eve11: (foodie_tea_with_milk)
[personal profile] eve11
Making one of these now. The filling is an experiment of my own design (following a bit this recipe here), but it smells & tastes pretty good so far. I haven't constructed the pie yet, still cooling the filling.

6 granny smith apples, peeled/cored/sliced.
juice from 1/4 lemon (can cut back if desired more sweet than tart)
1 tbsp cornstarch
2 tbsp half-and-half
1 tsp vanilla
1.5 tsp cinnamon
1/2 tsp nutmeg
3 tbsp butter
2 2oz single-serve packages Marzetti caramel apple dipping sauce
2/3 cup sugar (ETA: might want to increase this to 3/4 or so depending on sweet-to-tart level desired, this version came out less sweet)

2 pie crusts.
1 egg
a bit of sugar to sprinkle on top

Toss apple slices in lemon juice in a large bowl. Mix cornstarch with half-and-half so it doesn't make lumps. Melt butter in a medium sized pot over low-med heat. Add apples and stir to coat. Add the rest of the ingredients (cornstarch mix, vanilla, spices, sugar and caramel, and stir until it starts to simmer and becomes liquidy (about 2 minutes). Reduce heat, cover and simmer until apples have released most of their juice (about 7 minutes), stirring occasionally. Remove from heat momentarily

Remove apples to a colandar over the bowl, getting as much of their juice as you can. Add all the juice back into the pot and stir/reduce over med-high heat until mixture thickens and caramelizes (about 10 minutes. i used a wooden spoon for this as I really needed to make sure the sugar/caramel mix didn't stick to the bottom of the pan). Pour the syrup back over the apples and let cool completely.

Preheat oven to 375. Beat the egg. Grease a 9in glass pie pan with butter. Roll the lower pie crust out into the dish, giving room at the edges for it to hang over. Place cooled apple mixture in the pie, mounding in the center. But make sure the edges have enough apples to support the crust or it may sink and crack during cooking. Brush the top edges of the dough with the egg. Place the second pie crust over the top. Fold the top layer of crust under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the crust with egg and then sprinkle with sugar. Pierce the top of the crust in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.

Bake until crust is golden brown, about 50 minutes.
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