Recipes for "salted caramel ice cream"

Gather all ingredients.

Make the pie crust: Whisk flour and salt together in a large bowl. Add butter and toss until pieces are completely separated and coated with flour mixture. Using your hands, work butter into the flour mixture until well combined and butter pieces are no larger than a pea.

Gently stir in 1/4 cup cold water with a spatula until completely absorbed. Add remaining 1/4 cup water, 1 tablespoon at a time, gently stirring between each addition, until dough begins to form into a ball. Depending on how humid it is in your kitchen or how hydrated your flour is, you might not need to use all of the water.

Transfer dough to a clean work surface and gently knead, being careful not to overwork it, until smooth and slightly tacky.

Divide dough evenly into 2 pieces. Form each piece into a flat disk and wrap individually in plastic wrap. Chill dough in the refrigerator for at least 1 hour or up to 3 days. (If chilling for longer than 1 hour, let dough sit at room temperature for at least 15 minutes before rolling in Step 9.)

While the dough is chilling, make the caramel sauce: Heat sugar in a small saucepan over medium heat, stirring occasionally, until completely melted and amber in color, 10 to 15 minutes.

Add butter to melted sugar and cook, stirring constantly, until butter is melted and completely combined, about 1 minute.

Carefully add heavy cream to sugar mixture, stirring constantly, until bubbly, 15 to 30 seconds. Remove saucepan from the heat and stir in sea salt. Set caramel sauce aside to cool slightly at room temperature until ready to use.

Make the filling: Stir apples, sugar, flour, lemon juice, cornstarch, cinnamon, salt, cloves, and nutmeg together in a large bowl until well combined. Set apple mixture aside at room temperature, uncovered, for 30 minutes.

Pour apple mixture through a strainer into a large bowl. Set apple mixture aside, and transfer the strained liquid to a small saucepan. Bring liquid to a boil over medium heat, stirring occasionally, until thickened. Remove saucepan from the heat and set aside at room temperature.

Preheat the oven to 400 degrees F (200 degrees C). Position an oven rack in bottom third of oven. Working with one dough disk at a time on a surface lightly dusted with flour, roll each disk into a 1/8-inch thick circle that measures 12 inches in diameter. Place one dough circle in a 9-inch pie pan and gently press dough into the corners and sides of the pan.

Stir together apples and reduced apple liquid in large bowl; arrange apple mixture in the pie crust, and drizzle with 1/2 cup of the caramel sauce.

Place remaining dough circle over top and press into apple mixture and into edges of pan. Using your fingers, fold the edges under and crimp to seal.

Brush the top and edges of dough with beaten egg and sprinkle with turbinado sugar. Cut eight 1-inch slits in the dough with a sharp paring knife to allow steam to escape. Place pie on a rimmed sheet pan.

Bake pie in the preheated oven until the top is light golden in color, about 20 minutes. Without removing the pie, reduce the oven temperature to 375 degrees F (190 degrees C), and continue baking until dough is deep golden brown and filling is starting to bubble, about 25 minutes. Gently cover pie with aluminum foil, and continue baking until a knife inserted in the center comes out mostly clean, about 25 minutes.

Remove pie from the oven and transfer to a wire rack to cool completely, about 2 hours.

Serve pie with remaining caramel sauce, if desired.

Blend flour and 1 teaspoon Diamond Crystal Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.

Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.

Preheat oven to 425 degrees F (220 degrees C).

Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.

Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.

Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.

Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.

Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal Coarse Sea Salt over the caramel sauce.