More About Arkansas Black Apple Pie with Caramel Sauce
PREP TIME 1hr 40min
COOK TIME 7hr
SERVES 8
INGEDRIENTS
APPLE FILLING
5 to 6 Arkansas Black or Granny Smith apples (about 3 1/2 lb.), peeled and thinly sliced
1 tablespoon fresh lemon juice (from 1 lemon) or apple cider vinegar
1 cup granulated sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon freshly grated or ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon kosher salt
CRUST
Double-Crust Pie Pastry
2 tablespoons cold unsalted butter, diced
EGG WASH
1 large egg
1 tablespoon water
2 tablespoons granulated sugar (optional)
ADDITIONAL INGREDIENTS
Caramel Sauce
Ice cream (optional)
DIRECTIONS
1 Prepare the Apple Filling: Place apples and fresh lemon juice in a large bowl; toss well to coat. Stir together granulated sugar, flour, ground cinnamon, freshly grated nutmeg, ground allspice, and kosher salt in a bowl; add to apple mixture, and toss well to combine.
2 Prepare the Crust: Preheat oven to 425°F. Unwrap 1 chilled pie dough disk from Double-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate, leaving a 1-inch overhang. Spoon filling into prepared crust, packing lightly to fill crust. Smooth out filling until even. (Do not mound in center.) Sprinkle diced butter over apples.
3 Unwrap remaining chilled pie dough disk, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Cut dough round into 10 (3/4-inch-wide) strips. Arrange strips in a lattice design over filling; trim strips to be even with the bottom crust's 1-inch overhang. Fold dough edges under, and crimp. Place pie on a rimmed baking sheet.
4 Prepare the Egg Wash: Stir together large egg and water in a small bowl. Using a pastry brush, brush egg mixture evenly over piecrust. Sprinkle granulated sugar over piecrust, if desired.
5 Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F. Loosely cover pie with aluminum foil. Bake at 350°F until crust is golden brown, apples are tender, and juices are bubbly, 1 hour to 1 hour and 10 minutes, removing foil for the last 10 minutes of baking to finish browning crust. Transfer pie to a wire rack, and cool completely, about 3 hours. Serve pie with Caramel Sauce and, if desired, ice cream.
COOK TIME 7hr
SERVES 8
INGEDRIENTS
APPLE FILLING
5 to 6 Arkansas Black or Granny Smith apples (about 3 1/2 lb.), peeled and thinly sliced
1 tablespoon fresh lemon juice (from 1 lemon) or apple cider vinegar
1 cup granulated sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon freshly grated or ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon kosher salt
CRUST
Double-Crust Pie Pastry
2 tablespoons cold unsalted butter, diced
EGG WASH
1 large egg
1 tablespoon water
2 tablespoons granulated sugar (optional)
ADDITIONAL INGREDIENTS
Caramel Sauce
Ice cream (optional)
DIRECTIONS
1 Prepare the Apple Filling: Place apples and fresh lemon juice in a large bowl; toss well to coat. Stir together granulated sugar, flour, ground cinnamon, freshly grated nutmeg, ground allspice, and kosher salt in a bowl; add to apple mixture, and toss well to combine.
2 Prepare the Crust: Preheat oven to 425°F. Unwrap 1 chilled pie dough disk from Double-Crust Pie Pastry, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Carefully fit dough circle into a 9-inch deep-dish glass pie plate, leaving a 1-inch overhang. Spoon filling into prepared crust, packing lightly to fill crust. Smooth out filling until even. (Do not mound in center.) Sprinkle diced butter over apples.
3 Unwrap remaining chilled pie dough disk, and place on a lightly floured surface. Let stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 12-inch circle. Cut dough round into 10 (3/4-inch-wide) strips. Arrange strips in a lattice design over filling; trim strips to be even with the bottom crust's 1-inch overhang. Fold dough edges under, and crimp. Place pie on a rimmed baking sheet.
4 Prepare the Egg Wash: Stir together large egg and water in a small bowl. Using a pastry brush, brush egg mixture evenly over piecrust. Sprinkle granulated sugar over piecrust, if desired.
5 Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F. Loosely cover pie with aluminum foil. Bake at 350°F until crust is golden brown, apples are tender, and juices are bubbly, 1 hour to 1 hour and 10 minutes, removing foil for the last 10 minutes of baking to finish browning crust. Transfer pie to a wire rack, and cool completely, about 3 hours. Serve pie with Caramel Sauce and, if desired, ice cream.
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