(for the pie dough)

1 1/4 cups all-purpose flour

1/4 t fine sea salt

8 T cold unsalted butter, cut into 1/2"

1/4 cup ice water

(for the apple filling)

2 T unsalted butter

14 oz. peeled and diced apples

1 t vanilla extract

1/2 cup packed dark brown sugar

1 1/2 t ground cinnamon

1/2 t freshly grated nutmeg

1/2 t fine sea salt

3 T granulated sugar

2 T all-purpose flour

(for the butterscotch filling)

1 1/2 cups whole milk

1/2 cup heavy cream

1/2 packed dark brown sugar

1/2 t fine sea salt

1/4 cup cornstarch

2 large egg yolks

1 T unsalted butter

2 t vanilla extract

(for the topping)

1 cup heavy cream

1/4 cup granulated sugar

1 t vanilla extract (optional)

ground cinnamon for sprinkling

[how to make]

(for the pie dough)

*Cut the butter into 1/2" and toss it in the flour/salt mixture to coat before adding the whole thing to the food processor.

*Pulse the mixture in 3-second bursts until the butter becomes the desired size.

*Add the water little by little until the dough holds together.

*Form the dough into a disk and wrap tightly in plastic wrap.

*Refrigerate for at least 30 minutes before using.

*Roll out the dough into a 12" circle and line 9" pie pan with it.

*Line with parchment paper and add baking weights on top of the paper.

*Put this in the oven and bake for about 15 minutes.

(for the apple filling)

*In a medium pot, melt the butter over medium heat.

*Add the apples, tossing to coat with the butter.

*Add the vanilla, brown sugar, cinnamon, nutmeg, and salt, stir to combine, and cook, stirring occasionally, until sugar dissolves and the apples start to soften, 3 to 4 minutes.

*In a small bowl, whisk the granulated sugar and flour to combine.

*Stir into the apple mixture and cook, stirring constantly, until the mixture thickens, 2 to 3 minutes.

*Remove from the heat and let the filling cool completely.

*Preheat the oven to 400 degrees.

*Place the parbaked pie crust on a parchment-lined baking sheet.

*Pour in the cooled apple filling and spread into an even layer.

*Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes. Cool completely.

(for the butterscotch filling)

*In a medium pot, bring the milk and cream to a simmer over medium heat.

*Meanwhile, in a medium heatproof bowl, whisk the brown sugar, salt, and cornstarch together to combine.

*When the milk mixture is simmering, whisk the egg yolks into the sugar mixture and whisk well to combine.

*Pour in about 1/4 of the hot milk mixture to temper the yolks, whisking constantly.

*Return this mixture to the pot and cook over medium-low heat, stirring constantly with a silicone spatula, until it is very thick and large bubbles break the surface, 3 to 4 minutes.

*Remove from the heat and stir in the butter and vanilla.

*Strain the pudding through a fine-mesh sieve onto the cooled apple filling and spread into an even layer.

*Cover with plastic wrap placed directly against the surface and refrigerate until set, at least 1 hour or up to 24 hours.

(for the topping)

*In a bowl of a stand mixer fitted with the whip attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes.

*Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. (Add vanilla, if using.)

*When ready to serve, spread, spoon, or pipe the whipped cream on top of the pie.

*Garnish with a sprinkle of cinnamon.

-makes 8- 

Note: I found this recipe in "The Book on Pie" by Erin Joanne McDowell.

Labels: Apple pie recipe, pie recipe