Spiced Apple Pie with Honey Caramel
By Emily Laurae Eastman (pie crust by Sur La Table)
Spiced Apple Pie with Honey Caramel
By Emily Laurae Eastman (pie crust by Sur La Table)
Yield/Serves:
Serves 6-8 slices
Honey Caramel
½ cup Honey
½ cup Heavy Cream
Pinch of Salt
½ cup Honey
½ cup Heavy Cream
Pinch of Salt
Spiced Apple Filling
5-6 sliced gala apples
½ cup Granulated Sugar
2 Tablespoons Lemon Juice
¼ cup All Purpose Flour
1 tablespoon Cinnamon
½ Tablespoon Nutmeg
1 Tsp Cloves
5-6 sliced gala apples
½ cup Granulated Sugar
2 Tablespoons Lemon Juice
¼ cup All Purpose Flour
1 tablespoon Cinnamon
½ Tablespoon Nutmeg
1 Tsp Cloves
Combine all ingredients and allow to sit for 30 minutes. Discard any liquid before adding into your pie shell prior to baking.
Double Pie Crust
3 cups plus 2 tablespoons (15 2/3 ounces) all-purpose flour
5 Tablespoons granulated sugar
1 1/4 teaspoons fine kosher salt
10 ounces unsalted butter, cold, cut into 1/2-inch cubes
1/3 to 2/3 cups ice water
Double Pie Crust
3 cups plus 2 tablespoons (15 2/3 ounces) all-purpose flour
5 Tablespoons granulated sugar
1 1/4 teaspoons fine kosher salt
10 ounces unsalted butter, cold, cut into 1/2-inch cubes
1/3 to 2/3 cups ice water
To prepare filling: Bring the honey, salt and heavy cream to a boil over medium/high heat in a medium saucepan. Reduce the heat to medium and simmer for 5-6 minutes, or until mixture has reduced by half and is thick enough to coat the back of the spoon, and then remove from your caramel from heat. Before drizzling over your pie slices, allow the caramel to cool for about ten minutes.
To prepare dough: To the bowl of a food processor fitted with a metal blade or a large mixing bowl add flour, sugar, and salt. Pulse, or using a pastry blender, cut the butter into the flour until the butter is the size of small peas. Sprinkle ice water, 1 tablespoon at a time, over flour mixture. Pulse or stir the mixture until large clumps form. When enough water has been added to allow dough to hold together, transfer to a lightly floured work surface. Gather dough together to form a ball. Divide into two equal pieces and flatten dough into 2 disks about 6 inches wide. Cover in plastic wrap and refrigerate for 30 minutes before using.
Roll out half of pie dough on a floured surface to a 13" by 1/8" thick round. Starting at edge furthest from you, roll dough over and around rolling pin. Lift rolling pin and center in middle of your pie plate. Slowly unroll dough into your plate. Trim dough so it overhangs edge of pan by 1"; chill until ready to use.
To prepare lattice: With remaining dough, firmly shape dough into a small rectangle and then roll into a large 1/8" thick rectangle. Trim to a 14 by 12" rectangle. Cut dough into fourteen 1" wide strips. If strips of dough are warm and difficult to move, chill on a baking sheet for 10 minutes.
To assemble pie: Pour cooled filling into unbaked pie crust, mounding in center of pie dish. Lay 7 chilled lattice strips, evenly spaced, horizontally across pie filling. Working from right side, fold back every other strip (4 strips in total) so that they are doubled back on themselves. Lay a vertical strip of dough next to this new fold. The new strip should be perpendicular to and a half an inch away from first vertical strip. Repeat twice more, until half of pie has been latticed. Turn pie so that un-latticed side faces you and continue weaving in same manner until all strips have been used.
Trim lattice ends even with overhanging bottom crust. Fold overhang under and crimp or form a decorative border. Chill pie for a minimum of 30 minutes.
Baking
Preheat your oven to 375 degrees.
Brush the lattice with egg wash before adding the dough cutouts. Brush the cutouts in egg wash as well. Sprinkle the egg-washed crust with turbinado sugar before placing it in the oven for 55 minutes. After 55 minutes, check the pie - if the crust is browning too quickly you can place a tented piece of foil over the top of the pie to prevent browning while the pie bakes for an additional 15-20 minutes or until the crust turns a deep, golden brown.
Remove the pie from the oven and allow it to cool before drizzling with honey caramel and serving!
To prepare dough: To the bowl of a food processor fitted with a metal blade or a large mixing bowl add flour, sugar, and salt. Pulse, or using a pastry blender, cut the butter into the flour until the butter is the size of small peas. Sprinkle ice water, 1 tablespoon at a time, over flour mixture. Pulse or stir the mixture until large clumps form. When enough water has been added to allow dough to hold together, transfer to a lightly floured work surface. Gather dough together to form a ball. Divide into two equal pieces and flatten dough into 2 disks about 6 inches wide. Cover in plastic wrap and refrigerate for 30 minutes before using.
Roll out half of pie dough on a floured surface to a 13" by 1/8" thick round. Starting at edge furthest from you, roll dough over and around rolling pin. Lift rolling pin and center in middle of your pie plate. Slowly unroll dough into your plate. Trim dough so it overhangs edge of pan by 1"; chill until ready to use.
To prepare lattice: With remaining dough, firmly shape dough into a small rectangle and then roll into a large 1/8" thick rectangle. Trim to a 14 by 12" rectangle. Cut dough into fourteen 1" wide strips. If strips of dough are warm and difficult to move, chill on a baking sheet for 10 minutes.
To assemble pie: Pour cooled filling into unbaked pie crust, mounding in center of pie dish. Lay 7 chilled lattice strips, evenly spaced, horizontally across pie filling. Working from right side, fold back every other strip (4 strips in total) so that they are doubled back on themselves. Lay a vertical strip of dough next to this new fold. The new strip should be perpendicular to and a half an inch away from first vertical strip. Repeat twice more, until half of pie has been latticed. Turn pie so that un-latticed side faces you and continue weaving in same manner until all strips have been used.
Trim lattice ends even with overhanging bottom crust. Fold overhang under and crimp or form a decorative border. Chill pie for a minimum of 30 minutes.
Baking
Preheat your oven to 375 degrees.
Brush the lattice with egg wash before adding the dough cutouts. Brush the cutouts in egg wash as well. Sprinkle the egg-washed crust with turbinado sugar before placing it in the oven for 55 minutes. After 55 minutes, check the pie - if the crust is browning too quickly you can place a tented piece of foil over the top of the pie to prevent browning while the pie bakes for an additional 15-20 minutes or until the crust turns a deep, golden brown.
Remove the pie from the oven and allow it to cool before drizzling with honey caramel and serving!