Caramel Apple Pie
- 3 - cups all-purpose flour
1 - teaspoon. salt, divided
3/4 - cup vegetable shortening
1/4 - cup chilled butter, cut into pieces
1/2 - cup ice water, plus 2 tablespoons
5 - large Granny Smith apples, peeled and cored
1 - cup granulated sugar
3 - Tablespoons quick-cooking tapioca
2 - Tablespoons lemon juice
1 - Tablespoon ground cinnamon
1 - large egg
3 - Tablespoon heavy cream
1/2 - cup packed dark brown sugar
1/4 - cup unsalted butter
1/2 - cup pecan halves
- In a large bowl sift in the
flour and 1/2 teaspoon salt.
- Cut in shortening and chilled
butter until mixture is coarse and mealy.
- Sprinkle in ice water; lightly
knead until dough forms a ball.
- Divide ball in half.
- Place in plastic bag and chill
at least one hour, or overnight.
- Butter and flour a 9-inch glass
- Roll out half the dough to
1/8-inch thickness and line the plate, being sure to press the
dough into the sides and the bottom.
- Chop the apples into small
- (The apples should measure about
9 cups chopped.)
- Place the apples in a large
bowl, add the sugar, tapioca, lemon juice, cinnamon, and
1/2-teaspoon salt, and toss gently.
- You want to thoroughly coat
- Set aside until the juices begin
to run, about 10 to 15 minutes.
- In a small bowl, beat together
egg and 1 tablespoon cream until well blended to make a glaze,
and brush some of the egg glaze over the outer edges of the
- Pour apple mixture into the pie
shell, pressing down gently.
Top Pie Dough
- Roll out the remaining dough to
- Place over the filling and seal
the edges by gently pressing together.
- Trim any excess dough with
kitchen scissors or sharp knife and flute edges.
- Brush the remaining egg glaze
over the crust and top.
- Using a sharp knife, cut and
remove a circle the size of a quarter from the center of the top
- Cut 5 or 6 slits in a spoke
pattern, beginning half an inch from the outside edge.
- Refrigerate 30 minutes before
Preheat oven to 425°F.
- Bake 15 minutes, or until the
top is golden brown.
- Reduce heat to 325° F., and
continue baking until juices are thick and bubbly, 1 hour to 1
hour and 10 minutes.
- If edges of pie appear to be
browning too quickly, cover the outer edges of the pie with
strips of aluminum foil.
- In a small saucepan, add brown sugar,
unsalted butter and 2 tablespoons cream.
- Bring to a boil over high heat.
- Reduce heat and simmer, uncovered, for 2
- Remove from heat and stir in the pecan
- Spoon over top of pie crust and coat
- Caramel will drop over edges, creating an
- Cool pie on rack.
- Top each slice with whipped cream before