Salted Carmel Pie
Credit: Gentl & Hyers

Each Jan. 23, we celebrate one of our all-time favorite desserts: those delectable, round, buttery crusts filled to the brim with various fruit, creams, puddings, nuts, crumbles—oh my! (We better stop before our drool starts seeping through the screen.) To properly honor Pie Day (not to be confused with Pi Day each March 14), we’re making the incredible Salted Caramel Apple Pie from popular Brooklyn, N.Y.C.-based shop Four & Twenty Blackbirds. Try the recipe below—your taste buds will thank you.

Four & Twenty Blackbirds Salted Caramel Apple Pie

Makes one 9-inch pie, serves 8-10


For the All-Butter Crust
2 ½ cups unbleached all-purpose flour
1 tsp kosher salt
1 tbsp granulated sugar
1/2 lb (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup cold water
1/4 cup cider vinegar
1 cup ice

For the Pie Filling
1 cup, plus 2 tbsp granulated sugar
1/4 cup water
1/4 lb (1 stick) unsalted butter
1/2 cup heavy cream
2 lemons
6 to 7 baking apples (about 2½ lbs)
2 to 3 dashes Angostura bitters
1/3 cup raw sugar
1/4 tsp ground cinnamon
1/4 tsp ground allspice
Pinch freshly grated nutmeg
One grind fresh black pepper
1/4 tsp kosher salt
2 tbsp all-purpose flour
1/4 tsp flake sea salt, plus more for finishing
Egg wash (1 large egg whisked with 1 tsp water and a pinch of salt)
Demerara sugar, for finishing


To Make the Pie Crust

1. Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
2. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).
3. Combine the water, cider vinegar, and ice in a small bowl. Sprinkle 2 tbsp of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tbsp at a time, and mix until the dough comes together in a ball, with some dry bits remaining.
4. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.
5. Wrapped tightly; the dough can be refrigerated for 3 days or frozen for 1 month.

To Assemble the Pie

1. Have ready and refrigerated one pastry-lined 9-inch pie pan and lattice strips to top.
2. Whisk together 1 cup of the granulated sugar and the water in a medium saucepan, and cook over medium-low heat until the sugar is just dissolved. Add the butter and bring to a slow boil. Continue cooking over medium heat until the mixture turns a deep golden brown, almost copper.
3. Remove from the heat and immediately but slowly add the heavy cream—be careful, the mixture will bubble rapidly and steam. Whisk the final mixture together well and set aside to cool while you prepare the apple filling.
4. Juice the lemons into a large mixing bowl, removing any seeds. Prepare the apples using an apple-peeling machine; or core, peel, and thinly slice them with a sharp knife or on a mandoline. Dredge the apple slices in the lemon juice. Sprinkle lightly with the remaining 2 tbsp granulated sugar. Set aside to soften slightly and release some of the juices, 20 to 30 minutes.
5. In a small bowl, sprinkle the Angostura bitters over the raw sugar. Add the cinnamon, allspice, nutmeg, black pepper, kosher salt, and flour, and mix well. Add the prepared apples to the sugar-spice mixture, leaving behind any excess liquids. Gently turn the apples to evenly distribute the spice mix.
6. Tightly layer the apples in the prepared pie shell so that there are minimal gaps, mounding the apples slightly higher in the center. Pour a generous ½ cup to ¾ cup of the caramel sauce evenly over the apples (use the larger quantity of sauce if you’d like a sweeter pie). Sprinkle with ¼ tsp of the flake sea salt. Assemble the lattice on top of the pie and crimp the edges as desired.
7. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry.
8. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack and preheat the oven to 400°F.
9. Brush the pastry with the egg wash to coat, being careful not to drag the caramel onto the pastry (it will burn), and sprinkle with the desired amount of demerarra sugar and flake sea salt.
10. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.
11. Lower the oven temperature to 375°F, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling, 30 to 35 minutes longer.
12. Test the apples for doneness with a skewer or sharp knife; they should be tender and should offer just the slightest resistance.
13. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature.
14. The pie will keep refrigerated for 3 days or at room temperature for 2 days.