Photo: Jennifer Causey
Active Time
40 Mins
Total Time
2 Hours 40 Mins
Serves 12 (serving size: 1 slice)

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. 

How to Make It

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 425°F.

Step 4

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.

Step 5

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.

Step 6

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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