Spice Apple and Pear Pie topped with Salted Butter Caramel Sauce
I'm beginning to pull out my Thanksgiving recipes and sort through them. Trying to figure out which ones to make and which ones to try again this year and hope I do a better job of pulling it off. Finding a delicious apple pie recipe that holds its shape yet is soft, fragrant and yummy has been an ongoing mission of mine for the last.....oh, say year or so. The perfect flaky buttery crust and the rich spiced apple mixture coming together to make the most perfect apple pie seems like heaven in my mouth.
I finally happened upon Bill Yosses' recipe for perfect pie crust and apple pie. He is the White House Pastry Chef or maybe better known as the "crustmaster".
After trying his recipe I knew I had finally acheived my goal. Thanks Bill! If I can call you by your first name, that is. Probably Chef Yosses would be more appropriate. I'm grateful nonetheless.
BILL YOSSES' APPLE PIE
Start to finish: 3 1/2 hours (30 minutes active)
Servings: 8
For the crust:
3 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
10 ounces unsalted butter, cold, cut into small chunks
3 ounces lard, cold, cut into small chunks
1/2 cup ice water
For the filling:
2 pounds apples, peeled, cored and cut into chunks (I used 4 large apples and 2 large asian pears)
1 cup sugar
1/2 cup honey
1/3 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon cinnamon (I also added 1/8 tsp allspice and nutmeg)
Zest and juice of 1 lemon (I didn't have lemons, so I used an orange)
For the egg wash:
1 egg
1 teaspoon salt
Sugar, for sprinkling
To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms.
Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight.
To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight.
When ready to bake the bottom crust, heat the oven to 375 F. Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done.
Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes.
Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool.
When the bottom crust is baked and the filling has cooled, pour the fruit into the crust.
Roll out the second disc of dough to about 12 inches. (I made mine into a lattice design)
In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges.
Puncture the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown.
Let cool for 1 to 2 hours before serving.
Drizzle the Caramel Sauce over the pie slices and top with Whipped Cream.
I had remembered seeing Tartlette's recipe for Salted Butter Caramel Sauce and thought it would go well with this pie. So one afternoon I made the crust and caramel sauce and the next day I made the pie. My only substitution for the pie was that I didn't have lemons so I used an orange.
Thanks again to Tartlette for sharing her wonderful recipes. If you don't know who she is (shame on you), hop on over to her blog and drool over your keyboard like I do!
The day I made this it made 1 1/2 cups of sauce.
Salted Butter Caramel Sauce
240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream
In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. (I don't stir the mixture, just swirl slowly if you feel you must do anything.) Remove from the heat and add the cream (Tartlette says "it will splatter and get crazy, but do not fear and trust the recipe" However, I let my cream come to room temperature and didn't have any problems with it splattering). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it! (And she was right, I had to be held back from guzzling this stuff down immediately! Of course, it being piping hot had something to do with it too.)
Oops!
