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Miso Caramel Apple Pie with Buttery Flaky Crust

A close-up of a thick slice of miso caramel apple pie showing flaky crust layers and gooey apple filling.
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This recipe combines a traditional flaky pie crust with a rich apple filling enhanced by homemade miso caramel for a unique salty-sweet dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water, plus more if needed
  • 6 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup cornstarch
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • 1/2 cup granulated sugar (for topping)
  • 1/4 cup white miso paste
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, form into two discs, wrap in plastic, and chill for at least 1 hour.
  2. Make the Miso Caramel: Combine the miso paste, heavy cream, brown sugar, butter, and vanilla extract in a small saucepan. Heat over medium heat, stirring constantly until the butter melts and the mixture comes to a simmer. Reduce heat to low and cook for 5 to 7 minutes, stirring often, until the sauce thickens slightly. Remove from heat and let cool completely.
  3. Prepare the Apple Filling: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch until evenly coated.
  4. Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disc to fit a 9-inch pie plate. Place the dough in the plate. Pour half of the cooled miso caramel over the bottom crust. Layer the apple mixture over the caramel. Drizzle the remaining miso caramel over the apples.
  5. Top the Pie: Roll out the second dough disc. Place it over the filling. Trim and crimp the edges to seal. Cut several vents in the top crust to allow steam to escape. Brush the top crust with the egg wash (beaten egg mixed with milk/cream) and sprinkle with the remaining 1/2 cup of granulated sugar.
  6. Bake: Place the pie on a baking sheet. Bake at 400°F (200°C) for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
  7. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing to allow the filling to set.

Notes

  • Use white (Shiro) miso for a milder, sweeter umami flavor that complements the caramel best.
  • If you prefer a lattice top, ensure the strips are tightly woven to hold the thick filling.
  • For an extra flaky crust, keep all your ingredients, especially the butter and water, very cold during mixing.

Nutrition

Find it online: https://cravybite.link/miso-caramel-apple-pie-recipe/