Miso caramel apple pie

Ingredients

• 300 g (2½ cups)plain flour
• 12 g (1 tablespoon)granulated sugar
• 5 g (1 teaspoon)kosher salt
• 227 g (1 cup), cold and cut into cubesunsalted butter
• 90–120 ml (6–8 tablespoons)ice water
• 200 g (1 cup)granulated sugar
• 60 ml (¼ cup)water
• 57 g (4 tablespoons)unsalted butter
• 120 ml (½ cup)double cream
• 15 g (1 tablespoon)white miso paste
• 6 apples, peeled, cored and thinly sliceda mix of sweet and tart apples
• 100 g (½ cup)granulated sugar
• 27 g (2 tablespoons), packedlight brown sugar
• 2 g (1 teaspoon)ground cinnamon
• 0.5 g (¼ teaspoon)ground nutmeg
• 16 g (2 tablespoons) mixed with 30 ml (2 tablespoons) watercornflour
• 120 ml (½ cup), from the caramel abovemiso caramel
• 1 largeegg, beaten
• 12 g (1 tablespoon)demerara sugar

Instructions

1. 1

   Make the pastry

   Whisk the flour, sugar and salt together in a large bowl. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs, with some pea-sized pieces remaining. Add the ice water a tablespoon at a time, stirring gently with a fork until the dough just holds together when pressed. Divide it into two discs, wrap tightly and refrigerate for at least 1 hour or up to 2 days.

2. 2

   Cook the caramel

   Combine the sugar and water in a pan. Heat over a medium heat, occasionally swirling the pan without stirring, until the sugar turns deep amber, about 6–8 minutes. Take the pan off the heat and whisk in the butter until melted. Slowly pour in the cream; it will bubble vigorously. Whisk until smooth, then add the miso and whisk it in. Leave the caramel to cool to room temperature; it will thicken slightly as it stands.

3. 3

   Prepare the apples

   Toss the apples in a large bowl with the granulated sugar, brown sugar, cinnamon, nutmeg and 120 ml (½ cup) of the cooled miso caramel. Cook in a large frying pan over a medium heat for 8–10 minutes, until the apples begin to soften. Stir in the cornflour mixture and cook for 1 minute more, until thickened. Leave the filling to cool completely.

4. 4

   Assemble the pie

   Preheat the oven to 200°C on its Bake setting and place the baking tray on the lowest rack. On a lightly floured surface, roll one pastry disc into a 25 cm circle. Fit it into a 20 cm round pie tin, pressing gently into the corners and leaving about 2.5 cm of overhang. Spoon in the cooled apple filling, mounding it slightly in the centre. Roll out the second disc to about 25 cm and lay it over the filling for a full crust, or cut it into strips for a lattice. Seal and crimp the edges. Cut vents in a full crust, brush with beaten egg and sprinkle with demerara sugar.

5. 5

   Bake the pie

   Place the pie on the baking tray and bake for 20 minutes. Reduce the oven temperature to 180°C and continue baking for 50–60 minutes, until the crust is deep golden brown and the filling bubbles through the vents. If the edges brown too quickly, cover them with foil.

6. 6

   Cool and serve

   Cool the pie on a wire rack for at least 2 hours before slicing so the filling can set. Serve with extra miso caramel drizzled over the top and, if desired, a scoop of vanilla ice cream or lightly sweetened whipped cream.

What is miso caramel apple pie?

Apple pie is a familiar fruit-filled pastry associated with autumn baking in Britain and North America. This version pairs the usual spiced apples with miso caramel, bringing a savoury edge to the sweetness.

The combination works because the buttery crust and soft apples are balanced by caramel’s deep sweetness and miso’s saltiness. A mix of firm, tart and sweet apples also gives the filling more contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 781 calories, 0g protein, 0g carbs, 0g fat.

The pastry and sugars provide most of the carbohydrates, while the butter and cream contribute much of the fat; apples add some carbohydrate as well. There is little protein in the listed ingredients, so serve a slice with a modest portion of yoghurt or alongside a protein-rich meal if you want a more balanced plate.

Keep the pastry cold

Butter pieces: leave them cold and cut them into the flour until some pea-sized pieces remain. Those pieces help create a tender, flaky crust.

Water: add it gradually, stopping as soon as the dough holds when pressed. Too much mixing or water can make the pastry tough.

Watch the caramel

Colour: swirl the pan occasionally but do not stir as the sugar cooks. Take it off the heat once it reaches a deep amber shade.

Cream: pour it in slowly, as the mixture bubbles vigorously. Whisk in the butter first, then the cream and miso, until smooth.

Cook the filling before baking

Apples: the brief frying-pan cook softens them before they go into the pie, while still leaving them with some structure. The suggested mix of firm, tart and sweet varieties helps balance texture and flavour.

Cornflour: stir in the water mixture and cook for one minute more, until the juices thicken. Cool the filling completely before assembling so it does not warm the pastry.

Build a sealed crust

Base: press the pastry gently into the corners of the tin and leave an overhang to help seal the top. Mound the filling slightly in the centre.

Top: a full crust needs vents so steam can escape; a lattice top provides openings between the strips. Crimp the edges, then brush with egg and scatter over the demerara sugar.

Use the two-stage bake

First stage: bake at 200°C for 20 minutes to start browning the pastry. Then lower the oven to 180°C for the remaining 50–60 minutes.

Doneness: look for a deep golden crust and filling bubbling through the vents. Cover the edges with foil if they darken too quickly.

Serve after it sets

Cooling: let the pie stand on a wire rack for at least 2 hours before cutting. This gives the thickened filling time to settle into neater slices.

To serve: drizzle with extra miso caramel, or add vanilla ice cream or lightly sweetened whipped cream if you like. The pie is rich, so a smaller scoop of ice cream is an easy way to keep the plate balanced.

Recipe notes & tips

• Use a mix of firm, tart and sweet apples, such as Honeycrisp, Pink Lady and Fuji.
• Chill the pastry for at least 1 hour before rolling it out.
• Add the ice water a tablespoon at a time and stop as soon as the dough holds together.
• Make the miso caramel up to 3 days ahead and keep it covered in the fridge.
• Warm refrigerated caramel gently before using it.
• Give the pie the full 2 hours to cool before slicing.

Variations

• Use a lattice: cut the top pastry disc into strips and weave them over the filling.
• Choose different apples: combine firm, tart and sweet varieties to adjust the flavour and texture.
• Serve with ice cream: add a scoop of vanilla ice cream beside each slice.
• Add whipped cream: serve the pie with lightly sweetened whipped cream instead.
• Make extra caramel: drizzle additional warmed miso caramel over the slices when serving.

Common mistakes to avoid

• Overworking the pastry: mix only until it holds together when pressed to avoid a tough crust.
• Adding too much water: drizzle it in gradually and stop once the dough comes together.
• Stirring the caramel: swirl the pan occasionally instead, as directed, while the sugar changes colour.
• Using hot filling: cool the apple mixture completely before adding it to the pastry.
• Skipping vents: cut openings in a full crust so steam can escape.
• Slicing too soon: wait at least 2 hours after baking so the filling can set.

How to store

The miso caramel can be kept covered in the refrigerator for up to 3 days; warm it gently before serving. Keep leftover pie covered in the refrigerator and reheat slices in a low oven until warmed through.

Frequently asked questions