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Apple-Salted Caramel Pie

Ingredients Double Crust

  • 2 ½ cups all purpose flour
  • 2 sticks of very cold unsalted butter, cut into cubes
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 5-6 tablespoon ice cold water
  • 1 egg lightly beaten plus 1 teaspoon of milk

Directions Crust

  1. To prepare crust, pulse flour, sugar, and salt in a food processor (or whisk the dry ingredients in a large bowl) Add cold butter and pulse until the butter resembles coarse bread crumbs (Or rub the butter into the dry ingredients and work with your fingers or pastry blender)
  2. Drizzle 5 or 6 tablespoons of ice water and pulse just enough until the mixture is evenly moistened. Gather the dough together in two balls, pressing out any large cracks. Wrap them tightly in plastic wrap and refrigerate for at least 30 minutes or overnight
  3. Roll out the first dough on a lightly floured surface. For a 9-inch pie pan, you want a round approximately 12 inches in diameter.
  4. Drape the dough over your rolling pin and gently transfer it to your pie dish, easing it into the bottom without stretching.
  5. Trim edges. If you will be crimping your dough, trim the edges about 1/2-inch out and then fold the edge under, then crimp as desired.

Ingredients Salted Caramel

  • 1 cup of sugar
  • ½ cup of water
  • ½ cup of heavy cream
  • 6 tablespoons butter
  • ¼ teaspoon salt

Directions Salted Caramel

  1. Heat the sugar and water in a medium saucepan over medium-low heat, without stirring, until sugar has dissolved
  2. Increase the heat to medium, cook without stirring until the mixture becomes an amber-colored caramel, 6-7 minutes
  3. Whisk in the cream. The mixture will bubble and splatter… Be careful!
  4. Whisk in the butter. Simmer the caramel for 1 minute. Remove from the heat and add the salt
  5. Let cool slightly before using

Ingredients Filling

  • 4 medium Apples, peeled, and cut into thing slices
  • Zest of ½ lemon and juice
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch

Bake Your Pie

  1. Preheat the oven to 375 F
  2. Toss well the apples with the cinnamon, cornstarch, zest and lemon juice and arrange in the prepared crust
  3. Pour the salted caramel over the apples
  4. Roll out the second dough and use for decorating the top of the pie. (You can freeze the pie up to 3 months wrapping it well with plastic. You don’t need to defrost it, just do the egg wash before going into the oven. It will take a little longer to bake)
  5. Refrigerate pie for at least 15 minutes
  6. Brush the crust with an egg wash and sprinkle with granulated sugar.
  7. Bake for 55-65 minutes or until the crust is golden and the caramel is bubbling
  8. Let the pie cool for a couple of hours before eating


As seen on

forty nine figs for rolling pins

Apple Salted Carmel pie

Apple Salted Carmel pie

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South Burlington, Vermont
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