Apple “Pie”fection updated version

11/2019 **We made this pie for my YW's activity this week and it turned out great! Instead of using a whole pie tin we made them deep dish style in a mini loaf pan.

11/2015 "This recipe is a unique way to make apple pie that I tried out for thanksgiving. Sliced apples under a lattice crust are bathed with a sweet buttery caramel sauce before baking." this was quite possibly the perfect pie recipe. Crust recipe below.

Apple “Pie”fection

Apple filling and Caramel:

1 recipe is enough for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced ⅓ cup brown sugar ½ tsp cinnamon ½ tsp nutmeg 1 tsp vanilla

Method:

	Preheat oven to 400 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. Peel and slice apples, toss apples with  ⅓ cup brown sugar, cinnamon, nutmeg and vanilla.
	Place the bottom crust in your pan. Fill with apple mixture, mounded slightly. Cover with a latticework crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. then sprinkle with granulated sugar.
	Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft. Cover with foil until the last 15 minutes.

Crust, Pate Sucree

2 egg yolks

1 tsp vanilla extract

2 ½ cups all purpose flour

¾  cup powdered sugar

½ tsp salt

1 cup unsalted butter very cold, cut into ½ inch cubes

Method:

Whisk together egg yolk, cream, vanilla in a small bowl or measuring cup and set aside.

Place flour, powdered sugar, and salt in a food processor and pulse to combine.

Place the pieces of butter evenly around the food processor and pulse 15 one second pulses. You want the butter combined with no large pieces. 

Slowly add the egg mixture, with the processor running. Process until it comes together and forms a ball, about 10-12 seconds.

Form the dough into a small circle or rectangle depending on the tart pan you plan on using.

Wrap tightly in plastic wrap and refrigerate at least one hour.

When ready to use, roll to desired thickness and place in pie plate. Can be blind baked. Cover with foil until the last 15 minutes.