Fall
Salted Cider Caramel Apple Pie
Popular on Food52
2 Reviews
Yiannis P.
February 20, 2024
I think this could be a very good recipe, but I found:
“Pour the cider in a deep, wide pot and bring to a boil. Boil for 1 to 1 1/2 hours, until the cider reduces dramatically and starts to foam.”
a little vague. Mine started foaming almost immediately & an amount, even if ballpark (e.g., “…until the cider reduces to less than a cup”) would be more helpful than “dramatically.”
“Pour the cider in a deep, wide pot and bring to a boil. Boil for 1 to 1 1/2 hours, until the cider reduces dramatically and starts to foam.”
a little vague. Mine started foaming almost immediately & an amount, even if ballpark (e.g., “…until the cider reduces to less than a cup”) would be more helpful than “dramatically.”
Lizzie G.
July 31, 2016
I loved this recipe and have made it twice.
I did find however that my caramel took a lot less time than stated - more like 45mins (I burnt the first batch).
Also the oven temperature meant that the pastry caught/burnt in a few places. I'd suggest putting foil over it early on in the cooking time.
I found the amount of nutmeg a little too much for my taste - next time I'd put in a smaller proportion.
I also found that if you coat the apple in the lemon juice then discard/drain the excess, the filling is less runny (which I preferred) and the caramel is more dominant.
I did find however that my caramel took a lot less time than stated - more like 45mins (I burnt the first batch).
Also the oven temperature meant that the pastry caught/burnt in a few places. I'd suggest putting foil over it early on in the cooking time.
I found the amount of nutmeg a little too much for my taste - next time I'd put in a smaller proportion.
I also found that if you coat the apple in the lemon juice then discard/drain the excess, the filling is less runny (which I preferred) and the caramel is more dominant.
See what other Food52ers are saying.