Monday, October 22, 2012


Adapted from the Back in the Day Bakery Cookbook

Delicious rustic pie!

An amazing apple pie I made tonight.  Nice mix of sweet, salty and appley!  To quote from Deb Perelman, "Help, I picked twenty lb of apples and I don't know what to do with them!"   First, make Doris' amazing never fail pie crust:

2 cups flour
1 cup shortning
1 tsp salt

Mix together until the size of small pebbles

Add 1/2 cup water and mix until blended.  Don't overwork.  Roll out 2/3 of the dough and press into a pie pan.  Roll out and reserve the last third for the top crust,  Chill.

Peel and core 7 apples.  Slice thinly.  Mix with, 1/2 cup sugar, 1/4 cup lemon juice, 1/4 cup flour, 1 tsp cardamon, 1 tsp allspice, 1 tsp cinnamon.

Make salty caramel by heating 1 cup sugar and 1/2 cup water in heavy duty saucepan over medium heat until sugar is dissolved, constantly stirring.  Add 11/2 tsp salt. Cook for 20 minutes overmedium low heat until dark amber colored.  Remove from heat and add 12 TBL butter and 2 TBL cream.  Mix until blended.

Pre-heat oven to 400.

Remove pie crust from reefer and add apple mixture.  Top with 1/2 of the caramel mixture.  Top with top crust.  Bake for 20 minutes at 400.  Reduce heat to 375 and bake for an additional hour. 

Cool and top with the additional caramel topping.

Really good pie, not too sweet and it will make you happy Good for eating while watching the debate or (hopefully) the Cardinals victory!  Still root for Detroit in the World Series on Wednesday.  I need to cook a bunch of recipes this week since I am planning on going to Nanty Glo, PA this weekend.  Keep thinking your best thought for my Joshua on Friday as he takes his driver's test!

   Lovely pie!

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