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This miso caramel apple pie is the perfect pie for fall. The miso caramel gives this pie a delicious savory flavor, while the crust is flakey and buttery. Eat this with cold vanilla ice cream for a delicious fall dessert.
If you know me, you know that I am a pie girl. Sure, I love our classic homemade apple pie. Who doesn’t. But I also love fun takes on pies like my chocolate coconut pecan pie, butterscotch pumpkin pie, butter pecan pie, or my apple hand pies.
Let’s dive into this fun little take on an apple pie!
Ingredients You’ll Need for Miso Caramel Apple Pie
- Apples! I love using a good baking apple for all of my apple baked goods. This means using gala, fuji, honey crisp or braeburn apples. All are fantastic.
- Miso. We’re using miso in the caramel. This gives it the most delicious savory flavor notes.
- Butter. We need all the butter for my homemade pie crust. This is what makes it delicious and flakey.
For the rest of the ingredients, please see the recipe index card!
How to Make Miso Caramel Apple Pie
- Start with making your homemade pie crust. Or you can always use store-bought. We’re using a double pie crust for this so just be sure to have two rounds if you’re going the store-bought route.
2. Chill the pie dough and (ideally, the next day) roll it out into an even layer.
Miso Caramel Apple Pie
Ingredients
Filling:
- 1 double pie crust, store-bought or homemade
- 3 Honey Crisp apples, cut into 1/2-inch slices
- 1 Granny Smith Apples, I used this for an added tartness โ totally optional, cut into 1/2-inch slices
- 4 tablespoons of all-purpose flour, plus more for rolling out pie crust
- 1/2 teaspoon vanilla paste or 2 teaspoons vanilla paste
- 1 large egg, beaten in a small bowl, for egg wash
Miso Caramel Salted Caramel:
- 2 tablespoons heavy cream
- 1/2 cup white granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons white or yellow miso
Instructions
- Flour your rolling pin and work surface lightly. Roll out the first disk of pie dough, being sure to rotate it every so often, as to avoid it from sticking. Roll it over your rolling pin and lay it over the pie pan, fitting it to the sides. Set aside. In a medium bowl, add the apples to a bowl, along with the vanilla paste and/or vanilla extract with the flour. Toss until combined. Add half of the apple slices to the pie dough and even them out.
- To make the miso caramel: In a small saucepan, set over medium heat (or you can use a microwave to do this), warm the heavy cream and then set aside.
- In a medium saucepan, set over medium heat, add the sugar. Shake it around a bit until thereโs an even layer of sugar on the bottom of the saucepan. Cook the sugar, staying close by so you can keep an eye on it, until the edges of the sugar begin to dissolve and turn a light golden brown. At this point, give it a stir until it becomes an even light brown color. At this point, turn off the heat. Pour in the warmed heavy cream (it may bubble up a bit but thatโs ok) and keep stirring until smooth. Whisk in the butter until melted and then add the miso. If at any time you need to, feel free to turn the heat back on. The color should be a light golden brown.
- Immediately pour half of the caramel atop the apples in the pie crust. Top with the remaining pie slices and caramel.
- Roll out the second pie disk and add whatever decorative top you would like. Seal up the pie crust with a crimp and transfer to the freezer to chill for 30 minutes.
- Meanwhile preheat the oven to 350 degrees F. Brush the pie with egg wash and transfer to the oven to bake for 45 minutes to 1 hour, until the top is an even golden brown and the pie is bubbling. Remove from the oven and allow to cool before slicing. Serve with ice cream or whipped cream.
I think you have a typo here: 1/2 teaspoon vanilla paste or 2 teaspoons vanilla paste
If I were to use vanilla extract, would it be 1/2 teaspoon or 2 teaspoons?
I have the same question- how much vanilla extract is it?
1 teaspoon!
What a stunner!! This pie is seriously gorgeous and I LOVE the idea of adding miso, sounds amazing!
Damn that’s a literal work of art!
Ahh, you always make the most beautiful pies! <3
And a big YES for vanilla paste! That's all I ever use because it's just awesome.
Wow, I would never think to add Miso to a pie, but it sounds like a nice touch, great idea!!
xoxo Mollie
www.molliebellezza.com
What a sweet a delicious spin on a classic apple pie. Also, all your pies are lovely, but this one is stunning!
That looks so incredibly good! I’ve heard of miso caramel before, but have yet to try it, and I think this pie would be a great way ๐ Looks delicious, love the pie crust on top! Have a great week ๐
This is such a beautiful recipe. I’ve never tried miso except for in soups. So I really want to give that miso caramel sauce a try ๐