Miso Caramel Apple Pie: Inspired by Attack on Titan (gluten free)
Inspired by the final season of Attack on Titan, here is my take on the pie that Annie stuffs her face with! I present to you; Miso Caramel Apple Pie! This season of AoT is amazing and this hilarious scene was a great break from the tension. This pie is super easy to make so you have no excuse not to try it. It’s way too easy to devour the whole pie by yourself, no judgment here!
Ingredients
For the Miso Caramel
- ½ cup granulated sugar
- 3 Tbsp unsalted butter
- ¼ cup heavy (whipping) cream
- 2 Tbsp white miso paste
For the Pie Crust (Makes crust and lattice)
- 2 cups all purpose gluten free flour, plus more for dusting 364 grams
- 1 teaspoons xanthan gum omit if your blend already contains it
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1/8 tsp cinnamon
- Pinch cloves
- Pinch nutmeg
- 1.5 sticks unsalted butter diced and chilled
- 1 cup iced cold water add more if needed
- egg white
For the Apple Filling
- 3 lbs granny smith apples
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/8 tsp nutmeg
- 1/8 tsp 5 spice
- 1/8 tsp ground ginger
- 1 tbsp corn starch
- 1/2 cup miso caramel
Instructions
- Make the Miso Caramel. Over medium heat, in a small saucepan, heat the sugar while stirring constantly with a whisk. Once fulling melted, add in the butter and keep stirring until fully melted. (Don't worry if it separates, just keep whisking until it comes back together!) Drizzle in the cream and continue to whisk. Remove from heat and whisk in the miso paste. Be careful not to burn yourself throughout the whole process, caramel is incredibly hot! The caramel will thicken as it cools, so let it cool a bit before use.
- For the Filling. Chop the apples into cubes. Mix in the spices, corn starch and caramel. Set aside.
- In a large bowl, add flour, xanthan gum, baking powder, and salt. Whisk to combine.
- Add the pieces of cold butter to the bowl and rub the pieces together with the flour. Keep rubbing the pieces to combine with the flour until you are left with a coarse breadcrumb looking mix that still has some larger chunks of butter left.
- Create a well in the center of the dry ingredients and pour in the water (no ice cubes!),
- Gently mix the dry and liquid ingredients together until it starts to combine. Get your hands in there and help to combine the ingredients.
- Place the dough onto a piece of plastic wrap and press the dough into a disc shape that is about 1 inch tall.
- Wrap the dough in the plastic wrap and put in the fridge for about at least 30 minutes to chill. If your dough and butter is warm, it will be harder to work with (more delicate)
- Remove the plastic wrap. Use a lightly floured bench scraper or a knife to cut the dough in half . Set one half aside and roll the other to be about 4 inches larger than your pie plate. about 1/4 inch thick.
- Pour the apple filling to the pie crust and lightly press down to fill gaps and flatten.
- Roll out the other half of dough to 1/4 inch thick and slice your lattice (about 10 strips at about 1 inch wide).
- Lay the first five strips of the lattice strips over the pie. Lift alternating strips to weave your remaining 5 strips in the opposite direction.
- Trim the excess down and fold edges under the crust and pinch closed.
- This is when you can decide to crimp your crust edges or leave rustic.
- Brush the crust with some beaten egg white.
- Bake at 375 with convection for 40-50 mins or until the crust is golden and the apples are soft.
- Let rest for 4 hours.
- Serve and enjoy!