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.
IT. IS.
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. š
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.
Blue Ribbon Caramel Apple Pie
Ingredients
- Crust
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon salt
- 1 cup cold unsalted butter
- 1/2 cup ice water
- Filling
- 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
- Streusel
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup brown sugar
- 1/2 cup cold unsalted butter
Instructions
- 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.
Notes
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.
Sharing At
Poppy says
I know I did a little teasing, (okay, a lot!), on my current post, so, I’ll take this as payback time, since caramel apple dip does not exist here on the island, and thus, I will be a craving, salivating sucker, since I cannot bake this scrumptious, blue ribbon beauty without it! Right. Are we even now?;))
xx
Poppy
Magali@TheLittleWhiteHouse says
It looks yummy!
Donna says
Nice table. Glad it was great! Sorry about the H20. š
Deb @ Frugal Little Bungalow says
Oh my I wish a slice of this was for breakfast. Well I think I’ll have to try this recipe, lol…
Cecilia says
Oh yum, yes please. If I come over, will you make me one? It looks delicious, Doreen! Can’t wait to try it. (Ack, Fall is my diet downfall).
Hugs
Jane says
I can’t wait to give this a shot! I am a pie fanatic as you probably know…I just love the texture and the caramelizing of the fruit. Love King Arthur products, too. And your table…gorgeous!
Sorry about the leaks. I hope you haven’t lost anything valuable.
Jane xx
Alycia Nichols says
Why, oh why do you tease and tempt me like this??????? I am trying to be good (even though I slipped up BIG TIME by eating a funnel cake on Saturday!), and this doesn’t help my cause! I’ve long been a fan of pie…especially apple. It was always my Daddy’s favorite, so I got it naturally. He had apple trees in the back yard for the sole purpose of pie making in the fall! I like the twist on this one with the streusel topping and caramel. I’m sure everyone would have no choice but to stop talking to enjoy every morsel!!!
What a beautiful table setting you created! It’s perfect for fall!
I hope you had a great weekend, and here’s to a great week!
Angela says
Like you, pie is not my “first go to” but apple, with some vanilla ice cream and I’m hooked! This looks fabulous……caramel apple dip…..YUMMM!!!! LOL!!~~Ang
Amy @ StowandTellU says
I’ll gladly buy stock in elastic for pies like this. My family is so loud and boisterous I would love to feed this to them come Thanksgiving. It looks amazing, Doreen and your tablescape is stunning!!
kelly says
That pie looks good! I love hot fruit filled pies this time of year. Add a little bit of vanilla ice cream and it’s perfect.
cathy@My1929Charmer says
Oh my is right. I love apple pie, really the only one I really do like. Loving your table and wishing I was there, sitting, eating a piece! What a cute blog you have, my first visit, and love your header/social buttons. If you had not paid me such a nice visit with our robbery I might not have met you! So sorry about yours, that was way worse than ours. Lovely blog.
Brenda Kula says
I do love pie, and this one looks like a real winner! I never could make crust though.
Brenda
Julie says
Hi Doreen, wow your apple pie looks like a real winner and I bet tastes delicious. Thanks for sharing the recipe and it will be great for the holidays! Have a nice week.
Julie xoxo
SharonFromMichigan says
I’m not a pie fan either. I prefer cream pies (elastic pants here I come)! I love the candles on your table. The birch bark is really earthy and pretty. Good move posting a blog and letting hubby clean up the water in the basement(LOL).
Doreen says
You caught me Sharon!
andi says
Om..nom…nom!!!!
Doreen says
Hey andi! I have three times to comment on your blog. There’s something wonky going on with either Blogger or my iPad. It keeps asking me to log into Blogger and when I do it takes me back to your blog but the comment isn’t there.
Denise says
Looks amazing! I may have to bake some pies after we go apple picking! Sorry you have water in the house. Never a fun time. xxDenise
Vashti Quiroz-Vega says
Yum! That pie looks scrumptious! I’m not a big pie eater either, Doreen. But one of my favorite pies is apple pie and this one looks like a winner. I’m definitely going to have to try it. Pinning it!
Lavender Dreams says
That sounds so good. I like to use this flour, too and even have one of their cookbooks. Enjoy your week! Hugs!
Deb @ Frugal Little Bungalow says
OK I MADE THIS! š I don’t have that flour and I just used normal cinnamon, no cherries….but you said wait two hours before serving. HA are you NUTS!? š ??? I waited five minutes, cut a piece and put it in the fridge for five and am eating it right now. Good recipe š
Lavender Dreams says
We’re all back over here to be sure we have the recipe, too! Have a great week my friend! Sweet hugs, Diane