Knob Creek Bourbon Salted Caramel Apple Pie

By vealam

Ingredients

• APPLE FILLING:
• 8 cups Granny Smith apples (peeled and thinly sliced)
• 1/2 cup sugar
• 1 tsp. lemon zest
• 1 tbsp. lemon juice
• 1 tbsp. thyme leaves (roughly chopped)
• 3/4 tsp. cinnamon
• 1/4 tsp. freshly ground nutmeg
• 2 tbsp. bourbon (recipe recommends Knob Creek bourbon)
• 3 tbsp. flour
• 1 egg
• 1 tbsp. heavy cream
• CRUST:
• 2 cups flour
• 1 tsp. salt
• 8 tbsp. lard (cubed and chilled)
• 8 tbsp. salted butter (cubed and chilled)
• 1/2 cup ice water
• KNOB CREEK BOURBON SALTED CARAMEL:
• 1 cup sugar
• 1/4 cup bourbon (recipe recommends Knob Creek bourbon)
• 1/4 cup heavy cream
• 3 tbsp. salted butter
• Pinch of salt

Details

Servings 8
Preparation time 60mins
Cooking time 120mins
Adapted from people.com

Preparation

Step 1

APPLE FILLING:
Combine all ingredients in a large mixing bowl. Set aside until you have prepared your crust and Knob Creek Bourbon Salted Caramel (recipe below). Once you are ready to assemble your pie, roll out one-half of the crust to fit the bottom of an 8-inch pie tin. (Chef tip: Symon recommends leaving some dough hanging over the edge.) Add half of the apple filling to the bottom crust. Pour half of the caramel bourbon mix on top of the filling. Add the rest of the apple filling and top with remaining caramel bourbon mix.

Roll out the second crust and place it on top, making sure to tuck in the edges. Whisk together the egg and heavy cream until smooth. Gently brush the mixture over the top crust. Bake the pie at 350º for one hour or until golden brown. Remove the pie from the oven, and let it set for about one hour so the juices can settle.

CRUST:
In the bowl of a food processor, combine the flour and salt, and pulse a few times. Add in the lard and butter, and pulse again until the mixture resembles fine crumbs. While continuing to pulse, continuously pour in the ice water until the dough starts to come together. Remove the dough from the processor and divide in half. Wrap each half separately, and refrigerate for 30 minutes.

KNOB CREEK BOURBON SALTED CARAMEL:
Place the sugar in a heavy-bottomed sauce pot over medium heat. Cook for about three minutes until the sugar has completely dissolved and has turned an amber color. Remove the sauce pot from the heat and slowly whisk in the bourbon, followed by the heavy cream. Return the sauce pot to the stove over a low heat in order to melt the mixture down (if necessary). Whisk in the butter and a pinch of salt. Set aside to cool.