Rustic Caramel Apple Pie

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Rustic Caramel Apple Pie (I got the rustic right)

Rich Salted Caramel Sauce

1/4 cup unsalted butter
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp kosher salt
1/2 cup cream (whipping cream)

Melt butter in small saucepan over medium heat. Add sugar. Bring to gentle boil, whisking occasionally. Cook for three minutes. Stir in vanilla and salt until dissolved. Remove from heat and let stand one minute. Whisk in cream until sauce is smooth. Makes 1 cup.

Spiced Caramel Variation:

Add 1/2 tsp cinnamon and 1/4 tsp nutmeg in place of salt.

For pie:

Roll out each half of 397-g puff pastry into a 10-inch square. Place on a parchment lined baking sheet. Toss two peeled apples, sliced, with 1 cup of spiced caramel. Divide filling over pastry squares (two of them), leaving a two-inch border. Fold border up over apples, overlapping slightly. Brush crust with milk. bake at 400 degrees until apples are tender and crust is golden, 25 to 30 minutes. Cover with foil if crust browns too quickly.

*I added more apples, which made for a slightly drier filling. I think you could get away with three apples and not have the quality suffer.

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