![]() ![]() Let cool on a wire rack at least 2 hours before serving. If crust starts to darken too quickly, cover loosely with foil. Place pie plate onto preheated baking sheet and bake until crust is very golden and filling is bubbling, about 50 minutes. Step 9 Brush chilled crust with egg wash and sprinkle with coarse sugar.Freeze for 15 minutes or until crust is well chilled. Trim strips and press into crimped crust. Fold back the second and fourth strip and repeat lattice top with remaining crust. Fold back the first and third strip and place a fifth slice over apples in the opposite direction and lay folded-back slices over the fifth slice. Step 8 Roll out second disc of dough into a 12” circle.Layer apples on top of crust, then pour caramel over apples. Trim edge to a 1” overhang, then tuck under itself and crimp edges. Transfer crust to 9” pie plate and gently press to fit. Step 7 On a lightly floured surface, roll out one disc of dough into a 12” circle.Cook until liquid has thickened and apples are tender, 12 to 15 minutes. Step 6 In a large skillet over medium heat, add apples, brown sugar, lemon juice, cornstarch, cinnamon, and salt.Step 5 Preheat oven to 400° with a large baking sheet on the middle rack.Step 4 Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.Step 3 Turn dough onto a lightly floured surface, form into 2 equal size balls, and flatten into disks (making sure there are no/minimal cracks).Add vinegar and ice water 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Add butter and using your hands or a pastry cutter, cut butter into flour mixture until pea-sized and some slightly larger pieces form. Step 2 In a large bowl, combine flour, sugar, and salt. ![]() Step 1 Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.Have you made this yet? Let us know how it went in the comments below! If you have any leftovers, wrap the pie tightly and store in the refrigerator for around 3 to 4 days. Make your crust ahead of time to save yourself a lot time! You can make the crust and store it in the refrigerator for up to the 3 days or in the freezer for 1 month, or make the entire pie ahead of time and store in the fridge for 3 to 4 days. Granny Smith, Honey Crisp and Gala would be a great mix of sweet and tart to use in this pie to pair with the caramel filling. This will allow a lot of the juices to be absorbed and will help with a cleaner slice, but any extra liquid is delicious spooned over the pie! Use our homemade pie crust for a tender and flaky crust that's perfect for this pie, but you can use store-bought if you're in a pinch.Ĭheck out our guide for the best apples to use for baking for a complete rundown, but for this pie, we suggest a mix. Top Tip: Be sure to let the pie cool before serving. Top it with homemade vanilla ice cream for the perfect Thanksgiving dessert so switch up your spread. We added sweet, rich caramel to this pie, bringing out the sweetness of the apples with an indulgent twist. Classic apple pie is always a baking staple for us during the fall, but sometimes we want something a little different. ![]()
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