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Deep-Dish Caramel Apple Pie

Source of Recipe


Bon Appetit, November 1998






List of Ingredients



• -- Crust --
  
• 1-1/2 cups all-purpose flour
  
• 2 Tbsp sugar
  
• 1/4 tsp salt
  
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, frozen
  
• 4 Tbsp ice water
  
• *
  
• -- Streusel Topping --
  
• 3/4 cup all-purpose flour
  
• 6 Tbsp sugar
  
• 1 tsp pumpkin pie spice
  
• 1/4 tsp salt
  
• 6 Tbsp (3/4 stick) chilled unsalted butter, cut into small pieces
  
• *
  
• -- Filling --
  
• 3 lbs. Golden Delicious apples (about 8), peeled, cored, cut into 3/4-inch-thick wedges
  
• 1/4 cup all-purpose flour
  
• 1-1/4 cups sugar
  
• 1/4 cup plus 2 Tbsp water
  
• 3 Tbsp unsalted butter
  






Instructions



1. Make crust: Mix 1-1/2 cups flour, 2 tablespoons sugar, and 1/4 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in enough ice water by tablespoonfuls to form large, moist clumps. Transfer dough to work surface. Gather dough into a ball. Flatten into a disk. Wrap in plastic; chill 30 minutes.
   
   
2. Make streusel: Mix flour, sugar, pumpkin pie spice, and salt in a medium bowl to blend. Rub in butter with fingertips until mixture forms pea-sized clumps. (Dough and streusel can be made 1 day ahead. Cover and refrigerate streusel. Keep dough chilled. Let dough soften slightly at room temperature before rolling out.)
   
   
3. Make filling: Combine apple wedges and 1/4 cup flour in a large bowl and toss to coat. Let stand while preparing caramel.
   
   
4. Stir sugar and 1/4 cup water in a heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup turns a deep amber color, brushing pan sides with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove from heat. Add butter and remaining 2 tablespoons water (mixture will bubble vigorously). Return to heat and stir until smooth. Pour caramel over apples; toss to coat. Let stand until apples release juices, tossing occasionally, about 10 minutes.
   
   
5. Position rack in bottom third of oven and preheat to 375 degrees (F). Roll out dough on floured work surface to 14 inches round. Transfer to a (9-1/2") glass pie dish with 1-3/4"-high sides. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie.
   
   
6. Bake pie until apples are tender and streusel is golden, covering crust edge with foil if browning too quickly; about 1 hour, 10 minutes. Transfer pie to rack and cool at least one hour.
   
   Serve pie warm or at room temperature -- with vanilla ice cream!