Rosemary Caramel Apple Pie

8-10
Servings
3.5h
Prep Time
1.5m
Cook Time
3h 32m
Ready In


"Recipe source: Saveur (November 2015)"

Original recipe yields 8-10 servings
OK
  • FOR CRUST
  • FOR CARAMEL & FILLING

Nutritional

  • Serving Size: 1 (380.6 g)
  • Calories 1008.2
  • Total Fat - 60.6 g
  • Saturated Fat - 34.2 g
  • Cholesterol - 163.2 mg
  • Sodium - 935.1 mg
  • Total Carbohydrate - 107.6 g
  • Dietary Fiber - 4 g
  • Sugars - 60.1 g
  • Protein - 7.9 g
  • Calcium - 50.7 mg
  • Iron - 1 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.1 mg

Step 1

To make the crust: in a large bowl whisk together the flour with the sugar and slat. Using your fingers, rub the lard and butter into the flour until they form pea-size crumbles. Add the vodka and water and stir until dough just comes together. Divide the dough in half and flatter ea h half into a disk. Wrap each disk in plastic wrap and refrigerate for at least one hour before using.

Step 2

Meanwhile, make the caramel: in a skillet combine the cream with the butter and rosemary. Heat over high and cook for 3 minutes. Remove from heat and keep warm.

Step 3

In a small saucepan combine the sugar and corn syrup and heat over high. Cook, without stirring, until golden (7-8 minutes). Remove from heat and pour the warm cream into the caramel and stir until the caramel dissolves. Let the caramel stand at room temperature for 2 hours and then remove the rosemary.

Step 4

Heat the oven to 375 degrees F.

Step 5

On a lightly floured board roll one dough disk into a 12-inch circle. Fit the circle into a 9-inch deep dish pie plate, trim the edge with a knife, leaving a 1 inch overhang, and brush the edge with some of the beaten egg. In a large bowl combine 1 cup of the rosemary caramel with the apples, cornstarch and salt and scrape the filling into the pie crust. Roll the remains dough into a 12 inch circle and place over the apples. Trim the excess dough and fold the overhang under to form a thick edge. Crimp the edges with your fingers to seal.

Step 6

Brush the top of the pie with the remaining egg and using a knife make 4 slits in the top. Transfer the pie to the oven and bake until golden (1 hour). Pour 1/2 cup of the remaining rosemary caramel over the top of the pie, and continue baking until the caramel is lightly set (15 minutes). Remove from oven and transfer to a rack. Sprinkle with sea salt and let cool to room temperature.

Tips & Variations


No special items needed.

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