Pie crust:
2½ cups all-purpose flour
1 teaspoon salt
½ teaspoon sugar
1 stick cold butter cut into small pieces
½ cup cold shortening
4 tablespoons ice water
2 egg yolks lightly beaten
Filling:
8 apples such as Granny Smith or honeycrisp, sliced
3 tablespoons flour
2/3 cup sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Pinch of salt
Pinch of ground cloves
Juice and zest of 1 lemon
2 tablespoons cold butter cut into small pieces
For crust, using a food processor, add flour, salt, and sugar to bowl. Add butter pieces and shortening and process for 10 seconds, or until mixture resembles coarse meal. Add ice water drop by drop with machine running; just until mixture holds together. Dough should not be crumbly or sticky. Divide dough in half and place each piece on a piece of plastic wrap. Press dough out with hands to form a circle. Cover with more plastic wrap, and chill for at least an hour. When ready to bake, remove dough from refrigerator. Roll onto a floured board to form a 9 or 10-inch circle. Spray pie pan or dish with vegetable oil and place dough in pan, pressing or crimping edges to fit. Trim excess and re-roll, using for lattice or pastry leaves. Chill until ready to use. For filling, in a large mixing bowl, place apples and add flour, sugar, salt, spices, lemon juice, and zest. Toss to mix. Heat oven to 400 degrees. Turn apples into chilled pie crust, and dot with butter pieces. Cover with a second piece of dough, lattice strips, or leaves. Crimp edges and brush pastry with beaten egg yolk. Bake pie for approximately 45 minutes, or until crust is browned and juices are bubbling. Cool pie slightly, and brush pastry with caramel sauce or serve sauce on side. Top with vanilla ice cream if desired.
Caramel Sauce:
1 cup sugar
¼ cup water
6 tablespoons butter cut into pieces.
½ cup cream
1 teaspoon vanilla
½ teaspoon salt or more according to taste preference
Add sugar and water to a heavy-bottom saucepan. Over medium heat, swirl sugar and water together to combine. Continue swirling pan until sugar has dissolved and is bubbling. Continue to swirl pan until mixture begins to thicken and is turning an amber color, about 8 to 12 minutes. Lower heat when color begins to change, being careful not to burn sugar. Whisk in butter and remove from heat. Slowly pour in the cream, whisking constantly until all is incorporated. Stir in vanilla and salt. Set aside, and let cool for 10 minutes. Pour caramel into a jar and allow to cool completely.
Yield: 8 slices
