I will admit, I’m not a *huge* fan of pies. Don’t get me wrong. I like them and have been known to indulge on more than one occasion. But given a choice, I’d much rather use up my daily calorie allotment for something like this, or this, or this.
At least until now.
Recently I received a catalog from King Arthur with this pie illustrated on the cover. Good move King Arthur, because I couldn’t resist making this if for no other reason but to see if it would be any different than a million other apple pie recipes out there.
Well, the verdict is in.
I served it for dessert when our friends came to dinner last week. You know how you can tell it’s a winner? When a seemingly lively conversation pretty much stops dead in its tracks and everyone barely picks their head up while woofing down the calorie laden concoction in front of them.
Admit it. You know exactly what I’m talking about. 😉
This pie won first place at the Lancaster, NH fair, and it’s easy to see why. The crust is crispy but moist, the apples hold their shape but aren’t under done, and the unconventional addition of a crumb topping and caramel sauce gives it great texture and flavor. I added dried cherries simply because I love them, but eliminate them if you’d like. But whatever you do, make this. Maybe your bikini won’t thank you, but your friends and family will. Besides, that’s what elastic is for.
This is just a self-indulgent, gratuitous picture of the table I set the night I served the pie. I put this in in case I want to submit this post to any ‘tablescape’ link parties so it will qualify. I have no shame.
The soup bowls were used to serve this soup, one of my favorites and so unbelievably easy to make you would be just plain silly not to try it. I also served an appetizer that uses pretty much just two ingredients and took about 3 minutes to make (not counting the time in the refrigerator to ‘set’). I’ll share that with you soon.
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 cup cold unsalted butter
- 1/2 cup ice water
- 1 cup sugar
- 1/4 cup King Arthur Unbleached All Purpose Flour
- 1 teaspoon Vietnamese Cinnamon
- 1 1/2 pounds apples, peeled, cored and sliced (I used a combination of Honey Crisp and Granny Smith)
- 1 cup dried cherries (optional)
- 1/2 cup caramel apple dip, divided
- 2 tablespoons milk or cream (I used cream)
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup brown sugar
- 1/2 cup cold unsalted butter
- TO MAKE THE CRUST
- Combine the flour and salt. Work in the butter to make an unevenly crumbly mixture. Add enough water to bring the dough together. (I did this step in a food processor, but doing it by hand is even better). Divide it in half, shape into disks, wrap in plastic and refrigerate for 1 hour.
- TO MAKE THE FILLING
- Combine the sugar, flour, and cinnamon. Stir in the apples and dried cherries if using. Combine 2 tablespoons caramel apple dip with the milk or cream. Toss with the apples.
- TO MAKE THE STREUSEL
- Combine the flour and sugar. Work in the butter until crumbly.
- TO ASSEMBLE THE PIE
- Roll one piece of dough into a 12" round, and lay it into a 9" pie plate. Spoon in the filling; sprinkle with the topping.
- Roll the second piece of dough into a circle slightly larger than your pie plate. Cut 2" wide strips, and weave a lattice crust. Seal and crimp the edges.
- Bake the pie in a preheated 375 degree oven for 40-55 minutes (the original recipe says 45-55 but using my convection setting 40 minutes was perfect). Cool it for 15 minutes, then drizzle with the remaining caramel apple dip; warming the dip slightly helps with drizzling. Cool the pie for at least 2 hours before serving.
- Tip: to keep your crust cold, while rolling the first dough and filling the pie I kept the 'lattice' in the refrigerator.
Don’t forget to PinIt to your recipe board!
In other news…
As I’m typing this Fisherman is vacuuming up water in our basement. We were away for the weekend and when we returned some of our pipes seemed to have sprung some leaks. If ever there was a case for endorsing carpet tiles, this is one of them.