This mouthwatering deep-dish caramel apple pie from Food & Wine’s Kay Chun is drizzled with a luscious do-it-yourself caramel sauce and topped with a crunchy oat streusel. The two-crust classic contains a selfmade pastry dough that we swear by, but there’s additionally something to be said for a streusel topping , a lattice crust , or a boozy twist in the apple pie filling. Store any leftover pie, frivolously lined, at room temperature for a number of days. Line the underside of a 9-inch pie pan with one of many discs of dough, and trim it so it lays about half inch past the edge of the pan.
Sprinkle the combination over the apples, and stir to coat them. Add sugar, flour, cinnamon, and salt; toss to combine. Crimp the perimeters of the pie, then place it within the refrigerator for 10 minutes to agency up the crust whereas the oven finishes heating. For a straightforward information to thickener substitutions, see our Pie Filling Thickeners Guide. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
Check the pie after half an hour of baking time, and cover the sides with foil or a pie protect to keep them from browning too quickly, if necessary. Cover edge with 3-inch strip of aluminum foil to prevent extreme browning. The filling continues to thicken because the pie cools, and in the event you cut it too soon it’s going to run out far and wide. Caramel-Pecan Apple Pie: Instantly after eradicating pie from oven, drizzle with 1/3 cup caramel ice cream topping.
For the pastry, place the flour, sugar and lemon zest into a bowl and rub within the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a spherical-bladed knife till the combination varieties a dough. Pierce the highest of the dough in a number of places to allow steam to escape whereas baking. For a pretty glazed high crust, brush this—and any other double crust pie—with milk or cream and sprinkle with sugar earlier than baking.
Bake forty to 50 minutes or until crust is brown and juice begins to bubble by means of slits in crust. For extra crunch and shine, brush the highest crust with milk (or an egg white overwhelmed with 1 tablespoon of water), and sprinkle with coarse sugar. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. I elevated the spice slightly & used a crumb topping, and I baked it fairly a bit longer than the recipe said – till I may see the juices bubbling through the topping.