Deep Dish Apple Caramel Pie Recipe
A recipe for a Deep Dish Apple Pie baked in a springform pan.
1 1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 stick unsalted butter, cut into 1/2-inch pieces, frozen
4 tablespoons (about) ice water
5 pounds baking apples, peeled, cored
Approx. 2 extra apples, peeled, cored and thinly sliced for the top.
Juice from 1/2 a lemon
1/4 cup all purpose flour
1 cup heavy cream
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup water
1 tablespoon apple cider vinegar
Powdered sugar to sprinkle lightly on top
Sift flour, sugar and salt directly into a large mixing bowl.
Tuck the pices of butter into the flour. Press the butter into the flour, until crumbly, scraping and gathering together with your hands.
Make a well in the center of the flour mixture and add water. Work it together with your hands until dough comes together into a ball. Flatten into a disk, wrap in plastic and chill for 30 minutes.
Cut apples into 16 wedges and cut each wedge in half into cubes. Combine apple wedges, lemon juice and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel.
Combine the cream, and spices in a small saucepan and bring to a simmer.
Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth.
Pour 1/2 the caramel over apples; toss to coat. Set remaining caramel aside. Let stand until apples release juices, tossing occasionally, about 10 minutes.
Preheat the oven to 375 degrees F. and position the rack in bottom third of oven.
Roll out dough on floured work surface to 16-inch round and transfer to 9 1/2-inch-diameter spring form pan. Crimp edges decoratively.
Transfer the sliced chopped apple flour mixture with 1/2 the caramel sauce into the pie crust.
Lay the thin apple slices in a circle around the top of the pie.
Spoon the remaing caramel mixture over top.
Bake pie until apples are tender. Cover the crust edge with foil if browning too quickly, Baking time is about 45 minutes to one hour. If you covered the crust with foil for the majority of baking time, to prevent over browning for the first part of baking,then, uncover for the last 10 minutes so the crust is a nice golden brown.
Transfer pie to a cooling rack and cool at least 1 hour. Serve pie warm or at room temperature.
When cool dust the pie with powdered sugar. Delicious served with vanilla ice cream