![]() Keep an eye on it, if the caramel begins to smoke, you've burned it and you'll have to start over.Ī mandolin works great for producing very thin slices. **This process can take awhile depending on the heat source. *A mixture of Crispin, Granny Smith, and Cortland is nice if you can. You can test the apples for doneness with a long toothpick or small knife. Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.īake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Cook's Note: Save a small portion of the caramel to pour on top once the lattice is assembled.Īssemble the lattice crust and flute the edges of the crust. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Gather your rolled pie crust, salted caramel, and apple mixture. Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven). Use your hands to gently mix and coat the apple slices. Sprinkle this mixture over the apples in the mixing bowl. In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Core, peel, and thinly slice the whole apples. ![]() Juice the lemons into a large mixing bowl. Set the caramel aside while you prepare the apple filling. Whisk the final mixture together well over low heat and sprinkle in the sea salt. Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot. In a bowl, mix the 1 1/2 cup flour, sugar, salt and cinnamon. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.** Chill the rolled crust while you prepare the salted caramel and apple filling.Ĭook the sugar and water together over low heat until just dissolved. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired. Freeze the other crust until you need it, then thaw for about 20 minutes before using.Prepare one 2-crust batch of your favorite all butter pie crust. This recipe makes 2 crusts, but only 1 is used for the pie. Allow to cool slightly before serving - or don't if you can't wait! Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. Set aside.įor the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.Īdd the apples to the prepared pie shell and top with the crumb topping. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.įor the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Gently press the dough against the corner of the pan and tear off any excess dough. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). ![]() If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. Be gentle and patient it'll take a little time to get the dough completely rolled out. Roll the dough starting at the center and working outward. Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Place in the freezer for 15 to 20 minutes to chill. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin this makes it much easier to roll out the crust later. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.įorm 2 equal-sized balls. ![]() Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. ![]()
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