This recipe is a labor of love. I say that because it has come about over several years of trying, testing, tweaking, and changing. This is one of those rare recipes that I feel like I can say is mine. This is the first time I have written it down, usually I just make it from my head.
Caramel Apple Pie with Walnut Streusel Topping
Blend flour, sugar, and salt in processor. Add butter, using on/off turns, cut in until mixture resembles coarse meal. Add 6 Tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; divide dough in half. Flatten each piece into disk. Wrap in plastic and refrigerate 1 hour, or up to 2 days.
1Tablespoon pumpkin pie spice
1 stick butter cut into pieces
1/2 cup brown sugar
2 Tablespoons flour
Walnut Streusel Topping
1 cup all purpose flour
1/2 cup (packed) brown sugar
1/2 cup walnuts
1/2 cup butter, cut into 1/2-inch cubes
1/4 teaspoon salt
The way I usually make this recipe is I start the crust early in the day or even a day or two before. I put it into the fridge until I am going to use it. Also, if I know I am going to make an apple pie, I usually divide the dough unevenly. I put about 2/3 of the crust aside for the bottom, and the remaining 1/3 aside for cutting out decorative leaves and things for the top.
Then, I make the walnut streusel topping. Combine all ingredients in a food processor and process in on/off turns until the walnuts are broken down and in very small pieces. Set aside.
Peel apples and cut each half into three slices. Cut out the center core. Place apple slices in a row and cut into three or four chunks. Place into large pot. Repeat with remaining apples. Add the pumpkin pie spice, butter, brown sugar, and flour. Cook over medium heat for 10-15 minutes, until apples are just tender.
Preheat the oven to 375.
Roll out your larger pie crust and place in the bottom of your baking dish. Pour in apple filling, then top with the streusel. Use the other pie crust if you wish to decorate the top with cut out leaves, etc.
Brush any decorative pie crust pieces with a mixture of egg and water (1 egg, 2 Tbsp water). Bake for 30-45 minutes, or until crust is a deep gold color.
If you desire, which you will, top with caramel sauce.
Monday, October 17, 2011
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- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
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- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home