5/01/2009
Apple Pie with Caramel Topping
-Pie dough for two 9" crust-
2 cups all purpose flour
1/2 cup lard
2 1/2 T unsalted butter
1/2 t salt
about 1/2 cup iced water
-Apple filling-
7 large Granny Smith apples, peeled and cored
1 cup sugar
3 T quick cooking tapioca
1 t ground cinnamon
1/2 t salt
juice of 1/2 lemon
1 T heavy cream
1 large egg
-Caramel Topping-
1/2 cup packed brown sugar
4 T unsalted butter
2 T heavy cream
1/2 cup pecan halves
>how to make<
(Pie dough)
*In a large bowl, combine the flour with the lard, butter and salt.
*Mix lightly with your fingertips until the dough forms grape-sized pieces.
*Stir in the iced water.
*Lightly knead, handling the dough as little as possible, until the dough forms a ball.
*Add a little more water if necessary.
*Transfer to a plastic bag and shape into a log.
*Seal the bag, pressing out any sir, and chill 1 hour or as long as 3 days.
*The pie dough can be frozen for as long as a week.
*Butter and flour a 9" glass pie plate.
*On a lightly floured surfece, roll out half the dough to a 12" round about 1/8 thick.
*Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching.
*Chill for 30 minutes.
(Filling)
*Roughly chop the apples into small pieces, about the size of lima beans.
(The apples should measure about 9 cups chopped.)
*Combine with athe sugar, tapioca, cinnamon, salt and lemon juice in a large bowl.
*Set aside until the juiced begin to run, 10 to 15 minutes.
*Meanwhile, beat together the cream and egg to make a glaze and brush over the edges of the bottom crust.
*Mound the apple filling in the pie shell.
*Roll out the remaining doough to a large round about 1/8" thick.
*Place over the filling and seal the edges together by gently pressing together.
*Brush the top with the remaining egg glaze.
*Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust.
*Cut 5 or 6 slits in a spoke pattern, beginning 1/2" from the center hole and ending 1/2" from the outside edge.
*Chill for 30 minutes before baking.
*Preheat the oven to 425 degrees.
*Place the pie plate on a cookie sheet and bake 10 to 15 minutes, or until the top is golden brown.
*Reduce the heat to 300 degrees and continue baking until the juices visible in the center are thick and bubbly, about 1 hour.
(If the edges are browning too quickly, cover with aluminum foil.)
(Caramel topping)
*Combine the brown sugar, butter and cream in a small saucepan.
*Bring to a boil and cook for 2 minutes.
*Remove from the heat and stir in the pecan halves.
*Spoon the hot caramel over the top of the pie to coat and return to the oven.
*Bake 5 minutes longer, or until the caramel sets.
*Cool on a rack before serving.
-Pie dough for two 9" crust-
2 cups all purpose flour
1/2 cup lard
2 1/2 T unsalted butter
1/2 t salt
about 1/2 cup iced water
-Apple filling-
7 large Granny Smith apples, peeled and cored
1 cup sugar
3 T quick cooking tapioca
1 t ground cinnamon
1/2 t salt
juice of 1/2 lemon
1 T heavy cream
1 large egg
-Caramel Topping-
1/2 cup packed brown sugar
4 T unsalted butter
2 T heavy cream
1/2 cup pecan halves
>how to make<
(Pie dough)
*In a large bowl, combine the flour with the lard, butter and salt.
*Mix lightly with your fingertips until the dough forms grape-sized pieces.
*Stir in the iced water.
*Lightly knead, handling the dough as little as possible, until the dough forms a ball.
*Add a little more water if necessary.
*Transfer to a plastic bag and shape into a log.
*Seal the bag, pressing out any sir, and chill 1 hour or as long as 3 days.
*The pie dough can be frozen for as long as a week.
*Butter and flour a 9" glass pie plate.
*On a lightly floured surfece, roll out half the dough to a 12" round about 1/8 thick.
*Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching.
*Chill for 30 minutes.
(Filling)
*Roughly chop the apples into small pieces, about the size of lima beans.
(The apples should measure about 9 cups chopped.)
*Combine with athe sugar, tapioca, cinnamon, salt and lemon juice in a large bowl.
*Set aside until the juiced begin to run, 10 to 15 minutes.
*Meanwhile, beat together the cream and egg to make a glaze and brush over the edges of the bottom crust.
*Mound the apple filling in the pie shell.
*Roll out the remaining doough to a large round about 1/8" thick.
*Place over the filling and seal the edges together by gently pressing together.
*Brush the top with the remaining egg glaze.
*Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust.
*Cut 5 or 6 slits in a spoke pattern, beginning 1/2" from the center hole and ending 1/2" from the outside edge.
*Chill for 30 minutes before baking.
*Preheat the oven to 425 degrees.
*Place the pie plate on a cookie sheet and bake 10 to 15 minutes, or until the top is golden brown.
*Reduce the heat to 300 degrees and continue baking until the juices visible in the center are thick and bubbly, about 1 hour.
(If the edges are browning too quickly, cover with aluminum foil.)
(Caramel topping)
*Combine the brown sugar, butter and cream in a small saucepan.
*Bring to a boil and cook for 2 minutes.
*Remove from the heat and stir in the pecan halves.
*Spoon the hot caramel over the top of the pie to coat and return to the oven.
*Bake 5 minutes longer, or until the caramel sets.
*Cool on a rack before serving.
Labels: Apple pie recipe, Caramel topping, Double crust pie