Flaky Crust Apple Pie with Caramel Drizzle

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Flaky Crust Apple Pie with Caramel Drizzle

It’s apple-picking time and now we have to use all those apples. We chose two of the best baking apples for this outstanding apple pie recipe the family asks for every autumn up through Thanksgiving. We hope you like our take on it.

If you prefer an apple tart, check out this recipe, HERE.

Ingredients –

Flaky Crust Apple Pie with Caramel Drizzle

3 cups flour
2 1/2 sticks cold butter for pastry
1/2 tsp salt for pastry
12 Granny Smith or Braeburn apples
2 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/8 tsp clove
3/4 cup sugar
1/3 cup flour
pinch of salt for filling
1/2 tsp vanilla extract
4 tsp (pats of butter) for filling
milk for a wash
sugar to sprinkle on top
1/2 cup sugar for caramel
pat of butter for caramel
1 tsp cream for caramel

Method – apple pie

Preheat oven to 385 degrees F.

In a food processor, add the 3 cups of flour and 1/2 tsp of salt. Dice the 2 1/2 sticks of cold butter and add to the bowl. Pulse until it is the size of small peas. Add 1/2 cup very cold water and pulse. If the dough does not come together, keep adding a TB of cold water until it forms a ball while turned on. Wrap dough in plastic and place in fridge.

Peel and core apples. Cut in half. Cut each half into seven slices. Put all the slices in a large bowl. Add the spices, 3/4 cup sugar and 1/3 cup flour with a pinch of salt. Stir to combine.

Roll out 1/3 of pastry dough on a floured board for the size of a 9 inch deep dish pie plate. Place pie dough over plate, gently tucking it in the bottom. Roll out the other 2/3 of dough to about 1/8″ thickness.

Pour apple mixture into pie dish. Put dough on top. Tuck the edges of the dough under, if possible, if it’s too big, trim with a knife. Crimp the top of the dough to the bottom all the way around. Brush the outside with milk and sprinkle with sugar. Bake for an 1 – 1/2 hours, until pie is nicely golden.

Let cool for an hour before serving.

While pie is cooling, place 1/2 cup sugar and 1/2 cup water in a small saucepan. Heat until rapidly simmering. Don’t walk away from it and don’t stir it. Let it cook until golden brown, then add a pat of butter and a tsp of cream. Let cool for 5 minutes and drizzle over top of pie. If you wait too long, it won’t drizzle.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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