seasonal header image

Pie Crust

• 3 cups AP flour

• 1/2 cup cold shortening

• 1/2 cup cold butter

• 1/2 tsp salt

• 1/2 cup (or more) ice water


Salted Caramel Sauce

• 1 cup sugar

• 1/2 cup water

• 3/4 cup of earth balance butter stick

• 2 tbs soy creamer

• 1/4 tsp salt


Salted Caramel Apple Pie Filling

• 6-7 Medium Large Pink Lady

• Apples, peeled and sliced a 1/4 inch thick

• 2 tbs lemon juice

• 3 tbs flour

• 1 tsp cinnamon

• 1/4 tsp ground cloves

• 1/4 tsp ground nutmeg

• 1/4 cup brown sugar

• 1/4 cup sugar

 

Extras:

Non Dairy milk

Sugar

Procedure Header all entrees link
Salted Carmel Apple Pie

This year our Pink Lady Apple tree supplied us with our first ever harvest of apples! So to commemorate this occasion, we made pie. We wanted a traditional pie with a modern flair. What's better than caramel apples? Peanut butter and apples? Touché...


Serves 8-10


Prepare pie crust and caramel sauce first.


Traditional Pie Crusts (makes 2)

1. Whisk flour and salt.

2. Cut in shortening (using a pastry cutter or if in a bind you can use two butter knives) and butter until the texture resembles coarse bread crumbs.

3. Add cold water. You'll want a tacky ball to form (you may need to adjust water and flour here). Cut the dough in half and wrap both dough balls in plastic and place in the fridge for one hour.


Salted Caramel Sauce

1. Cook sugar and water on medium high heat until sugar dissolves, stirring constantly. Lower heat to medium low.

2. Cook for 15 minutes without stirring until the syrup becomes a medium dark amber color.

3. Remove from heat and add butter, salt, and cream. Whisk until the mixture is smooth and combined. Set aside.


Salted Caramel Apple Pie Filling and Assembly:

 

Preheat your oven to 425.

 

1. In a large bowl, combine apples, lemon juice, flour, cinnamon, cloves, nutmeg, and sugars.

2. Place one ball of dough on a lightly floured surface and roll into a 12" round. *Shandyism: you will want to to push the dough with the rolling pin, not really roll it. If dough crumbles here, add more water and roll back into a ball and attempt rolling it out again. Place rolled out dough inside a 9" pie dish. Cut off any crust that is higher than the edges of the inside of the dish.

3. Place apple mixture in the crust and then drizzle 1/2 cup of salted caramel sauce on apples. Save the rest of the sauce for drizzling on individual pieces.

4. Roll out (or rather push out) last pie dough into a 12" round. Using a pizza cutter, cut the dough into 1/2-3/4" strips. Weave the strips on top of the pie, pressing the ends of each strip into the top edge of the pie crust on the bottom (use water to press together if too dry).

5. Brush the entire top of the pie with plenty of non dairy milk and then sprinkle with white sugar.

6. Bake in the oven for 30 minutes. Then lower the heat to 350 and place a cookie sheet or pan underneath the pie to capture any loose juice (rhyming is fun). Bake for another 30 minutes. The pie is done when the apples are tender.

Cool on a rack or in your pretend windowsill for 3-4 hours. Drizzle extra caramel sauce on each slice to serve.