It seems to me that you cannot pick up a magazine these days and NOT find a recipe for something "salted caramel." These recipes have become quite ubiquitous - they're everywhere.
Decided to give this Williams Sonoma recipe a try as I needed to bake a "thank you" gift and apple pie in the fall is just perfect, don't you think so?
Gathered the simple ingredients for the caramel sauce. If you have not made caramel do not be afraid as it is really easy. The only special tools I used is a copper sided pan which is a really good conductor of even heat and the preferred pan (best would be solid copper if I had one) to make any candy.
Follow the recipe and this is what you will end up with, beautiful, yummy caramel sauce. I have given out my caramel sauce for ice cream recipe and it is different than this as the sauce is much thicker, this is not a thick sauce but perfect for what it is used for - to drizzle on the pie. The only caution about making caramel is to keep a careful an eye on it when it is in the sugar stage before adding the cream, use a wooden spoon and when the sugar mixture turns amber get it off the heat - if electric stove move it off, if gas turn off the gas.
Gather up the ingredients for the pie.
This is a gadget that I have had for years, don't use it often but always LOVE it when I make apple pies as it very quickly peels the apples perfectly and then all you have to do is use a corer device and then slice the sections in half and your apples are ready.
Another different thing about this recipe is that you cook the apples before you bake the pie.
Make or purchase your pie crust - rolling the bottom crust around the rolling pin I find to be the easiest way to get the crust from the mat to the pan without stretching the crust.
Trim the edges of the bottom crust - I cut with kitchen shears but a sharp knife works just as well.
Recipe does not call for lattice crust but I like to do this type of crust, I think it is very easy and like the way it looks. It's just like those paper place mats you made in first grade - I mark the pie dough at .5" to .75" (I prefer .75") with a fork and then cut the strips. Lay the vertical strips across the pie and then fold back every-other one and lay a strip across, put the pulled back strips back into place and now pull back the ones that you did not pull back the first time, lay a strip across - over, under, until you are to the other side of the pie - just like the place mats - so easy. Now trim the lattice and crimp the edge of the pie.
I put it into the fridge for about 5 minutes to chill the crust because it gets a little soft while you are making the lattice top. Now is when you brush with the egg wash and sprinkle with sugar and bake.
Out of the oven, ready for the carrier. I put the caramel in a little jar and added a chalkboard tag. Ready for delivery.