A homemade apple pie is perfect for the holidays. This pie features an apple filling with a touch of caramel and the recipe is adapted from Sally’s Baking Addiction. I’ve made some of my own modifications and have added some tips to guide you. The directions are super easy to follow but it does takes patience to make this pie. as the crust should be refrigerated for at least 24 hours before baking.
PIE CRUST INGREDIENTS
- 2 ½ cup all purpose flour
- 1 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cubed
- ⅔ cup vegetable shortening
- ½ cup cold water
FILLING INGREDIENTS
- 1 cup salted caramel sauce
- 10 cups apples peeled (8 large apples)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- ¼ cup all purpose flour
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 large egg
DIRECTIONS
Make the crust: In a bowl, whisk flour and salt. Then gradually add butter cubes and shortening, mixing with pastry cutter or fingertips until the mixture becomes like coarse meal. Do not over mix the ingredients as it can lead to a chewy texture. Slowly add ice cold water in tablespoon increments. Once the dough begins to form large clumps transfer it onto a floured surface and knead until the butter is incorporated with the dough.
TIP: If it gets too dry, dip your fingers into a cup of water and repeat as needed. If the dough becomes too wet, sprinkle some flour onto the dough.
Form the dough into a ball and cut in half. Gently flatten the dough into one-inch thick discs. Then wrap in plastic wrap and leave in the refrigerator overnight or up to 5 days.
Make the filling: In a large bowl, combine apples, sugar, lemon juice, flour, and spices. The next step is optional but recommended as it brings out the flavors in the ingredients. On low to medium heat stir the apples until they begin to soften. Preheat the oven to 400 degrees and roll out one of the chilled pie dough disks into a 12-inch circle.
Once the dough is rolled out, place into a 9-inch pie dish that’s around 1.5-2 inches deep. Spoon the filling into the pie crust and then add the caramel. Take the second disc of chilled dough and roll it into a 12-14 inch circle. Cut circle into 12 1-inch strips. Place the strips in a checkered pattern on top of the apples and crimp the edges to onto bottom crust crust.
Finally, brush the strips with a lightly beaten raw egg and place into the oven for 25 minutes. After 25 minutes, place sheet of aluminion foil onto the pie to form a shield and put it back in the oven for 35-40 minutes more at 375 degrees.
Remove pie from oven and let cool for 3 more hours before serving.
