Rustic Apple Pie with Balsamumm-Maple Caramel

Prep time: 15 minutes / Cook time: 55 minutes / Servings: 4 to 6

This rustic apple pie is as simple as it is delicious, with a warm, homemade charm. You can shape the pie as you like, or even swap apples for pears.

The true secret lies in the Balsamumm-Maple Caramel, rich, flavorful, and versatile. Even better — both the dough and filling can be made ahead and chilled up to 3 days, while the dough can be frozen for up to 3 months.

Ingredients

For the crust

• 1 ½ cups (190 g) all-purpose flour (+ more for surface)

• ¼ cup (50 g) sugar

• ¼ tsp. salt

• ½ cup (115 g / 1 stick) cold unsalted butter, cubed

• ¼ cup (60 ml) ice water (plus more if needed)

• 1 beaten egg (for egg wash)
  

For the filling

• 2–3 large apples, peeled & sliced into ¼-inch slices

• ¼ cup (50 g) packed brown sugar

• 1 ½ tbsp. (12 g) flour

• 2 tsp. fresh lemon juice

• 1 tsp. ground cinnamon

• ¼ tsp. ground nutmeg
  

For Balsamumm-Maple Caramel

• 150 g Balsamumm Bianco

• 100 g maple syrup

• 60 g butter

• 125 g heavy cream (35%)

• Pinch of fleur de sel
  

For serving

• Drizzle of Balsamumm Original

• Vanilla ice cream (optional)

• ⅓ cup (40 g) chopped pecans (optional)

Preparation

Crust: In a bowl, whisk flour, sugar, and salt. Cut in butter until mixture looks sandy with pea-sized crumbs. Add water, mix until dough comes together. Shape into a disk, wrap, and refrigerate 1 h (up to 3 days). Freeze up to 3 months.

Caramel: Warm cream gently. In another pan, heat Balsamumm and maple syrup to 180 °C. Slowly whisk in hot cream. Cook to 116 °C, then whisk in butter until smooth. Set aside. Heat Balsamumm and maple syrup in another saucepan over medium heat and bring to a temperature of 180 ° C. Add the hot cream in Balsamumm-Maple syrup several times, emulsifying with a whisk. Bring to all at 116 ° C. Add butter in pieces, gradually. Emulsify with a whisk to homogenize, set aside in jars until using.

Filling: Mix apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg. Cover and refrigerate until ready.

Preheat oven to 425 °F (220 °C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Assembly: Roll dough into a 12-in circle, transfer to lined baking sheet. Arrange apples in center, leaving 2–3 in border. Fold dough edges over fruit.

Drizzle 3 tbsp. caramel over apples. Brush edges with egg, sprinkle pecans.

Bake 35–40 minutes until crust is golden and filling bubbly. Cool 10 minutes before slicing. Allow to cool on the baking sheet for 10 minutes before slicing and serving.

Serve with vanilla ice cream, extra caramel, and a drizzle of Balsamumm Original.

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