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This version of Dominique Ansel’s salted caramel apple pie follows the home recipe published by LA Magazine on September 27, 2019. It makes a 9-inch pie with a blind-baked bottom crust, cooked apple filling, salted caramel, and a lattice top. The chef’s bakery describes its All American Apple Pie with Salted Caramel as a Pie Night classic made with Honeycrisp apples, but its site does not provide this full recipe.
Which Dominique Ansel recipe this follows
Published recipes attributed to Ansel are not interchangeable. The Standard published a separate version for a Thanksgiving menu at his London bakery, with different quantities and some differences in mixing and assembly. The instructions below use LA Magazine’s version; keep its ingredients and method together rather than combining it with The Standard’s recipe.
The LA Magazine pie has three preparations—dough, apple filling, and salted caramel—then assembly and baking. Its ingredient list includes Gala or Honeycrisp apples, butter, sugars, bourbon, apple cider, cornstarch, salt, nutmeg, and cinnamon for the filling. The dough uses flour, sugar, salt, cold water, and unsalted butter. The caramel uses sugar, heavy cream, light corn syrup, dark brown sugar, and fleur de sel.
Equipment and preparation
- A 9-inch pie dish
- A stand mixer fitted with a paddle attachment
- A candy thermometer for the caramel
- A rolling pin and pie weights or dried beans for blind-baking
Read the full LA Magazine recipe for exact quantities and the complete step order. Caramel is very hot; handle it carefully and use the thermometer called for in that source.
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How to make the pie
- Make the dough. Prepare the flour, sugar, salt, cold water, and unsalted butter dough according to LA Magazine’s method, then chill it as directed.
- Cook the filling. Cook the apples with butter, sugars, bourbon, apple cider, cornstarch, salt, nutmeg, and cinnamon. Let the filling cool as directed before assembling.
- Make the salted caramel. Cook the caramel ingredients using a candy thermometer. LA Magazine specifies a target of 230°C/445°F; follow that published instruction rather than borrowing a temperature from another version.
- Blind-bake the bottom crust. Line the 9-inch dish with dough and blind-bake it using weights or dried beans, following the source’s timing and sequence.
- Assemble and bake. Add the cooled apple filling and salted caramel, form the lattice top, and brush it with egg wash. Bake until the crust is deep golden brown, using LA Magazine’s full recipe for the specified oven temperature and timing.
How the other published version differs
The Standard’s recipe also uses apple, cider, bourbon, starch, sugar, spices, butter, and a lattice crust, but its quantities and method differ from LA Magazine’s. The sources describe these as separate recipes, not tested variations with a demonstrated better result.
| Recipe detail | LA Magazine, 2019 | The Standard |
|---|---|---|
| Apples | Gala or Honeycrisp | Different recipe quantities; consult The Standard’s recipe for its exact ingredient list. |
| Dough method | Stand mixer with paddle attachment; follow source for chilling details. | Describes mixing cold butter into the dough; quantities and timing differ. |
| Bottom crust | Blind-baked before filling. | Does not use the same assembly sequence as LA Magazine; consult its recipe for the method. |
| Filling and assembly | Apple filling is cooked and cooled; the assembled pie has a lattice top and egg wash. | Filling is cooked; quantities and assembly details differ. |
| Caramel temperature | Specifies 230°C/445°F. | Not stated here; use The Standard’s recipe for its own instructions. |
| Final bake timing | Follow LA Magazine’s recipe for the exact time and temperature. | Timing differs; consult The Standard’s recipe. |
Where to learn the techniques
Ansel’s official Pies, Pies, and Pies class covers dough mixing, rolling, lining and crimping, apple pie, and lattice work; class participants receive a recipe sheet. His cookbook page describes Everyone Can Bake as a guide to dessert bases, fillings, and finishing techniques, including caramelized fruits. Neither page establishes that it contains this exact pie recipe.
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