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    Home > Individual desserts

    Published: Nov 20, 2014 ยท Modified: Jul 13, 2025 by Helen S Fletcher ยท This post may contain affiliate links ยท 8 Comments

    Apple Pie ala Mode with Salted Caramel

    A caramel topped scoop of ice cream with  roasted apples around it.

    Apple Pie ala Mode is one of my favorite desserts but once the boys were out on their own one of my biggest challenges was what to do with full size desserts. Even more so today since Mike has diabetes and the last thing I need is a whole pie! The neighbors can only eat so much!

    So I came up with an Apple Pie ala Mode ala minute. A way to have apple pie, with or without the ice cream, at a moment's notice. And what an apple pie –spiced apples, pate brisee crust and vanilla ice cream all topped off with a salted caramel sauce.

    The salt can be omitted from the sauce if desired or more can be added. But this is, hands down the best caramel sauce to be found. It's also one of the easiest. You don't even need a thermometer. Think of everything you can do with it. World class turtle sundaes, apple slices dipped in the sauce, or just drizzled (heavily!) on vanilla ice cream. It tastes just like my favorite ice cream, Hagan Das Caramel Cone ice cream. How much better can this sauce get. Oh, did I mention it only takes about 15 minutes to make. Easy enough to always have on hand.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Looking for other easy to make desserts? Try the Effortless Tiramasu Inspired Panna Cotta for a cool treat as well as the Caramel Cone Ice Cream made without an ice cream in a matter of minutes.

    Ingredients

    Salted Caramel Sauce
    ยผ cup water
    1 cup sugar
    2 tablespoons light corn syrup
    ยฝ cup 40% or heavy cream
    2 tablespoons unsalted butter
    ยฝ to 1 teaspoon fine sea salt, or to taste
    2 teaspoons vanilla

    Water and sugar in pan
    Syrup at full boil
    Color of sugar syrup

    In a heavy saucepan that is at least 4 times as big as the ingredients, place the water, sugar and cornsyrup. Bring to a boil, stirring until it comes to a full boil. Boil until it becomes a deep golden color.

    Cream bubbling up
    Butter in sauce

    Remove from the heat immediately and add the cream very carefully as it will boil up furiously.  The photo below shows the steam coming from the boiling mixture.If the cream clumps up in the bottom, put the pan over the heat again and heat over low, stirring constantly, until it is smooth. Stir in the butter, salt and vanilla. Pour into a container.

    Store at room temperature for several days or hold for longer in the refrigerator.

    Finished Sauce
    Caramel in jar

    Makes about 1 cup.

    Pate Brisee Pastry

    See A French Pastry for the recipe and how to photographs.

    Preheat the oven to 350°F. Line two baking sheets with parchment. Set aside.

    Dough rolled out
    Cough with cutter
    Two rounds side by side

    Roll the pastry to about โ…› inch thick. Cut 4" rounds of pastry and place on the baking sheets. Re-roll the pastry and cut out additional rounds. You should be able to get 12 pastry rounds between rolling the pastry out twice.  The re-rolls will be a bit denser than the first rolls.  however, they will be just as good.  

    Dough pricking
    Double pan

    Chill the dough until firm, but not frozen, then prick well with a fork. Double pan and bake between 20 and 25 minutes until golden brown. If you are not going to use all 12 rounds, place the extras in the freezer and add several minutes to the baking time when needed.

    Ingredients

    Apple Filling
    1 ยฝ pounds apples, before prepping (454 grams or 1 pound or 4 cups when prepped)
    ยผ cup sugar (50 grams or 1 ยพ ounces)
    2 tablespoons brown sugar (25 grams or ยพ ounce)
    ยผ teaspoon cinnamon
    ยผ teaspoon nutmeg
    1 teaspoon lemon rind
    3 tablespoons butter (45 grams or 1 ยฝ ounces)
    1 tablespoon brandy
    1 tablespoon lemon juice
    ยฝ teaspoon cornstarch

    Peel and slice the apples about ยผ inch thick. Cut the slices in half.

    Apple ingred. in bowl
    Apple ingred. mixed

    Combine the sugar, brown sugar, cinnamon, nutmeg and lemon rind. Add to the apples and mix well.

    Butter melted in pan
    Apples in pan
    Cooked apples

    Melt the butter in a sauté pan. Add the apples. Stir well. Bring to a boil and place a lid on top. Lower the heat to a simmer and cook until the apples are tender but still have some body.

    Liquid and cornstarch
    Cornstarch in apples
    Cooked apples in pan

    Combine the brandy and lemon juice. Whisk in the cornstarch. Add to the apples and cook at a boil for 1 minute.

    Quick cooling apples

    Cool completely.  To cool them quickly, spread them out on a tray.

    Yield:  4 to 6 servings.

    Assembly
    Pate brisee round
    Apple filling
    Vanilla Ice Cream
    Salted Caramel Sauce, warmed slightly

    Place pastry round on the plate. Top with Apple filling. Place a generous scoop of ice cream on top of the apples and spoon on the salted caramel sauce.

    Serve at once.

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    Reader Interactions

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    1. Steve Fletcher says

      November 22, 2014 at 7:45 pm

      I think we're finally on your site!!! Steve - Carolyn - Carol & Riley

      Reply
      • hfletcher says

        November 22, 2014 at 8:28 pm

        Hi Steve - happy you found. Hope all is well.

        Reply
    2. Vivian Vuong says

      November 22, 2014 at 12:18 pm

      Helen, this question is off the topic. Do you have a recipe for a tuxedo cake. My husband's birthday is coming up, and that is his favorite cake. I would like to make it for him. I haven't found a decent recipe that I can try. Thank you.

      Reply
      • hfletcher says

        November 22, 2014 at 12:24 pm

        Hi Vivian - What's a tuxedo cake?

        Reply
        • Vivian Vuong says

          November 22, 2014 at 4:31 pm

          It's a marble cake with white and chocolate mousse sandwiched between the cake layers topped with a chocolate ganache.

          Reply
        • hfletcher says

          November 22, 2014 at 8:28 pm

          Sorry Vivian - I don't have a recipe for this cake.

          Reply
    3. Maureen | Orgasmic Chef says

      November 20, 2014 at 6:10 pm

      What a clever idea for dessert in a hurry and better than that - an amazing dessert!

      Reply
      • hfletcher says

        November 20, 2014 at 7:38 pm

        Thanks Maureen. I appreciate your comment.

        Reply

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