On October 19th in Boulder I entered the Alfalfa’s Autumn Pie Contest and won two out of 4 categories. I won with my Apple Salted Caramel Pie and also with my Peanut Butter Pie. It was the last week of my fruit share at Cure Farms and I was able to use the Honey Crisp Apples for my pie.
The Peanut Butter Pie brings back memories of when I worked at Garrison Confections with Andrew Shotts. This one is my all time favorite.Unfortunately, I did not get a slice of that pie this time. :( I need to make one just for me. I decide to share these recipes with you before they come out in the Edible Front Range Magazine in January 2014.
These pies are available through my Dessert Club in the Boulder area.
Salted Caramel Apple Pie
My favorite part of the year when you go out in the fields and pick the apples off the trees. Then go inside and create an Apple Pie. A little ice cream on top…Yum
makes 2-9” Crust
21/2 cups All-Purpose Flour
3 Tablespoon Cane Sugar
2 Sticks(1 cup) Unsalted Butter
½ teaspoon Salt
¼ cup Cold Water
2 each Duck Egg Yolks(can also use chicken eggs)
1.)Combine the flour, sugar, and salt in the mixer with the paddle attachment.
2.)Add the butter 1/4” pieces and mix until pea size pieces. Do not overmix.
3.)Add the egg yolks.
4.)Add the water. Form into two discs, and cover.
5.)Let rest for 2 hours or best if overnight in the fridge.
Salted Caramel Sauce
1 cup Cane Sugar
1/3 cup Water
3/4 cup Heavy Cream, warm
3 1/2 Tablespoon Unsalted Butter
1 teaspoon Sea Salt
1.)Combine the sugar and water over medium heat until the syrup is boiling and a deep amber caramel color, about 4-5 minutes.
2.)Take off the heat and whisk in the warm heavy cream.
3.)Add the sea salt and set aside to cool.
Assembling the Salted Caramel Apple Pie
1 9-inch pie crust
2 lbs. Apples peeled,cored, and slice 1/4” thick (used some Honey Crisp and Granny)
½ ea. Juice of Lemon
2 Tablespoon Cane Sugar
2 Tablespoon All-Purpose Flour
½ Salted Caramel Sauce
Egg Wash: 1 egg whisked together
1.)Preheat the oven to 350F
2.)Toss the apples with sugar, lemon juice, flour, and caramel sauce.
3.)Pile the apple mixture into a 9”Pie Crust. Pres down the apples.
4.)Cover with the another layer of pie crust.Fold the top layer under neath the bottom to form a tight seal. Press with your fingers around the crust to prevent liquid from bubbling out.
5.) Cut a slit on the top crust and roll out pie crust as thin as you can go and cut leaves. Brush with water and stick on the top pie crust layer. Egg wash the until crust and sprinkle with coarse sugar.
6.)Bake until the pie is brown and the juices are bubbling throughout the whole pie about 90 minutes.
Drizzle more caramel sauce on top of the pie when serving. Yummy