Apple Pie Gets Even Better Topped With Caramel

Early this fall, while visiting friends in upstate New York, I went to a local farmers’ market one Friday morning. I was in paradise as I looked at the delicious array of fruits and vegetables.

A stand where homemade pies were being sold immediately caught my attention. Each tart looked sublime, but one in particular - a Caramel Apple Pie - seemed irresistible. I wanted to buy it for dinner that evening, but our hosts insisted that dinner was already planned, including dessert.

Back in Massachusetts, I kept thinking about that pie and how it must have been made. Finally, I invited a small group for a casual fall supper at our house and set out to recreate the “Adirondack” apple pie.

I used a favorite recipe, and after the pie was baked, I drizzled it with good store-bought caramel sauce and sprinkled it with chopped pecans. I served the pie warm. Fortunately, my first attempt was successful, for everyone asked for seconds.

Inviting friends for apple pie and coffee after a bike ride, a football game or even after the movies would be an easy way to entertain and a good excuse to enjoy one of the season’s best desserts.

Caramel Apple Pie

Crust:

1 cup flour

1/4-teaspoon salt

1-1/2 teaspoons sugar

3 tablespoons unsalted butter, chilled and cut into small chunks

2 tablespoons shortening, chilled and cut into small chunks

2-1/2 tablespoons ice water

Filling:

5 to 5-1/2 cups 1/4-inch-thick slices peeled, cored Granny Smith apples

1 cup sugar

1 tablespoon flour

1/4-teaspoon salt

1/2-teaspoon ground cinnamon

1 teaspoon lemon juice

2 tablespoons diced unsalted butter

6 tablespoons purchased caramel sauce (Mrs. Richardson’s Butterscotch Caramel Sauce works well)

2/3-cup chopped pecans

To prepare crust, combine flour, salt and sugar in bowl of food processor. Add butter and shortening. Process until mixture resembles oatmeal flakes. With machine still running, add water through feed tube and process just until ball of dough forms. Remove and flatten dough into disk. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.

When ready to bake pie, roll dough into 11-inch circle and ease into 9-inch pie plate. Fold in dough extending over edges and flute to form border.

To prepare filling, combine sliced apples, sugar, flour, salt, cinnamon and lemon juice in large bowl and mix well. Place in pie shell.

Bake pie at 450 degrees 15 minutes. Reduce temperature to 350 degrees and bake until apples are tender and crust is golden, about 45 minutes more. Remove pie from oven and cool to room temperature. (Pie can be prepared 4 to 5 hours ahead to this point and left at cool room temperature.)

When ready to serve, dot pie with butter. Drizzle with caramel sauce and sprinkle pecans over top. Bake pie at 350 degrees until hot, about 15 minutes. Serve warm.

Yield: 6 to 8 servings.

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