November 22, 2011
I saw this recipe on my cousin, Alicia's blog. It was one of those times when a warm apple pie just sounded so good to me. I have never made a pie from scratch like this. But I just craved it for some reason after seeing it. So I made it. The only thing I would do differently is double the caramel recipe. We used the entire amount for only half the pie. But it was so good you had to just totally cover the pie in it! And my, this pie is seriously so good. Thanks Alicia!
FOR THE CRUST:
2 C flour
1 1/2 tsp salt
1 C Crisco/vegetable shortening
1/2 C cold water (with ice in it - you want it VERY cold)
Cut the shortening into cubes and put it in the refrigerator to chill. Combine flour, salt, and sugar in bowl. Using a pastry blender, mix in crisco cubes until shortening is mostly combined and texture is crumbly. (I used my Bosch and regular beaters, just didn't mix too much and it worked great) Be careful not to over-mix. Add water and use a fork to completely mix together into doughy texture, but still letting shortening marbling be visible. (Again just used my Bosch) Divide dough in half and shape each into a ball. Refrigerate for 30 minutes. Roll out into a circle on a lightly floured surface until about 1/4 inch thick. Place one crust on bottom of pie pan.
FOR THE FILLING:
3 tablespoons butter
2 pound apples (Honey Crisp or Fuji are good) peeled & sliced 1/2-inch thick (I used 6 medium sized apples)
1/2 cup sugar
1/2 cup brown sugar, packed
1 lemon, juiced
4 tablespoons all-purpose flour
Pinch ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
Sour Cream Portion:
1 C sour cream
1 1/2 tsp vanilla
Preheat oven to 350 degrees F. In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Cool the mixture. Spoon mixture into pie crust already assembled in pan. (I thought it would be too runny with the liquid, but it isn't! Pour it all into the pie crust)
Beat together by hand the sour cream, egg, and vanilla. Pour over apple mixture. Top with the remaining crust and crimp edges of crust together. Using a sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Glaze with egg, if desired. Place the pie in the oven, and bake for 1 hour and 15 minutes. Remove from oven and let sit until cooled or just warm.
Option: Warm Caramel Syrup (I think this really takes it to the next level!)
Ingredients: (I would double this!)
1/4 C sugar
1/4 C brown sugar
1/4 C butter
1/4 C heavy cream
1 tsp vanilla
Mix sugar, butter and cream in a saucepan. Let mixture simmer 5 minutes, stirring frequently. Cool, and add vanilla. Sauce may be refrigerated and used over again. May be served warm.