Deep Dish Caramel Apple PieKelly
Conventional wisdom suggests that when it comes to dessert, there are chocolate people and then there are fruit people. I am a fruit person, and lemon desserts are my very favorite. So what’s up with that apple pie? Every once in awhile, a food comes along and takes you out of your comfort zone. It’s funny that apple pie is so unique for me, or for anyone else for that matter, because it’s such a classic American dish, such a time-honored favorite. But the thing is, it was never my favorite. That said, one time an apple-loving budding neuroscientist made this pie for me. What sold me on it is the way the apples are bathed in an intense, gooey, syrupy caramel sauce. It’s like a dessert-within-a-dessert. It is my all-time favorite apple pie, and sometimes I’ll even forgo a slice of lemon meringue in its favor. Here’s how it’s done.
Deep-Dish Caramel Apple Pie
For the crust:
6 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 pound butter, cut in a small dice
Whisk dry ingredients together. Using knives or a food processor, cut in butter until the mixture resembles coarse meal and the butter pieces are well combined. Add cold water until mixture just comes together. Separate into two disks; wrap each tightly in plastic wrap and refrigerate for at least 30 minutes.
For the pie:
7 large Granny Smith apples, cored, peeled, and cut into 1/2-inch thick slices
One stick butter
3 tablespoons flour
1/2 cup brown sugar
1/3 cup sugar
1/4 cup water
Preheat oven to 425.
Roll out one disk of pie crust and lay into a greased deep-dish pie pan. Fill with apple slices. Set aside.
Over medium heat in a medium saucepan, melt the butter. Slowly whisk in the flour until the mixture forms a roux and is dry and crumbly. Whisking continuously, add the brown sugar, the white sugar, and the water. Bring to boil and then turn down heat to a simmer, whisking constantly. When the sauce thickens, turn off the heat immediately.
Pour caramel sauce atop apples. Roll out remaining pie crust and top pie, or trim into lattice strips and criss-cross them over the top of the pie.
Bake for 15 minutes. Turn oven down to 350. Bake 35-40 minutes more, or until crust is golden and filling is bubbling.