Deep Dish Caramel Apple Pie
Hello, strangers! I hope you all had a wonderful Thanksgiving!
I started my Thanksgiving bright and early with a 10k run with my sister, Jessie. I actually did surprisingly well (for me), considering I haven’t seriously worked out since my incident with my Vibrams and I stayed up until 2AM the night before baking. I crossed the finish line at 43:24 with an average mile pace of 7:00 minutes. Whoop whoop!
I haven’t really been in the baking mood lately, which is terrible timing considering the holiday season is among us. However, I still contributed to our Thanksgiving this year by making a smorgasbord of appetizers and two desserts, with one dessert being a complete failure.
The night before Thanksgiving I rushed through a new Pumpkin Cheesecake recipe and completely bombed it. Although my family was pretty disappointed that the Pumpkin Cheesecake was in the bottom of the trashcan before anyone had a chance to try it, I did win them over with this Deep Dish Caramel Apple Pie.
Soft, tender apples drenched in a spiced caramel sauce, piled high on top of a flaky, buttery pie crust, then topped with a brown sugar-pecan crumble. Serve it warm with a scoop of vanilla ice cream and it’s a pie to remember!
Deep Dish Spiced Caramel Apple Pie recipe slightly adapted from The Noshery:
1 ½ cups all purpose flour
2 tablespoons sugar
¼ teaspoon salt
1 ½ stick unsalted butter, cut into 1/2-inch pieces, frozen
4 tablespoons (about) ice water
¾ cup all purpose flour
6 tablespoons of brown sugar
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon fresh ground nutmeg
¼ teaspoon salt
6 tablespoons (¾ stick) chilled unsalted butter, cut into small pieces
¼ cup pecan pieces
5 pounds baking apples, peeled, cored
Juice from ½ a lemon
¼ cup all purpose flour
1 cup heavy cream
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
1/8 teaspoon ground nutmeg
1 ½ cups granulated sugar
½ cup water
1 tablespoon apple cider vinegar
- Mix 1 ½ cups flour, 2 tablespoons sugar and ¼ teaspoon salt in processor. Add butter until mixture resembles coarse meal. Blend in enough ice water by tablespoonfuls to form large moist clumps. Transfer dough to work surface. Gather dough into ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.
- If you don’t have a food processor you can do this by hand. Sift flour, sugar and salt directly onto work surface. Tuck pads of butter into the flour. Press the butter into the flour, until crumbly, scraping and gathering together using a pastry scraper. Add cheddar to flour mixture, make a well in the center of the flour mixture and add water. Work together using pastry scraper until dough comes together into a ball. Flatten into a disk, wrap in plastic and chill for 30 minutes.
- Mix flour, sugar, spices and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps.
- Cut apples into 16 wedges and cut each wedge in half into cubes. Combine apple wedges, lemon juice and ¼ cup flour in large bowl and toss to coat. Let stand while preparing caramel.
- Combine the cream, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
- Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Pour ½ the caramel over apples; toss to coat. Set remaining caramel aside. Let stand until apples release juices, tossing occasionally, about 10 minutes.
- Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured work surface to 16-inch round. Transfer to 9 ½-inch-diameter spring form pan. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie.
- Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool at least 1 hour. Serve pie warm or at room temperature.