Miso Caramel Apple Pie
This Miso Caramel Apple Pie balances the sweet tartness of apples with the rich umami notes of miso-infused caramel, creating a dessert that's perfect for those seeking something beyond the ordinary. Whether you're hosting a dinner party or simply craving a unique fall treat, this recipe promises to deliver memorable flavors in every bite.
Equipment
- 9-inch Pie Dish
- Pastry Cutter
- Rolling Pin
- Baking Sheet
- Wire Rack
Ingredients
Pie Crust
- 2½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter cold, cubed
- ¼ cup ice-cold water up to ⅓ cup as needed
- 1 egg for egg wash
- 1 tbsp turbinado sugar for sprinkling
Miso Caramel
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream room temperature
- 4 tbsp unsalted butter
- 2 tbsp white miso paste
- ½ tsp sea salt
Apple Filling
- 8 cups apples thinly sliced (7-8 medium apples)
- 2 tbsp lemon juice
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- pinch salt
Instructions
Prepare the Pie Crust
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two equal portions, form into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Miso Caramel
In a medium saucepan, combine the sugar and water, stirring until the sugar is moistened. Heat over medium-high heat without stirring until the mixture turns an amber color, about 8-10 minutes.- Carefully whisk in the room temperature heavy cream (it will bubble vigorously). Add the butter and whisk until melted and smooth. Whisk in the miso paste and salt until fully incorporated. Transfer to a heat-proof container and let cool.
Prepare the Apple Filling
Peel, core, and thinly slice the apples. In a large bowl, toss the sliced apples with lemon juice. In a separate bowl, combine the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss until evenly coated.Assemble the Pie
Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface to a 12-inch circle, about ⅛-inch thick. Carefully transfer to a 9-inch pie dish.- Pour ⅓ of the miso caramel into the bottom of the pie crust. Layer in the apple filling, mounding slightly in the center. Drizzle another ⅓ of the miso caramel over the apples, reserving the final ⅓ for serving.
- Roll out the second disk of dough and either place it whole over the filling with slits cut for venting, or create a lattice top. Trim excess dough and crimp the edges to seal.
Bake the Pie
Brush the top crust with egg wash and sprinkle with turbinado sugar. Place the pie on a baking sheet and bake in the preheated oven for 20 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 35-40 minutes more, until the crust is golden brown and the filling is bubbling.Cool and Serve
Allow the pie to cool on a wire rack for at least 2 hours before serving. Serve warm or at room temperature with the reserved miso caramel drizzled on top.
Notes
For the most complex flavor, use a mix of apple varieties. Combine tart Granny Smith with sweeter varieties like Honeycrisp, Braeburn, or Jonagold.
If the edges of your pie start to darken too quickly during baking, cover them with aluminum foil or a pie shield.
The miso caramel can be made up to 2 weeks in advance and stored in the refrigerator.
For best results, allow the pie to cool completely before cutting to ensure the filling sets properly.
Nutrition
Calories: 485kcalCarbohydrates: 68gProtein: 4gFat: 23gSaturated Fat: 14gCholesterol: 75mgSodium: 410mgFiber: 3gSugar: 42g
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