Miso Caramel Apple Pie
Ingredients
The filling
-
1
double pie crust
store-bought or homemade
-
3
pieces
Honey Crisp apples, cut into ½-inch slices
-
1
piece
Granny Smith Apple, cut into ½-inch slices
-
4
tablespoons
all-purpose flour, plus more for rolling out pie crust
-
½
teaspoon
vanilla paste or 2 teaspoons vanilla extract
-
1
large
egg, beaten for egg wash
Miso Caramel
-
2
tablespoons
heavy cream
-
½
cup
white granulated sugar
-
2
tablespoons
unsalted butter, room temperature
-
2
tablespoons
white or yellow miso
Instructions
- Make the pie crust and chill it.
- Roll out the first disk of pie dough and fit it into the pie pan.
- In a bowl, combine the apple slices with vanilla and flour.
- Layer half of the apple mixture in the pie crust.
- Prepare the miso caramel by warming the heavy cream.
- Melt the sugar in a saucepan until it turns light golden brown.
- Stir in the warmed heavy cream, then whisk in the butter and miso until smooth.
- Pour half of the caramel over the apples in the pie crust.
- Add the remaining apple slices and top with the rest of the caramel.
- Roll out the second pie disk and cover the pie with it, sealing the edges.
- Chill the pie in the freezer for 30 minutes.
- Preheat the oven to 350°F.
- Brush the pie with egg wash and bake for 45 minutes to 1 hour until golden brown.
- Allow to cool before slicing and serve with ice cream or whipped cream.
Nutrition Facts (estimated)
Servings
1 (nine-inch) pie
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
70mg
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