Dutch Apple–Caramel Pie
Debra writes science fiction and creates art from natural objects.
Recipe from The Founding Farmers Cookbook by Nevin Martell, Andrews McMeel Publishing 2013
If they made a Mount Rushmore for American food icons, apple pie would be front and center in the granite lineup. To make our crowd-pleasing version of the classic, we use a blend of apples. Granny Smiths possess an unbeatable tartness and retain their shape in the oven. We like to pair them with Golden Delicious apples, but you can mix up the blend. Just remember that eating (dessert) apples aren’t generally good for baking, since they turn mealy in the high heat of the oven.
- Servings Makes one 23 cm (9-inch) pie
Ingredients
Filling
- 3 Granny Smith apples, peeled, cored, and sliced
- 3 Golden Delicious apples, peeled, cored, and sliced
- 6 tablespoons packed light brown sugar
- 7 tablespoons granulated sugar
- ¼ cup cornstarch
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
Streusel Topping
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- ½ cup cake flour
- ½ cup applesauce
- 5 teaspoons Caramel Sauce*
- prepared pie dough
*Find the recipe for the Caramel Sauce here
Preparation
Combine all of the filling ingredients in a large bowl, tossing the apples to coat them evenly.
In a small bowl, combine the streusel ingredients and mix together with a wooden spoon until the texture is crumbly.
When you are ready to assemble and bake the pie, preheat the oven to 177° C/325° F and place a rack in the lowest position. Roll the pie dough out on a lightly floured surface with a rolling pin to ¼ inch thick. Line an ungreased pie pan with the dough. Fill the bottom of the pie shell one third of the way full with the filling, about 1¼ cups.
Spread half of the applesauce and half of the Caramel Sauce over the filling. Repeat with another layer of filling, applesauce, and Caramel Sauce. Top with the remaining one third of the filling.
Spread the streusel topping evenly over the entire surface of the pie.
Bake for 1 hour 20 minutes. Let cool to room temperature before slicing.
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Debra Tillar
Debra Tillar has been an archaeologist, a teacher, and a freelance travel and food writer. Her short stories are included in several recent and upcoming anthologies and literary journals. Debra spends most of her time writing, creating art, and traveling the world (she has visited all seven continents). She grew up in New York City and now lives on the Seacoast of New Hampshire.
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The ingredients list reads as though the apple sauce and caramel sauce are a part of the streusel topping. Threw me for a loop at first! Excited to see how my pie turns out though!