Fleur de sel literally means "Flower of Salt" in French, and many classic fleur de sels are produced in regions of France - Guérande, Camargue, Noirmoutier, and I'ile de Ré. But the label 'fleur de sel' describes the way the salt is made and the qualities it possesses.
Bitterman's Fleur de Sel is a sun evaporated salt with fine, irregular, moist, mineral-rich crystals. This salt is made in Guatemala by raking the crystals that blossom on the surface of a crystallizing pan. Pure and unrefined, this sea salt is hand harvested using only wooden rakes and wheelbarrow in a stunning mangrove forest, just 3 miles from the Pacific Ocean. Try Bitterman's Fleur de Sel sprinkled on top of this decadent apple pie!
Makes 1 pie
- 1/2 cup vegetable shortening or unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon Bitterman's Fleur de Sel
- 1/2 cup cold water (cold tap water with some ice cubes in it)
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon Bitterman's Fleur de Sel, plus more for serving
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 6 green apples- peeled, cored, sliced
- Preheat oven to 400 degrees F. Grease a 9 inch pie dish and set aside.
- First, make the pie crust. Mix shortening or butter with flour and salt using a fork or pastry blender until it's crumbly. Add as much water as needed to hold it together, and mix continue to mix gently with a fork. Roll out over a floured surface, and cut into half. Cover one half in saran wrap and place in the fridge. Roll out the other half in a 9 inch circle and line your pie dish.
In a large bowl, sprinkle cinnamon and nutmeg over the apples and toss to combine. Place the mixture into the pie crust lined pie dish. Place the pie dish in the fridge while you're making the caramel sauce.
- Next, make the caramel sauce. In a medium pan, heat butter on medium heat until melted. Then add in the flour to form a paste. Add the water, 1/2 teaspoon sea salt, vanilla, brown sugar and white sugar and bring to a boil. Then reduce temperature to low and simmer (keep caramel sauce on simmer until you're using it or else it may harden).
Take out your pie crust and pie dish out of the fridge. Take about 3/4 of your caramel sauce and pour over the apples. Roll out and cut the top pie crust into thin strips, and create a lattice top over the apples. Using a pastry brush, brush the rest of the caramel sauce over your pie. Sprinkle the top with fleur de sel sea salt.
Place pie in the preheated oven and bake for 10 minutes. Then lower the oven temperature to 350 degrees and bake for an additional 35-45 minutes or until the apples are softened. Once baked, allow to cool a bit and serve with vanilla ice cream. Enjoy!