Sunday Apple Pie: Source: William Sonoma’s “The Pie Cookbook”; cir. 2018
Sunday Caramel Apple Pie
I was delighted to have received a lovely basket in the mail, all the way from my childhood friend in California. The basket was pie theme. Lovingly packed inside was a great pie cookbook from William Sonoma among other things. "The Pie Book" is 100 pages of sheer inspiration-from sweet pies to savory pies. It's funny, because I'm no stranger to pies and crusts, however, there is something special about these recipes...the crust recipe is simple, yet delicious and very, very easy! They offer the crust recipe to be mixed by hand or with the mixer. I'm old-fashioned in this regard, and I always like to mix my crusts with my hands. I think you get a really accurate feel this way, and you don't have to worry about over mixing it. It's a cold, Sunday afternoon today with a day-time high of 24 degrees, so I thought it would be a great day for a pie. I bought some apples yesterday, and apple pie it was. This crust recipe...amazing! The filling recipe for this pie calls for an additional step of caramel sauce. This is both added to the apple mixture, and drizzled over the pie upon serving. Great recipe! Try it, share it, and by all means, love it, 'cause it's a delight!
Basic Pie Dough by hand
- 1 1/4 cups flour
- 1 TBS sugar
- 1/2 tsp salt
- 1/2 cup butter
- 3 TBS water cold
- 1 1/2 cups sugar
- 1 TBS fresh lemon juice
- 1 1/2 cups heavy cream
- 2 tsp salt
- 5 lbs apples peeled and cored
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 TBS cornstarch for thickener
- 1 egg beaten for brushing top
- 1 pinch sugar for baking
Basic Pie Dough
In a large bowl, properly measure flour
and the cold butter. Combine the dry with the butter
Combine until the mixture is crumbly
add the cold water, and mix by hand until mixture is soft and formidable.
Make a double recipe, one for the crust, and one for the top. Roll our to a flat oval shape, and refrigerate for 30 minutes
When ready, line your baking pan
fill with cooked apples, then finalize with the top layer of dough.
Bake @ 375 for 45 minutes, or until golden brown and the inside is bubbling.
Let cool up to 4 hours before serving.
slice up and drizzle with remaining caramel sauce.
For the apple filing
Gather your apples
peel, core and cut the apples into 8 slices per apple, so rather larger slices as compared to dicing or thin...
over medium heat, add your brown sugar, cinnamon, nutmeg and lemon juice and stir until tender, about 10 minutes. cover and set aside. Add your cornstarch pinch of salt
for the caramel sauce, add the sugar, 1/4 c. water and teaspoon of lemon juice. cook until the mixture bubbles and turns golden amber. remove from heat then add cream. stir in 1 1/2 tsp. salt and let cool.
Pour the apple filling into crust. add top layer of crust and bake pie @ 350 degrees (Fahrenheit) until golden brown.