I have never really been a fan of apple pie. It was something that we ate often as kids served warm with a big scoop of vanilla ice cream on top. I however typically ate that big old scoop of ice cream accompanied by the crust and called it a day.
This pie though. Oh man, so different.
I started getting a craving to try and bake one because I saw everyone posting pictures of beautiful apple pies on Instagram. So, that of course meant I had to try and bake one. I scoured Pinterest until I finally saw this one. That sealed the deal.
I made the pie and it was eaten all in one night. Because of that I didn’t get to take any pretty pictures of the pie sliced oh so perfectly with homemade whipped cream and caramel drizzled over the top, so just imagine that part, and then make it, and then try and not eat it all in one evening. Savor it, and definitely hide yourself a slice in the fridge for after the little ones go to sleep.
I promise its easy, even the crust!
Basic Pie Dough
2 1/2 Cups All Purpose Flour
1 1/4 Teaspoon Salt
6 Tablespoons Unsalted Butter//Chilled and Cubed
3/4 Cup Vegetable Shortening//Chilled*
3/4 Cup Ice Water
Add flour, salt, cubed butter, and vegetable shortening to food processor. Pulse until crumbly. While running slowly stream very cold water into the food processor just until dough starts to form a ball. Do not over mix. Remove dough and separate into two balls and wrap with cellophane and place in refrigerator until chilled. Once chilled roll out on lightly floured surface and gently drape into pie dish. Cut off any overhang and gently press into dish. After you add pie filling roll out the other dough and cut into strips, lay over top of pie in a weave pattern to create lattice top.
*I know most people have a thing against using vegetable shortening but it really makes the crust flaky and delicious. Because of food allergies I bought organic all natural vegetable shortening, and that of course means it has to be good for you right?
**When pie is assembled before placing in the oven lightly brush crust with egg whites and sprinkle with coarse sugar.
6 Large Apples Peeled Cored and Thinly Sliced
2 Teaspoons Lemon Zest
Juice from 1 Lemon
1/4 Cup All Purpose Flour
1/4 Teaspoon Ground Cloves
1/4 Ground Nutmeg
1 1/2 Teaspoons Ground Cinnamon
1/2 Cup Granulated Sugar
Peel, core, and uniformly slice apples. Place in a large bowl and add lemon zest and juice. In a separate bowl combine flour, spices, and sugar. Pour flour over apples and gently stir to coat apples.
1 Cup Granulated Sugar
1 1/2 Teaspoons Salt
1/2 Cup Room Temperature Water
12 Tablespoons Unsalted Softened Butter
2 Tablespoons Heavy Cream
1 Tablespoon Vanilla Extract
Add sugar, salt, and water to a small saucepan and bring to a boil. Stir occasionally while waiting for mixture to boil. Once the sugar is dissolved and the liquid is boiling turn down to medium low heat and let simmer without stirring until mixture begins to turn a caramel color. Once liquid changes color remove from heat and add butter, cream, and vanilla, and stir until combined. Caramel will begin to take form as it cools. After caramel cools a little drizzle over pie filling. Save the extra to drizzle over top of pie once it is cooked, and also over individual slices.
|Directions for Assembling Pie|
Place one pie dough into pie dish after it is rolled out. Add apple filling. Drizzle salted caramel over the top of filling. Assemble lattice top. Brush with egg whites and sprinkle with coarse sugar. Bake in a 350 degree oven for 30-40 minutes. When you remove pie drizzle with a little more caramel. Allow to cool completely and then chill in refrigerator for at least 3-4 hours before serving. Serve with homemade whipped topping and caramel drizzle or vanilla ice cream.
Recipe adapted from Sally’s Baking Addiction
All photography is my own.
|Don’t Forget about the giveaway|