Sunday, 13 May 2018

Caramel Apple Pie


No way I could have a month of pies and not do an apple pie. In the world of pies, apple pie is president and pumpkin pie is vice. I had some caramel sauce left over from some bread pudding I made and decided it would be perfect with some granny smith apples. Quite possibly the best use I have ever found for left over caramel. 

For me, an apple pie should be tart, and the apples should hold their shape. No other apple does this better than a granny smith. I love its strong apple flavor and I love even more, eating chunks of apples in a pie. Everyone has their own criteria when it comes to apple pie. My sister is the complete opposite. She loves when the entire filling is one big mush, she does not want apple pieces let alone large apple pieces.

If you are like her a McIntosh apple may be best cut into small cubes, so by the time it cooks and bakes you would have one cohesive texture as the filling. Just thinking about it and I’m turning my nose up.  Some persons like  a mixture of both for some mushy apples and some chunks. A combination of granny smith and McIntosh would work best for that result. All in favor of a tart apple with bits tender chunks of flavorful apples you can see and chew, follow my recipe and thank me later.  

 Ingredients (printable recipe)

6-8 Granny smith apples
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon salt
2 tablespoon lemon juice
½ teaspoon rum
4 tablespoon corn starch
¼ cup caramel sauce
2 prepared pie crusts

  • Preheat the oven to 375 degrees
  • Roll out the bottom pie crust and place in a pie dish, cut off any excess edges.
  • Place in the refrigerator
  • For the fruit filling
  • Peel and core the apples, cut into slices
  • In a pot combine the apples, sugar, cinnamon, nutmeg salt, rum and lemon juice
  • Stir and combine, cook over medium heat until the apples are just fork tender
  • Set aside to cool for a few minutes,
  • When it’s almost room temperature stir in the corn starch and caramel sauce
  • Fill the bottom pie crust with fruit filling, if there is a huge portion of excess liquid from the apples don’t pour the liquid into the pie crust, discard it.
  • Place the top pie crust on the apple pie in a lattice pattern, cut the excess dough into small circles and line the edges, or crimp the edges
  • Beat the egg and milk together and brush the crust sprinkle with sugar and bake for an hour
  • After about 30 minutes I rest a piece of foil over top lightly just to prevent the top from over browning
  • Remove from the oven after an hour and allow to completely cool for 5 hours before slicing
  • This allows it to set. Overnight is best but at least 5 hours
Greedy tips: 

Xoxo Greedygirl

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