Nutty Apple Pie

Servings: 6 – 8

 

 

Ingredients:

 

Pastry for 9” double-crust pie crust 

 

 

Nut layer:

 

3/4 cup minced pecans

 

2 1/2 tablespoons brown sugar

 

2 tablespoons whisked egg, (until creamy and frothy)

 

1 tablespoon milk

 

1 tablespoon unsalted butter, softened

 

1/4 teaspoon vanilla extract

 

1/4 teaspoon lemon juice

 

 

 

Apple filling:

 

5 cups peeled and thinly sliced Johnathan apples

 

1 teaspoon lemon juice

 

3/4 cup Turbinado sugar

 

2 tablespoons flour

 

2 tablespoons unsalted butter

 

1 teaspoon ground cinnamon

 

1/4 teaspoon ground nutmeg

 

Pinch of ground clove

 

1/4 teaspoon salt

 

 

 

Caramel Sauce:

 

1 cup Turbinado sugar

 

6 Tablespoons salted butter, at room temperature, cut into tablespoon-sized pieces

 

1/2 cup heavy cream, at room temperature

 

1 teaspoon salt

 

 

 

Milk to brush over crust

 

 

 

Garnish:

 

Sharp cheddar cheese

 

 

 

Preparation:

 

Make caramel sauce:

 

Heat granulated sugar in a medium saucepan, with tall sides, over medium heat, whisking constantly. Sugar will clump together and then melt. Do not allow the sugar to burn.

 

When the sugar is completely melted, whisk in the butter piece by piece, allowing each piece to melt before adding the next. Whisk constantly.

 

 

Chef’s note: Melted sugar is very dangerous. Do not allow it to spatter you.

 

 

Chef’s note: If the butter begins to separate or the sugar begins to clump, remove the pan from the heat and whisk until the caramel comes back together. This could take up to 5 minutes.

 

 

Once the sugar and butter have combined, slowly add the heavy cream, whisking constantly.

 

Once all of the cream is incorporated, allow the mixture to boil for 1 minutes.

 

After the minute, remove the pan from the heat and place on a scorch proof surface.

 

Add salt and stir to incorporate.

 

Reserve.

 

 

Chef’s note: The caramel will thicken as it cools.

 

 

Line a 9” pie plate with bottom pastry. Trim pastry so that it is even with the edge of the pan.

 

In a large bowl, combine the pecans, brown sugar, egg, milk, butter, vanilla and lemon juice.

 

Spread nut mixture over the bottom of the crust.

 

Preheat oven to 375°F.

 

In a large bowl, toss apple slices with 1 teaspoon lemon juice.

 

Melt butter in a frying pan.

 

When the butter begins to bubble, sift the flour over the butter.

 

Whisk until the flour bubbles and turns golden.

 

Add apples and stir to coat the apple slices with the flour mixture.

 

Combine the sugar, cinnamon, nutmeg, clove, and salt. Add sugar mixture to pan and toss until apples are covered.

 

Spoon the apple mixture over the bottom pie crust.

 

Drizzle ½ cup of the salted caramel sauce over the apple filling.

 

Roll the remaining pastry out into a rectangle 10” long.

 

Cut twelve, ½” wide, strips of crust.

 

Lay 6 strips horizontally across the pie. Take the seventh strip and weave it vertically through the horizontal strips on the pie. Repeat the process with the remaining 5 strips to create a latticework crust across the top of the pie.

 

Trim latticework strips and finish the rim of the pie (flute (ruffle), rope, leaf, forked) as desired.

 

Brush latticework and rim with milk.

 

Bake at 375° for 50-60 minutes or until the crust is golden. If the rim of the pie starts to brown, cover with strips of tin foil.

 

Allow pie to cool until just warm. If the pie is not to be served within the hour, place in icebox.

 

Serve warm or cold with a slice of cheddar cheese.