A classic double crust apple pie enhanced by homemade caramel in the filling!
For the crust:
For the filling:
For the caramel:
To finish the top crust:
Make the crust:
Place 1 1/2 cups flour, sugar and salt in food processor and pulse till just until combined. Add butter and shortening and process about 10 seconds (dough will appear crumbly). Scrape sides of bowl. Add remaining 1 cup flour and give 4-6 quick pulses. Remove blade from processor, then
sprinkle vodka and water over mixture. With a rubber spatula, mix and press dough until it sticks together. Flatten dough into two disks. Wrap in plastic wrap and refrigerate for about an hour minimum.
Roll out one disk of pie crust and place in a 9 inch deep dish pie plate. Refrigerate the pie shell and remaining dough round for 30 minutes.
To prepare the apples, in a large pot over medium heat, stir together the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cover and cook, stirring occasionally, until the apples are just tender, about 20 minutes. Uncover and let cool to room temperature. Stir in the cornstarch.
To make the caramel, combine the brown sugar, corn syrup, butter and salt in a heavy sauce pan over medium heat. Cook until the mixture is bubbling well for about 9 minutes, stirring only during the first couple minutes of cooking. Remove from heat, then carefully stir in 1/4 cup of the cream, then stir in the remaining 1/4 cup cream. Let cool until just warm. Preheat oven to 400°F.
If the dough in your pie pan is really firm, let it sit at room temperature for about 5 minutes. In a large bowl, combine the apple mixture and 3/4 cup of the caramel. Save the remaining caramel to serve the pie. Pour the apple filling into the pastry lined dish and place the top crust over the pie. Trim the edges of the top crust so that both top and bottom crusts are flush with the rim. Press crusts together around the rim and crimp as desired. Brush the top crust with egg wash and sprinkle with sugar.
Place the pie dish on a baking sheet. Bake until the crust is golden brown, about 1 hour. If crust is browning too quickly, cover edges with foil. Remove pie from oven and let cool to room temperature on wire rack. Serve with ice cream and rewarmed caramel sauce, if desired.
Yeild: 8 servings
Crust adapted from The Best of America’s Test Kitchen via The Mom Chef
Filling and caramel adapted from Williams-Sonoma
Calories reflect using all the excess caramel to drizzle over pie slices. We found we did not use it all.