Caramel Apple Pie - No Fail Recipes

By foodiva

Ingredients

• For crust
• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 cup solid vegetable shortening, cut into slices and frozen
• 12 tablespoons unsalted butter, cut into slices and frozen
• 4 tablespoons ice water
• 4 tablespoons vodka, very cold
• For filling
• 2 pounds Granny Smith apples, peeled and sliced into thin strips
• 2 pounds Golden Delicious apples, peeled and sliced into thin strips
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• For apple caramel sauce
• 2 cups apple juice
• 1/2 cup heavy cream
• For Assemblage
• 1 egg white
• Ultra fine sugar
• See more at: http://nofailrecipe.com/recipes/caramel-apple-pie/#sthash.ttr8Rohj.dpuf

Details

Servings 8
Preparation time 30mins
Cooking time 120mins
Adapted from nofailrecipe.com

Preparation

Step 1

½ cup solid vegetable shortening, cut into slices and frozen

12 tablespoons unsalted butter, cut into slices and frozen

Directions

Put ½ the flour, butter, shortening, sugar and

in a food processor. Pulse about 10-15 seconds.  Add rest of flour and pulse 6-8 times more.  Empty contents into a bowl.

Sprinkle water and vodka over the mixture while mixing it up gently with a wooden spoon or rubber spatula. Dough should be sticking together at this point.  Separate into two mounds and flatten out.  Wrap each in plastic wrap and store in refrigerator for at least 2 hours.

Remove dough from refrigerator and roll out to 12” on a surface dusted with flour. Use up to ¼ cup more flour as you roll out the dough to the right size.  Place dough on pie dish, press into place and crimp edges into place and trim excess.  Roll out second crust and place on baking sheet.  Refrigerate both pieces of dough one hour.

Preheat over to 350°F. To bake bottom crust, remove from refrigerators, line with parchment paper, and fill with pie weights (or rice).  Bake 15 minutes.

Combine all Ingredients in a large ovenproof bowl and mix well.

Bake in oven for 30 minutes. Remove from oven and pour extracted juices from the apples into a saucepan for the caramel sauce.  Let apples cool.

To the reserved juice, add the additional apple juice. Boil on high until reduces to 1 cup.  30-45 minutes.

Carefully add the whipping cream and boil until thick.

Add the cooled apples to the pie dish, cover apples with apple caramel sauce, then cover with second piece of dough making sure it completely wraps over edges.

Add 1-teaspoon water to egg white, whip with fork to slightly frothy, and then brush entire pie crust. Dust surface with sugar.

Make 3-4 vents into the pie dough to allow moisture to evaporate.

© 2016 All Rights Reserved — Encore Publishing

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