CHARLOTTE, N.C. (QC Life) - It‘s time to plan that Thanksgiving menu. Instead of the typical pecan or pumpkin pie, Chef Alyssa‘s Kitchen has a recipe you’re going to want to make at home!
Bourbon Caramel Apple Pie
Pie Dough Procedures
Makes approximately 4 each, 9” crusts
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- 1 lb. 8 oz. all-purpose flour
- 1 lb. unsalted butter
- 8-10 oz. cold water
- 2 tsp. salt
1. Place the flour in a large bowl and add the salt.
2. Incorporate the cold butter into the flour using one of two methods:
-if mixing in a bowl, freeze your butter and then grate it using the large holes on a box grater
-if using a food processor, cut the cold butter (but not frozen) into cubes and pulse it until it is incorporated evenly in large crumbs.
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3. Combine water and slowly work enough into the dough to bring it together. Press it into one mass, drip on a bit more water if necessary, to make it all stick but not become sticky.
4. Pack it firmly into plastic wrap, in 8oz portions. Press to create a disk shape and refrigerate for at least 30 minutes. Can be frozen for up to 3 months.
For blind baking…
1. Roll and shape the crust and place it in a 9” pie shell. Trim the edges, leaving about an 1/8” overhang on the edge and crimp if desired for a decorative appearance. Prick the bottom of the crust with a fork all over. If needed, refrigerate the crust for at least 15 minutes until cold.
2. Preheat oven to 350°F and then remove the crust from the refrigerator. Line with parchment paper and fill with dry beans or rice enough to weigh it down.
3. Bake in center of the oven for about 10 minutes, until very pale in color, not yet browned but starting to look set. Remove the parchment and beans/rice and bake for another 5 to 8 minutes, until the bottom looks set but not yet browned. Cool for 8 to 10 minutes before filling and baking again.
Important Tips:
1. Make sure ALL ingredients are cold, not just your liquid ingredients.
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2. Careful not to over-mix. Think of your liquid ingredients like “glue” so you won’t add too much.
3. Refrigerate between all steps and place cold items into the oven to ensure the butter stay in place.
Bourbon Caramel Apple Pie
Makes one 9” pie
Filling:
- ½ cup light brown sugar
- 2 Tbsp white sugar
- ½ tsp cinnamon
- ½ tsp ground ginger
- 5 to 8 grates of nutmeg
- Pinch of ground cloves
- ¼ tsp salt
- 2 Tbsp unsalted butter
- 4 lbs granny smith apples, peeled and sliced into ¼” wedges
- 2 Tbsp cornstarch
- Zest and juice of 1 lemon, adjust amount to preference
- 2 Tablespoon Bourbon
- ½ cup Caramel
1. Whisk together the sugars, spices and salt; set aside.
2. Melt the butter in a large sauté pan or skillet with bourbon.. Add the apples and toss to coat with the butter. Sprinkle in the sugar and spices and cook for 3 to 4 minutes, until the apples soften slightly but are still firm.
3. Add the cornstarch and cook until the sauce thickens, about 2 minutes.
4. Zest and juice the lemon directly into the apples and allow them to cool fully. Add in caramel and toss until covered.
5. Meanwhile, prepare the crust…
6. Roll the crust to a 12” circle. Fill in the pie shell and trim it with a ¼” overhang. Create a scalloped edge and then transfer the shell to the freezer for 20 minutes.
7. Preheat oven to 425°F.
8. Fill the chilled shell with the cooled apple filling in an even layer and then layer lattice.
9. Bake for 10 to 15 minutes, until evenly browned on top. Then reduce oven temp to 375° and cook for 20-30 minutes longer, until the topping is browned and the apple filling is bubbling. Remove and cook fully before slicing and serving.
*Process rolled oats in a blender or food processor to make this.
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