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Miso Caramel Apple Pie with Brown Butter Crust

A close-up of a slice of miso caramel apple pie, showing rich apple filling and gooey caramel sauce dripping onto a white plate.
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Make a unique apple pie featuring a deep, savory-sweet miso caramel filling balanced by tart apples and a rich brown butter crust. This recipe provides clear steps for a gourmet dessert that is simple to execute.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/4 cup cold unsalted butter, browned and cooled slightly
  • 4 to 6 tablespoons ice water
  • 6 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 4 tablespoons unsalted butter
  • 2 tablespoons white miso paste
  • 1/2 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sea salt (for sprinkling)

Instructions

  1. Prepare the Brown Butter Crust: In a small saucepan, melt 1/4 cup of butter over medium heat until it foams, then brown bits form at the bottom. Remove from heat and let cool slightly. In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, and 1 tablespoon sugar. Cut in the 1/2 cup cold cubed butter using a pastry blender until the mixture resembles coarse crumbs. Add the cooled brown butter. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough in half, flatten into disks, wrap, and chill for at least 1 hour.
  2. Make the Miso Caramel: In a medium saucepan, combine the 1/2 cup sugar, corn syrup, 4 tablespoons butter, and heavy cream. Cook over medium heat, stirring until the sugar dissolves. Stop stirring and let the mixture boil until it reaches 320 degrees Fahrenheit (caramel stage). Remove from heat. Whisk in the miso paste until fully dissolved, then stir in the vanilla extract. Set aside to cool slightly.
  3. Prepare the Apple Filling: In a large bowl, toss the sliced apples with 1/4 cup sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and nutmeg.
  4. Assemble the Pie: Preheat your oven to 400 degrees Fahrenheit. On a lightly floured surface, roll out one disk of dough and fit it into a 9-inch pie plate. Pour half of the miso caramel over the bottom crust. Arrange the apple mixture evenly over the caramel. Drizzle the remaining miso caramel over the apples.
  5. Top the Pie: Roll out the second disk of dough for the top crust. Place it over the filling. Trim and crimp the edges to seal. Cut several vents in the top crust to allow steam to escape. Brush the top crust with the beaten egg and sprinkle evenly with coarse sea salt.
  6. Bake: Place the pie on a baking sheet. Bake at 400 degrees Fahrenheit for 20 minutes. Reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
  7. Cool: Let the pie cool on a wire rack for at least 3 hours before slicing to allow the filling to set.

Notes

  • For the best flavor balance, use a good quality white or mellow yellow miso paste; avoid dark red miso as it can be too strong.
  • If you prefer a lattice top, use about 1/3 of the caramel for the bottom layer and save the rest for drizzling after baking.
  • This pie pairs well with a slightly salted crust to complement the umami in the caramel.

Nutrition

Find it online: https://cookingbyjade.com/miso-caramel-apple-pie-recipe/