You Need To Make This Outstanding Cider Caramel Apple Pie!

 

Add the vanilla to the cider caramel.  Beat the egg in a small bowl.   Then, add the egg and the cider caramel-vanilla mixture to the apples and gently stir together.  Set aside.

 

 The Dough

  On a lightly floured board, roll one of the disks of dough into a 1/8″ thick round.  Gently lay the dough over the greased pie plate.  Then, lifting the dough on the outer edges, allow the dough to sink down the side and into the pie plate.  If you forcefully stretch the dough down with your hand, it may shrink and pull away from the top edge during baking.

    Roll the remaining disk into a 1/8″ thick round and using cookie cutters, cut shapes out to apply to the top of the apple filling.

Assemble The Cider Caramel Apple Pie

Add The Apple Filling

   Arrange the apples in the pie pan on top of the prepared pie crust.  Then, pour the remaining apple cider mixture on top of the apples. 

   Top With The Pie Dough Leaves

Arrange the cut shapes of dough on top of the pie filling.  Lightly brush the shapes with an egg wash or heavy cream.  Sprinkle raw sugar over the top of the pastry leaves. 

The top should be lightly browned and the filling should be bubbling.  Remove from the oven and allow to cool before serving.

 

**Pie Crust:  (This is a Martha Stewart recipe.)

 

Ingredients

• 2 – 1/2 cups of all-purpose flour
• 1 tsp. of salt
• 1 tsp. of sugar
• 1 cup of unsalted butter, (2 sticks – cold and cut into pieces)
• 1/4 cup of ice water, (more, if needed)

 

Directions

   Measure the flour, sugar, and salt into the food processor bowl.  Pulse a couple of times to combine the two.  Cut the butter into pieces and add to the mixture.  Then, pour the water into the feed tube and process until the mixture comes together and the dough almost cleans the side of the bowl.  If needed, add more water a tablespoon at a time.

   Don’t process for more than 30 seconds!

    Divide the dough in half and place each half on a piece of plastic wrap.  Then, shape the dough into a ball.   Fold the plastic wrap over the dough, flatten, and shape into a disc.  Refrigerate these for at least one hour.  This can also be made the day before the pie is made.

 

 *Apple Cider Caramel:

• 4 cups of Apple Cider
• 1/2 cup Brown Sugar
• 1/4 cup Butter

   Boil the apple cider in a heavy saucepan for about 25 minutes, until the cider has reduced to 2 cups.  Then, stir in the brown sugar and the butter.  Continue to boil until the mixture reduces to 1 cup.  This can be made a day in advance, covered, and refrigerated. 

 The butter will rise to the top and you’ll have to warm it before using in the recipe.

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Well, my daughter Tiffany inspired me to make this pie and it is quite tasty.   The thick caramel sauce is delicious with the tender apples and the rich buttery crust.   It even met with Dave’s approval.  Maybe there will be more pie-making in my future. You need to make this outstanding cider caramel apple pie, too!
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