Blue Ribbon Caramel Apple Pie

Prep Time:

Cook Time:

45-55 Minutes

Serves:

8-10 Servings

Meal Type

Desserts

About the Recipe

This is the pie recipe that won Nancy Silver first place in last year's apple pie contest. The judges loved it. She got the recipe from the King Arthur Flour website by way of Anita Newell of New Hampshire. Nancy added a little bourbon to the caramel sauce and of course used apples from the farmers market.

Ingredients

FROM THE MARKET:

Apples

Butter

Milk or cream

Crust

2 1/2 cups King Arthur Unbleached All-Purpose Flour  1/2 teaspoon salt  1 cup (16 tablespoons) cold unsalted butter  1/2 cup ice water  Filling 1 cup sugar  1/4 cup King Arthur Unbleached All-Purpose Flour  1 teaspoon ground cinnamon  2 pounds whole apples, to yield 1 1/2 pounds peeled, cored, and sliced apples; about 6 cups  1/2 cup caramel apple dip, caramel sauce, or melted caramel, divided  2 tablespoons milk or cream  Topping 1 cup King Arthur Unbleached All-Purpose Flour  1/2 cup brown sugar  1/2 cup cold unsalted butter

Preparation

STEP 1

Preheat the oven to 375°F.

STEP 2

To make the crust: Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough of the water to bring the dough together. Divide the dough in half, shape each half into a disk, wrap well, and refrigerate for 1 hour. 

STEP 3

To make the filling: Combine the sugar, flour, and cinnamon. Stir in the apples. Combine 2 tablespoons caramel with the milk or cream. Toss with the apples. 

STEP 4

To make the streusel: Combine the flour and sugar. Work in the butter until crumbly. 

STEP 5

To assemble the pie: Roll one piece of dough into a 12" round, and lay it into a 9" pie pan. Spoon in the filling; sprinkle with the topping. Roll the second piece of dough into a circle slightly larger than the top of your pie pan. Cut 3/4"-wide strips, and weave a lattice crust. Seal and crimp the edges. 

STEP 6

Bake the pie for 45 to 55 minutes, until golden brown. Remove it from the oven, and cool it for 15 minutes. 

STEP 7

Drizzle the pie with the remaining caramel, warming it slightly if necessary top make it "drizzlable".

Cool the pie for at least 2 hours before serving. 