Butter Rum Caramel Apple Pie
Dough:
1 cup flour
½ tsp salt
4 tbsp salted butter (diced and chilled)
¼ cup ice water
Filling:
5 Granny Smith apples or any bargain green apples you can find…(peeled cored and sliced)
2 tbsp lemon juice
½ cup sugar
½ cup brown sugar
¼ cup flour
4 tbsp salted butter (diced)
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tsp vanilla extract
1 tsp Rum or Rum extract
½ cup heavy cream
1/ cup chopped walnuts or pecans
Dough:
Place diced butter in freezer for 5 minutes.
Put flour, butter and salt into food processor.
Pulse 10 times. Then pulse 10 additional times while slowly dripping the water into the chute of the food processor. Mixture should look wet and crumbly.
Drop mixture onto a sheet of plastic wrap.
Cover with a second sheet of plastic wrap. Using a rolling-pin tap down the dough then roll it out to an 11’” circle.
Place dough while still wrapped in plastic in fridge for 20 minutes to an hour. After letting the dough rest in the fridge remove top sheet of plastic then flip the dough over and place in pie pan. Then remove final piece of plastic. Pierce the dough with a fork (bottom and sides).
Place pie pan into a pre-heated 350 degree oven for 25 minutes. Remove from oven and allow the shell to cool on a rack while preparing the filling.
Filling:
Place the apples into a large bowl. Add lemon juice, sugar, brown sugar, flour, butter, cinnamon, nutmeg and salt. Toss to coat the apples.
Pour apple mixture into a large skillet and cook for about 8 minutes at medium heat. Then add the remaining ingredients and stir for about 4 more minutes.
Pour apple mixture into cooled pie shell. Increase oven temperature to 375 degrees then place pie pan on a sheet pan to catch drippings.
Place pie into oven and bake for 45 minutes. Place cooked pie on rack for 1 hour to cool then place in fridge over night. This allows the caramel to firm up.
Dough:
1 cup flour
½ tsp salt
4 tbsp salted butter (diced and chilled)
¼ cup ice water
Filling:
5 Granny Smith apples or any bargain green apples you can find…(peeled cored and sliced)
2 tbsp lemon juice
½ cup sugar
½ cup brown sugar
¼ cup flour
4 tbsp salted butter (diced)
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tsp vanilla extract
1 tsp Rum or Rum extract
½ cup heavy cream
1/ cup chopped walnuts or pecans
Dough:
Place diced butter in freezer for 5 minutes.
Put flour, butter and salt into food processor.
Pulse 10 times. Then pulse 10 additional times while slowly dripping the water into the chute of the food processor. Mixture should look wet and crumbly.
Drop mixture onto a sheet of plastic wrap.
Cover with a second sheet of plastic wrap. Using a rolling-pin tap down the dough then roll it out to an 11’” circle.
Place dough while still wrapped in plastic in fridge for 20 minutes to an hour. After letting the dough rest in the fridge remove top sheet of plastic then flip the dough over and place in pie pan. Then remove final piece of plastic. Pierce the dough with a fork (bottom and sides).
Place pie pan into a pre-heated 350 degree oven for 25 minutes. Remove from oven and allow the shell to cool on a rack while preparing the filling.
Filling:
Place the apples into a large bowl. Add lemon juice, sugar, brown sugar, flour, butter, cinnamon, nutmeg and salt. Toss to coat the apples.
Pour apple mixture into a large skillet and cook for about 8 minutes at medium heat. Then add the remaining ingredients and stir for about 4 more minutes.
Pour apple mixture into cooled pie shell. Increase oven temperature to 375 degrees then place pie pan on a sheet pan to catch drippings.
Place pie into oven and bake for 45 minutes. Place cooked pie on rack for 1 hour to cool then place in fridge over night. This allows the caramel to firm up.
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