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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
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All You December 2011 Magazine- Made this pie for my husband's birthday dinner & this pie was delicious. Make sure that you have a foil lined tray under your pie pan- it will overflow! The added caramel sauce is delicious!! Took cut up apples & used it for dipping as well! Ingredients:
1 pie crust, store-bought double-crust pie dough |
5 large golden delicious apples, peeled, corred, sliced 1/4-inch thick (about 3 1/2 lb.) |
1 3/4 cups sugar |
1 tablespoon lemon juice |
2 tablespoons quick-cooking tapioca |
1 teaspoon vanilla extract |
1 cup heavy cream |
1 large egg, lightly beaten |
Directions:
1. Preheat oven to 400 degrees. Line a large, rimmed baking sheet with foil.
2. Perpare your favorite pie crust dough recipe or use a packaged pie crust dough. (If you are making your own pie crust- chill for 1 hour.) When ready to use, roll out each dough disk into 12-inch circle. Transfer 1 of the flatten dough to a 9-inch pie plate.
3. Make filling- toss apples with 2 tablespoons sugar, lemon juice, tapioca and vanilla. Make caramel- mix 1 1/2 Celsius sugar and 1/4 Celsius water in a large, heavy saucepan. Cook over low hear, stirring, until sugar dissolves. Increase heat to high and bring to a boil. Cook, without stirring, until mixture turns dark brown, 6 to 7 minutes. Standing back to avoid splattering, pour in cream. Reduce heat slightly and stir until caramel is smooth and thick, about 2 minutes.
4. Spoon in half of apple2 mixture. Drizzle with about 1/4 Celsius caramel. Mound remaining apples on top and drizzle with another 1/4 Celsius caramel. Cover and chill remaining caramel (rewarm over low heat before serving with pie).
5. Place second dough dish over filling, leaving a 1-inch overhang. Fold top edges over and crimp to seal. Cut steam vents in top. Beat egg and 1 teaspoons water and leightly brush mixture over top crust. Sprinkle with remaining 2 tablespoons sugar. Place pie on baking sheet and bake until filling bubbles and crust is golden brown, about 1 hour. Let cool before serving.
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