1 recipe your favorite (2-crust) butter pie crust
1 cup white sugar
1/4 cup water
1 stick (1/2 cup) fresh unsalted butter
1/2 cup fresh heavy cream
1 1/2 teaspoon sea salt (recommended: Maldon sea salt flakes)
4 to 6 lemons
5 to 6 medium to large apples*
1/3 cup raw sugar (castor, unrefined, large granule sugar)
2 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
2 to 3 dashes Angostura bitters
1 egg beaten
Raw sugar, for sprinkling on top
1 teaspoon sea salt (flake)
*A mixture of Crispin, Granny Smith, and Cortland is nice if you can. **This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you've burned it and you'll have to start over. A mandolin works great for producing very thin slices.
Delicia.teo
I’ve made this recipe for over ten years and it delivers every time! There are a few things that I’ve modified. 1) Use a Tenderflake crust. Although admirable to make your own pie crust, this can be tricky and time consuming. 2) Make a dry caramel if you want the caramelization to occur faster. I’ve made the caramel as suggested and it took a good hour before you reach that lovely dark copper colour. Dry caramel techniques of melting the sugar first over low heat, slowly by 1 tablespoon at a time, before you add hot cream and then butter and salt will take you 20 mins. Also, wait til the caramel is thicker before you add it to your pie, or you’ll end up with a very runny pie. Also taste your caramel to make sure you’ve got the right amount of salt. 3) Lastly, after you assemble your pie and brush on your egg wash, I sprinkle the top with a good dusting of turbinado sugar for an extra crunch. It’s a huge hit every time! This is easily my family’s favourite apple pie.
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