The New York Times recipe: Caramel apple pie

Here, a carnival caramel apple is stacked on to a buttery crust: The snap of fresh apple slices gives way to soft salted caramel and a melt-in-your-mouth cookie base. It’s put together as a pie with layers like a slice for a look that’s impressive but simple to pull off. The dough doesn’t require rolling. Instead, you press crumbs into a pie plate and end up with a cross between sturdy shortbread and sandy French sables. A candy thermometer takes the guesswork out of caramel, but you don’t need one to make the stretchy filling. For a tangy contrast to the filling’s sweetness, use tart green apples, but feel free to swap them for other varieties you like.

Ingredients:

For the crust:

75g granulated sugar

1 tsp fine sea or table salt

1 tsp pure vanilla extract

195g plain flour

155g cold unsalted butter, cut into small cubes

For the filling and topping:

325g granulated sugar

2 tbsp light corn syrup (or substitute for glucose syrup)

70g unsalted butter

230g heavy cream

½ tsp fine sea or table salt

1 to 2 Granny Smith or other tart green apples

¼ lemon

Preparation:

Step 1 Make the crust: Pulse the sugar, salt and vanilla in a food processor until the sugar is evenly moistened. Add the flour and pulse until well blended. Add the butter and pulse until the mixture resembles coarse crumbs.

Step 2 Pour all the crumbs into a standard nine-inch/23cm pie dish. Gently sweep them into an even layer, then press the crumbs against the bottom and sides of the pan, forming a ¼-inch-thick edge (6mm). Refrigerate for 30 minutes. The dough can be covered and refrigerated for up to 3 days before baking.

Step 3 Arrange a rack in the centre of the oven and heat oven to 175C. Use a fork to poke holes in the bottom of the chilled crust, patting back any crumbs that come loose. Bake until the centre is pale golden brown and the edges are golden brown, 20-23 minutes. The centre should feel set but a bit soft. Don’t overbake or the crust will be tough after it cools. Cool completely on a rack.

Step 4 Make the caramel: Pour ¼ cup cold water into a large saucepan. Pour the sugar in the centre of the pan (you don’t want any to touch the sides), then pour the corn syrup or glucose syrup on top. Bring to a boil over medium heat without touching the mixture. Let it bubble until it turns golden. Swirl the pan so the colour evens out and continue cooking until it’s dark amber. Immediately and carefully add the butter. The mixture will bubble up. Start whisking and carefully add the cream in a steady stream while whisking, then whisk in the salt.

Step 5 Clip a candy thermometer to the side of the pan. Turn the heat to medium and cook, stirring occasionally with a heatproof spatula, until the mixture is at the soft ball stage (115C), about 8 minutes. If you don’t have a candy thermometer, fill a mug with ice water. After the mixture has boiled for 7 minutes, scoop a small spoonful and immerse it in the ice water. Let it sit for a few seconds to cool, fish it out and pop it in your mouth. It should form a ball and be soft and chewy. If it isn’t, repeat the test in a minute.

Step 6 Turn off the heat and stir just until the bubbles subside. In that minute or two, the caramel will continue to cook; you want it at 118C. At that point, pour it into the cooled pie shell. Tilt the pan if needed to spread it evenly.

Step 7 Let stand at room temperature until firm and cool, or refrigerate to chill and set more quickly. The set caramel tart can be covered and refrigerated for up to three days.

Step 8 Up to a few hours before serving, cut an apple into quarters or sixths, then slice out the stem and core. Cut the pieces crosswise into 1/8-inch-thick slices (3mm), using a mandolin if you have one, or a sharp knife if you don’t. Squeeze a little lemon juice over all the slices, tossing to evenly and barely coat. Shingle the slices in rows on top of the chilled caramel. Slice the other apple if needed to cover the top.

This article originally appeared in The New York Times.

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