Tuesday, October 7, 2014

Sassy Sweets: Calvados Caramel Apple Pie

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This past week, I put over 60 hours in the office and then came home Friday night to find John out on an emergency work crisis.  He deals with them so well.  I, on the other hand, do not.  In an effort to keep myself awake, I migrated to the kitchen.  After finding I had run out of cocoa powder, eggs, chocolate chips, and baking powder, I knew I'd be pretty limited on what I could make.

Earlier this year, Mom and Dad gave each of their daughters all of our family favorites in a little cookbook.  It's like opening a book into our history.  Many of the recipes are already on the blog.  But one stuck out at me "foolproof pie crust".  No eggs or any of the above needed. It couldn't just be a normal little apple pie.  Because, well, I had the whole evening in front of me and it was the first time I had been in the kitchen in weeks.  Truly, weeks.

So, I put a little twist into it and hope you will agree with me that we are still fully in apple season and have not yet just migrated into pumpkin, pumpkin, pumpkin.  It tastes like the apple pies of my childhood but with a twist.  All the comfort and love with something new and exciting.
Calvados Caramel Apple Pie
Serves:  8 (9-inch pie)
Mom's FoolProof Pie Crust (bottom):
1 1/2 cup flour
2 teaspoons sugar
1/2 cup unsalted butter, softened
2 tablespoons milk

Mom's Foolproof Pie Crust (top):
3/4 cup flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 cup unsalted butter, softened

Apple Filling:
8 medium-sized apples, cored and diced

Calvados Caramel Sauce:
1 1/2 cups sugar
1/2 cup water
3 tablespoons Calvados
2 tablespoons unsalted butter

Bottom Pie Crust:  Preheat the oven at 375 degrees F.  In mixing bowl, combine flour, sugar, butter, and milk to form a soft dough.  Using fingers, press dough evenly into 9-inch pie pan.  Pierce with a fork. Bake for 8-10 minutes.    Let cool.
Top Pie Crust:  Combine flour, brown sugar and cinnamon.  Cut in butter to form crumbs.  
Calvados Caramel Sauce:  In a heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and Calvados down side of pan. Return pan to heat and simmer, stirring, until caramel is disolved. Stir in butter.

Pie Assembly:  In a large bowl, combine Calvados Caramel Sauce and apples.  Pour this mixture into the bottom pie crust.  Sprinkle top pie crust with crumbs.  Bake at 375 degrees F for 40-45 minutes, until the filling is set and the crust is golden brown.  Serve warm or let cool and cover tightly with plastic wrap for up to 4 days. 

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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