Salted Ale Caramel Apple Pie

It’s been pretty busy around these parts. I feel like the holidays usually are, but they’ve been even more so for me this year. Between starting to work on a few handmade holiday gifts, actually shopping for others, finalizing decor for a winter wonderland party, and baking lots of cookie for gifts boxes, oh and planning my own holiday, I wanted to stop by to quickly share my Thanksgiving pie recipe. I know it feels like it was ages ago, and the last thing people want to be inspired by is another pie recipe, because by Christmas who wants pie right? Wrong, I do, I always want pie, and a classic apple pie redone with special ingredients and a simple but beautifully lattice top, can still be a great dessert to serve for your holiday gatherings. Plus, it’s almost always going to appeal to all your guests. But this apple pie is definitely special, it’s sweetened with my salted ale caramel sauce. Not simply caramel, or salted caramel, but this signature of mine is made with yes, ale. When pumpkin beer is in season, it’s my preference, if not then bourbon or whiskey replaces it. Trust me an ale or whiskey really makes classic apple pie flavors standout and have you going to seconds.

And that was this pie. I mean I really enjoyed it, it was the only dessert I ate Thanksgiving, and the only leftover I needed to come back home with. I make this flavor quite a bit in mini versions topped with a crumb topping, and it’s just as delicious. Minis definitely help you from eating an entire pie, but boy does a large pie crimped to perfection look lovely, especially when covered and baked with caramel. 

Salted Ale Caramel Apple Pie

Ingredients {Makes one 9″ deep dish pie}

4 pounds – Apples {peeled, cored + cut into 1/4″ slices}

Juice of 2 lemons

1/2 cup {use 3/4 cup if you prefer a sweeter pie} – Ale Caramel Sauce {recipe here}

2 tablespoons – Raw Sugar {plus more for sprinkling}

1/2 teaspoon – Ground Cinnamon

1/4 teaspoon – Ground Allspice

Pinch – Ground Ginger

Pinch – Ground Nutmeg

2 tablespoons – All Purpose Flour {plus more for rolling}

Pinch – Salt 

Double Crust – Pie Dough {use your favorite recipe}

2 tablespoons – Unsalted Butter

1 – Egg {lightly beaten mixed with 1 tablespoon water}

Recipe 

Pre-heat oven to 450 degrees F. On a lightly floured work surface, roll out half of your pie dough to about 1/8″ thickness. Brush off excess flour, and place into a deep-dish 9″ pie plate, pressing it into the corners. Trim dough 1″ from the edge of your pie plate, cover with plastic wrap. Place onto a parchment lined baking sheet and refrigerate for 30 minutes or freeze overnight.

Roll out the remaining piece of dough to 1/8″ thickness, and cut into lattice strips. Place dough strips onto a parchment lined baking sheet, cover with plastic wrap, and refrigerate while filing is prepared. 

Peel, core, and cut apples into 1/4″ thick slices. Place apples in a large bowl with the lemon juice, flour, sugar, cinnamon, nutmeg, allspice, ginger and salt and toss together. Let stand for 30 minutes and let the juices settle. Mix in the salted ale caramel until combined. 

Remove lattice strips from refrigerator, and place apple filling into chilled pie shell, making sure top is even. Dot with butter, and carefully place lattice strips over the apples. Crimp edges over lattice top, to secure. 

Whisk the egg with tablespoon water, brush pie and sprinkle with sugar {make sure you aren’t brushing too much and leaving behind pools of egg wash}. Bake until crust is golden {about 30 minutes}. Reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices are bubbling {about 45 to 50 minutes}. If edges begin to brown too quickly, place foil on top as it continues to bake through. Remove from oven, and let cool completely before serving.Serve room or at room temperate. Pie will keep refrigerated for 3 days, and room temperature for 2 days.