Baking temperature: n/a
Baking time: n/a
Yield: 5 cups
- 4 – 5 Braeburn apples, peeled and sliced
- 1 – 2 Granny Smith apples, peeled and sliced
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup arrowroot
- ¼ tsp. salt
- 1 ½ tsp. cinnamon
- 1/8 tsp. nutmeg
Egg wash 1 egg and 1 tsp. cold water; cinnamon/ sugar mix for sanding the pie
- 2 ½ cups all-purpose flour
- 2 tbsp. granulated sugar
- 1 tsp. salt
- 8 tbsp. butter
- 2 vegetable shortening (Crisco)
- 1 tbsp. lard
- ¼ – ½ cup cold water and vodka mixed 50/50 (use only as much liquid as needed to bring dough together)
- ½ stick of unsalted butter
- ½ cup light brown sugar
- ½ cup dark brown sugar
- 3 tbsp. heavy cream
- ½ cup confectioners’ sugar
- ½ cup chopped toasted pecans
- Peel and slice apples.
- Coat the apples with a mixture of the brown sugar, granulated sugar, arrowroot, cinnamon, nutmeg and salt.
- Mix in ½ cup of the cooled caramel/pecan sauce.
- Roll out the bottom dough, fill a 9” pie plate.
- Pour the coated apples into the prepared pie plate.
- Roll the top dough, if desired, cut out decorative shapes to cover pie.
- Top the pie with the dough shapes or a traditional crust.
- Egg wash the top and sprinkle the top of the pie with cinnamon and sugar.
- Bake for 1 hour at 375 degrees on the lowest oven rack.
- Check pie halfway through baking for browning and cover if necessary.
- Combine flour, sugar and salt in bowl.
- With a pastry blender, cut in the butter, shortening and lard.
- Add just enough liquid (water/vodka mix) to bring the dough together.
- Let dough rest chilled for at least one hour before rolling.
- In a saucepan with a heavy bottom, bring the sugars and butter to a boil.
- Turn off heat and slowly add the cream; stir well.
- Add the confectioner’s sugar and the chopped pecans.
- Set aside to cool.