Salted Caramel Apple Pie, from “Four and Twenty Blackbirds”
August 2, 2011
The Salted Caramel Apple Pie, from Four and Twenty Blackbirds, in Gowanus, Brooklyn.
To make this delicious pie: Get the recipe here.
Or to go to the store, and try this pie, and other fantastic versions: Click here.
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(Pic Dimity Jones)
I love apple pie and I love salted caramel, why didn’t I think of this pie? Brilliant!
I’ll have pie for Sunday lunch any day! Yum yum yum
[...] This is a photo of some corn relish/salsa (a combination of 2 similar recipes, one called salsa one called relish) I made in August, which seems like a very long time ago, now. Yesterday I made some applesauce and some roasted tomatillo salsa — using 2 of what Alan says are the very last of the local heirloom tomatoes we’ll see this year. It was sort of a disappointing canning day–one of my applesauce jars broke in the canner and there was applesauce everywhere, and the yield from the ~6 pounds of apples was much less sauce than I was anticipating in the first place. And I could swear that there’s one quart of applesauce from last fall’s canning batch, but I can’t find it anywhere! Which is crazy. Canned goods don’t just up and walk away. For serious. I guess I ought to just make some more — I have a vision of rows and rows of applesauce to eat with oatmeal and make into applesauce cake all winter. Maybe I should just make a salted caramel apple pie. [...]
Love your blog! Thanks for the pingback Dory!