Mmmmmm…Caramel Apple Pie.
Bring the ever popular apple pie to the next level by adding a buttery, crumb topping and a heavy drizzle of caramel.
Caramel Apple Pie
Pastry for single-crust pie (recipe follows)
1 1/3 cups flour
2/3 cup sugar
1/3 cup cold butter, cut into small pieces
1 cup sugar
1 teaspoon ground cinnamon
2-1/4 pounds apples, peeled, cored and cut into 1/4-inch slices
1/2 cup dulce de leche or caramel ice cream topping, slightly warmed
1/2 cup coarsely chopped walnuts or pecans, toasted
Whipped cream or vanilla ice cream, to serve
1. Roll out Single Crust Pie Shell pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Trim overhang to an even 1-inch all the way around. Tuck the crust under and flute the edges. Line pastry with a double thickness of foil and add pie weights.
2. Preheat oven to 400℉.
3. Bake piecrust for 15 minutes so that it is partially baked. Remove foil and pie weights.
4. Decrease oven temperature to 375℉.
5. Make the crumb topping: In a medium bowl, stir together flour and the 2/3 cup of sugar. Use a pastry blender to cut in cold butter until mixture resembles coarse crumbs.
6. In a large bowl, stir together 1 cup sugar and cinnamon. Add apple slices. Gently toss until coated.
7. Spoon apple mixture into the partially baked pie crust. Press gently to flatten a bit. Sprinkle crumb topping over apple mixture. Cover pie loosely with foil.
8. Place pie plate on middle shelf in oven. Place a foil-lined baking sheet on lower rack beneath pie to catch any spills that may happen as pie bakes.
9. Bake for 30 minutes. Remove foil and bake for 45 minutes more or until fruit is tender, filling is bubbly and crumb topping is golden brown.
10. Cool pie on a wire rack for at least 2 hours before serving.
11. To serve, drizzle pie with warm dulce de leche and sprinkle with nuts. Serve with whipped cream or vanilla ice cream, if you like.
Single-Crust Pie Pastry
1-3/4 cups cake flour
1/3 cup all-purpose flour
3/4 teaspoon salt
6 tablespoons cold butter, cut into pieces
3 tablespoons shortening
5 tablespoons cold water
2 tablespoons lightly beaten egg or 1 egg yolk
1 teaspoon lemon juice
1. In a medium bowl, stir together both flours and salt. Use a pastry blender to cut in butter and shortening until pieces are about the size of a pea.
2. In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Use a fork to gently toss the flour mixture into the egg mixture. If too dry, add the remaining tablespoon of water and gently toss to moisten evenly.
3. Turn crumb mixture out onto a lightly floured surface. Gently gather the crumbs together to form a ball. Knead 5 times then flatten dough into a disc about 1 inch thick. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour or until easy to work with.
Makes 1 pie crust
Recipes from Midwest Living
Something as American as apple pie should be served with some fabulous Scottish music. (There are no rules here)
Glasgow’s TeenCanteen, the girl band of Carla, Sita, Chloe & Debs, unleashed ‘This Is How It Starts’ this past summer. It’s a collection of earlier recordings that took years to get released.
Get ready for some sweeter than caramel dream pop.
Check out TeenCanteen on Bandcamp where you can buy their music.