Make caramel sauce- in medium saucepan over
medium heat, cook sugar, stirring with a wooden
spoon, until melted and golden, about 8
minutes. Stir in butter (it will foam
vigorously) and keep stirring until melted,
about 1 minute. Slowly stir in cream and
continue to stir until fully incorporated,
about 2 minutes longer. Remove from heat, stir
in salt, and cool slightly.
make pie- heat oven to 400F. Position a cookie
sheet lined with parchment paper in center of
oven. Coat a 9 inch pie plate with cooking
spray. On a lightly floured surface roll dough
to a 1/4 inch thickness forming a 12 inch
round. Line pie plate with dough and trim edge
to leave a 1/2 inch overhang.
In large bowl toss apples, pears, flour, and
salt to combine. Transfer to pie shell, press
to even out mixture, and refrigerate.
Roll second disk to a 1/4 inch thickness,
forming a 12 inch round. Remove pie from fridge
and pour 1 cup caramel sauce over the filling,
top pie with second disk of dough and trim edge
to leave a 1/2 inch over hang. Press top and
bottom overhangs together and fold pastry under
to rest on lip of pie plate, creating a wall.
Crimp as desired. make a few slits in the top,
brush with egg mixture, and sprinkle with sugar
and cinnamon.
Bake pie on heated cookie sheet until filling
is bubbling and crust is golden brown, 35-40
min. I like to cover the edges of my pie crust
for the first 20 min so they don't burn. When
pie is browned and heated through, remove from
oven and transfer to a rack to cool completely,
at least 3 hours and up to a day.
Serving
Suggestions
Serve with whipped cream or ice cream and warmed up remaining caramel sauce.
Originally Submitted
12/16/2017
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