Deep Dish Spiced Caramel Apple Pie

Deep Dish Spiced Caramel Apple Pie (adapted from Bon Appétit | November 1998 and Bobby Flay

For crust

  • 1 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 1/2 stick unsalted butter, cut into 1/2-inch pieces, frozen
  • 4 tablespoons (about) ice water
  • 1/2 cup cheddar, shredded

For streusel

  • 3/4 cup all purpose flour
  • 6 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp fresh ground nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
  • 1/4 cup pecan pieces

For filling

  • 5 pounds baking apples, peeled, cored
  • Juice from 1/2 a lemon
  • 1/4 cup all purpose flour
  • 1 cup heavy cream
  • 1 star anise
  • 1-inch piece fresh ginger, peeled and chopped
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar

Make crust:
Mix 1 1/2 cups flour, 2 tablespoons sugar and 1/4 teaspoon salt in processor. Add butter and cheese 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 ball. Flatten into disk. Wrap in plastic. Chill dough 30 minutes.

If you don't have a food processor you can do this by hand.  Sift flour, sugar and salt directly onto work surface.  Tuck pads of in the flour.  Press the butter into the flour, until crumbly, scraping and gathering together using a pastry scraper.  Add cheddar to flour mixture, make a well in the center of the flour mixture and add water.  Work together using pastry scraper until dough comes together into a ball.  Flatten into a disk, wrap in plastic and chill for 30 minutes. 

Make streusel:
Mix flour, sugar, spices and salt in medium bowl to blend. Rub in butter with fingertips until mixture forms pea-size clumps. 

Make filling:
Cut apples into 16 wedges and cut each wedge in half into cubes.  Combine apple wedges, lemon juice and 1/4 cup flour in large bowl and toss to coat. Let stand while preparing caramel.

Combine the cream, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.

Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Pour 1/2 the caramel over apples; toss to coat. Set remaining caramel aside.  Let stand until apples release juices, tossing occasionally, about 10 minutes.

Position rack in bottom third of oven and preheat to 375°F. Roll out dough on floured work surface to 16-inch round. Transfer to 9 1/2-inch-diameter spring form pan. Crimp edges decoratively. Spoon apple mixture into prepared crust. Sprinkle streusel over pie.

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 1 hour. Serve pie warm or at room temperature.

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