Caramel-Apple Lattice Pie
This delicious apple pie recipe combines tender Granny Smith apples with warm spices, a hint of brandy, and a sweet caramel sauce. The lattice crust adds a beautiful touch to this classic dessert. Baking this pie will fill your kitchen with the cozy aroma of cinnamon and nutmeg, making it the perfect treat for any occasion. Serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream for a truly delightful experience.
— Constant Cookbook
Ingredients
- 3 1/2 lb. Granny Smith apples, peeled,
- cored and thinly sliced
- 2 tsp. fresh lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. salt
- 1/3 cup all-purpose flour
- 2 Tbs. plus 1 1/2 cups sugar plus more
- for sprinkling
- 3 Tbs. plus 1/3 cup water
- 1 Tbs. brandy or bourbon
- 3/4 tsp. vanilla extract
- 4 Tbs. (1/2 stick) unsalted butter, cut into
- 1/2-inch pieces
- 2 rolled-out rounds of pie dough
- 2 Tbs. heavy cream
Instructions
- Preheat an oven to 400°F.
- In a bowl, stir together the apples, lemon juice, cinnamon, nutmeg, salt, flour and the 2 Tbs. sugar. Set aside.
- In a small bowl, combine the 3 Tbs. water, the brandy and vanilla. Set aside.
- In a heavy saucepan, whisk together the 1 1/2 cups sugar and the 1/3 cup water. Set over medium-high heat and cook, brushing down the sides of the pan with a dampened pastry brush to remove any sugar crystals, until the mixture reaches a medium amber color, about 10 minutes. Remove the pan from the heat and carefully whisk in the butter in two additions. The mixture will bubble. Whisk in the brandy mixture 1 Tbs. at a time. Let the bubbling subside, then pour the caramel over the apple mixture and stir to combine.
- Transfer 1 dough round to a 9-inch pie dish. Unfold and ease into the pan, patting it firmly into the bottom and up the sides. Trim off the excess dough.
- Pour the apple mixture into the pie shell, mounding it in the center. Using a lattice cutter according to the manufacturer's instructions, cut out a lattice top from the other dough round. Carefully invert the lattice onto the filled pie. Press the top and bottom crusts together to make a decorative edge. Brush the lattice with the cream and sprinkle with sugar.
- Bake until the crust is golden and the caramel is thick and bubbling, about 1 hour. If the crust begins to brown too quickly, cover the edges with aluminum foil. Transfer the pan to a wire rack and let the pie cool for 1 1/2 hours before serving.
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