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Miso Caramel Apple Pie Recipe

A close-up of a delicious slice of miso caramel apple pie with a lattice crust, glistening with caramel glaze.
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Make this unique Miso Caramel Apple Pie for a savory sweet twist on a classic dessert. This recipe combines tart apples with a rich, umami-forward caramel topping.

Ingredients

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  • 2 pie crusts (store-bought or homemade)
  • 6 large Granny Smith apples, peeled, cored, and sliced
  • 1/2 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 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • For the Miso Caramel:
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons white miso paste
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the filling: In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Set aside.
  2. Prepare the crust: Place one pie crust into a 9-inch pie dish. Trim the edges.
  3. Assemble the pie: Pour the apple mixture into the bottom crust. Dot the top of the apples with a few small pieces of butter if desired.
  4. Top the pie: Place the second pie crust over the apples. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
  5. Apply egg wash: Whisk the egg and milk/cream together. Brush the top crust lightly with the mixture.
  6. Bake the pie: Preheat your oven to 425 degrees F (220 degrees C). Bake for 15 minutes at 425 degrees F. Reduce the oven temperature to 375 degrees F (190 degrees C) 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. Make the Miso Caramel: While the pie bakes, combine the 1/2 cup sugar and water in a medium saucepan over medium heat. Do not stir; swirl the pan occasionally until the sugar dissolves and turns a deep amber color.
  8. Remove the caramel from the heat. Carefully whisk in the warmed heavy cream (it will bubble vigorously). Whisk in the butter until melted.
  9. Whisk in the white miso paste until fully incorporated. Stir in the vanilla extract. Let the sauce cool slightly.
  10. Cool and serve: Let the pie cool completely on a wire rack for at least 2 hours before slicing. Drizzle the warm or room temperature miso caramel generously over each slice before serving.

Notes

  • Use Granny Smith or Honeycrisp apples for the best texture and tartness to balance the sweet and salty caramel.
  • White miso paste provides a milder, sweeter umami flavor compared to red miso, which works well for this dessert.
  • If you prefer a less gooey filling, reduce the flour in the apple mixture to 1 tablespoon.

Nutrition

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