FOOD
Caramel Apple Pretzel Pie
Your traditional caramel apple pie gets a savory twist with the addition of a salted pretzel crust.
FOOD
Caramel Apple Pretzel Pie
Your traditional caramel apple pie gets a savory twist with the addition of a salted pretzel crust.
Ingredients
Pretzel Dough
- 3 1/2 cups warm water, divided
- 2 tablespoons sugar
- 1 package active dry yeast
- 1/2 cup butter, melted
- 1 1/2 teaspoons salt
- 5 cups all-purpose flour
- 2 teaspoons baking soda
- 2 tablespoons pretzel salt
Pie Filling
- 6 large Granny Smith apples, cored, peeled and sliced
- 1/2 cup sugar
- 1/8 cup lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 tablespoons all-purpose flour
- 1/2 cup salted caramel
- 30 salted caramel chews
To Assemble
- Pretzel dough
- Pie filling
Steps
Pretzel Dough
- In the bowl of a stand mixer fitted with the dough hook attachment, add 1 1/2 cups warm water, sugar, yeast and melted butter, and mix until combined.
- Let sit for 4 minutes until foamy.
- Add flour and salt and knead until dough is smooth and doesn’t stick to the sides of the bowl.
- Remove from the bowl and form into a ball.
- Place in an oiled bowl and cover with plastic wrap.
- Let rise until dough has doubled in size, approximately 1 hour.
Pie Filling
- In a large bowl, combine apples, sugar, lemon juice, cinnamon, flour and salt.
- Add salted caramel and mix thoroughly, taking care to cover apple pieces evenly.
To Assemble
- Preheat the oven to 425 degrees, and grease a 12-inch cast-iron pan with butter.
- Divide the proofed dough in half. Roll half out into a 12 by 12-inch circle, and place the other half covered in the oiled bowl.
- Place dough in prepared cast-iron pan, being careful to leave a 3-inch border overlapping on the edge.
- Fill with prepared apple filling. Place salted caramel chews along the border of the pan, and wrap the overlapping pretzel dough around the caramel. Be sure to tuck in.
- Use the remaining dough to form a lattice pattern on top of the pie.
- Combine remaining water with the baking soda and use to brush the pie border.
- Sprinkle with pretzel salt.
- Bake pie for 55 to 60 minutes until crust is golden and apple filling bubbles.
- Pie will keep up to 4 days covered but is best eaten day of.