Posted by Meryl on August 17, 2001 at 10:33:30:
In Reply to: ISO APPLE CARAMEL GRANNY posted by Diane on August 15, 2001 at 17:22:06:
Caramel Apple Pie
Yield: 10 Servings
Ingredients
Pie dough:
3 cups flour
1/2 tsp salt
3/4 cup Vegetable Shortening
1/2 (2 oz) stick chilled butter, cut into pieces
1/2 cup 2 tbsp ice water
Apple Filling:
5 large green Granny Smith apples; peeled and cored, about 2-1/2 lbs
1 cup granulated sugar
3 tbsp quick-cooking tapioca
2 tbsp lemon juice
1 tbsp cinnamon
1/2 tsp salt
1 tbsp heavy cream
1 egg
Caramel Topping:
1/2 cup brown sugar
4 tbsp unsalted butter
2 tbsp heavy cream
1/2 cup pecan halves
Whipped Topping
Instructions
Pie dough:
Place flour and salt in large bowl. Cut in shorteningand butter until mixture is coarse and mealy. Sprinkle in icewater; lightly knead until dough forms a ball. Divide dough inhalf. Place in plastic bag and chill at least 1 hour, or overnight.
Apple Filling:
Butter and flour a 9' glass pie plate. Roll out half the dough to 1/8' thickness and line the plate; being sure to press the dough into the sides and the bottom. Chop the apples into small pieces, about the size of lima beans (the apples should measure about 9 cups chopped). Combine with sugar, tapioca, lemon juice, cinnamon and salt in a large bowl. Set aside until the juices begin to run, about 10-15 minutes. Beat together the cream and egg to make a glaze and brush over the edges of the bottom crust. Pour apples into the pie shell, pressing down gently. Roll out the remaining dough to 1/8' thickness. Place over the filling and seal the edges by gently pressing together. Trim any excess dough with scissors and flute the pie's edges. Brush the remaining egg glaze over crust and top. Using a paring knife, cut and remove a circle the size of a quarter from the center of the top crust. Cut 5-6 slits in a spoke pattern, beginning 1/2' from the outside edge. Chill for 1/2 hour bef!
ore baking. Preheat oven to 425°F. Bake 15 minutes, or until the top is golden brown. Reduce heat to 325°F. Continue baking until juices are thick and bubbly, 60-70 minutes. If edges of pie appear to be browning too quickly, cover with aluminum foil.
Caramel Topping:
Combine brown sugar, butter and cream in a small saucepan. Bring to a boil then reduce heat and cook over low heat for 2 minutes. Remove from heat and stir in the pecan halves. While pie is still warm spoon over top of pie crust, coating it entirely. Caramel will drip over edges creating an 'icicle' effect. Cool pie on rack. Top each slice with Whipped Topping before serving.