This mouthwatering deep-dish caramel apple pie from Food & Wine’s Kay Chun is drizzled with a luscious home made caramel sauce and topped with a crunchy oat streusel. Cover, reduce heat to medium-low, and cook till the apples soften and release most of their juices, about 7 minutes. To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes. Preheat oven to 425 levels F (220 degrees C). Soften the butter in a saucepan.
Bake 40 to 50 minutes or till crust is brown and juice begins to bubble by slits in crust. For extra crunch and shine, brush the top crust with milk (or an egg white crushed with 1 tablespoon of water), and sprinkle with coarse sugar. Mix sugar, flour, cinnamon, nutmeg and salt in massive bowl. I elevated the spice just a little & used a crumb topping, and I baked it fairly a bit longer than the recipe stated – until I might see the juices bubbling by means of the topping.
For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the overwhelmed egg and stir with a spherical-bladed knife till the mixture types a dough. Pierce the highest of the dough in a number of places to allow steam to escape while baking. For a fairly glazed high crust, brush this—and another double crust pie—with milk or cream and sprinkle with sugar earlier than baking.
In a medium bowl, toss the apples with the lowered juice and spices. Preheat oven to 450 levels with a rack set in lowest position. Take away foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Add water, white sugar and brown sugar, and bring to a boil. This past weekend 9/6 – 9/eight/02 I made this pie for the Hillsboro County Fair in New Hampshire and received the First Prize Blue Ribbon.
When able to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Brush the surface of the dough with egg and then sprinkle with sugar. The crust was straightforward for a novice and I’ve obtained rave opinions on the pie. Baking a pie from scratch takes just a little endurance, but watching your family and friends benefit from the results makes all of it worthwhile.