The Chuck Norris of pies

It is that time of year, people. Apples are ready to be picked. Pies are begging to be made. Caramel for the apples is also begging to be made. It is easy to make and sooooo delicious.

Even people who are not crazy about apple pie will like this one. It kicks all other pie’s asses. Seriously.

 

Crust

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup (2 sticks) cold unsalted butter

1/2 cup ice water

 

Filling

1 cup sugar

1/4 cup all-purpose flour

1 teaspoon cinnamon

1 1/2 pounds apples, peeled, cored and sliced (I used Granny Smith)

1/2 cup carmel apple dip (I made my own carmel sauce)

2 Tablespoons milk or cream

 

Streusel

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup (1 stick) cold unsalted butter

 

To make the crust, combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough water to bring the dough together. Divide it in half, shape into disks, wrap in plastic, and refrigerate for 1 hour.

 

To make the filling, combine the sugar, flour and cinnamon. Stir in the apples. Combine 2 Tablespoons caramel apple dip with the milk or cream. Toss with the apples.

 

To make the streusel, combine the flour and sugar. Work in the butter until crumbly.

 

To assemble the pie, roll one piece of dough into a 12″ round, and lay it into a 9″ pie plate. Spoon in the filling; sprinkle with streusel. Roll the second piece of dough iinto a circle slightly larger than you pie plate. Cut 2″-wide strips and weave a lattice crust. Seal and crimp the edges. I brushed the top with some cream and sprinkled sparkling sugar on top before baking. If you are like me and put way too many apples in your pie, put some parchment on a cookie sheet and put that under that bad boy. Otherwise, make time to clean your oven. It gets messy.

Bake the pie in a preheated 375°F oven for 45-55 minutes, until golden brown. Cool it for 15 minutes, then drizzle with remaining caramel apple dip; warming the dip slightly helps with drizzling. Cool the pie for at least 2 hours before serving.

 

From: King Arthur Flour

 

Have you discovered Waterlogue yet?

It just makes the most pedestrian things seem magical to me.

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