Miso Caramel Apple Pie

I use a 10"/24cm pie dish in this recipe 🍎🥧

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare your butter cubes and cream and set aside. In a medium saucepan, combine the caster sugar and water. Cook the sugar mixture over medium to high heat until it reaches a deep amber colour (keep an eye on it as the caramel will burn fast!) Avoid stirring the sugar. When the edges begin to turn amber, you can swirl the pan around so you can see the colour. Take the pan off the heat and slowly stream in the cream while whisking vigorously. (The caramel will bubble and splutter a bit so be careful!) Once the cream is fully combined, whisk in the miso paste and a pinch of salt. Then, whisk in the butter, a couple cubes at a time until fully incorporated. Pour into a jar and chill in the fridge until ready to use.

Step 2

Add the cold cubed butter and massage it into the flour using your fingertips. You can also use a food processor or stand mixer. Work the butter into the flour, pinching and flattening each cube until it reaches the size of a pea.

Step 3

Combine the apple cider vinegar and ice water, and drizzle over the butter mixture little by little, until the dough begins to come together. You may not need all the water. Once the dough becomes shaggy, stop adding water.

Step 4

Turn the dough out onto a clean surface and bring the dough together with your hands. Do not overwork the dough at this stage. The dough should just come together, but not form a perfect ball. Small bits of butter and flour should still be visible.

Step 5

Divide the dough in half by weight and wrap each half in plastic wrap. Refrigerate overnight. When ready to assemble, let the pie dough come to room temperature for 5-10 minutes. On a floured surface, roll out one portion of dough to a 40cm diameter circle. Pick up the dough with a rolling pin and press it into the sides and bottom of a 24cm/ 10” pie dish. Roll out the second portion of dough and, using a pizza cutter, cut 2.5-3cm wide strips to make a lattice. Place the prepared crust and lattice strips in the fridge until ready to use.

Step 6

Preheat the oven to 220c

Step 7

Slice the apples to your desired thickness (I like my apple slices to be about 0.5-1cm thick) Combine all the filling ingredients in a large bowl. Toss gently until the apples are evenly coated and set aside for 20-30 minutes so the apples begin to release their juices.

Step 8

Pour half the filling into your prepared pie dish lined with pie crust. I like to arrange the apples so that all the slices are flat. Then, drizzle on a generous amount of miso caramel about 3-4 spoonfuls. If your caramel is cold from the fridge, warm it up in the microwave in a few-second increments until it reaches a pourable consistency. Top with the rest of the apples, letting the apples mound slightly in the centre. Drizzle more caramel on top.

Step 9

To make the lattice, place strips of dough vertically across the pie, spacing them evenly. Starting from the side furthest from you, lift every second strip and lay a horizontal strip of dough across the pie. Gently return the lifted strips to their original positions. Repeat this process, alternating which vertical strips you lift, until you’ve woven the entire lattice. For the sides, roll up any excess dough from the bottom crust that hangs over the edge of the dish and pinch the seams shut. Chill the pie for 15-30 minutes before baking.

Step 10

Bake at 220c on the lowest rack for 20-30 minutes before lowering the temperature to 200c and baking for an additional 40-50 minutes or until the filling is bubbling and thick and the crust is a dark golden colour. If the crust begins to brown too fast, cover the top of the pie with foil and continue baking until done.

Step 11

Cool the pie on a cooling rack for at least 4 hours or overnight before serving warm with ice cream and more warmed miso caramel sauce.