A quick homemade caramel sauce that’s folded into fresh apple slices and baked in a whole-grain crust takes this classic holiday pie to the next level. A hint of salt in the sauce intensifies the apple flavor and balances the sweetness. Apples contain a natural thickener called pectin; grating some of the fruit will ensure a gooey, cohesive mixture once baked. Crisp, sweet Fuji apples bake beautifully and will contrast the salty caramel. You can also use Cripps Pink or Honeycrisp apples.
To prepare crust, weigh or lightly spoon flours into dry measuring cups; level with a knife. Place 1 1/2 cups all-purpose flour, pastry flour, 1 tablespoon sugar, and 1/4 teaspoon salt in a food processor; pulse 3 to 4 times to combine. Add 6 tablespoons butter and canola oil; pulse 8 to 10 times or until mixture resembles coarse meal. Add 1/4 cup ice water; pulse until dough begins to form a ball. Turn dough out onto a work surface; divide and shape into 2 (8-inch) disks. Wrap in plastic wrap, and refrigerate 1 hour or overnight.
To prepare filling, combine brown sugar, 2 tablespoons butter, 1 tablespoon water, and 3/8 teaspoon salt in a small saucepan over medium-high. Cook 7 minutes or until mixture begins to bubble and thicken, stirring frequently. Remove pan from heat; stir in milk and vanilla. Return pan to medium-high; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat; cool slightly.
Preheat oven to 425°F.
Unwrap 1 dough disk and place between 2 large sheets of parchment paper. Roll to an 11-inch circle. Place into a 9-inch pie plate coated with cooking spray. Refrigerate until ready to use.
Grate enough apple quarters to equal 1 cup. Combine grated apple and 1 tablespoon all-purpose flour in a bowl. Cut remaining apple quarters into 1/2-inch-thick slices; combine with remaining 3 tablespoons flour. Add grated apple mixture to sliced apple mixture. Pour cooked brown sugar mixture over top; stir to coat. Spoon filling into prepared pie shell.
Unwrap remaining dough disk; roll to an 11-inch circle. Cut circle into 10 (1/2-inch) strips. Arrange in a lattice pattern over apple mixture, sealing dough strips to edge of crust. Combine remaining 1 tablespoon water and egg white in a bowl; brush lattice and dough edges. Bake at 425°F for 45 minutes. Cover loosely with foil, and bake at 425°F for 15 more minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.
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