There’s a deep dish caramel apple pie that my family loves. Ever since my sister requested apple pie on her birthday two years ago, I’ve made this apple pie semi-regularly. For those who have practice making caramel, this pie is a snap. For those who don’t, this pie is completely worth the effort of learning.
DEEP DISH CARAMEL APPLE PIE WITH STREUSEL
adapted from the November 1998 issue of Bon Apptit, via Epicurious
- 1 1/2 cups unbleached all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (two sticks) unsalted butter, cut into 1/2” pats and frozen
- 4 tablespoons ice water
- 3/4 cup unbleached all-purpose flour
- 6 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon (large pinch) salt
- 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
- 3 pounds (approx. 8) golden delicious apples; peeled and cut into 3/4” slices
- 1/4 cup unbleached all-purpose flour
- 1 1/4 cups sugar
- 1/4 cup plus 2 tablespoons water
- 3 tablespoons butter
Prepare the crust:
In a food processor or the bowl of an electric stand mixer fitted with the whisk attachment, mix flour, sugar, and salt. Add the butter, and combine (by using on/off turns with the food processor or the low setting of an electric mixer) until the largest pieces resemble coarse meal. Blend in the ice water a tablespoon at a time, until the dough begins to clump and hold together. Gather dough into a ball, flatten into a disk, and wrap in plastic. Chill for 30 minutes in the refrigerator.
Prepare the streusel:
In a medium bowl, mix flour, sugar, pumpkin pie spice, and salt. Rub in bits of butter with your fingertips to form pea-sized clumps. Set in refrigerator until needed.
Prepare the filling:
In a large bowl, combine apple slices and flour. Toss to coat and set aside.
In a heavy saucepan over medium heat, whisk sugar and 1/4 cup water until the sugar dissolves (this will usually happen just before the point of boiling). Brush down the sides as needed with a wet pastry brush, to prevent the sugar from crystallizing. Once the sugar has dissolved, leave the mixture alone and let it come to a boil.
As parts of the mixture start to darken, grasp the pan by the handle and give the whole thing a few gentle swirls as needed, thus mixing the dark parts in with the light parts. Brush down the sides of the pan with a pastry brush if needed. Once the syrup turns to a deep amber color, remove from heat and add three tablespoons of butter and two tablespoons of water (it will bubble vigorously). Return to heat and stir until smooth.
Pour caramel over apples and toss to coat. Let stand ten minutes, tossing occasionally.
Assemble and bake the pie:
Heat oven to 375° F, with the rack in the lower third part of the oven.
On a floured surface (or between two sheets of parchment paper), roll out dough to a 14” round. Transfer round to a 9 1/2” deep dish pie pan with 1 3/4” sides. Spoon in the apple mixture. If any of the caramel has hardened, reheat it either in a pan on the stove or in the microwave, and pour it over the apples in the pie pan. Top with streusel and bake for about an hour and ten minutes, until the apples are tender and the streusel is golden.
Serve warm and a la mode.