Source: William Sonoma’s “The Pie Cookbook”; cir. 2018
The Sunday Caramel Apple, is better than a great idea for a Sunday. As American’s, apple pie is a classic to us. There are legends surrounding our apples, as well as pies and traditions that come along with it.
I think it’s true to say that you’ll meet very few people who have never baked an apple pie of sorts. I know I’ve baked my share of them, let alone my mother who is a fruit pie expert, and always has an apple pie, apple square, or apple something on hand. The most important technique in the apple pie, in my opinion, is the crust. Some cookbooks believe the key is in the apple itself. The most pouplar choice for baking apples tends to be Gala, Pink Lady, or Granny Smith. But with over 7,000 varieties of apples in the world, I would never limit myself to 3 options.
Caramel sauce, however, is something I’ve never thought to ad, until I discovered it in “The Pie Cookbook”. Apples and caramel have always been a great pair, one for caramelizing, and the other for dipping, but adding it to the pie itself? I was intrigued.
As I mentioned above, I think the key to a successful pie lies in the crust. I’m old-fashioned in this regard, and I always like to make my crusts from scratch, and from 4 ingredients. Flour, butter, water, and a pinch of salt.
I also believe the best way to make a crust is by using your hands. By only using your hands, you’ll know when you’ve achieved the the correct consistency with the dough. Most of what I’ve read about crusts or dough is that over-mixing causes the light, buttery texture to fade right out. This new recipe I’ve posted for crust is nothing new ingredient wise, however, maybe the butter to flour ration are the key here. What I am sure of, is that I’ve never had a nice, thick, flaky crust until this recipe.
I don’t know exactly what it was, but I was very pleased, and so were the others tasting this lovely pie. Let’s not forget the additional step of caramel sauce. This is both added to the apple mixture, and drizzled over the pie upon serving. Great recipe!
Sunday Caramel Apple Pie
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 lemon juice fresh
- 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 small egg beaten for brushing top
- 1 pinch sugar for baking
Basic Pie Dough
- In a large bowl, properly measure flour
- sugar, salt
- 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.