, whisk together cornstarch, sugar, brown sugar, nutmeg, cinnamon and salt. Add apple slices and toss until apples are evenly coated. 

Melt butter in a large saucepan over medium heat. Add apples into melted hot butter. Pour in apple cider and bourbon. Cook on medium heat, stirring occasionally, until apples are tender (about 30 minutes). 

Remove from heat, let cool to room temperature. 

For the salted caramel sauce:

In medium pot, bring all ingredients to a boil, gently stirring occasionally. Once the mixture has reached 230C (it will get noticeably thicker), remove from the heat and pour into a non-plastic container (i.e. a pyrex or metal mixing bowl). Let cool to room temperature. 

Once at room temperature, whisk well and then chill in the fridge until needed (TIP: the caramel sauce can be made up to 2 weeks ahead; you can also drizzle it over ice cream or add into your coffee!).

1 hour before you’re ready to assemble the pie, remove the sauce from the fridge and bring to room temperature. 

To assemble and bake:

Preheat the oven to 350F.

On a floured surface, roll out 1 call of dough into a 12-inch round, then transfer to a 9-inch pie dish, pressing gently down and up the sides. Pour cooled apples into the pie shell. Drizzle some of your salted caramel sauce across the apples. 

Roll out the other ball of dough. Cut strips that are 1” wide and 12” long. Arrange half of your dough strips across pie. Form a lattice by arranging the other half of the strips diagonally across the first strips. Seal the edges by pressing around the rim of the pie with a fork. Trim around the edges as needed.

Brush the surface of the pie with egg wash. Bake for 35-40 minutes until crust is deep golden brown. Let cool on a rack for 30 minutes, then drizzle more of the salted caramel sauce on top and serve.