So what did I decide to make? This pie...
Not just any ordinary apple pie, but a Spiced Caramel Apple Pie with all of the tastes of Fall!
2 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
1/2 sticks cold butter, diced
1 large egg
3 to 4 tablespoons very cold water
3 pounds baking apples (about 6 apples), such as Golden Delicious
2/3 cup sugar, plus more for sprinkling on the pie
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/2 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1 large egg, beaten
1 cup soft caramels, cut into pieces
Whisk the flour, sugar, and salt together in a medium bowl. Rub 1/4 cup of the butter into the dry ingredients with your fingers until completely absorbed. Then rub in the remaining butter until it looks like cornmeal mixed with pea-size bits of butter. If it gets warm and sticky, refrigerate it to chill.
Beat the egg with 3 tablespoons of the water, then drizzle it evenly over the dough. Lightly stir the dough together with a fork. The dough should just hold together with some dry crumbly bits. If the dough is really dry sprinkle it with 1 tablespoon of water.
Divide the dough in half and wrap each half in plastic wrap and shape into disks. Refrigerate at least 1 hour.
Finely grate the lemon zest, and set aside. Peel, core and slice the apples into 1/2-inch slices. Squeeze the lemon juice over the fruit (this will help it from getting brown), then toss with the sugar, cinnamon, ginger, nutmeg, and salt.
Melt the butter in a large skillet over medium-high heat. Add the fruit and cook, stirring until the sugar dissolves and the juices simmer, about 2 minutes. Reduce heat to medium, and cook uncovered until the fruit softens and the juices evaporate some, about 10 minutes. Evenly mix the flour into the fruit, then cook about a minute more till the juices thicken slightly. Stir in the vanilla and lemon zest, and remove from the heat. The filling should look similar to a tight compote. Cool completely.
Assemble the pie:
Lightly dust the work surface with flour. Roll a disk of dough into a 12-inch circle. Transfer the dough to a 9-inch pie pan, trimming so it hangs about a 1/2-inch over the edge of the pan. Fill the crust with the prepared fruit so that it mounds slightly in the center. Top the fruit evenly with the pieces of caramel. Roll the remaining dough into a 12-inch circle. Brush the rim of the crust with some egg.
Roll the dough onto the rolling pin and unroll it over the fruit so it hangs over the edge of the pie pan by about 1/2-inch. Trim the crust if needed. Fold the top crust edge under the bottom one, then press the edges together to seal. Flute the crust by pressing a finger into the crust against the other hands finger and thumb to make an impression. Repeat around every 1/2 inch of the pie to create a ruffled edge. Refrigerate the pie for about 20 minutes.
Place a rack in the lower third of the oven and preheat to 425 degrees.
Brush the pie with egg and sprinkle with sugar. Cut 6 to 8 small steam vents into the top of the dough. Place the pie on a baking sheet and cook for 15 minutes, then reduce the temperature to 375 degrees. Bake until the crust is golden brown, about 50 minutes more. If the edges begin to brown too quickly, cut a pie shield out of a piece of aluminum foil and cover the edges.
Allow the pie to cool on a rack. Serve warm or at room temperature.
Recipe Adapted from BHG
Check out the rest of the Autumn Apple Party menu for even more ideas for how to use up your fresh apples!
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