C’est Si Bon Apple Pie and Caramel Sauce


Ingredients for the crust

2 1/2 cups all purpose flour

1 cup unsalted butter, cold and cubed

1/2 cup ice water

1 tsp salt

1 tbsp sugar

Zest of 1/2 orange or 1 lemon

Lattice work/top crust

2 eggs

3 tbs milk

1 tsp cinnamon

1/4 cup granulated sugar

Salted Caramel

1 cup sugar

6 tbsp butter, cubed

1/3 cup heavy cream

1/4 cup orange juice (fresh squeezed)

1/2 tsp sea salt

Apple filling

6-8 granny Smith apples, peeled and sliced

1/2 cup brown sugar

1/4 cup granulated sugar

2 tbsp flour

1 tsp cinnamon (optional)

1 tsp vanilla extract

pinch of salt

Directions:

Crust: In a large bowl, combine the flour, sugar, salt and zest. Cut in the butter until it resembles coarse crumbs. Gradually add the ice water until the dough comes together. Divide into two disks and wrap in plastic. Chill for at least 1 hour

Salted caramel: In a suacepan, melt sugar over medium heat, stirring until it turns golden. Add butter and stir until melted. Add the orange juice. Slowly pour in the heavy cream (it may bubble up) and whisk until smooth. Stir in salt and set aside to cool.

Filling: In large bowl, toss apple slices with brown sugar, granulated sugar, flour, cinnamon, vanilla, and a pinch of salt.

Assemble: Preheat to 375 F. Roll out one disk of dough and place onto a pie dish. Place 1-2 tbsp of caramel on the bottom and spread evenly. Layer in apple filling (do not add too much liquid)

Lattice work: Roll out second dish of dough into thin 2mm disc. Cut 1/2 inch strips with knife. Start with vertical strips with about 1/4 of an inch in-between each strip (edge to edge). Then start with horizontal strips starting at the very edge and flipping every other vertical strip up to the end. For the 2nd step start with the first vertical and every other from there up and work.

Egg wash: Crack eggs and pour into bowl with milk. Mix well and using pastry brush generously brush the top of your pic then sprinkle with cinnamon sugar mixture.

Bake 50-60 minutes or until crust is golden and apples are tender. Cool slightly before serving for the caramel to set.


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