Go Back

miso caramel dutch apple pie

miso caramel dutch apple pie
[category] Dessert
[published] November 20, 2022
[PREP] 20 minutes
[COOK] 1 hour
[TOTAL] 1 hour 20 minutes
Print recipe Pin Recipe

Ingredients

homemade crust (you can also use a store-bought crust!)

  • 1 cup + 2 tbsp all-purpose flour (145 grams)
  • 1/2 tsp salt
  • 1/2 cup butter cold and cubed
  • 3 tbsp ice water

miso caramel

  • 1 cup sugar
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla
  • 2 tbsp miso paste (white or red)

pie filling

  • 5 red apples, peeled and sliced (about 1/2 inch thick)
  • 1/2 lemon, juiced
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon

streusel

  • 1/2 cup butter, softened
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions

homemade pie crust

  1. Add the all-purpose flour to a bowl. Add salt and mix to combine. Add cold, cubed butter and toss so all the butter is covered in flour. Break each cube of butter into smaller pieces and then toss in the flour.
  2. When all the butter is broken down, add the cold water and mix until just combined. The dough will be very shaggy. Turn the dough out onto your work surface and knead just until the dough comes together. Shape the dough into a rectangle. Cover with plastic wrap and transfer to the fridge for one hour.

miso caramel

  1. While the pie crust chills, make the miso caramel. Add the sugar to a pan over medium heat. Don't stir the sugar until you can see it start to melt around the edges (about 5-10 minutes). When it starts to melt, stir the sugar until it is melted completely and a smooth amber color.
  2. Turn the heat to low. Slice the butter and add a couple slices at a time to the sugar, stirring throughout. Stir until the butter is totally incorporated.
  3. Slowly add the heavy cream, stirring throughout. Stir until the heavy cream is fully incorporated and the mixture is smooth. Remove from the heat and add the vanilla and miso paste and stir until miso paste has melted and is fully incorporated. Carefully pour the caramel into a jar or bowl and set aside.

pie filling

  1. Add the peeled and sliced (about 1/2 inch thick) apples to a bowl. Add the lemon juice, toss to combine, and let it sit for 5 minutes. Drain off as much lemon juice as you can, so you don't have extra liquid in your pie.
  2. Add the flour, brown sugar, and cinnamon to the apples. Toss to combine.

streusel

  1. Add the softened (not melted) butter, flour, brown sugar, cinnamon, and salt to a food processor. Pulse until combined.

assemble

  1. Preheat the oven to 400 F. Remove the pie crust from the fridge and roll it into a circle, about 1/8 inch thick. Transfer the crust into a standard pie dish and shape the edges how you like.
  2. Pour the apple mixture into the pie crust and use your fingers to press the apples down into any empty space. We want them compacted down as much as possible!
  3. Pour about 1/2 of the miso caramel evenly over the apples.
  4. Use your fingers to crumble the streusel on top of the pie, making sure to cover all of the pie (except the exposed crust).
  5. Transfer the pie to the oven and bake for 35-45 minutes, until the streusel and pie crust are golden brown. Check the pie after 20 minutes -- if the crust is browning too quickly, remove the pie from the oven and carefully cover the crust with tin foil and place it back in the oven for the remainder of the time.
  6. Let the pie cool for a few minutes then dive in! Serve with ice cream and extra miso caramel. Enjoy!