Caramel Apple Pie

Honestly, I’m not big on pies, something to do with the crust on top but mmm…. doesn’t this Caramel Apple Pie sound like fall? Cozy sweater weather, under a warm blanket eating some warm apple pie with a little bit of ice cream. Goodness, I love this time of year!

That being said none of the above was the scenario for this pie, we had a get together with the in laws coming up and I thought this would be a good chance to give this pie a try. The weather was hot and not at all fall like but at 11:00pm sitting around the fire this was a good treat, I was wishing we brought ice cream though!IMG_6430

This was another gem I found in a Style at Home magazine, the September 2018 issue. I was hesitant to try and almost went for a premade crust but it was a great excuse to buy a rolling pin and turned out to be pretty easy! My confidence in making pies is pretty up there now, because making one pie without it turning into a disaster makes me a pro right?!

TIPS:

  1. The recipe calls for 1/4 cup sour cream however; this was the only thing I forgot when I went to the store to get ingredients. So after a bit of research I found that I could use heavy cream and lemon juice as a substitute. So for the 1/4 cup this calls for I used 1/4 cup of heavy cream and just over half a tsp of lemon juice. I made that first and put it to the side until I needed it. If your dough seems a little wet or sticky I would add some flour.
  2. Make sure the water for your crust is really cold otherwise your crust won’t work
  3. You can also use granny smith apples instead of royal gala if you want less of a sweet taste.
  4. I didn’t have an course sugar to sprinkle on top of the latticed crust, so I just used granulated sugar.

 

What you need:

Crust

  • 2 1/2 cups flour
  • 1/4 cup powdered sugar
  • 3/4 cup cold butter, cubed
  • 1/4 cup shortening, cubed
  • 1/4 sour cream
  • 1/4 cup ice water
  • 1 tsp vanilla

Filling

  • 5 Royal Gala apples, cored, peeled and sliced thinly
  • 3 tbsp. flour
  • 3/4 tsp cinnamon
  • 1/3 cup unsalted butter
  • 2/3 cup brown sugar
  • 2 tbsp. water
  • 1/2 tsp salt
  • 2 tbsp. heavy cream
  • 1 tbsp. course sugar

What you do:IMG_6431

Crust

  1. In a large bowl, mix together powdered sugar and flour then add in the butter and shortening cubes
  2. Using your fingertips or a pastry blender, cut the butter and shortening in until you get what resembles a crumble
  3. Using a whisk, in a separate bowl. Combine your sour cream (or the concoction you made that resembles sour cream), water and vanilla. Drizzle over the flour mixtureIMG_6432
  4. Forming a ball, use your hands to bring he dough together. You can add more ice water to the dough if it seems too dry. 1 tbsp. at a time.
  5. Separate dough in half, shape each half into a disc shape and wrap in plastic wrap. Place in the fridge for at least 45 minutes

While your dough is in the fridge, make your pie filling

  1. In a large bowl, add in apple slices, flour and cinnamon and toss until the applesIMG_6433 are coated evenly
  2. In a skillet, over medium heat, melt your butter then add in brown sugar, water and salt.
  3. Turn the heat up to high and cook the mixture until it starts bubbling then mix apples in.
  4. Remove skillet from the heat and put aside.
  5. Preheat oven to 400°
  6. Take a dough disc out of the fridge and roll it out on a lightly floured surface. Making a 12 inch circle.
  7. Place this into a 9inch pie dish. Trim the edges to leave about 1 inch in overhangIMG_6435
  8. Pour your filling into the pie dish now
  9. Take the other dough disc out of the fridge and roll it into a 10 inch circle then cut 10, 1 inch wide strips out
  10. Place 5 strips across the top of the pie, spaced out evenly. Then take the remaining strips and lay them across the top in the opposite direction. (Forming a lattice)
  11. Take the overhang and fold it over top the edges of the lattice, pinch to join them and then crimp the edges of your pie.
  12. Brush the pastry with whipping cream and sprinkle with sugar
  13. Bake for 20 minutes and then reduce the temp to 350° and bake for another 45-50 minutes. The top should be golden brown and the apples should be soft.
  14. Let pie cool before serving.

I made my pie the night before. You can leave it out loosely covered for 24 hours or in the fried for 3 days. To warm up, set oven to 350° to 15-20 minutes should do the trick. But check to make sure pie is warmed up to your liking. Leave in longer if your pie was kept in the fridge. 

IMG_6436

I unfortunately didn’t take any pictures of the slices, after a couple drinks, the distraction of family time and the smell of pie the last thing on my mind was taking a picture… fired. 

 

Sour cream substitutes

Style at Home article

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