Apple pie with salted caramel. Apple pie with salted caramel Pie with salted caramel and apples

I was sure that today is World Bread Day! And it turns out in October. And I was worried that I don't have time to bake it today.
There may be no food at all in the house, but if there is bread, there will be no hungry people! It has always been that way. And there is no place on Earth where there would be no respectful and reverent attitude towards bread.
It is so familiar to us that we buy and eat it without hesitation.
I always thought that in Moscow delicious bread maybe it was like that, once.
I have been baking it myself for a long time, I buy it in extremely rare cases.
But instead of bread, an amazing pie, which I have baked three times in a matter of days! This is a record for me.
But it is as tasty as it is easy to make. Moreover, excellent puff pastry.
Recipe from a wonderful Olga Syutkina... She gave it on the website of the magazine Gastronom. The text and style are, for the most part, the author's. Many thanks to her for sharing it with us. I still have something interesting from her in stock.
Salted caramel, however, I make in my own way. Taught me to do it Marina, recipe

Puff pastry, thinly sliced ​​apples and brush with salted caramel 5 minutes until tender. That's all there is to it. amazing cake

Necessary:

400 g puff pastry
4 apples
2 tbsp. l. Sahara
2 tbsp. l. butter ( cold)

Caramel (from Marina)

125 g sugar
40 ml water
60 g salted butter at room temperature (or in usual, softened, add salt to taste)
75 ml heavy whipping cream

Preheat the oven to 200 degrees.

Wash the apples, cut in half and remove the core. To peel apples or not? The answer is: summer, fragrant with a thin skin - of course not. And peel off winter apples, especially imported ones

Cut into very thin slices - semicircles or chop on a mandolin grater.

Important! Beforehand, cover the baking sheet or baking sheet with baking paper!
Put the dough in a mold or on a baking sheet, and on top - apples in a fan, overlapping, layer by layer, so that the edge of each next slice and layer overlaps the previous ones.

Sprinkle the cake with granulated sugar, add the chopped slices butter and put in the oven for 30 minutes.

While the cake is baking, cook caramel.

Pour sugar into a saucepan with a thick bottom and pour in water, heat over low heat until the sugar dissolves. Add oil, bring to a boil and cook until light caramel is obtained (~ 30 min.). Remove from heat, pour in cream (be careful, a volcano erupts!), Stir and put on fire again. Bring to a boil and simmer for 20-30 minutes. to a creamy consistency.

By the way, you can make it in advance, and before you grease the cake, you can warm it up.

Remove the pie from the oven, brush with caramel using a cooking brush and place in the oven for another 5 minutes.

Serve the apple pie to the table chilled, but still slightly warm, - this way you will feel the perfect taste of the dessert, with a scoop of vanilla ice cream. But it cooled down well, just do not cover it with anything, otherwise the puff pastry will get wet.

I could not take a single photo with ice cream, which I have been doing myself all summer. I didn't have time and no one wanted to wait for the end of the photo session!

You can make the cake today!

I want to introduce you to this pie stuffed with apples and caramel, the recipe for which I found on one culinary blog... This is not the first time I've read that salted caramel is very tasty and is often used in baked goods. Now I was convinced of this from my own experience when I was preparing this cake. Salted caramel plays up its taste very interestingly in combination with tender apples and crispy dough.
I recommend that you also try and. An unusual but tasty combination.

Ingredients for apple pie with salted caramel.

For the cake.
Puff pastry - 500 g
Apples - 4 pcs.
Lemon - 1 pc.
Wheat flour - 4 tablespoons
Bourbon - 1 tsp
Sugar - 3 tablespoons
Ground cinnamon - 1 tsp
Nutmeg - 0.25 tsp
Ground allspice - 0.25 tsp
For salted caramel.
Fat cream - 0.5 tbsp.
Sugar - 1 tbsp.
Butter - 5 tablespoons
Salt - 0.5 tsp
For sprinkling.
Sugar - 0.3 tsp
Salt - 0.3 tsp

How to make salted caramel apple pie.

1. First you need to prepare the salted caramel. Pour cream into a saucepan, put on fire and heat to 37-40 degrees. Remove the saucepan from heat and set aside.
Pour sugar into another saucepan and put on medium heat, you do not need to stir at first. When the sugar acquires a light golden color, stir, and as soon as the caramel turns brown, remove the saucepan from the heat. Do not turn off the fire. Beat the caramel with a whisk, beat until it acquires a caramel color and becomes homogeneous. If after a while the caramel does not beat well, then put the saucepan on the fire for 30 seconds, continuing to beat. Remove from heat (now the stove can be turned off) and add butter, continue whisking until butter is well combined with sugar, and the caramel will bubble. Now pour in the cream and continue whisking until smooth. The caramel will bubble at first, then thinner, but when it cools, it will thicken.
At the end add salt, mix well and pour into any container, set aside.
2. Now you can do the dough and apples for the pie. Roll out the first sheet of dough with a diameter of 30 cm and transfer it to a mold with a diameter of 23 cm. Spread the dough along the bottom and sides of the mold, the edges of the dough should hang slightly from the edges of the mold, cut off the excess dough. Put the form with the dough in the refrigerator for 20 minutes.
Roll out the second sheet of dough and cut out some decorations for the pie, for example, hearts, from it with a mold. There should be 10-12 such hearts. Dust the chopping board with flour and put the cut hearts on it and transfer to the refrigerator.
3. Turn on the oven and preheat it to 180-185 degrees.
In the meantime, prepare the apples. Cut the core, wash and cut the apples into wedges. Wash the lemon, cut it and squeeze the juice out of it. Pour the sliced ​​apples with lemon juice. Also add flour, bourbon (or cognac), sugar, cinnamon, nutmeg and allspice to apples. Mix everything well.
4. Take the form with the dough out of the refrigerator and put the prepared apples on the dough inside the form, pour 0.25 tbsp on top of the apples. caramel, caramel sprinkle with a pinch of salt on top. Remove the cut hearts from the refrigerator and place them in a circle around the edge of the pie. If desired, add some more caramel on top of the apples. Sprinkle with a pinch of sugar and salt on top.
Transfer the cake pan to the oven and bake for 25 minutes, reduce heat to 170 degrees and bake for another 40 minutes until golden brown.
5. Get the form with ready-made pie from the oven, leave to cool in the form for several hours.

Then the pie can be served. You can also serve it in portions - with whipped cream or a scoop of ice cream!

Enjoy cooking! Bon Appetit!

Material belongs to the site
Recipe author Victoria

Dancing from the stove to the computer !!

Few people know, but apples have a homeland. Yes, yes, like we have with you. And in the most unexpected place - in Kazakhstan, in the wild gardens of the Tien Shan. This discovery of the "British scientists" who have already become an Internet meme is accompanied by their other theory. The fact that the bears "smashed" apples in a natural way, choosing the juiciest, sweetest and ripe fruits... Now it is difficult to say whether it is true or not, but the version is curious. Today it has been proven that the first domesticated apple varieties really come from Kazakhstan, from the wild Sievers apple tree. And the famous Alma-Ata aport is even rare in ourparadise, but also known to many. We will not go far into the biological process, we will only say that the cultivated apple tree has been known in Russia for a long time. Yaroslav the Wise had an apple orchard, Tsar Alexei Mikhailovich himself was engaged in apple cultivation and pickled apples considered the best dessert... Well, Peter I brought from abroad not only books and technologies, but also new varieties of apples. Every year we also want to bake something new from them. This time the find is a puff pastry apple pie with salted caramel. So simple that only the lazy one cannot cook it.

So, what you need: Puff pastry - 400 g Apples (large) - 4 pcs.
Granulated sugar - 2 tbsp. spoons Butter (cold) - 2 tbsp. spoons

For salted caramel: Granulated sugar - ¼ cup Butter - 2 tbsp. spoons Salt - ¼ tsp Cream 35% fat - 2 tbsp. spoons

The most thrifty housewives always have a package of their favorite puff pastry in the refrigerator. It must be taken out to defrost within the time indicated on the package, or put in the refrigerator overnight. Those who prefer to make puff pastry with their own hands should understand that the cooking time for the pie will increase significantly.

Turn on the oven to heat up to 200 degrees.

Apples, of course, after washing, cut in half and remove the core (it is better to do this special device from another whole apple). To peel apples or not? The answer is: summer, fragrant with a thin skin - of course not. And winter, brought from overseas countries, it is better to clean it all the same. Then cut the apples into very thin slices - semicircles or grate on a mandolin grater.

The most painstaking thing is to fan the apples, overlapping, layer by layer, so that the edge of each next slice and layer overlaps the previous ones. You can clearly see this in the photo of the cake.

Sprinkle sugar over the cake, spread the butter into slices and place in the oven for 30 minutes. While the cake is baking, prepare the caramel.

Pour sugar into a saucepan or frying pan and put on high heat.

Once the sugar has melted, leave on the fire for literally 1-2 minutes.

It will just begin to gilded, and immediately removed from the fire. The process will still continue as the temperature is very high. Therefore, a strong darkening of the caramel must not be allowed, otherwise it will become bitter. Add oil, salt,

cream - in this sequence and mix until smooth.

When ready, remove the pie from the oven, brush with caramel with a brush and put in the oven for another 5 minutes. Serve chilled, but still slightly warm apples, - this way you will feel the ideal taste of the dessert. And with a scoop of ice cream ... what could be tastier!