Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 1 hour |
Description
The only way to improve upon the perfection of classic apple pie? Add caramel.
Ingredients
- 5 lb cooking apples (granny smith, golden)
- 10 oz unsalted butter
- 2 tsp ground cinnamon
- 1 lb granulated sugar
- 2 packages pre-prepared pie dough
- 1 c bourbon
- 1⁄2 c orange liqueur
- 1 c heavy cream
- 1 oz melted unsalted butter
Instructions
1. Peel, core, and half the apples. Cut the halves into ¼ inch slices. Melt the first measurement of butter in a large skillet or saucepan. Add the apple and cook over medium heat, stirring frequently for 5 minutes. Add the cinnamon and sugar to the apple, stirring until thoroughly combined. Continue cooking the apple, still stirring frequently, until they are caramelized and translucent, but still firm. Depending on the apple used and their stage of ripeness, it may be necessary to remove some of the liquid to expedite the caramelizing process.
2. While the apples are cooking, roll out the pie dough to a rectangle measuring 11 inches wide and 1/8 inch thick, using flour to prevent the dough from sticking. Cut the dough in half across. Cover one piece and place in the refrigerator. Use the remaining piece to line a 10-inch pie pan. Reserve in the refrigerator.
3. Once the apples are caramelized, add the Bourbon, Orange Liqueur, and cream. Continue cooking until the mixture has reduced and thickened again. Remove from the heat and strain the apple in a colander, reserving the liquid.
4. Brush some of the melted butter over the bottom of the lined pie pan. Fill the crust with the apples, shaping them into an even mound on the top. Cut the reserved pie dough into 3/8 inch strips and arrange on top of the apple in a lattice pattern, weaving the strips. Pinch the end of the strips against the edge of the bottom crust. Cover the dough scraps and save for another use. Brush the remainder of the melted butter over the lattice strips.
5. Bake at 375F for approximately 1 hour. Let the pie cool a bit, and then serve with the reserved apple cooking liquid as a sauce. If the liquid has cooled substantially, it may need to be warmed to a pourable consistency.