Sage Salted Caramel Apple Pie with Fresh Sage Crust


 
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.
Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.

I know I am definitely late to the thanksgiving planning party with this one - I am currently par-baking pie crusts as I speak, but if I didn’t stop fluffing around I was never going to get the recipe up here, so here it is! This is a Sage salted caramel apple pie. I wanted to go with a wee twist on the old fave salted caramel apple pie, so I hit it with a sage infused caramel, and added some fresh sage to the pie crust. The toasty caramel balanced out the sage enough (if you go too overboard it can taste a lot like you’re eating a candle), but still allowed the flavour to come through and compliment the apple perfectly.

I first had a sage salted caramel when I made the ice cream pops from Lily’s book, and I have been looking for an excuse to make something similar ever since. The thing I love about caramel is that it can easily be infused with flavour - chai, sage, miso etc. The best. I hope you give this pie a try, even though I’m super late to the party. Thanksgiving aside, this would make a great any time pie.

A few wee tips:

  • The pie dough I have included here is 1 1/2 times by regular crust recipe. The reason I have done this is to ensure that you have enough to do the detailed top if you prefer. If you are doing a more plain top crust, you can make the recipe with 2 1/2 cups flour, 2 Tbsp chopped sage, a pinch of salt, 2 tsp sugar, and 2 sticks (225g) of butter, then water to mix (8-10 Tbsp is usually enough). Or you can make the full amount and then make hand pies with the excess. Damn I love hand pies.

  • Ideally if you can make the pie dough ahead of time, it can do with an overnight rest. It takes a while for the caramel to cool too, so ensure you allow time for this.

  • I used pie stamps to decorate the border - It is a quick way to look fancy, and extra pie crust is always a bonus. I have this set and this set from Williams Sonoma, and this set from Amazon.

 

 

Sage Salted Caramel Apple Pie with Fresh Sage Crust

- Makes one 9” Pie -

Pie dough
3 3/4 cups (540g) Flour
Pinch of Salt
3 tsp (8g) sugar
3 Tbsp fresh sage, finely chopped
3 sticks (345g) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Sage Salted Caramel
1 ½ cups (300g) Sugar
9 Tbsp (135g) unsalted butter, at room temperature
¾ cup (180ml) heavy cream
2 Tbsp ground sage
1 tsp flaky sea salt

Filling
1.5kg (3.3lbs) apples, peeled and finely sliced
Juice of 2 lemons
¼ cup (38g) flour
½ cup (100g) raw sugar

Egg wash - 1 egg whisked with 1 Tbsp water

 

- PROCESS -

PIE DOUGH

Place flour, salt, sugar and fresh sage into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 1/2 to 3/4 cup, but add slowly) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs, one slightly larger than the other, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

 

SAGE SALTED CARAMEL

Place the sugar in a medium sized heavy bottom saucepan. Place the cream and the ground sage in a small pan, and whisk together well. Heat until warmed, then keep on a very low heat until needed. Heat the sugar on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and stir well. Stir in the salt, and pour into a glass jar. Allow to cool completely.

PIE ASSEMBLY AND FILLING

On a lightly floured surface, roll the smaller disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the filling and lattice.

Roll out the second, larger disc of dough into a rough rectangle approximately 1/8 inch thick. Use a pastry cutter to cut strips for your lattice. If you would like to make a braid, roll a piece of pie dough into a long thin rectangle, cut thin strips, and braid. Place your strips and braids onto a parchment paper lined baking sheet and store in the fridge until ready to use. Press together the scraps and re-roll - these are good for extra lattice strips or for using pie stamps to cut out for the border. I like to roll it out and freeze for 5-10 minutes before stamping to help them hold their shape.

In a large bowl, toss together the apple and lemon juice. Leave to sit for 5 minutes, then drain any excess liquid. Add the flour and the sugar, and toss well to combine. Transfer the filling to the lined pie dish, packing the slices of apple in tightly, and mounding in the middle. Pour over most of the sage caramel, reserving about 1/4 cup for serving.

Arrange the strips of pie dough on the top of the pie, weaving into your desired lattice. If you are adding stamps, trim any overlapping pie dough and lattice strips so that they are flush with the edge of the pie dish, then glue on the stamps with a little egg wash. If you are crimping, trim the crust with a little overhang and then crimp as desired.

Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. 

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling. 

Remove from the oven and cool on a wire rack. Serve warm or at room temperature, with the extra sage caramel.

Sage Salted Caramel Apple Pie with Fresh Sage Crust - Flaky pie dough flecked with fresh sage holds an apple filling, topped with a sage salted caramel. A perfect twist on the classic salted caramel apple pie.

Asparagus and beet salad with farro, crispy sage, and lemon brown butter


 
Asparagus and beet salad with farro, crispy sage, and lemon brown butter
Asparagus and beet salad with farro, crispy sage, and lemon brown butter
Asparagus and beet salad with farro, crispy sage, and lemon brown butter
Asparagus and beet salad with farro, crispy sage, and lemon brown butter
Asparagus and beet salad with farro, crispy sage, and lemon brown butter
Asparagus and beet salad with farro, crispy sage, and lemon brown butter

Up until recently, salad has always been a side dish thing. Growing up, most of our meals were centered around a meat or protein. It was only once I moved to the states, and we started cutting right back on our meat, that we began having a salad as a whole meal. It's such a great way to use up things that are in the fridge, and you can change it up depending on whatever you have on hand. I do tend to find myself re-making the same things over and over though. A Salad rut, if you will. 

Until this summer. This is the summer that we will eat EPIC salads. I know this, because i've had three of them in the last week alone. Salads that make you dribble a little bit when you taste the dressing. Substantial enough to make a whole meal, and so delicious that Rich finishes off the rest, regardless of the fact that there's enough for 5 people. 

My salad game has been changed by my lovely friend Hetty's new book, Neighborhood. It has been out in Australia for a while, but she just released it into the American world yesterday! I first met Hetty at an event last year, and was instantly drawn in by her bubbly personality and ability to tell it exactly how it is. I was drawn in again by quite possibly the best cauliflower dish I have ever eaten in my life. Her book is an extension of that - it is packed full of beautiful salads, with flavour combinations you had no idea you needed in your life until you try them for the first time. It coincides perfectly with the start of CSA season, and the arrival of beautiful spring and summer vegetables at the farmer's market. It is perfect in the sense that you can look in your vegetable drawer, flick through the book, and you will likely find a simple, delicious recipe that uses what you have. The recipes are flexible and adaptable, and all of them look incredible. I have already made 3 recipes from it, and all of them have been insane. I just ordered a copy for my Mum, because I know she is going to love it just as much as I do. Do yourself a favor and grab yourself a copy - your summer meal plans are about to be taken up a notch. Congrats, Hetty! This book is nothing short of magic.

I had a really hard time deciding what to make from the book - until the words 'brown butter' and 'crispy sage' caught my eye. The salad I went with is farro based, with roast beets and quickly sauteed asparagus. It is then topped off with crispy sage leaves, and a brown butter lemon dressing that is quite possibly one of the best things I have ever tasted. It's filling enough that you can have it by itself as a meal, or it would make the perfect accompaniment to a summer BBQ or weeknight dinner. 

ALSO - I am giving away a copy of Hetty's book! All you have to do is leave a comment down below with your favourite salad combination. Competition closes on the 7th of July at 8pm EST. Open to US residents only.

 

 

Asparagus and beet salad with farro, crispy sage, and lemon brown butter
- Serves 4 to 6 -

Reprinted with permission from Neighborhood. Copyright 2016 by Hetty Mckinnon. Published by Roost books.


Salad ingredients
2 cups (350g) farro, rinsed
1 garlic clove, crushed
4 large golden beets, about 2lb / 1kg, peeled and cut into thin wedges (I used a mix of red and golden)
3-4 Tbsp extra-virgin olive oil
1 lb (400g) asparagus, trimmed and cut into 1 inch pieces
1 cup microgreen sprouts (optional)
1 cup walnuts, toasted
Sea salt and Black pepper

Lemon brown butter dressing
1/2 cup (1 stick / 120g) unsalted butter
1/2 cup fresh sage leaves
Juice of 1/2 a lemon
1 small garlic clove, minced
3/4 tsp dijon mustard
1 teaspoon maple syrup
Sea salt

 

- PROCESS -

Preheat the oven to 400˚f / 200˚c. 

Add the Farro and crushed garlic to a saucepan of boiling salted water and cook for 20 minutes, or until tender. Drain. 

Place the beets on a large baking tray, drizzle over 1-2 Tbsp of olive oil, and season with salt. Roast for 25-30 minutes until tender.

Heat 1 Tbsp of olive oil in a large frying pan. Add the asparagus and cook for 1 1/2 - 2 minutes until just tender but still bright green in colour. 

To make the lemon brown butter, melt the butter in a small saucepan over medium heat. Add the sage leaves and swirl around in the butter until they begin to crisp, then remove them from the pan, sprinkle over a little salt, and leave to drain on absorbent paper towels. Continue to heat the butter until it is browned and smells nutty, then remove from the heat and allow to cool slightly. Carefully whisk in the lemon juice, garlic, mustard, and maple syrup and add a pinch of salt. 

Combine the farro, beets, and asparagus, drizzle over a little olive oil, and season well with salt and pepper. Arrange on a large serving dish and spoon over the lemon brown butter. To serve, scatter over the sprouts, if you like, and the crispy sage leaves and walnuts.

Asparagus and beet salad with farro, crispy sage, and lemon brown butter

Blackberry, Sage, and Cricket Margarita


 
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.

My goodness. The last few weeks have been pretty ridiculous! We are currently fostering a nursing mama cat and her five kittens! And far out, it is distracting. At first it was filled with stress about whether they were getting enough to eat, gaining weight fast enough etc, but now that they are starting to run around like little nuggets, the cute level is insanely distracting. They are starting to interact with us and each other, and I catch myself sitting on a cushion in front of their cage, just watching, far too often. Its the best, worst thing. They have settled in really nicely now though so I feel like I can finally get some stuff done, and only check on them 286236 times a day instead of 2835729384723 times. 

Happy Happy Margarita week! This year, there is a margarita week party hosted by the lovely Hola! Jalapeno. Right up until Cinco de Mayo, a load of bloggers will be posting their fave Margarita or Margarita inspired recipes! You can check out the full list over on Kate's site - she will update it as everyone posts throughout the week!

I wanted to go with a little twist on the classic margarita. Recently I made a big batch of sage simple syrup, which is my fave thing to add to soda water now that the weather is getting hotter. Seeing as I already had that in the fridge, I combined it with some blackberries, tequila and lime, and plopped it in a glass, rimmed with a quick sage salt. It was my first time making the sage salt, but it definitely will not be my last - it was packed full of flavour, and I can't wait to put it on everything! Everything

I also added something a little different to these margaritas - some good friends of ours have recently released a new product called Critter bitters! It's bitters infused with crickets, which I was super skeptical about at first, as I think most people are, but it's super delicious! The toasted Crickets lend a slightly smoky flavour. The philosophy behind it is that the eating of insects is the first viable solution to a global food shortage. They have a fairly minimal impact on the environment, and they are nutritionally dense. Critter bitters were developed as an introduction to eating insects - a way to get over the 'yuck' factor! Check them out here! If you don't have any, you can either leave out the bitters, or just use regular bitters. Big ups to Lucy from Makers of Trouble who is a bomb bartender and helped me with the recipe for this! 

 

 

Blackberry, sage, and cricket margarita
- Makes 1 drink -


Margarita
Sage salt to rim the glass
Small handful (approx 6-7) blackberries
1 oz (30ml) Fresh lime juice
2 oz (60ml) tequila
1 oz (30ml) Sage simple syrup
2 sleeves (2 dashes) Critter bitters, or regular bitters
Ice

Sage Salt
1/4 cup salt (I used Kosher)
1/4 cup fresh sage leaves

Sage Simple Syrup
1 cup (200g) sugar
1 cup (240ml) water
Large handful of fresh sage leaves (I used 7-8 "Sprigs")

 

- PROCESS -

SAGE SIMPLE SYRUP

Place sugar and water in a small pot. Heat over low heat until the sugar has dissolved. Turn up the heat to medium, and bring the liquid to just shy of a simmer. Add the fresh sage leaves, and steep for 20-30 minutes. Remove leaves and allow to cool.

SAGE SALT

Place salt and sage leaves in a small food processor, blender or spice/coffee grinder. Pulse until well combined. Spread onto a plate and leave for 1-2 hours to dry. Can be used immediately, but make sure to dry well before storing the excess. 

MARGARITA

Run the cut edge of a lime around the rim of a chilled glass, and coat the rim of the glass with the sage salt. Fill the glass with ice. Set aside.

In a cocktail shaker or jar, muddle together the blackberries and the lime juice. Add the tequila, sage syrup and bitters. Shake well to incorporate. Pour into prepared glass, and garnish as desired.

Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.