|I usually make a caramel apple tart for Thanksgiving, but when I saw a post for a Caramel Apple Pie on the Nifty Food, I left it for my dad to decide which I would make. He verdict, "whichever has more caramel." Smart man. I sued my favorite apple pie recipe along with the caramel recipe from the salted caramel frosting I made recently for a dinner party. The result: an ultimate success. We may have a new Thanksgiving dessert on the roster.|
¾ cup dark brown sugar
¾ cup heavy whipping cream
3 tablespoons unsalted butter
1 tablespoon corn syrup
3 pounds (about 8) Granny Smith apples
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into bits
Bring sugar, cream, butter and corn syrup to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 8 minutes. Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
Preheat the oven to 450°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling. In a large bowl toss together the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well, transfer the filling to the shell, and dot it with the butter. Drizzle half of the caramel sauce over the apples. Reserve the remaining sauce to serve with the pie.
Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar. Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F., and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender.
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