Miso Caramel Apple Pie
Recipe from Sunny Cho
Apple pie is the most familiar comfort dessert, but miso transforms it into something unexpected. The caramel deepens with a salty richness that balances the apples’ sweetness, giving each slice a butterscotch-like complexity. It’s still classic and cozy, but with a subtle edge that makes it memorable. Serve it once, and people will ask for it again every fall.
40 min (plus 1 hr chilling)
1 hr 20 min
8
What You'll Need
Ingredients
Pie Dough
2½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup unsalted butter, cold and cut into cubes
6 to 8 tablespoons ice water
Miso Caramel
1 cup granulated sugar
¼ cup water
4 tablespoons unsalted butter
½ cup heavy cream
1 tablespoon white miso paste
Apple Filling
6 apples (a mix of sweet and tart), peeled, cored, and thinly sliced
½ cup granulated sugar
2 tablespoons packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons cornstarch mixed with 2 tablespoons water
½ cup miso caramel (from above)
Finish
1 large egg, beaten
1 tablespoon turbinado sugar
Directions
Step 1
Make the dough. In a large bowl, whisk together the flour, sugar, and salt. Add the butter and cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle in the ice water, 1 tablespoon at a time, stirring gently with a fork until the dough just holds together when pressed. Divide into 2 disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Step 2
Prepare the miso caramel. Combine the sugar and water in the Titanium Pro Always Pan. Heat over medium, swirling occasionally but not stirring, until the sugar turns a deep amber color, 6 to 8 minutes. Remove from the heat and whisk in the butter until melted. Slowly pour in the cream (it will bubble vigorously) and whisk until smooth. Add the miso and whisk until incorporated. Let cool to room temperature; it will thicken slightly as it stands.
Step 3
Prepare the apples. In a large bowl, toss the apples with the sugar, brown sugar, cinnamon, nutmeg, and 1/2 cup of the cooled miso caramel. Cook in a large skillet over medium heat until the apples begin to soften, 8 to 10 minutes. Stir in the cornstarch mixture and cook for 1 minute more, until thickened. Let cool completely.
Step 4
Assemble the pie. Preheat the Wonder Oven to 400°F on Bake. Place the included bake pan on the lowest rack. On a lightly floured surface, roll out one disk of dough into a 10-inch circle. Fit into a 8” round pan, pressing gently into the corners and leaving about 1 inch overhang. Spoon in the cooled apple filling, mounding slightly in the center. Roll out the second disk to about 10 inches and lay over the filling for a full crust, or cut into strips for a lattice top. Seal and crimp the edges. Cut vents in a full crust. Brush with the beaten egg and sprinkle with the turbinado sugar.
Step 5
Bake. Place the pie on the Bake Pan. Bake for 20 minutes, then reduce the oven temperature to 350°F and continue baking until the crust is deep golden brown and the filling is bubbling through the vents, 50 to 60 minutes longer. If the edges brown too quickly, cover them with foil.
Step 6
Cool and serve. Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set. Serve drizzled with extra miso caramel and, if desired, a scoop of vanilla ice cream or lightly sweetened whipped cream.
💡 Chef's Tip:
Use a mix of firm-tart and sweet apples, such as Honeycrisp, Pink Lady, and Fuji, for the best balance of texture and flavor. The miso caramel can be made up to 3 days ahead and stored, covered, in the refrigerator; warm gently before using.
Sunny Cho
Sunny Cho is a Los Angeles-based food stylist and chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
