Email
PrintDeep dish apple pie
2011 Crestock
The best apples are on hand when the leaves turn red and gold and children begin to plan their Halloween costumes. You often can find great heirloom varieties that aren’t widely grown commercially (Rome, Wolf River etc.).
Apples kept at room temperature will ripen quickly. To keep them longer, refrigerate in plastic bags for up to six weeks or store in a cool, dry place by wrapping each apple in paper. Place them in a slotted box to make sure they aren’t touching. (Rotting apples speed spoilage of nearby fruit.)
Cap City Fine Diner and Bar contributed its recipes for deep dish apple pie with caramel sauce. Serve with vanilla ice cream. The recipes make one pie with a little filling left over—perfect to top pancakes on the weekend.
Deep dish apple pie
Almond dough
1-1/2 cups flour
1-1/4 teaspoons sugar
1/2 teaspoon salt
1 egg
1/4 pound butter
2 tablespoons sliced almonds
1 tablespoon cold water
In a mixing bowl, combine flour, sugar, salt and butter until mix resembles cornmeal. Add water slowly to achieve desired texture (you don’t have to use it all). Add egg and then mix until combined. Add nuts. Cover with plastic wrap and refrigerate before use. (Can make a few days ahead.)
Streusel topping
2-1/4 cups flour
1 cup sugar
1/2 pound room temperature butter
In a mixing bowl, combine all ingredients. Mix by hand until it looks like a bunch of crumbled pieces.
Filling
6 pounds Granny Smith apples, peeled, cored and sliced 1/8 inch thick
2-1/4 cups sugar
1 cup all-purpose flour
2-1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
2 tablespoons lemon juice
Combine apple slices with all other ingredients.Marinate for a minimum of two hours.
Pie
Roll out dough on lightly floured surface until 1/8 inch thick. Place dough in a lightly greased 10-inch springform pan. Trim any excess dough with a knife. Fill evenly with apple mix. Mound streusel on top. Bake at 400 degrees for two and a half hours or until streusel is golden and pie juices are thick. (If streusel is browning faster than the juice thickens, cover pie lightly with aluminum foil.)
Caramel sauce
3 cups sugar
3/4 cup Karo syrup
1 cup water
1/2 pound butter
1 cup heavy cream
Mix sugar, Karo and water in a large saucepan over medium-high heat until the mixture reaches a dark amber color. Turn off heat and slowly whisk in butter and cream. Allow to cool. Place in covered container until used.
