Caramel Apple Pie

Total Time: 2 hrs 35 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 20 mins

Ingredients

• 2 cups all-purpose flour
• 1/2 cup lard
• 2 1/2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 cup ice water
• 7 large granny smith apples or 7 large pippin apples, peeled and cored
• 1 cup sugar
• 3 tablespoons quick-cooking tapioca
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 lemon, juice of
• 1 tablespoon heavy cream
• 1 large egg
• 1/2 cup packed brown sugar
• 4 tablespoons unsalted butter
• 2 tablespoons heavy cream
• 1/2 cup pecan halves

Recipe

• 1 butter and flour a 9-inch glass pie plate.
• 2 on a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick.
• 3 line the pie plate, being sure to press the dough into the bottom and up the sides without stretching.
• 4 chill 30 minutes.
• 5 roughly chop the apples into small pieces, about the size of lima beans.
• 6 (the apples should measure about 9 cups chopped.) combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl.
• 7 set aside until the juices begin to run, about 10- 15 minutes.
• 8 beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust.
• 9 mound the apple filling in the pie shell.
• 10 it will be quite full.
• 11 roll out the remaining dough to a large round about 1/8'' thick.
• 12 place over the filling a seal the edges together by gently pressing together.
• 13 trim any excess dough with scissors and flute the edges.
• 14 brush the top with the remaining egg glaze.
• 15 using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust.
• 16 cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge.
• 17 chill for 30 minutes before baking.
• 18 preheat oven to 425 degrees.
• 19 place the pie plate on a cookie sheet and bake 10- 15 minutes, or until the top is golden brown.
• 20 reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil).
• 21 meanwhile prepare the caramel topping.
• 22 spoon the hot caramel over the top of the pie to coat and return to the oven.
• 23 bake 5 minutes longer, or until the caramel sets.
• 24 cool on a rack before serving.

recipe

• 25 caramel topping directions: in a small saucepan combine brown sugar, butter and cream.
• 26 bring to a boil and cook for 2 minutes.
• 27 remove from the heat and stir in the pecan halves.

recipe

• 28 pie dough directions: in a large bowl combine the flour with the lard, butter and salt.
• 29 mix lightly with your fingertips until the dough forms grape-sized pieces.
• 30 you should be able to see chunks of fat.
• 31 stir in the iced water.
• 32 lightly knead, handling the dough as little as possible, until the dough forms a ball.
• 33 add a little more iced water if necessary.
• 34 transfer to a plastic bag and shape into a log.
• 35 seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days.
• 36 the pie dough can be frozen for as long as a week.