It’s that time of year when the weather starts to cool, the harvest begins and the holidays are quickly approaching. The time of year when nostalgia starts to kick in as familiar smells start to permeate in kitchens across the land. The delicious smells that remind of yesteryears, family gatherings and grandma’s famous apple pie. This is isn’t grandma’s apple pie recipe but it certainly transforms us to a place of familiarity with the first bite. Enjoy this twist on a classic.
Ingredients
Pie Dough (makes 1-9inch pie crust)
- 1 ¼ cups (6 ¼ ounces) unbleached all-purpose flour
- 2 tbsp. granulated sugar
- ½ tsp. fine sea salt
- 1 stick (4 ounces) cold unsalted butter, cut into ½-inch cubes
- 3 to 4 tbsp. ice water
Filling
- 1 ½ lbs. (about 3 large) sweet-tart apples
- 1/4 cup plus 1 tablespoon granulated sugar, divided
- 3/4 cup light brown sugar
- 3 tbsp. unbleached all-purpose flour
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/8 tsp. ground cloves
- 2 tsp. fresh lemon juice
- 1/8 tsp.n sea salt
- 1 large egg, beaten
- 2 tbsp. unsalted butter, cut into small pieces
- Vanilla bean ice cream, for serving
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp. salted butter, room temperature cut up into 6 pieces
- 1/2 cup heavy cream
- 1 tsp. salt
Instructions
This recipe produces a simple, lightly sweetened crust that can be used with all types of fillings. You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 1 month.
- Place flour, sugar and salt in the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of small peas.
- Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for at least 30 minutes before using.
- Preheat oven to 400°F and place a rack in the lower third. Line a rimmed baking sheet with parchment paper or a silicone mat.
- Generously flour a work surface and place the chilled dough on the flour. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed until the circle measures approximately 14 inches wide and 1/8 inch thick. Carefully transfer to baking sheet. Chill crust while preparing the rest of the ingredients.
- Peel, core, and slice apples in 1/8 inch thick pieces.
- Transfer apples to a large bowl and add ¼ cup sugar, brown sugar, flour, spices, lemon juice and salt; toss to evenly coat.
- Mound the apple filling in the center of the chilled pastry crust, leaving a 3-inch border, and dot filling with the butter. Fold the border up and around the fruit. Working around the border, pinch the dough together to make a pleat. Brush the top of the pleated dough with beaten egg and sprinkle border remaining tablespoon of sugar.
- Bake crostata until crust is golden brown and bubbly, 40 to 45 minutes. Use a metal spatula to lift the crostata slightly and check the underside of the crust, which should be golden brown like the top.
- Transfer crostata to a rack to cool for 15 minutes. Slice and serve warm, topped with vanilla bean ice cream.
For the Salted Caramel:
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2 minutes.
- Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
