America’s Test Kitchen presents a festive twist on a classic: a Salted Caramel Apple Pie that riffs on the crisp sweetness of a caramel apple and elevates it into an elegant, show‑stopping dessert. In the video, Erin McMurrer walks viewers through a lightly sweetened, ultra‑flaky crust, a deeply flavored caramel custard (with a surprising hit of white miso), and delicate apple rosettes for the finish. For anyone who loves cooking, recipes, bon apetit moments, this pie delivers both technique and beauty.
Why this pie works: technique first
This recipe balances three things: a reliably flaky crust, a silky caramel custard, and fresh apples that add texture and brightness. Erin’s method leans on a few intentional technique choices that home cooks can reproduce:
- “Waterproofing” some of the flour by working it with butter into a paste to limit gluten development and protect the crust from the custard.
- Adding a small amount of frozen grated butter late in mixing to create visible butter flakes that yield flakiness.
- Tempering eggs and straining the finished custard for a glossy, lump‑free filling.
Ingredients at a glance
The recipe is precise but forgiving. Key components include:
- Pie crust: 3/4 cup + 1/2 cup all‑purpose flour (processed with butter to make a paste), 8 tablespoons cold unsalted butter (plus 2 tablespoons grated and frozen), 1 tablespoon sugar, 1/2 teaspoon salt, 4 tablespoons ice water
- Caramel custard: 1 1/2 cups white sugar (split), 1/4 cup + 3/4 cup heavy cream (total 1 cup), 1 1/2 cups whole milk, 3 eggs, 1/4 cup cornstarch, 1 teaspoon white miso (white miso paste), 1/2 teaspoon vanilla, 1/4 teaspoon salt
- Apples and finish: 3 apples (Fuji/Gala/Golden), 2 tablespoons sugar, 2 tablespoons lemon juice, flaky sea salt to finish
Step‑by‑step highlights
Make the crust
Start by pulsing 3/4 cup flour, sugar, and salt with most of the butter until a smooth paste forms—this coats and “waterproofs” the flour. Add the remaining 1/2 cup flour, pulse, then work in the frozen grated butter quickly so it stays in little flakes. Add 2 tablespoons ice water, then 2 more, pressing until the dough just comes together. Chill the dough as a 5‑inch disc for about 2 hours, then roll to a 12‑inch round and fit into a 9‑inch pan. Erin demonstrates a charming rope edge made with a chopstick instead of a traditional crimp.
Blind bake the shell
Freeze or chill the shaped shell for at least 30 minutes, then blind bake at 350°F with double foil and pie weights for 25–30 minutes until set. Remove weights and bake another 10–15 minutes until golden. This gives the shell structure and prevents slumping once the hot filling is added.
Build the caramel custard
Cook 3/4 cup sugar with 1/4 cup water undisturbed until it reaches a straw color, then lower heat and finish to 360–370°F for amber caramel. Off heat, whisk in 1/4 cup heavy cream carefully (it will steam), then add the remaining cream and 1 1/2 cups milk. Heat to a simmer, then temper 1 cup of the hot mixture into the egg/cornstarch/miso mixture (3 eggs, 3/4 cup sugar, 1/4 cup cornstarch, white miso, vanilla, salt). Return to the pot and whisk over medium until thickened to about 180°F—think pudding consistency. Strain through a fine mesh to ensure silkiness.
Finish, bake briefly, and rest
Pour the warm custard into the warm baked shell and smooth the top. Bake at 350°F just until the custard reaches an internal temperature of 160°F—about 14–18 minutes. Let the pie cool and then chill for about 4 hours so the custard fully sets from edge to center.
Apple rosettes and the final flourish
Slice apples very thin lengthwise on a mandolin, toss with 2 tablespoons sugar and 2 tablespoons lemon juice, then microwave 2 minutes to soften and release some liquid. Drain and pat dry on paper towels. To make rosettes, shingle five slices with ~1/2‑inch overlap and roll into a rose; place rosettes from the center outward, stopping about 1 inch from the crust edge. Finish with a light sprinkle of flaky sea salt to balance sweetness—salt turns this into a truly memorable salted caramel apple pie.
Final thoughts
This Salted Caramel Apple Pie is equal parts technique and charm. The “waterproofed” crust prevents sogginess, the miso adds savory depth to the caramel, and the apple rosettes make a showy finish. For home cooks who enjoy cooking, recipes, bon apetit moments, it’s a comforting, confident recipe that’s perfect for autumn gatherings or any time a spectacular dessert is called for.
Tip: Temper slowly, strain the custard, and don’t skip the chill—these small steps turn a good pie into a great one.
This article was created from the video Salted Caramel Apple Pie is the Ultimate Fall Dessert | America's Test Kitchen with the help of AI.
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