Autumn Caramel Apple Pie

Recipe by Karri Perry, Cincinnati, Ohio
First place, Baked Pies (Apple), 2018

Baking temperature: n/a
Baking time: n/a
Yield: 5 cups

Ingredients

Filling:

• 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

Optional:

Egg wash 1 egg and 1 tsp. cold water; cinnamon/ sugar mix for sanding the pie

Crust:

• 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)

Caramel:

• 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

Instructions

Filling:

1. Peel and slice apples.
2. Coat the apples with a mixture of the brown sugar, granulated sugar, arrowroot, cinnamon, nutmeg and salt.
3. Mix in ½ cup of the cooled caramel/pecan sauce.
4. Roll out the bottom dough, fill a 9” pie plate.
5. Pour the coated apples into the prepared pie plate.
6. Roll the top dough, if desired, cut out decorative shapes to cover pie.
7. Top the pie with the dough shapes or a traditional crust.
8. Egg wash the top and sprinkle the top of the pie with cinnamon and sugar.
9. Bake for 1 hour at 375 degrees on the lowest oven rack.
10. Check pie halfway through baking for browning and cover if necessary.

Crust:

1. Combine flour, sugar and salt in bowl.
2. With a pastry blender, cut in the butter, shortening and lard.
3. Add just enough liquid (water/vodka mix) to bring the dough together.
4. Let dough rest chilled for at least one hour before rolling.

Caramel:

1. In a saucepan with a heavy bottom, bring the sugars and butter to a boil.
2. Turn off heat and slowly add the cream; stir well.
3. Add the confectioner’s sugar and the chopped pecans.
4. Set aside to cool.