Monday, April 26, 2010

Deep Dish Caramel Apple Pie

A yummy variation on a traditional apple pie! I used caramel ice cream topping in place of dulce de leche. If your family likes dulce de leche go for it!


½ cup brown sugar
1/3 cup granulated sugar
1/3 cup cornstarch
¼ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
pinch of salt
7 to 8 cups of peeled, sliced apples (I like Granny Smith & Braeburn) (Approx 5 apples)
½ cup dulce de leche (canned or homemade) or caramel topping
2 Tablespoons apple cider
½ teaspoon vanilla extract
double crust for 9-inch pie (purchased or homemade)
egg white mixed with 1 teaspoon of water
coarse sugar for top, optional

1. Preheat oven to 400 degrees F. Center rack in oven.
2. In a small bowl, mix sugars, cornstarch, spices and salt.
3. In a large bowl, toss together apples, dulce de leche, apple cider and vanilla extract. Add dry ingredients and toss to combine.
4. Between waxed paper, roll out pie dough as large as possible keeping it a good thickness. Line deep dish pie pan with crust and let it hang over the sides. Brush with egg white mixture. Add filling and spread out evenly.
5. Roll out 2nd crust a little bit too & place on top of pie. Crimp edges together in a decorative fashion to seal. Brush with egg white mixture. Cut a few holes in the top crust for venting. Sprinkle with coarse sugar, if using.
6. Bake for 30 minutes. Then turn the temperature down to 375 degrees F. If pie is browning, cover it with foil and top with a pie crust shield to prevent crust edges from burning. If you don’t have a pie shield, just cover the whole thing with foil. Bake for another 30 minutes.
7. Remove pie from oven and cool on rack for several hours to allow filling to set.

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