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Caramel Apple Pie with Pistachio Crust

2022-09-01 - Written by: Emma Taylor

Dessert Pies Fruit

Caramel Apple Pie with Pistachio Crust

A twist on the classic apple pie, this caramel apple pie features a crunchy pistachio crust and a gooey caramel center.

Caramel Apple Pie with Pistachio Crust

Ingredients:

For the Crust:

  • 1 cup (200g) pistachios, shelled and chopped
  • 1/2 cup (100g) all-purpose flour
  • 1/4 cup (50g) confectioners' sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, chilled and cut into small pieces

For the Filling:

  • 6-8 medium-sized apples, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60g) unsalted butter, cut into small pieces

For the Caramel:

  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon sea salt
  • 1 tablespoon unsalted butter

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together the pistachios, flour, confectioners' sugar, and salt.
  3. Add the cold butter to the bowl and use a pastry blender or your fingers to work it into the pistachio mixture until it resembles coarse crumbs.
  4. Gradually add 1-2 tablespoons of ice-cold water as needed to form a shaggy dough.
  5. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
  6. Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
  7. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm).
  8. Transfer the dough to a 9-inch (23cm) pie dish and trim the edges to fit.
  9. In a large bowl, combine the sliced apples, granulated sugar, cornstarch, cinnamon, nutmeg, and salt.
  10. Arrange the apple mixture in the pie crust and dot the top with butter pieces.
  11. In a small saucepan, combine the heavy cream, granulated sugar, sea salt, and unsalted butter.
  12. Cook over medium heat, stirring constantly, until the caramel turns a deep amber color.
  13. Remove from heat and let cool slightly.
  14. Pour the warm caramel mixture over the apple filling.
  15. Bake the pie for 40-50 minutes or until the crust is golden brown and the apples are tender.
  16. Allow the pie to cool on a wire rack for at least 30 minutes before serving.