4 pounds McIntosh Apples, peeled, quartered and cored
2 Tbsp Calvados or apple cider
1 lemon zest, chopped fine
4 Tbsp lemon juice
½ cup granulated sugar
¼ cup packed brown sugar
¼ cup All Purpose Flour
1 tsp flaky sea salt, Maldon
¾ tsp ground cinnamon
¼ tsp ground nutmeg
1 recipe Double Crust Pie dough, chilled
Egg Wash: 1 egg plus 1 yolk, beaten
Demerara sugar and cinnamon, for sprinkling
Double Crust Pie DoughMakes one double-crust pie or two 9” pie shells
2 cups all-purpose flour
¾ tsp salt
1 Tbsp granulated sugar
1 cup vegetable shortening
2 Tbsp cold water, plus extra if needed
1 Tbsp white vinegar
CARAMEL SAUCE 1 ½ cup
3 Tbsp water
2 tsp lemon juice
1 cup granulated sugar
½ cup whipping cream
½ cup unsalted butter, cut in pieces
1 tsp pure vanilla extract
1 tsp fine sea salt
Turn the oven on to 425°F.
Cut the apple quarters in thirds crosswise. Combine in a bowl with the Calvados, lemon zest, lemon juice, sugar, flour, salt, cinnamon, and nutmeg.
Roll out half the cold dough and drape it over a 9” pie pan. Let the dough hang over the rim by about ½ inch.
Fill the pie shell, mounding with the apple mixture.
Brush only the edge of the bottom pie crust, along the rim, with the egg wash. This step will help the top crust adhere firmly to the bottom crust.
Roll out the remaining dough. Top apples with this second round of dough. Trim the edges so that they hang over the rim by 1 inch.
Gently tuck edge of top crust under the bottom crust and crimp the two together with your fingers.
Brush entire top crust with egg wash. Sprinkle with Demerara sugar. Cut air slits.
Place the pie on a sheet pan and place in oven. Bake 10 minutes at 425°F, then turn oven down to 350°F and bake for 1 hour to 1¼ hours, until crust is browned, and the juices begin to bubble out. Serve warm.
Double Crust Pie Dough
Combine flour, salt and sugar in a mixing bowl.
Cut room temperature shortening into flour with pastry blender until mixture is uniform and shortening resembles coarse crumbs.
Beat egg, water and vinegar together to blend, pour all the liquid over flour mixture, stir with fork until mixture is moistened.
Divide the dough in half and shape into a ball.
Flatten each into a circle about 4”. Wrap and chill dough for 15 minutes. Roll each portion of dough separately.
Dust rolling pin and work surface lightly with flour.
Roll dough to a uniform thickness.
Roll to a circle about 1 “larger than upside down pie plate.
Place the water and lemon juice in a medium saucepan and then add the sugar (do not stir). Bring to a full boil on high heat and continue to boil, without stirring, until the sugar becomes amber, about 4 minutes from when it begins to boil. As the sugar cooks, occasionally brush the sides of the saucepan with water to keep the saucepan clean (this prevents the sugar from crystallizing).
Remove the saucepan from the heat. Carefully whisk in the cream, and then whisk in the butter until melted.
Whisk in the vanilla and salt and set aside to cool for at least an hour. Serve warm. To store, cool to room temperature before chilling in an airtight jar.
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