Plum and Apple Salted Caramel Pie & a Digital Giveaway

Come on-a my house, My house

I’m going to give you candy

Come on-a my house, My house

I’m going to give you apple and plum….

It’s the end of the season. A good covered pie is still on my mind. I brought granny Smith apples and some red plums to bake. As always, I get busy with something else, or put the project on hold until I have more time and a better mindset. My little sister doesn’t share this notion. She swept the whole bag of apples. All but one, as I discovered later.

Plum & apple pie pic-01

Pie day arrived, I walk into the kitchen, thaw the dough I made earlier, pick up the bag of plums, and the one lonely apple I find and start slicing. I lock in the rage about the apples and release it onto the plums. Juicy and blood red, perfect for pie, sliced and tossed in spices. No sugar needed since some brown sugar caramel was drizzled over the fruits. I decided to pour over the caramel to stop myself from licking the jar clean.

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The festive season is on. I’ve decorated the pie with little stars and fell in love with the texture it created. At home, I haven’t started with any festive spirit yet because I got struck with this damn flu and I was barely able to lift my head and do anything but make a ginger-garlic-onion-loaded noodles soup to try and cure myself. Nothing. I guess I’ll have to try the mind over matter treatment. Hope it’ll work.
I think I got this thing from being in a crowded open place, with few layers on, aside from my fat, eating and drinking then heroically getting out into the cold. But I’ve had a good time. It was a wonderful Christmas Fair, with delicious foods at the local recurring food market; Souk El Akel. My belly was happy!


Plum and Apple Salted Caramel Pie


For the crust:

  • 220g butter, cubed and chilled
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 6-8 tbsp ice water

For the filling

  • 12 red plums
  •  Granny Smith apple
  • 2 tbsp flour
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • Pinch of cloves
  • 2-3 tbsp salted caramel
  • 1 small egg
  • 1 tbsp water
  • Sugar for sprinkling


  • Start by preparing the crust. In a food processor, scoop the flour, sugar and salt. Pulse a couple of time to integrate. Add the chilled butter and pulse 10-15 times or until the mixture resembles coarse sand. Do not turn the processor on the auto. It will ruin the required texture. Add 6 tbsp ice water (it has to be cold so that the butter doesn’t soften) and pulse again. Take a handful of the mixture and gently squeeze it with your hand. If it holds well, the dough is done. If not, add a tbsp of water and test again until it holds. Prepare a sheet of cling film and pour half of the mixture. Push the sides with the film to hold the dough together. Cover well and push all around to form a cohesive dough. Repeat with the other half and refrigerate. Thaw the dough at room temperature before using to make it easier to roll
  • For the filling, pit and slice the plums. Add the flour, cinnamon, nutmeg, and cloves and it well. Thinly slice the apples and set aside.
    On a clean flat surface, lightly sprinkles with flour, roll out the dough with a rolling pin. Always roll away from you and rotate the dough with each roll. Roll the first half a little larger than the pie dish you have. Carefully roll the dough on the rolling pin and turn it to catch the whole dough on the pin. Unroll the dough over the pie dish and cut the excess, leaving a couple of centimeters.
    Arrange the sliced apples then the plums adding the caramel in between and on top. Repeat the rolling process with the second dough half and either cover when pie, or play around with covering it like I did. If you’re covering it all, make sure to leave a cross mark in the center to let the steam escape. If you’re layering the cover, brush with tops with the mixture of and egg with a bit of water. Sprinkle with sugar to create a pleasant texture on top of the crust.
  • Bake in a preheated oven at 190 degree on the bottom rack for 10 minutes to seal the bottom. Then adjust the heat to 170 degree and bake for 30-40 minutes and until the top is golden brown. Take out of the overnight and cool for 10 minutes before serving with vanilla ice cream and some more caramel

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And here is my giveaway for this post. I fell in love with the texture of the pie and with the photos I took. So I decided to make a wallpaper for my phone and share it with you.

Click on the image to download the large size:

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2 thoughts on “Plum and Apple Salted Caramel Pie & a Digital Giveaway

  1. Pingback: 17 Essential Kitchen Ingredients and Apple Ginger Chicory Salad | Cookin' five square meters

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