by guest blogger Erin Di Ienno, designer at Rodale’s
Caramel plus apples equals happiness. Put the sweetest finishing touch on your Thanksgiving meal with this delicious rustic pie that looks as good as it tastes.
Rustic Caramel-Apple Pie
Ingredients:
Crust
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup + 1 Tablespoon butter-flavored shortening
• 1/3 cup ice water
• 1 Tablespoon vinegar
• 1 egg, beaten
Filling
• 6 cups apples (Jonathan or Granny Smith)
• ½ cup packed light brown sugar
• ½ cup sugar
• ¼ cup all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla
• 4 Tablespoons heavy cream
• 4 Tablespoons butter
Directions:
1. To start the crust: Chill all the crust ingredients, including the flour and vinegar.
2. Combine the flour, salt, and sugar. Cut in the shortening with a pastry blender until the mixture resembles cornmeal.
3. In another bowl, mix the water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
4. Once the liquid mixture is combined, form the dough into a ball, kneading it slightly. Cut the dough into two pieces and form each into a ball. Cover each with wrap and place in the freezer until you are ready to roll out the dough.
5. Preheat oven to 450 degrees F.
6. For the filling: Peel and slice the apples. Sprinkle them with lemon juice.
7. Combine the dry ingredients in a large bowl and add the apples. Toss to mix. Add the vanilla and cream.
8. Melt the butter in a heavy skillet. Add the apple mixture and cook, stirring regularly, for approximately 8 minutes, to soften the apples. While the apples are cooking, remove one dough ball from the freezer.
9. To complete the pie: Lightly flour the counter and roll out dough until it’s larger than the pie dish.
10. Place the rolled dough into the pie dish.
11. Turn the apple mixture into the pie shell.
12. Remove the second ball of pie dough from the freezer and roll it out using the same method as the lower piecrust.
13. Place the top piecrust onto the pie. Seal it, flute its edge, and vent the top.
14. Brush the top with beaten egg white and sprinkle it with sugar.
15. Bake the pie at 450 degrees for 15 minutes.
16. Reduce the heat to 350 degrees and bake for 45 minutes longer, until crust is golden brown.
Erin Di Ienno is a designer for Rodale’s by day and a wannabe chef by night. She loves being creative and enjoys baking, cooking, knitting, and making homemade dog toys. Erin and her husband are the proud parents to 3 furry children: Indy the horse, Jack the cat, and Cuda the Akita puppy. She spends her free time horseback riding, obedience training Cuda, and practicing yoga.
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