Salted Caramel Apple Pie

Ingredients

• 45 ml (3 tablespoons)caramel topping
• 15 ml (1 tablespoon)fresh lemon juice
• 10 ml (2 teaspoons)white miso paste
• 595 g (1 can, 21 oz)apple pie filling
• 2 circles, 23 cm (9 inches) eachpie dough
• 10 ml (2 teaspoons), dividedblack sesame seeds
• 3 leavesThai basil or regular basil, cut into thin strips
• 1 egg, lightly beaten with 5 ml (1 teaspoon) wateregg
• 15 ml (1 tablespoon)cane sugar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Mix the filling

   In a large bowl, stir together the caramel topping, lemon juice and white miso until blended. Add the apple pie filling and mix well, then set aside.

3. 3

   Prepare the base

   Set one circle of pie dough on a work surface and sprinkle it evenly with 5 ml (1 teaspoon) of black sesame seeds. Roll it into a 28–30 cm (11–12-inch) circle, then place it sesame-side down in a 23 cm (9-inch) pie plate.

4. 4

   Fill the pie

   Spoon the filling into the pastry shell and scatter the basil over the top.

5. 5

   Add the top crust

   Dampen the pastry edge with a little cold water. Roll the remaining dough into a 25 cm (10-inch) circle and lay it over the pie. Press the edges together, fold them under and crimp with a fork.

6. 6

   Brush and sprinkle

   Lightly brush the egg mixture over the crust. Sprinkle the remaining black sesame seeds around the edge and distribute the cane sugar evenly over the pie.

7. 7

   Cut steam vents

   Use the tip of a sharp knife to cut a few slits through the top crust so steam can escape.

8. 8

   Bake the pie

   Bake for 10 minutes. Lower the oven temperature to 190°C (375°F) and bake for a further 30 minutes, or until golden brown. Serve warm or let the pie cool completely.

What is salted caramel apple pie?

Apple pie is a familiar baked dessert, while this version gives its filling an Asian-American-inspired sweet-and-savoury accent. Caramel and white miso are stirred into prepared apple filling, with sesame and basil adding distinctive finishing flavours.

The shortcut filling and ready-made dough keep the preparation simple. The contrast between sweet fruit, savoury miso and aromatic basil is what sets this pie apart.

Nutrition and macros by portion

The nutrition label shows one serving as written: 223 calories, 3g protein, 27g carbs, 11g fat.

The apple filling and pastry provide most of the carbohydrates, while the pastry, caramel topping and egg contribute fat; the egg and miso add some protein. Pair a slice with plain yoghurt for a more balanced plate.

A balanced filling

Caramel and miso: Stir them with the lemon juice until the miso is dispersed before adding the apple filling. This helps spread their salty-sweet flavour throughout the fruit.

Lemon juice: It adds a bright note to the rich caramel mixture. Mix the filling thoroughly so each spoonful has an even coating.

Working with the pastry

Sesame base: Sprinkle the first teaspoon of seeds on the dough before rolling it out. Place that crust sesame-side down in the pie plate as directed.

Top crust: Dampen the edge with cold water to help the two pastry layers meet. Press, fold and crimp the rim so it is joined all the way around.

Look for a golden crust

The pie bakes first at 220°C for 10 minutes, then at 190°C for 30 minutes. The lower-temperature stage finishes the bake after the initial high heat.

Use the stated visual cue: the pie is ready when its crust is golden brown. The knife slits in the top let steam escape during baking.

Basil and sesame finish

Basil: Scatter the slivered leaves over the filling before adding the top crust. Thai basil or regular basil can be used.

Sesame and sugar: Keep the remaining seeds for the pastry edge, and sprinkle the cane sugar across the top. These finishes add colour and a contrast to the soft fruit filling.

Serving the pie

The recipe suggests serving the pie warm or cooling it completely first. Allowing it to cool makes it easier to portion neatly.

For a simple dessert plate, serve a slice on its own or alongside a spoonful of plain yoghurt. The pie is also easy to portion for sharing, as the recipe makes eight servings.

Recipe notes & tips

• Mix the caramel, lemon juice and miso until smooth before adding the apple filling.
• Keep the pastry chilled until you are ready to roll it.
• Place the first crust sesame-side down in the pie plate, as directed.
• Dampen the pastry edge lightly so it is easier to seal.
• Cut several slits in the top crust to let steam escape.
• Cool the pie completely if you want cleaner slices.

Variations

• Use Thai basil: Choose it instead of regular basil for the herb option listed in the recipe.
• Choose regular basil: Use it in place of Thai basil if that is what you have.
• Adjust the miso: Use a little less for a milder savoury note, while keeping the filling ingredients well mixed.
• Skip the sesame: Leave it off if needed, though the crust will lose its sesame finish.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each slice.

Common mistakes to avoid

• Miso in lumps: Blend it thoroughly with the caramel and lemon juice before adding the filling.
• Pastry tearing: Roll the dough gently and patch small tears before filling the pie.
• Loose rim: Dampen the edge, press the crusts together and crimp all the way around.
• No steam vents: Cut a few slits in the top crust before baking.
• Darkening too quickly: Follow the temperature change after the first 10 minutes and check for the golden-brown finish.
• Slicing while very hot: Let the pie cool completely for neater portions.

How to store

Once cooled, cover and refrigerate leftovers for up to 3 days. Reheat individual slices in a low oven until warm, or serve chilled.

Frequently asked questions